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Healthy Pumpkin Bread

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Course Breakfast, Dessert

Ingredients
  

  • 1 2/3 cups gluten-free flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1 cup canned pumpkin or homemade pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/4 cup melted coconut oil or butter
  • 1/4 cup unsweetened applesauce
  • 1 egg

Topping

  • 2 tbsp coconut sugar
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350°F. Prepare 1 regular sized loaf pan (8.5 inch) by spraying it with cooking spray or lining it with parchment paper
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
  • Combine the wet ingredients (pumpkin, maple syrup, vanilla, oil, applesauce and flax egg) in a medium-sized mixing bowl and blend well.
  • Add the liquid mixture to the dry and stir well until just combined.
  • In a small bowl mix coconut sugar and cinnamon for the topping.
  • Pour batter into the loaf pan and top with coconut sugar cinnamon topping and place on the center rack of oven. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow to cool before removing from pan.

Notes

Bread should keep at room temperature for at least 3 days. For longer storage, keep in the fridge for up to a week or in the freezer for 1-2 months.
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