Imagine waking up with a slice of this pumpkin bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. Well, either that or in the middle of a beautiful meadow!
One of my favorite things to make growing up was pumpkin bread. Actually, one of my first recipes shared on my blog was a classic family recipe I used (shhh- this post might be still hiding in the archives in all of it’s iphone photo glory!).
Such fond memories come to mind…it’s been a staple in my kitchen for as long as I can remember and one of my favorite ways to enjoy the fall season.
This recipe is a fresh take on a classic. It’s perfectly moist and the topping…don’t get me started. I hope you enjoy this bread as much as I have and find ways to savor this stunning Autumn season we’re in.
PS – I’m adventuring in NYC this week, love to have you follow along over on Instagram!
Pumpkin Bread (Gluten Free)
Yield 1 loaf
Imagine waking up with a slice of this bread, paired with your favorite cup of coffee on a weekend morning with a warm fire crackling away. That’s my idea of a perfect moment. This version is gluten free and mostly refined sugar free. It doesn’t get much better than this!
- 232g (1 cup) canned pure pumpkin
- 150g (2/3 cup) butter, softened
- 2 eggs
- 1 egg yolk
- 185g (1 1/4 cups) coconut sugar
- 1 teaspoon vanilla
- 1 teaspoon dark rum (or sub extra vanilla)
- 130g (½ cup) sour cream
- 55g (½ cup) almond flour
- 215g (1 ½ cup) gluten free 1 to 1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon sea salt
- 3/4 teaspoon cinnamon
- ½ teaspoon cloves
- 2 tablespoons buckwheat flour
- 40g (⅓ cup) walnuts
- 65g (⅓ cup) brown sugar
- Pinch sea salt
- ¾ teaspoons cinnamon
- ¼ teaspoons cloves
- 60g (1/3 cup) of oats
- 5 tablespoons butter, cubed
- Preheat the oven to 350 F.
- In a mixer, cream butter for 1-2 minutes till light and smooth.
- Add pureed pumpkin, continuing to mix. Add eggs and egg yolk one at a time, beating after each addition.
- Mix in sugar, vanilla, and rum.
- In a separate bowl, mix almond flour, gluten free flour, baking powder, baking soda, and salt.
- With mixer on low, alternate dry ingredients and sour cream: add a ⅓ cup at a time of the flour mixture and 2 tablespoons at a time of the sour cream to the pumpkin mixture.
- Pour into a well greased bread pan.
- To prepare topping: In a food processor, lightly pulse (2-4 times) flour, nuts, brown sugar, salt, cinnamon, cloves and 1/3 cup oats. Pulse in butter until no dry spots remain.
- Use a knife to push the topping ingredients into the bread to make a marbled effect.
- Cook for at least 50 minutes or until toothpick inserted comes out clean.