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!


What You Will Need:
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

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!

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.

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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