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