It’s time to take back pumpkin.
Listen, I get it. There are few things more quintessentially “fall” than the sights of changing leaves, the gentle nip of an autumn breeze, and above all else, the smells and tastes of warm apple and pumpkin confectionaries. With the arrival of cool autumn air, we welcome these season flavors with open arms, and very eager stomachs.
But at some point, pumpkin got a bit too crazy. Lattes? Sure. Cookies, cakes, and pies? You bet. But pumpkin spice marshmallows? Pumpkin spice Pringles? Pumpkin spice flavored whey protein? Need I say more?
Like I said, it’s time to take back pumpkin.
This vegan, gluten-free pumpkin bread recipe can be baked as loaves or as muffins. You get all the delicious pumpkin flavor made with actual pumpkin, and in a food that, you know, should actually have pumpkin in it. Equally perfect for dessert or for a sweet breakfast fix!
3 1/2 cups gluten-free flour (I like King Arthur GF all-purpose)
2 1/3 cups sugar (I like sugar in the raw)
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt (I like coarse sea salt)
1 teaspoon nutmeg
1 teaspoon cinnamon
1 15-ounce can pumpkin puree, or just under 2 cups*
1 cup coconut oil (melted)
1/3 cup maple syrup
1/3 cup water (if needed!)
Of course if you are growing pumpkins in your garden, you can skip the canned pumpkin puree and make your own. You’ll need about two cups for the pumpkin bread recipe, though if you have too much puree, you could just make more muffins…
This bread is already quite sweet, but this maple cashew butter is a must-include! And really simple to make, to boot!
Not sure what to do with your end-of-season harvest? In a food rut and need some inspiration or new recipes. Come to our Using & Preserving Your Harvest Workshop, October 14th at 6:30 PM.
Receive a discount for bundling two or more in our fall workshop series (including Season Extension and Chicken-Keeping 101).