Hello and happy fall ya’ll!
Wow that just came out of my mouth, I’m really not a “ya’ll” person but it worked in that sentence. Californians can say y’all, right?
I am SO ready for fall! Here in Davis it’s still been in the 90s and sunny. After being here for the whole summer and enduring the 100+ degree days, I am more than ready for some crisp, fall days and dare I say it, even some rain would be nice!
With my impatience for fall, I became obsessed with creating the perfect pumpkin bread. I baked about 3 loaves one August day, while it was still 96 degrees, the oven on, sweating in the kitchen… and then the worst part, I had to taste each loaf. Just kidding, I loved it.
But those first loaves were not that great. I mean, they were good, but not great. I even had my mom try making a loaf to see if it was just me, nope. Her loaf wasn’t that great either.
Amidst all this, I was taking organic chemistry over summer at UCD, thought I failed the class, but then didn’t fail the class, and then fall quarter started! So the pumpkin bread got left on the back burner for a few weeks.
Once things settled down a bit, I went back to the drawing board, er, mixing bowls! I baked another 3 LOAVES. You’re welcome to all my friends who got the test batches, hehe!
But I finally nailed it and let me tell you, this bread will not disappoint. I won’t say it’s my best recipe yet because I think I’ve said that about 3 recipes by now… oops!
I will say with confidence though, that this bread is SIMPLE, delicious and the best gluten free and dairy free pumpkin bread I’ve ever had! It’s also way healthier than the pumpkin breads you can buy at the store.
You can also make some adjustments to this! Use pumpkin spice if you have it or you can use Nutmeg, cloves and cinnamon! Also I love adding flax seed to this recipe, so if you want the extra fiber, add 1/4 cup flax and take out 1/4 cup of the arrowroot flour.
I can’t wait for you guys to try this bread and enjoy it all season long!
Perfect Pumpkin Bread
- 2 cups almond flour
- 1/2 cup arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp Cloves
- 1 tsp Nutmeg
- 2 tsp Cinnamon
- (OR 3 tsps pumpkin spice if you don’t want to buy all the other spices)
- 1 cup canned unsweetened pumpkin
- 1/3 cup maple syrup
- 3 eggs
- Preheat oven to 350 degrees
- Put all the dry ingredients in a bowl and whisk them together until they’re well combined.
- Beat the eggs in a bowl, then combine them with all the wet ingredients in a separate bowl and mix until it’s all combined.
- Add the wet ingredients to the dry and stir it up!
- Use a 9×5 loaf pan and line it with parchment paper. Spray the parchment paper and loaf pan with coconut oil/butter so that the bread doesn’t stick.
- Pour the batter into the loaf pan and smooth out the top. Sprinkle it with pumpkin seeds for a little added crunch and decoration!
- Bake it for 45 minutes – 1 hour, or until a toothpick inserted in the center comes out clean.