Pumpkin Bread
Fall is in full swing here on the west coast; the leaves are changing, there’s a crispness to the air, and I am craving all things cozy. Filled with warming spices, velvety pumpkin puree, and a brown sugar topping, my gluten-free Pumpkin Bread has been my go-to cozy treat as of late.
Table of Contents
- Pumpkin Bread Ingredients
- Step 1—Prepare the Pumpkin Bread Batter
- Step 2—Make the Brown Sugar Topping
- Step 3—Bake the Pumpkin Bread
- More Cozy Fall Baking Ideas
Pumpkin Bread Ingredients
To make this recipe, you will need the following ingredients:
- 390 grams pumpkin puree
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup pure maple syrup
- 1/2 cup neutral oil
- 173 grams light buckwheat flour
- 108 grams blanched almond flour
- 65 grams millet flour
- 5 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- Pinch of fresh black pepper
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 25 grams raw pumpkin seeds
- 32 grams dark brown sugar
Step 1—Prepare the Pumpkin Bread Batter
Preheat the oven to 375°F. Grease and line a 9 x 5 inch loaf pan with parchment paper. Make sure to leave a little bit of an overhang with the parchment—this is handy for removing the pumpkin bread from the loaf pan after baking.
In a large mixing bowl whisk together the pumpkin puree, eggs, vanilla extract, maple syrup, and neutral oil until smooth. I use avocado oil in this recipe, but vegetable or canola oil will also work here.
Sift the buckwheat, almond, and millet flours into a medium mixing bowl. Whisk in 4 teaspoons of cinnamon, the remaining spices, baking soda, baking powder, and sea salt.
Using a baking spatula, fold the dry ingredients into the wet until just combined and no dry flour remains visible. Transfer the pumpkin bread batter to the prepared loaf pan.
Step 2—Make the Brown Sugar Topping
In a small bowl mix together the pumpkin seeds, 1 teaspoon cinnamon, the brown sugar, and a pinch of salt. Sprinkle the brown sugar mixture over the loaf and gently press it into the batter.
Step 3—Bake the Pumpkin Bread
Bake the pumpkin bread for one hour or until a toothpick inserted in the centre comes out clean. Allow the loaf to cool in its pan for 10 minutes before transferring it to a cooling rack. Let the loaf cool completely before slicing.
The pumpkin bread will keep stored at room temperature for a week. Another great way to store the loaf is to slice and freeze it for on-demand pumpkin bread—as a singular person, I like to store mine like this.
More Cozy Fall Baking Ideas
If you loved my Pumpkin Bread recipe, be sure to try these other cozy fall baking recipes:
Marbled Miso Chocolate Chunk Cookies
Cozy Oatmeal Cranberry Cookies
Chocolate Swirl Banana Bread with Walnuts
If you make this recipe, please tag me on Pinterest or Instagram so I can see! I love to see what you all are making.
Feel free to leave any questions, comments, or reviews below. I love to hear from you!
Pumpkin Bread
Equipment
- 9 x 5 inch Loaf pan
- Parchment paper
Ingredients
- 390 grams pumpkin puree
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2/3 cup pure maple syrup
- 1/2 cup neutral oil
- 173 grams light buckwheat flour
- 108 grams blanched almond flour
- 65 grams millet flour
- 5 teaspoons ground cinnamon, divided
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- pinch of black pepper
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 25 grams raw pumpkin seeds
- 32 grams dark brown sugar
Instructions
- Preheat the oven to 375℉. Grease and line a 9 x 5 inch loaf pan with parchment paper.
- In a large mixing bowl whisk together the pumpkin puree, eggs, vanilla extract, maple syrup, and neutral oil until smooth.
- Sift the buckwheat, almond, and millet flours into a medium mixing bowl. Whisk in 4 teaspoons of cinnamon, the remaining spices, baking soda, baking powder, and sea salt.
- Using a baking spatula, fold the dry ingredients into the wet until just combined and no dry flour remains visible.
- Transfer the pumpkin bread batter to the prepared loaf pan.
- In a small bowl mix together the pumpkin seeds, 1 teaspoon cinnamon, the brown sugar, and a pinch of salt. Sprinkle the brown sugar mixture over the loaf and gently press it into the batter.
- Bake the pumpkin loaf for one hour or until a toothpick inserted in the centre comes out clean. Allow the loaf to cool in its pan for 10 minutes before transferring it to a cooling rack. Let the loaf cool completely before slicing.The pumpkin bread will keep stored at room temperature for a week. Another great way to store the loaf is to slice and freeze it for on-demand pumpkin bread—as a singular person, I like to store mine like this.
