Pumpkin Bread
Delicious gluten-free and dairy-free pumpkin bread topped with a sweet coconut butter frosting and pumpkin seeds.
Prep Time 10 minutes
Cook Time 50 minutes
Servings 1 loaf
Ingredients
Pumpkin Bread
- 1/2 cup safflower oil
- 1/2 cup maple syrup
- 2 eggs or flax eggs*
- 1 cup pumpkin puree
- 1/4 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice mix
- 1 ¾ cups gluten-free flour**
Coconut Butter Icing:
- 1/4 cup coconut butter
- 2 tablespoon dairy-free milk
- 1 tablespoon maple syrup
- 1/4 cup pumpkin seeds
Instructions
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For the pumpkin bread, preheat oven to 325F and grease a metal loaf pan.
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In a large bowl, whisk the oil and maple syrup together. Add the eggs and beat well, then whisk in the pumpkin puree, milk, vinegar, vanilla and salt.
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Sift in the baking soda, baking powder, cinnamon and flour and use a spatula to combine.
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Bake for until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool in loaf pan for 30 minutes.
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For the icing, melt the coconut butter in a double boiler and stir in 1 tablespoon dairy-free milk, ¼ vanilla extract and 1 teaspoon maple syrup; stir until smooth.
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Top the loaf with icing and pumpkin seeds
Recipe Notes
*To make flax eggs, combine 2 tablespoons of flax meal with 5 tablespoons of water, mix and let set for 5 minutes
**I used Bob’s Red Mill 1:1
***For a sweet treat, fold ½ cup of chocolate chips into the batter.
