I was originally not going to use this recipe as a post, but it turned out so well, I didn’t want to lose the recipe!
I have made gluten free pumpkin bread, but it seems that my pregnant body just craves gluten. I don’t feel like I have a “problem” with gluten, so I have been embracing it 🙂
Most of the pumpkin bread recipes use oil and tons of sugar. I used Kerrygold unsalted butter and sucanat (sugar cane natural) and used about half as much as most recipes called for. I sprinkled raw sugar on top for a little sweetness and added crunch. I didn’t miss the sugar one bit – and neither did my family.
I did smother on a bit more butter after it cooled a bit. You can never have too much butter in my opinion.
I ended up baking them in a smaller loaf pan and 3 mini loaf pans. That way I could give one away to my milk man, one to a dear friend who just had a baby and I got to keep 2 for us!
A perfect afternoon snack.
This time of year, I can never really get enough pumpkin or cinnamon smell in my home. Especially when it’s coming out of the oven.
- 1 can organic pumpkin
- 1 cup butter
- 4 eggs
- 1½ cup sucanat
- 1 tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp ginger
- ¾ tsp ground cloves
- ½ tsp fresh ground nutmeg
- 3 cups organic white whole wheat flour, or flour of your choosing
- 1 tsp vanilla
- ⅓ cup raw sugar for sprinkling
- Blend the softened butter with the sucanat until light and fluffy.
- Add in the eggs one at a time, blending after each one.
- Mix in the pumpkin and blend well.
- Add in the flour and spices, including salt, baking soda and baking powder.
- Add in vanilla.
- Mix until well blended.
- Pour into 2 loaf pans and sprinkle with raw sugar.
- Bake for approximately 45 minutes or until toothpick comes out clean.