Ok my friends, I’ve got an amazing gluten-free and dairy-free PUMPKIN CRUNCH BREAD for you. My first rendition of this recipe does include dairy, which I will post soon. But for today, we’re focusing first on this version because I can’t believe how foolproof this recipe has turned out!
I’m a sucker for all things pumpkin come fall, and this lightened-up and healthier pumpkin bread is the perfect snack to keep in the kitchen. I tried to get the sweeteners as low as I could before losing flavor, and that brought it down to some coconut sugar and a little bit of maple syrup. The coconut milk substitutes for the buttermilk from my original recipe, so I added just a tad of apple cider vinegar to get the tangy flavor needed.
I love to cover the top in pumpkin seeds, pecans, and walnuts. They get so crunchy and golden in the oven and give each bite the perfect texture. I hope you love this as much as we do. If you try this, let me know how it goes!
Pumpkin Crunch Bread (GF + DF)
Ingredients
- 7 1/2 ounces pumpkin puree
- 3/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 cup ghee
- 1/2 cup coconut sugar
- 1/3 cup maple syrup
- 1 tsp apple cider vinegar
- 3 oz full fat coconut milk (whipped to combine)
- 2 medium eggs
- 5 1/2 ounces Gluten-Free All-Purpose Flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp pumpkin seeds
- 3-4 tbsp crushed nuts (pecans, walnuts, or both)
Instructions
- Line a 9×5 loaf pan with parchment paper and spray with coconut oil or ghee. Preheat oven to 350ºF.
- In a small bowl, combine the coconut milk with one teaspoon apple cider vinegar. Let sit for five minutes.
- In a saucepan over medium-heat, combine the pumpkin puree, spices, and salt. Cook for 3-5 minutes, or until mixture has thickened and some water has evaporated. It should reduce by approximately one-quarter. Remove from the heat.
- Into the pumpkin, add the ghee, vanilla, coconut sugar, and maple syrup. Stir. The heat should help everything melt and get thick. Then add the coconut milk mixture and stir again. Add the eggs and whisk to combine them all thoroughly.
- In a mixing bowl, combine the gluten-free flour, baking powder, and baking soda. Then add the wet pumpkin mixture. Whisk vigoursly for at least one minute to aerate the batter.
- Pour the batter into the prepared pan. Top with the pumpkin seeds and chopped nuts. Bake on the middle rack for approximately fifty minutes, rotating once halfway through.
- The bread is ready when a toothpick inserted into the center comes out with just a few moist crumbs. Every oven is different, so do watch this closely.
- Once done baking, let the bread rest for at least 30 minutes or until slightly cooled. Then transfer to a wire rack to cool completely. Slice and enjoy!