Nothing screams fall more than pumpkin spice. Pumpkin bread had always been one of my favorites. The pumpkin creates such a moist texture with a natural sweetness. Typically, pumpkin bread is loaded with sugar and butter, which is what makes it taste like such a treat. I decided to create a bread just as delicious, but lower in both fat and sugar. Trust me, you would never know! This bread tastes like such a treat, but it doesn’t weigh you down or give you a sugar spike. I love being able to enjoy sweets without the sugar crash. 

 

I used a gluten free all purpose flour for this recipe, as I wanted to make a gluten free version. I recommend Bob’s Red Mill (one for one blend) or King Arthur gluten-free all purpose. These two all ready have Xanthan gum added, and work just like an all purpose baking flour. I used pumpkin pie spice from Trader Joe’s, but any pumpkin pie spice would work. I did add extra cinnamon, because cinnamon brings out more sweetness. The recipe calls for coconut sugar, but feel free to substitute with any granulated sugar or sugar substitute. The use of yogurt and applesauce keep the bread moist and flavorful without adding oil. Additionally, the applesauce complements the pumpkin flavor.

 

You don’t need any special tools to make this bread, just a few mixing bowls, a whisk and a rubber spatula (or a wooden spoon would work). Just be sure to mix the wet ingredients in one bowl and the dry ingredients in another. This ensures that everything gets evenly combined. The glaze is optional, but it really adds something special, making more “dessert” like. It just requires mixing together some coconut butter, maple syrup and water. It tastes just like a “maple” icing. I do recommend using real maple syrup for that rich flavor, but honey would work if you don’t have any. I have made the bread without the icing and it makes a great snack or breakfast on the go. I love heating a piece up and adding some butter. 

 

Pumpkin Bread

Pumpkin Bread

Ingredients

Pumpkin Bread:

  • 1/2 can pumpkin
  • 1/4 cup applesauce
  • 3 tablespoons yogurt
  • 1/4 cup coconut sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 eggs
  • Squeeze of lemon juice
  • 1.5 cups all purpose gluten free flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 tsp baking soda

Maple glaze:

  • 2 tablespoons maple syrup
  • 2 tablespoons coconut butter, melted
  • 1-2 tablespoons water

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease two small loaf pans, or cut parchment paper to fit the pans.
  3. Add pumpkin, applesauce, yogurt, sugar, syrup, vanilla, eggs and lemon juice to a medium sized bowl. Whisk until well combined.
  4. Mix together flour, pumpkin pie spice, baking powder, salt and baking soda in a separate bowl.
  5. Using a rubber spatula or wooden spoon, fold the wet ingredients into the dry until well combined.
  6. Divide batter equally between the two loaf pans.
  7. Bake for 35 minutes.
  8. While the bread is baking, make the glaze by heating the coconut butter so that it is melted (I usually put the glass jar in hot water), and mixing with the maple syrup and water.
  9. Remove from, allow to cool and drizzle the glaze over the top.

Get my new Dips & Sauces recipe mini-book!

Share your email. I'll send you the download + some follow up questions to find out what kind of new recipes I can cook up with you in mind. 

Success! Check your email for the recipe mini-book download link.