Fall is officially here! This recipe is a labor of love! It took four times to perfect it but it was worth the effort! This is gluten free, egg free, and easily made vegan by using vegan butter. I personally love pumpkin bread with a glaze but you can also do chocolate chips. Happy Fall!
- 5 tablespoons unsalted grass-fed butter*
- 1 can pumpkin puree
- ½ cup maple syrup
- 2 flax eggs
- 2 teaspoons vanilla extract
- 1 ¾ cup King Arthur gluten free flour*
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- Optional: Chocolate chips
- ½ cup maple sugar powdered sugar
- 1 tablespoons unsweetened nut milk (or more if you want it thinner)
- ¼ teaspoon vanilla extract (optional)
- Preheat the oven to 350 degrees F and line an 8 ½ by 4 ½ inch loaf pan with parchment paper and spray with coconut oil.
- Cut butter into slices and add to a saucepan over medium high heat. Cook until butter starts to foam and turns a light brown color. It should start to smell “nutty”.
- Immediately transfer butter into a bowl and let it cool. It should be a light brown color. Let cool for at least 15 minutes. You can easily just melt the butter and not brown it but this gives the bread such a yummy flavor.
- Add 2 tablespoons ground flaxseed and 5 tablespoons boiling water and let sit for at least 15 minutes.
- In a medium sized bowl, mix together all the dry ingredients (except chocolate chips if using).
- In a large mixing bowl, add the pumpkin puree, maple syrup, flax eggs, and vanilla extract.
- Whisk together until smooth and slowly whisk in the browned butter.
- Add the dry ingredients into the wet and mix until combined.
- Fold in chocolate chips if using.
- Pour batter into the loaf pan evenly and bake for 55-60 minutes (mine took 58 mins).
- Allow bread to cool for 15 minutes and then remove and cool on a wire rack.
- To make maple glaze, combine all the ingredients in a bowl and whisk until smooth. Pour over cooled pumpkin bread and enjoy!
Tips: ** If using vegan butter I suggest using a stick of butter and not the spreadable kind
** I use King Arthur gluten free flour because it does not have corn in it, however it does use grains so it is not paleo.