- 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
For the pumpkin bread, preheat oven to 325F and grease a metal loaf pan.
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.
Sift in the baking soda, baking powder, cinnamon and flour and use a spatula to combine.
Bake for until a toothpick inserted into the center comes out clean, about 50 minutes. Allow to cool in loaf pan for 30 minutes.
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.
Top the loaf with icing and pumpkin seeds
*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.