Pumpkin Bread
Servings: 1 loaf
This gluten free and dairy free pumpkin bread is THE BEST! Super moist from the maple syrup, with the perfect amount of sweetness and spice.
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Ingredients
- 1½ cups (222g) gluten free all purpose flour (make sure it contains xanthan gum)
- ¾ teaspoon (4.5g) fine sea salt
- 1 teaspoon (6g) baking soda
- 1 teaspoon (4g) baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ can (212.5g) pumpkin purée
- ¾ cup (150g) light brown sugar
- ¼ cup (78g) maple syrup
- 1 large egg
- ⅓ cup (67g) olive oil
- 1½ tablespoons raw pepitas
Instructions
- Preheat the oven to 340°F/170°C (320°F/160°C for dark metal loaf pan). Grease and line a 9x5in/23x13cm or 8x4in/20x10cm loaf pan with parchment paper.
- In a bowl, mix together flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large bowl, combine pumpkin purée, sugar, maple syrup, egg, and olive oil. Add the flour mixture and stir until just combined.
- Pour into the prepared loaf pan and bake for 55-60 minutes, or until a skewer inserted in the middle comes out clean. Let the bread rest in the pan for 5-10 minutes before taking it out on a wire rack to cool completely.
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