Pumpkin Bread (Regular or GF)

This simple Pumpkin Bread is perfect for any time of the day.

This Pumpkin Bread is made from homemade pumpkin puree, and what a difference that made. I highly recommend making pumpkin puree from scratch and baking with it, you will definitely taste the difference. With this recipe, I added lots of pecans to add a bit of crunch, but adding nuts or chocolate chips is optional.

Pre-heat oven: 400 degree F

Yields: 1 loaf

Prep-time: 5 minutes

Bake-time: 45-50 minutes

Total time: ~55 minutes

Ingredients

1 can (15 oz) pumpkin puree
3 eggs, room temperature
1/3 cup coconut oil, melted + 1 tbsp water or 1/3 cup canola oil
1 1/2 tsp pure vanilla extract
1/2 coconut sugar
1/4 cup monk fruit sweetener or 1/4 cup cane sugar
1/2 cup real maple syrup
2 cups all-purpose flour or Bob's Red Mill GF 1 to 1 Baking Flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1 tbsp ground cinnamon, I use Ceylon cinnamon
1/2 tbsp ground pumpkin spice
1/2 cup quick oats, or regular oats (optional)
1 tbsp chia seeds (optional)
1 cup chopped nuts (optional)

Directions

Pre-heat oven to 400 degree F.
Lightly grease a loaf pan, set aside.
In a medium bowl, whisk together flour, salt, spices, oats, baking powder, baking soda and nuts
In a large bowl, blend together puree, coconut oil mixture, eggs, vanilla, chia seeds, coconut sugar, monk fruit sweetener, and maple syrup. Stir to combine the wet ingredients really well.
Slowly add in the dry ingredients to the wet ingredients. Use a spatula to bring everything together, but try to not over stir.
Carefully pour batter into prepared pan. If you are adding nuts, sprinkle some more on top. Then, use a butter knife to cut right through the center, this allows the bread to bake all the way through.
Bake for about 45-50 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for about 10 minutes, then transfer to a cooling rack. Enjoy!