Perfect Fall Pumpkin Bread

By Billie and Maggie

This recipe is gluten-free.

YIELDS: 8 servings

COOK TIME: 40 minutes

PREP TIME: 10 minutes

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INGREDIENTS

  • 1 ¾ cups 15 oz can (408 g) pumpkin puree
  • 1 cup (209g) light brown sugar
  • ¼ cup (57g) organic granulated sugar
  • 2 tsp pumpkin pie spice *
  • ½ tsp ground ginger
  • ½ tsp nutmeg (freshly ground if possible)
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • 2/3 cups vegetable oil
  • 1 ½ tsp vanilla bean paste
  • 2 cups (250 g) all-purpose flour or 284 g 1 to 1 GF flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¾ tsp baking powder
  • Walnuts or pecans (optional) up to 1 cup chopped
  • Maggie also likes to add raisins…..Big No from Billie

*if you don’t have the individual spices, you can double the amount of pumpkin pie spice.


RECIPE

  1. Preheat the oven to 350F. Grease either a 9″  loaf pan or 4 small loaf pans with plant based butter or oil
  2. In a bowl or x-large glass measuring cup, combine and whisk together pumpkin puree, light brown sugar, granulated sugar, salt, vegetable oil and vanilla bean paste.
  3. Once well blended, add pumpkin pie spice, ginger, nutmeg, cinnamon, cloves, baking powder and baking soda and stir to combine.
  4. Gently stir in the flour until the mixture it is mostly combined but there might still be some clumps. It won’t be entirely smooth but it is important not to overmix.
  5. If adding nuts or raisins, carefully and gently add them at this point (or you can place half of the batter in your pan on one end and add nuts or raisins to the other half).
  6.  Pour the batter into the prepared pan and place into your preheated oven for approximately one hour (considerably less  30-40 minutes if using smaller pans)
  7. Keep an eye on the center of the bread to make sure it is set before removing from the oven. A toothpick inserted should come out clean.
  8. Remove bread to a wire rack and allow to cool for 10 minutes before inverting and removing from pan. Allow to cool further on the rack.
  9. Serve warm or allow to cool fully. This should keep well for a day or two at room temperature.
  10. To store for longer, slice the bread, freeze in individual slices on a cookie sheet before wrapping well in aluminum foil or placing in a silicone bag to freeze.
  11. While this pumpkin loaf is also delicious with a glaze or topping. Billie prefers this one with the optional nuts but no other adornments needed.