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)

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!

Servings: 1 loaf

Ingredients

232 g 1 cup canned pure pumpkin
150 g 2/3 cup butter, softened
2 eggs
1 egg yolk
185 g 1 1/4 cups coconut sugar
1 teaspoon vanilla
1 teaspoon dark rum or sub extra vanilla
130 g ½ cup sour cream
55 g ½ cup almond flour
215 g 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

Topping:

2 tablespoons buckwheat flour
40 g ⅓ cup walnuts
65 g ⅓ cup brown sugar
Pinch sea salt
¾ teaspoons cinnamon
¼ teaspoons cloves
60 g 1/3 cup of oats
92 g ⅓ cup + 1 tablespoon butter, cubed

Instructions

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.