Pumpkin Bread

I’m thrilled that the mornings and evenings are already starting to feel like fall. That means that it is the season for pumpkins! With a few days left until it is officially fall, I thought I’d share my easy pumpkin bread recipe.

This pumpkin bread is delicious and contains nutritious, gluten-free flours like sorghum and buckwheat. With this combination of flours, the bread tastes wholesome and satisfying. Furthermore, like most of my recipes, it contains natural sweeteners so that you don’t have any spikes followed by a crash in blood sugar first thing in the morning. Rather than eating sugary, store bought pumpkin bread, your tummy will thank you for this one!

Additionally, some other pumpkin recipes worth checking out are my Pumpkin Streusel Muffins, Pumpkin Mousse, and Pumpkin Pecan Waffles.

Ingredients You Will Need

– Sorghum flour

– Buckwheat flour

– Gluten-free all-purpose flour (rice blend preferably)

– Baking powder

– Sea salt

– Ground cinnamon

– Ground nutmeg

– Ground ginger

– Ground cloves

– Vanilla extract

– Coconut sugar

– Maple syrup

– Date syrup or more maple syrup

– Eggs

– Oil

– Canned pumpkin

– Unsweetened almond or coconut milk

How to make pumpkin bread…

Before you begin, preheat the oven to 350 degrees Fahrenheit. Then lightly oil a bread pan and set it aside.

Now, in a medium sized bowl, add the sorghum flour, buckwheat flour, and gluten-free all-purpose flour. (preferably a rice flour blend) What’s more, add the baking powder, sea salt, ground cinnamon, ginger, cloves, and nutmeg. Additionally, use a large wire whisk to mix it all together well.

Next, use the bowl of a stand mixer or a large mixing bowl and add in the eggs, coconut sugar, oil, maple syrup, date syrup, (or more maple syrup) and vanilla extract. Beat the ingredients together on low speed. (use a hand mixer if you don’t have a stand one)

In addition, pour in the canned pumpkin and almond or coconut milk and slowly beat together. Moreover, you can also use cashew or oat milk, if preferred. Next, pour in the dry ingredients to the pumpkin batter and beat on low speed until it is all mixed together.

Finally, pour the pumpkin batter into the oiled bread pan, scraping the sides of the bowl with a rubber spatula, if needed. Bake the pumpkin bread on the middle oven rack for 50 minutes. Further, use oven mitts to carefully cover the bread pan with foil to prevent the top from burning and bake for 10 more minutes. Remove the pumpkin bread from the oven once an inserted toothpick has a few sticky crumbs on it.

Lastly, allow the bread to cool completely before cutting and serving it to keep the bread from breaking and crumbling.

Storage Notes and Tips

• Keep the bread wrapped tightly in plastic wrap at room temperature for up to 2 days or in the refrigerator for 4 days
• If freezing the bread, slice the loaf and wrap each piece individually in plastic wrap and place them in a sealed bag. Freeze the bread for up to 3 weeks for best results
• If you do not have date syrup, simply replace it with more maple syrup
• You can use any type of oil you prefer in this recipe: canola, olive, coconut, avocado, etc.