Pumpkin Bread

November 5, 2009


Great Pumpkin Loaf

My friend Jen G. bakes an exceptional pumpkin loaf, but her recipe begins with 3 cups of sugar. I scaled back her recipe and changed up a few ingredients. Here is the result. It’s not quite as yummy as Jen’s, but it’s a whole lot healthier. I also made great pancakes from this recipe. If you want to make pumpkin pancakes and a loaf, double the recipe.

Makes 1 loaf

1/2 cup agave

1/3 cup coconut oil, melted

1 large egg, plus 1 large white, save the yolk for your morning omelette

5 oz pumpkin puree

1 teaspoon pure vanilla extract

1/4 cup almond milk

1/4 cup water

3/4 cup brown rice flour

1/3 cup almond flour

1/4 cup ground flax

3/4 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon xantham gum

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cardamom

Pre-heat the oven to 350º. Line a loaf pan with parchment and set aside. In a medium-sized bowl, whisk agave and coconut oil with egg and egg white. Add pumpkin puree, vanilla extract, almond milk and water. Set aside. In a larger bowl, combine all dry ingredients. Pour wet ingredients over and mix together. Pour batter into prepared loaf pan and bake for about 50 minutes. Test for doneness by inserting a bamboo skewer into the centre, it will emerge cleanly when done. If you have doubled the recipe for pancakes, pour just half of the batter into the loaf pan and reserve the remaining batter. I fried my pumpkin pancakes in a little bit of coconut oil, they make a great breakfast treat.

PS – Check the comments section for easy instructions on how to make your own roasted sugar pumpkin puree.


6 Responses to “Pumpkin Bread”

  1. katie said

    this looks ridiculously good…few questions…what is the purpose of the xanthan gum and where do i buy it? will this work as muffins? will this freeze well with all of those wierdo (I mean healthy) ingredients in it? Seems like it would be an excellent breakfast food.

    • dawnegourley said

      It is good! Xantham gum acts as a binder, since there’s no gluten to bind in this recipe. I got it from Caper’s – don’t be too startled by the price, it goes a long way. And, yes, I made muffins, too. And I froze the loaf in slices, that worked well. So many questions, I love it.

  2. court e nay said

    I have tried this loaf and it is moist and tasty, way better than anything you can buy at your local coffee shop. Yum

  3. Julie said

    I can’t wait to try these. I will definitely be doubling the batch. Mmmm… pumpkin pancakes.

    Can I make my own pumpkin puree by roasting and blending a pumpkin? I have a couple of pumpkins that are sitting on my counter looking kind of useless.

    • dawnegourley said

      Yes, yes, yes! Make your own pumpkin puree. I highly recommend roasting a little sugar pumpkin, they’re sweet and their flesh is dense, which makes for a thick, not-too-watery puree. I roast pumpkins and squash whole sometimes, there’s no need to cut them. Heat oven to 400º. Place whole pumpkin or squash on a lined baking sheet, you can leave the stem on if you like, or snap it off. Now roast, it can take while. Check it with a bamboo skewer after about 45 minutes or an hour, the skewer will poke through easily when it’s done. It may take longer, it depends on the size. When it’s done, remove it from oven and let it cool enough to handle. Break or cut it open, the insides will probably still be hot, so be careful. I scoop out the seeds and junk and discard. The flesh scoops away nice and easily from the tough skin. Whir up in your food processor for a lovely, smooth and perfect puree.

  4. Jen said

    Pumpkin pancakes you say? That is next on my list of many of your recipes to try. Love the pumpkin loaf AND being your guinea pig!

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