Pumpkin Bread (Regular or GF)

This simple Pumpkin Bread is perfect for any time of the day.

By Rose Huxford

This Pumpkin Bread is made from homemade pumpkin puree, and what a difference that made. I highly recommend making pumpkin puree from scratch and baking with it, you will definitely taste the difference. With this recipe, I added lots of pecans to add a bit of crunch, but adding nuts or chocolate chips is optional. For additional support, due to the amount of moisture in this recipe, eggs were used.

By Rose Huxford

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Pre-heat oven: 400 degree F

Yields: 1 loaf

Prep-time: 5 minutes

Bake-time: 45-50 minutes

Total time: ~55 minutes

Ingredients

• 1 can (15 oz) pumpkin puree, or homemade pumpkin puree

• 1 tsp pure vanilla extract

• 1 tbsp chia seeds (optional)

• 3/4 cups coconut sugar

• 1/2 cup real maple syrup

• 2 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour

• 1 tsp salt

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tbsp ground cinnamon, I use Ceylon cinnamon

• 1/2 tbsp ground pumpkin spice

• 1/2 cup quick oats, or regular oats (optional)

• 1 cup chopped nuts, I used pecans (optional)

Directions

1. Pre-heat oven to 400 degree F.

2. Lightly grease a loaf pan, set aside.

3. In a medium bowl, whisk together flour, salt, spices, oats, baking powder, baking soda and nuts

4. In a large bowl, blend together pumpkin puree, vanilla, chia seeds, coconut sugar and maple syrup. Whisk to combine the wet ingredients.

5. Slowly add in the dry ingredients to the wet ingredients. Use a spatula to bring everything together, but don't over stir.

6. Carefully pour batter into prepared pan. If you are adding nuts, sprinkle some more on top. Then, use a butter knife to cut right through the center, this allows the bread to bake all the way through.

7. Bake for about 45-50 minutes, or until a toothpick comes out clean.

8. Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack. Enjoy!

By Rose Huxford