Fall is officially here and that can only mean one thing – its time for pumpkin spice! Nothing quite beats the smell of freshly baked pumpkin spice bread wafting through your kitchen on these cool, crisp fall days. So if you’re looking to indulge in some homemade goodness, then this recipe for easy-to-make and incredibly delicious pumpkin spice bread is just what you need. Not only does it taste amazing but you can whip up a batch in under an hour! Let’s get baking!
Recipe
Serves 12
7.4 oz. (210g) all-purpose gluten-free flour
3.5 oz. (100g) coconut sugar
1 tsp. baking soda
¾ tsp. salt
1 tbsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground nutmeg
¾ tsp. ground cardamom
¾ tsp. ground cloves
2 large eggs
12 oz. (340g) pumpkin puree
2 fl oz. (60ml) melted coconut oil
2 fl oz. (60ml) maple syrup
1 tsp. vanilla extract
Topping:
4 tbsp. chopped pecans
How to Prepare
Preheat the oven to 325°F. Grease a 9×5-inch loaf pan.
In a large bowl, whisk dry ingredients together, the flour, sugar, baking soda, salt, and spices.
In a medium bowl, whisk wet ingredients together, the eggs, pumpkin puree, coconut oil, maple syrup and vanilla extract.
Pour the wet ingredients into dry ingredients and whisk until combined. Now pour the pumpkin batter into the loaf pan and sprinkle the chopped pecans over the top.
Place the pan into the hot oven and bake for 65-75 minutes until golden and a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and place the pan on a wire rack to cool completely before removing the pumpkin bread from the pan.
Store the bread in an airtight container on the counter top for 3-4 days.
