This recipe is based on the gf pumpkin spiced doughnut recipe in the Simply Real Eating Cookbook, but using what we had (and with me swapping a few things just because I wanted to play around). It came out great— more like a snacking bread vs a super sweet pastry bread.
Ingredients:
1 can pumpkin (I might use less next time, it made it pretty moist— so many 3/4 can or 1/2 can)
3/4 cup olive oil
1 cup gf flour blend (I used TJ’s brand)
1/2 cup almond flour (I used leftover from my almond milk making)
2 eggs
1 teaspoon baking soda
4 dates, chopped
1/2 cup walnuts, chopped
1/4 cup maple syrup (or more if you want it sweeter, I hate super sweet baked goods but I know I’m weird)
1 tablespoon cinnamon
2 teaspoons pumpkin pie spice
1 tablespoon ground flaxseed (optional)
1 tablespoon pumpkin seeds (optional to sprinkle on top)
Directions:
Preheat oven to 350. Combine all ingredients in a mixing bowl and mix well. Line a glass loaf pan with parchment paper and pour batter in, spreading evenly as you go.
Bake loaf for 1 hour, then pull out to sprinkle the pumpkin seeds on top. Bake for 30 more minutes (or less if you used less pumpkin) or until the top middle is pretty firm to touch.
Let cool before slicing. Send to someone that would probably love this healthier upgraded version below! And if you make this let me know!
Can you give a suggested measurement in cups for the pumpkin? I have the large cans of pumpkin and want to make sure I don’t overdo it. This looks yummy and I can’t wait to try it. Thank you!