Gluten-Free Pumpkin Pie Bread

We had an idea. Pumpkin bread that tastes like pie. You know what we mean, right? A pumpkin bread, sure, but with no nuts or berries or other tea bread attributes. A bread with a pure pumpkin pie spice experience. And we got it right, we believe. I kept tasting holiday pumpkin pie with every bite of this moist and delicious bread, hence the name. It would be fabulous with a big mug of hot and frothy chai.

Gluten-Free Pumpkin Pie Bread

Ingredients:

1 cup pumpkin puree (canned pumpkin is fine)
1 cup packed organic dark brown sugar
1/4 cup melted butter or avocado oil
4 tablespoons pure dark maple syrup
2 large free range organic eggs, beaten (or Ener-G Egg Replacer for vegan)
1 tablespoon bourbon vanilla extract
1 cup sorghum flour or brown rice flour
1/4 cup GF millet or GF oat flour
1/2 cup cassava flour or tapioca starch
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon gelatin (or 1 teaspoon xanthan gum for vegan)
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1/2 teaspoon sea salt

As needed

2-4 tablespoons sour cream (or coconut milk for vegan)

Instructions:

1. Preheat oven to 350ºF. Line a standard loaf pan with parchment paper.

2. In a large mixing bowl combine the pumpkin puree with the dark brown sugar, butter, maple syrup, eggs and vanilla.

3. Stir in the dry ingredients and beat to combine. When the batter is formed, check the consistency. It should look like muffin batter- not too thin, not too thick. If it is too thick, add a tablespoon of sour cream and beat. Add more as needed to achieve the consistency of muffin batter.

4. Scoop the batter into the bread loaf pan and smooth the top.

5. Place in the center of a pre-heated oven and bake for 50 to 55 minutes until a wooden testing pick inserted in the center emerges clean. Cool on a wire rack.

6. Slice and serve with a pot of tea, chai or coffee.

Additional Info:

Makes one 9-inch loaf.

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