29 Dec Pumpkin Vanilla Spice Bread (Gluten Free)
Pumpkin bread was never something I craved. But then I started messing around in the kitchen to create the perfect pumpkin bread and I fell a little bit in love. My Pumpkin Vanilla Spice Bread is spicy, buttery (yes, I used real butter- I like my desserts all natural and a touch indulgent) and a little doughy from all the moist pumpkin. I swapped processed white sugar for 100% pure maple syrup and nutritionally-void white flour for gluten free oat flour (it’s just whole oats ground into flour.) The oat flour has a whopping 4 grams of fiber per serving and all natural canned pumpkin has 280% of your Vitamin A needs plus 3 grams of fiber per serving…awesome! This recipe is naturally gluten free, though if you are allergic to gluten you should make sure that each ingredient you use says gluten free on the label.
I gave Pumpkin Vanilla Spice Bread for holiday gifts this year and it was a HUGE hit- my friends and family loved that they could indulge without a major sugar high and that they had a fast breakfast ready during this busy season (check out the “What’s the Nutrition Balance?” section.) I loved that I was able to give them something created from my own hands in my kitchen that didn’t cost me a fortune, because that’s what the holidays are all about! Keep this bread wrapped tightly in your refrigerator. And if you love this recipe (I think you will!), please share it via the social media buttons. Happy Holidays friends!
Makes 8 to 10 servings
You’ll need a 9X9 glass baking pan or a glass or a traditional bread pan:
- All natural cooking spray
- 15 ounce can 100% natural pumpkin puree
- 2 extra large eggs or 3 regular eggs, slightly beaten
- 2 tablespoons pure vanilla extract
- ½ cup melted organic butter or coconut oil
- ¾ cup 100% pure maple syrup
- 1 to 1 ½ teaspoons cinnamon (depending on desired tastes)
- 1 teaspoon allspice
- ¼ teaspoon nutmeg
- 1 and 1/2 cups lightly packed gluten free oat flour (I like Bob’s Red Mill Gluten Free Oat Flour)
- 1 heaping teaspoon gluten free baking powder
- ½ heaping teaspoon gluten free baking soda
- ¼ teaspoon sea salt
- 1/2 to 3/4 cups raisins (depending on desired tastes)- optional, but they are really delicious in this bread!
- Preheat oven to 350 degrees. Spray bottom and sides of 9X9 glass pan or glass or dark bread pan with cooking spray.
- In a large bowl, whisk together wet ingredients and spices (pumpkin puree through nutmeg.) In a separate bowl, whisk together oat flour, baking powder, baking soda and salt. Fold ½ of the dry ingredients (flour mixture) into the wet ingredients until just combined. Fold in remaining half again until just combined (don’t overmix.) Fold in raisins.
- Pour batter into prepared pan. Top with a sprinkle of cinnamon if desired.
- If using a 9X9 glass pan, bake for approximately 35 to 40 minutes (check after 35 minutes) or until a toothpick inserted in the middle comes out mostly clean (it is okay if it’s a touch doughy but not wet.) If using a traditional bread pan, the batter will take a little longer to cook (approximately 45 minutes in a dark bread pan and approximately 50 minutes in a glass bread pan.) Again, test to see if the bread is cooked by inserting a toothpick in the center – it’s ready when it’s just a touch doughy.
- Let the bread cool. Wrap tightly and keep stored in the refrigerator. Enjoy!
SO, WHAT’S THE NUTRITION BALANCE?
This recipe is mostly carbohydrates and fat and it’s higher in carbs than most meals I make simply because it’s dessert! Here’s what I recommend: have a light dinner of lean protein like grilled chicken or shrimp for example, plus some green veggies. Then follow the meal with this dessert. The balance of protein, fat and carbs is a good thing! Or serve a small slice of this with a serving of protein like egg whites or a protein shake (protein powder plus water and ice) in the morning for breakfast. Or just have it as it is when you want as a healthy splurge!