This pumpkin bread came together on a whim. Baking is not my specialty, but I had some extra pumpkin puree that I had made for my baby and was in the mood for something a little seasonal. I’m not the PSL kind of girl (wayyyyy to sweet for my liking) but I make something that still tasted like a desert without the added glucose spike-and-crash. To keep things on the healthier side, I decided to skip refined sugar and use a bit of grade A maple syrup instead – and to my complete surprise, it turned out perfect.
This gluten-free, refined-sugar-free pumpkin bread is perfectly moist, just sweet enough, and hits those warming flavors we crave this time of year. Give it a shot and let me know your thoughts!
Ingredients
- 2 cups all-purpose Gluten-Free flour (I use this one from King Arthur)
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 3 teaspoons pumpkin pie spice
- 1½ sticks (¾ cup) unsalted butter, softened
- 1 cup Grade-A maple syrup
- 2 large eggs
- 15-oz (1 can) 100% pure pumpkin
Directions
- Preheat the oven to 325°F. Generously grease an 8 x 4-inch loaf pan with butter (or fat of your choice) and lightly dust with flour.
- In a medium bowl, combine the flour, salt, baking soda, baking powder, and pumpkin pie spice. Whisk ingredients together until well combined.
- In a separate large bowl (or bowl of an electric mixer if you have one) beat the butter and sugar thoroughly until blended. Next, beat in the eggs one at a time.
- Beat in the pumpkin. The mixture may look a little “chunky” – its normal.
- Slowly add in the flour mixture and mix until combined.
- Pour the batter into your prepared pan. Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean.
- Once removed from the oven, let the loaf rest in the pan for at least 10 minutes. After ten minutes, turn out onto a wire rack to let it cool completely.
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