My love for Fall knows no bounds.
And like any true Fall-obsessed woman, I hold a special place in my heart for all things PUMPKIN!
This pumpkin bread is my tried-and-true, always-gets-the-compliments, favorite pumpkin bread recipe ever! It's moist (*yes, I know "moist" is gross word, but it's really great for bread), pumpkin-y, and has a subtle cinnamon flavor. It has a faint hint of apple, but it's not overbearing. I like to cut this bread into thick slices and pretend like I'm savoring art as I eat it because it's really just that good. It's so good, in fact, that a woman attending one of my cooking classes said it was the best bread she had ever tasted, and she was 75 years young! That's quite the compliment!
This bread is perfectly paired with coffee, tea, breakfast, dessert... pretty much EVERYTHING! If you have a soul and love Autumn like I do, do yourself a favor and make this bread ASAP. This recipe makes two loaves, because I believe that hospitality is a form of worship. ;-)
(Also, make sure you're signed up on my email list + following along on Ista @Tiff.Kent so you can get other healthy Fall-ish recipes!)
This bread is gluten-free and can be made dairy-free by following substitutions marked with an asterisk*.
What You'll Need:
- 3 ½ Bob's Red Mill Gluten-free 1:1 baking flour
- 15 oz. organic pumpkin puree
- 4 eggs
- 1 cup melted unsalted grass-fed butter or vegan alternative, like Earth Balance* OR coconut oil
- 1/2 cup unsweetened applesauce
- 1 ½ cup organic cane sugar
- 1 ½ cup dark brown sugar
- 2 tablespoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 1/2 teaspoon salt
- 2 teaspoons baking soda
- Cooking spray
- Optional: to add more heartiness to this bread, consider adding in 1 cup Bob's Red Mill GF oats. Picky eaters at home? Try adding in 1 cup of chocolate chips. Sophisticated palette? Try adding in a cup of toasted pecans! Any added product should be kept with the flour throughout the mixing process.
- Preheat the oven to 350-degrees F. Spray two loaf pans with cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and spices.
- In a separate bowl, gently whisk together pumpkin puree, applesauce, eggs, oil, and sugar.
- Fold the dry ingredients into the wet mixture, incorporating evenly. When batter is ‘lump-free’, divide it between the two prepared loaf pans.
- Bake around 50 minutes, or until a toothpick or sharp knife can be inserted into a loaf and comes out clean. Allow loaves to sit for an additional 20 minutes once they are out of the oven.
Notes: This bed stores in an airtight container for up to five days (though it won’t last that long). It gets tastier as it sits overnight and flavors marinate.
Optional Maple Glaze for Pumpkin Bread:
What You’ll Need:
- 2 Tbsp. butter or coconut oil
- 1 cup powdered sugar
- 2-3 tbsp. maple syrup pure maple syrup
- ½ tsp. vanilla
- ½ tsp. cinnamon
1. Combine warm butter or coconut oil with maple syrup and vanilla extract. Add in powdered sugar and whisk until dissolved. Add in cinnamon. When bread is finished baking, drizzle across the top.
DF *Optional Candied Pecans:
What You’ll Need:
- ½ cup brown sugar + more for sprinkling
- ½ tsp. ground cinnamon
- 2 tbsp. water
- 1 cup halved pecans.
- Combine all ingredients except the pecans into a skillet and cook over medium heat for two minutes, until sugar dissolves and mixture is bubbling.
- Add the pecans and cook for an additional 3 minutes, stirring to coat the pecans In the glaze. Remove from heat and spread pecans out on parchment paper to cool completely. Sprinkle with additional sugar if desired. Break apart, then enjoy!