Pumpkin Bread
Cozy up with a slice of pumpkin bread for the perfect seasonal treat. Made with velvety pumpkin puree, warming autumnal spices, and a combination of gluten-free flours, this pumpkin bread will elevate any cozy fall day.
Servings 1 loaf
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.