The leaves are turning different shades of orange and red, the air is crisp and the days are rainy – fall is here!
And what that means is pumpkin EVERYTHING. But before we get too crazy with our pumpkin recipes (I have some ideas up my sleeve!) let’s pay a little homage to the ultimate pumpkin snack – the treat I wait all year to make; pumpkin bread. Classic. Moist. Delicious. It smells like the Holidays. YES. I’m so excited for the pumpkin-bread season!
If you are like me, and are giddy over pumpkin bread treats but don’t want all of the sugar and calories that come with most of the baking recipes out there, I have a wonderful surprise for you! Pumpkin bread doesn’t have to be filled with sugar and butter to be good. In fact, it doesn’t even need all of that gluten to be bread!
I had to play around with the recipe (and believe me, I had some fails…) but this one truly is a winner. If you’re craving a pumpkin treat to kick off this fall season, I’ve got just the one for you! And the best part is that it is so healthy you will have no shame eating it for breakfast…. and mid-morning snack!
2 cups Gluten Free Flour (Red Mill)
1 Tbsp baking powder
1 Tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp vanilla extract
3/4 cup pure honey OR agave
1 cup pureed pumpkin
1 egg (OR substitute 1 Tbsp Flax Seed)
Pre-heat oven to 355 degrees F.
In a large mixing bowl, combine gluten free flour, baking soda, cinnamon, nutmeg, cloves, and salt. Mix together until well combined. Then, ad in your liquids – honey (OR agave), vanilla extract, egg, and pureed pumpkin. Mix this together well – the batter should be thick, not runny. If the batter seems chunky or too floury, add in a 1/4 cup of vegetable or canola oil and mix until smooth.
Grease a bread pan and pour the batter evenly into the dish. Then put it into the oven and let it bake for roughly 45 minutes – the outside tends to brown quickly, but don’t be fooled! The bread needs time to cook through the center. Too check if it is done, stick a knife or toothpick into the center (thickest part) of the bread and then pull the utensil out – if it comes out clean the bread is done. If it has batter stuck to the utensil, then the bread needs more time.
When finished, pull the bread out of the oven and place on a cooling rack. The bread needs to cool completely before cutting into it – I know I know, the smell of warm, fresh bread is hard to resist, but it is best that you do! The bread will set better if you give it time to cool off. It’s totally worth it!
That’s it friends! Enjoy : )