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Pumpkin Bread

pumpkin2“For someone named ‘NOBREAD’ you sure do make a lot of bread!” Well, that’s because I miss bread! But not just any old sandwich bread, I miss delicious baked breads. I’m always looking for new and unique ways to make my classic Banana Bread recipe, and given that it’s the Fall, I figured it was time to give Pumpkin Bread a go!

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What You Will Need:
Bread:
1¼ cup GF Flour

2 Cup pumpkin puree
3 eggs
¾ cup packed brown sugar
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground clove
1/3 cup olive oil
1 teaspoon vanilla

Glaze:
3/4 cup brown sugar
3 TB coconut milk
2 TB vegan butter
1/4 tsp vanilla
Pinch flaky sea salt
3/4 cup pecan halves
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What You Will Do:
Preheat oven to 350
In a large bowl, combine pumpkin puree, oil, and vanilla.
Once combined, add eggs and stir until all ingredients are mixed through.
Separately, combine your GF Flour, brown sugar, baking powder & soda, salt, cinnamon, nutmeg, and ground ginger.
Pour your dry ingredients into your wet ingredients and stir!

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Grease your bread pan however you please, and put your batter in!
Let your pumpkin bread bake for about 40 minutes at 350.

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Take your bread out and let it cool for at least 10 minutes.

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Time to apply the glaze! To make the glaze, melt brown sugar, coconut milk, earth balance and pecans in small saucepan and cook for about 3 minutes. Add in vanilla and sea salt, and whisk to combine and then drizzle over cake. If too thin to drizzle, allow glaze to cool for a few minutes and thicken.
Slice up your bread and enjoy!

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