I have used a recipe for Pumpkin Bread for years. It is delicious, but it calls for a lot of sugar. I found this recipe, which can be made with gluten free flour, substitutes maple syrup for sugar, and swaps out coconut oil for canola oil. The results are exceptional and I encourage you to try this version.
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Ingredients:
2 eggs
1 cup pumpkin puree
1/4 cup almond or nut butter
1/3 cup maple syrup
1/4 cup coconut oil, melted and cooled
2 tsp vanilla extract
1.5 cups flour or 1:1 gluten free flour blend
1 tbsp pumpkin pie spice
1 tsp baking powder
3/4 tsp baking soda
Almond or Oat Milk (optional) add 2 – teaspoons if the batter is too sticky
Chocolate chips (1/2 -1 cup depending on your love of chocolate!)
Directions:
Instructions
1. Preheat oven to 350F. Grease and line a loaf pan with parchment paper. Set aside.
2. In a large bowl, beat the eggs until slightly fluffy (about 2 minutes). Add the remaining wet ingredients and mix until combined.
3. Stir in the flour, spices, baking powder and baking soda. Mix until combined. At this point, my batter was a little dry because I only had medium sized eggs. If you find the batter is too sticky, add a few teaspoons at a time of your favorite plant basednmilk and whisk until you reach your desired consistency.
4. Finally, if using chocolate chips, stir them in. Pour the batter into the prepared loaf pan and top with additional chocolate chips.
5. Bake in preheated oven for 45-50 minutes or until a toothpick inserted comes out mostly clean. Remove from oven and let cool in the pan for a few minutes before removing and slicing.
