Healthy Pumpkin Bread, No Refined Sugar

Unbelievably tender and moist gluten free pumpkin bread made without any refined sugar and with a vegan option. A simple ONLY 9-Ingredient recipe that is SO easy to bake and you won’t believe it’s gluten free! Great for anytime – breakfast, teatime, or dessert!

Prep time: 15 – 20 minutes                                                                                       

Cook time: 45 – 50 minutes

Total time: 60 – 70 minutes

INGREDIENTS

• 1 ¾ C Metta GF flour
• 1 ½ C pumpkin puree
• 1 C maple syrup
• ½ C coconut oil (sub any neutral oil)
• 2 eggs (sub any egg substitute, I recommend flax eggs)*
• 2 tsp pumpkin pie spice**
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• (optional) 1 tsp ground cinnamon
• (optional) ¼ tsp ground nutmeg

Toppings (Optional)

• ½ C any nuts, chopped or sliced (I used both chopped pecans and sliced almonds)
• Either of the below:
  1. Maple sauce
     • ¼ C pumpkin puree
     • ½ C maple syrup
     • ½ tsp pumpkin pie spice
     • 2 Tbsp coconut oil, melted or butter
     • Pinch of salt, skip if using vegan salted butter
  2. Pumpkin sugar glaze
     • ½ C powdered sugar, organic if you want it to be vegan
     • 2 Tbsp milk (dairy or non-dairy, I used organic soy milk)
     • 1 Tbsp pumpkin puree
     • ½ tsp pumpkin spice

*Note: Results may vary with the egg substitute, but it will still bake fully and taste great. It just may not rise as well. Flax egg recipe (2 Tbsp of ground flaxseed mixed with 6 Tbsp of water and set aside for 5 minutes to set).

**Pumpkin pie spice recipe (1 tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ⅛ tsp ground cloves)

DIRECTIONS

1. Preheat oven to 350 F and grease well a 9×5 inch loaf pan using nonstick spray or oil. If not using chicken eggs, prepare the flaxseed eggs in a small bowl and set aside.
2. In a large bowl, whisk together Metta flour, baking powder, baking soda, salt, pumpkin pie spice, and other optional spices for that extra aroma and spicy flavor.
3. In a separate bowl, mix together the pumpkin puree, coconut oil, eggs or egg substitute, and maple syrup.
4. Stir in the dry and wet ingredients until well combined. Remember not to over mix, some lumps are OK.
5. Pour the batter into the greased pan and if desired, sprinkle some chopped nuts on the top.
6. Bake for 45 to 50 minutes or until toothpick inserted in the center comes out clean. Let the bread cool for 10 minutes in the pan before transferring it onto a cooling rack to cool completely before slicing and garnishing with pumpkin maple sauce or pumpkin sugar glaze topping and then enjoy 😋

Have you used Metta gluten-free flour for this recipe or any other recipe?

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com