Flourless Pumpkin Bread is a delightful twist on a classic favorite, perfect for those seeking a gluten-free indulgence without sacrificing flavor. This moist and aromatic bread captures the essence of fall with its warm spices and rich pumpkin flavor, making it an ideal treat for cozy gatherings or a simple afternoon snack. Historically, pumpkin bread has roots in American cuisine, often associated with harvest festivals and Thanksgiving celebrations, where the bountiful pumpkin harvest is celebrated in various forms.
People love flourless pumpkin bread not only for its delicious taste and tender texture but also for its convenience. With minimal ingredients and easy preparation, this recipe allows you to whip up a wholesome treat in no time. The absence of flour means that the natural sweetness of the pumpkin shines through, complemented by the warm spices of cinnamon and nutmeg. Whether enjoyed fresh out of the oven or toasted with a pat of butter, this bread is sure to become a cherished staple in your kitchen.
Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or vegetable oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Preparing the Batter
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the canned pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- In a separate bowl, mix the dry ingredients: baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- If desired, fold in the chopped walnuts or pecans and chocolate chips into the batter, ensuring they are evenly distributed throughout.
Cooking Process
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and slightly domed.
- Once baked, remove the loaf pan from the oven and allow it to cool in the pan for about 10-15 minutes. This will make it easier to remove the bread without it falling apart.
- After cooling, carefully remove the bread from the pan and transfer it to a wire rack to cool completely. This step is crucial as it helps to set the texture of the bread.
Assembling and Serving
- Once the bread has cooled completely, slice it into even pieces using a serrated knife. This will help maintain the integrity of the bread and prevent it from crumbling.
- Serve the flourless pumpkin bread plain, or with a spread of your choice. Cream cheese, butter, or a drizzle of honey or maple syrup can enhance the flavor.
- This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.
Tips for Success
- Ensure that your pumpkin puree is pure and not mixed with any spices or sugars, as this can alter the flavor and texture of the bread.
- For a sweeter bread, you can increase the amount of maple syrup or honey to 3/4 cup, depending on your taste preference.
- Feel free to experiment with spices; adding a pinch of cloves or allspice can give the bread a unique flavor profile.
- If you prefer a denser bread, consider adding a tablespoon of ground flaxseed or chia seeds to the batter for added nutrition.
- For a gluten-free version, ensure that all ingredients, especially the baking soda, are certified gluten-free.
Variations
- Chocolate Chip Pumpkin Bread: Increase the amount of chocolate chips to 1 cup for a richer flavor.
- Spiced Pumpkin Bread: Add 1/4 teaspoon of ground cloves and 1/4 teaspoon of allspice for a more complex spice profile.
- Nut-Free Version: Omit
Conclusion:
In summary, this Flourless Pumpkin Bread is a must-try for anyone looking to indulge in a deliciously moist and flavorful treat without the guilt of gluten. The combination of pumpkin puree, warm spices, and natural sweeteners creates a delightful harmony that will have your taste buds dancing with joy. Not only is it a fantastic option for those with dietary restrictions, but it also makes for a perfect fall-inspired snack or breakfast item that everyone can enjoy. For serving suggestions, consider pairing your Flourless Pumpkin Bread with a dollop of Greek yogurt or a smear of almond butter for added creaminess and protein. You can also sprinkle some chopped nuts or chocolate chips on top before baking for an extra crunch and sweetness. If you’re feeling adventurous, try adding a swirl of cream cheese or a hint of maple syrup to elevate the flavors even further. We encourage you to give this Flourless Pumpkin Bread recipe a try and share your experience with friends and family. Whether you enjoy it as a cozy breakfast, a delightful afternoon snack, or a festive dessert, we would love to hear how it turns out for you. Dont forget to share your variations and serving ideas, as your creativity might inspire others to whip up their own batch. Happy baking! Print
Flourless Pumpkin Bread: A Deliciously Healthy Fall Treat
- Total Time: 65 minutes
- Yield: 1 loaf (approximately 10 slices) 1x
Description
This Flourless Pumpkin Bread is a moist, flavorful treat made with pumpkin puree, eggs, and maple syrup, perfect for any season. Enhanced with warm spices, it can be enjoyed plain or with your favorite spreads. Ideal for a healthy snack or breakfast option!
Ingredients
Scale- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the canned pumpkin puree, eggs, maple syrup (or honey), melted coconut oil, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- In a separate bowl, mix the dry ingredients: baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir until evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- If desired, fold in the chopped walnuts or pecans and chocolate chips into the batter, ensuring they are evenly distributed throughout.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. The top should be golden brown and slightly domed.
- Once baked, remove the loaf pan from the oven and allow it to cool in the pan for about 10-15 minutes. This will make it easier to remove the bread without it falling apart.
- After cooling, carefully remove the bread from the pan and transfer it to a wire rack to cool completely. This step is crucial as it helps to set the texture of the bread.
- Once the bread has cooled completely, slice it into even pieces using a serrated knife. This will help maintain the integrity of the bread and prevent it from crumbling.
- Serve the flourless pumpkin bread plain, or with a spread of your choice. Cream cheese, butter, or a drizzle of honey or maple syrup can enhance the flavor.
- This bread can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then placed in a freezer bag for up to 3 months.
Notes
- Ensure that your pumpkin puree is pure and not mixed with any spices or sugars, as this can alter the flavor and texture of the bread.
- For a sweeter bread, you can increase the amount of maple syrup or honey to 3/4 cup, depending on your taste preference.
- Feel free to experiment with spices; adding a pinch of cloves or allspice can give the bread a unique flavor profile.
- If you prefer a denser bread, consider adding a tablespoon of ground flaxseed or chia seeds to the batter for added nutrition.
- For a gluten-free version, ensure that all ingredients, especially the baking soda, are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
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