Pumpkin Bread

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.