Tis the season for baking and lots of pumpkin! Thanks to a basement full of organic pumpkin puree, there is no lack of pumpkin-y products in this household. What is so comforting about baking in the fall? Is it the warmth of the oven? The comforting flavors of the ingredients? Or the general holiday glow from the people you share your food with? Can it be an all-of-the-above answer? 🙂
Growing up, one of our favorite holiday recipes was pumpkin bread. I don’t know what it is that made that bread a sort of kryptonite for everyone. It put a happy spell over anyone who ate it. The feeling of warmth, comfort, and love washed over myself like being submerged into a tub of bubbling liquid care. I felt safe. Like a child who is wrapped in his mother’s arms. Brings back all sorts of nostalgic just thinking about it. Do you have any memories like that?
The only problem looking back at this idolized bread was, like so many others, filled with animal products, and a poop load of sugar. That’s a problem. So as I was sitting here contemplating what Thanksgiving recipe should accompany my Vegan Gluten-Free Pumpkin Pie, that sweet bread came to mind. Only this time, I would do it different. This time, I would do it right. 😉
Loaded with spices, almond flour, pumpkin puree (of course), and a lot of other autumn accents, this bread is beyond anything I could of hoped for! As I was pulling it out of the oven, my mother looked over my shoulder and exclaimed, “Oh my gosh! That looks so good!” What a gratifying feeling it was. The smell of cinnamon, the look of a golden and crispy top, and the feel of the moist slices brought me right back to five years old.
Sturdy enough to use as a sandwich bread, yet delicate enough to melt in your mouth. Not to sweet, not to savory.. just right! Smear a nutty spread, or top with a glob of melt-y ice-cream. The possibilities are endless.
I topped my pumpkin bread with pumpkin seeds because I love that other dimension of the pumpkin theme. You can easily substitute with chocolate chips, nuts, or dried cranberries.
- 2 flax eggs (2T. ground flaxseed + 6T. water. Let sit to gel for 10 minutes)
- 1c. pumpkin puree
- ½c. water
- ½ banana (mashed)
- ¼c. applesauce
- 2T. maple syrup
- ½t. pumpkin pie extract (or spice)
- 1¼c. gluten free flour
- ½c. almond flour
- ½c. gluten free rolled oats
- ½c. gluten free quick oats
- ¼c. + 2T. coconut sugar
- 2t. baking powder
- 1t. ground cinnamon
- Preheat the oven to 375F. and line a bread pan with parchment paper.
- In a medium mixing bowl whisk your wet ingredients until combined. Add in your dry ingredients and stir until just incorporated.
- Pour gently into your prepared bread pan, and smooth the top with a spoon. Sprinkle with pumpkin seeds.
- Bake for 40-50 minutes. Tent with tin foil, and continue baking for another 10 minutes.
- Remove from oven, and let cool before slicing.