I think this is the only pumpkin bread recipe you’ll ever need. There, I said it. I know–that’s a big claim! But seriously, it’s soooo good. You may say, well, I’m not gluten free. That’s OK, you don’t need to be to enjoy it! My husband isn’t and he’s nearly finished it.
This recipe makes two loaves, or you can pour the other half into a muffin tin like I did. It makes six to seven muffins (in addition to one loaf). If you wanted to make two loaves, the other would freeze well if it’s not eaten right away (which could very easily happen!). This is just in time for Thanksgiving and all those holiday parties. The guests will think you baked a loaf just for them when really you have an entire one for yourself too at home. Win-win. You know what else is win-win? This recipe contains no butter and no oil. Ignore the butter in the photo, I made eggs this morning and didn’t put it away yet! I believe the best tasting eggs have butter and thyme. But that’s another recipe for another day!
It makes me a little sad Evie cannot enjoy this goodness yet! Soon enough! Her four month birthday is tomorrow, just a couple more months until solids! Time certainly is flying! I would love to create and post more recipes, or even talk more about motherhood, but the days are so full of errands, playing, napping (where I can rest too, yay!), or going for walks with the dogs and baby which is probably why I pretty much just post on Instagram. Or I could be carving pumpkins and putting my baby in it.
‘Tis the season for pumpkin everything! And if you need any more pumpkin recipes, check out my recipe for healthy pumpkin granola here. They’re great gifts too using a mason jar!
- 1 cup gluten free flour (I used Bob's Red Mill)
- 1/3 cup coconut flour
- 15 oz. (1 can) pureed pumpkin
- 1/2 cup applesauce
- 4 eggs
- 1/2 cup 100% maple syrup
- 1 cup brown sugar
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp salt
- Optional: 1/2 cup of raw honey if you like it on the sweeter side, and chocolate chips or nuts to add in the mix.
- Grease the bottom and ½ inch up sides of two 7-1/2x3½-x2-inch loaf pans; set aside. Or one loaf pan and one muffin tin. In a very large mixing bowl beat brown sugar, honey, applesauce and pumpkin with an electric mixer on medium speed. Add eggs and beat well (I used a hand mixer!) and set aside.
- In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add flour mixture and water alternately to sugar/wet mixture, beating on low speed after each addition just until combined. Fold in any optional items at this time, or if just to the muffins sprinkle on top once they're in the tin. Spoon batter into prepared pans (will make 6 or 7 muffins in addition to the one loaf).
- Bake in a 350 degree F oven for 35 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Makes 2 loaves.