Pumpkin Spice Bread

I’ll keep this short and sweet after yesterday’s rant!

I typically hate anything pumpkin-flavored. Like, pumpkin beer is OKAY at best, but other than that, most things aren’t actually pumpkin-based, and are mostly fake, flavorings. Which I can’t stand.

This bread is a WHOLE can of pumpkin with zero fake additives. I’m impressed with it’s texture and it’s moistness, given that it’s gluten-free! The added oat crumble topping makes it taste more dessert-y, but it’s definitely still an acceptable breakfast/snack food.

Given that today’s the fall equinox and the temperatures in Memphis have finally dipped below 70, I can’t think of a better way to kick off the autumn season!

PUMPKIN SPICE BREAD WITH OAT CRUMBLE TOPPING

1 15 oz can organic canned pumpkin

1/2 cup organic brown sugar

1/2 cup organic maple syrup

1/2 cup melted coconut oil

1/2 cup non-dairy milk

2 flax eggs (2 tbsp ground flaxseed, mixed with 6 tbsp water and let sit for 10 minutes)

1 tsp pure vanilla extract

1 3/4 cup gluten-free flour (I refuse to use anything other than the King Arthur brand)

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp sea salt

OAT CRUMBLE TOPPING

3 tbsp coconut sugar

2 tbsp coconut oil

2 tbsp gluten-free flour

1/4 cup rolled oats

• Preheat oven to 325 degrees
• Mix together all wet ingredients (pumpkin through vanilla) until well combined
• Add all remaining bread ingredients and stir until a batter is formed
• Pour dough into a parchment paper lined 9X5 loaf pan
• Mix together all ingredients for oat topping (I just crumble it together with my hands) and then sprinkle on top of bread batter
• Bake at 325 degrees for 1 hour and 15 minutes
• Let cool before serving and