For those of you who are still grasping onto these last few days of summer, avert your eyes. When I looked outside this morning and saw my yard covered in the remnants of rainfall, I had no choice but to shift my gears into fall.
This Autumn Spice Pumpkin Loaf fully encompasses fall’s rich flavors and aromatics and is perfect for a blustery morning at home.
- 1 3/4 cups gluten free all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 teaspoon salt
- 2 eggs worth of egg replacer (or 2 eggs for a non-vegan version)
- 1 cup coconut sugar
- 1/3 cup raw maple syrup
- 1 1/2 cups pumpkin puree (not pumpkin pie filling)
- 1/2 cup unrefined coconut oil or olive oil
- 1/4 cups unsweetened almond milk
- 2/3 cups dark chocolate chips (optional)
- Preheat the oven to 350° F. Spray a 9×5 inch loaf pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, cloves, and salt together until combined. In a medium bowl, whisk the eggs, coconut sugar, and maple syrup together until combined. Whisk in the pumpkin, oil, and almond milk. Pour these wet ingredients into the dry ingredients and gently mix together using a rubber spatula. (Just a note: There will be a few lumps. Do not over-mix.) Gently fold in the chocolate chips.
- Pour the batter into the prepared loaf pan. Bake for 60-65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Allow the bread to cool completely in the pan on a wire rack before removing and slicing. Store in an airtight container for up to 4 days.