Description
Super moist and delicious healthy gluten free maple-glazed pumpkin bread made with an entire can of pumpkin puree. This pumpkin bread recipe is cozy, healthy, loaded with pumpkin flavor, and naturally sweetened. It’s perfectly tender, refined sugar free, and topped with the most incredible maple glaze.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
wet ingredients
- 2 large eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 (15 ounce) can pumpkin puree
- 1 tablespoon melted ghee (or butter)
- 1 overly ripe banana, mashed
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
dry ingredients
- 2 cups gluten free 1:1 flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
maple glaze
- 1 tablespoon melted ghee (or butter)
- 1 tablespoon pure maple syrup
- 1/2 cup powdered sugar
- pinch of kosher salt
- 1 to 3 teaspoons unsweetened almond milk, if needed to thin glaze (or sub any milk you prefer)
Instructions
step 1
Preheat oven to 325 degrees. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
step 2
In a medium size bowl, combine eggs, sour cream, pumpkin puree, melted ghee, mashed banana, maple syrup, and vanilla extract. Whisk until smooth.
step 3
In a separate large bowl, stir together the gluten free flour, baking soda, baking powder, salt, cinnamon, ginger, allspice, and nutmeg. Add the wet ingredients to the dry ingredients and mix until combined.
step 4
Pour batter into prepared pan and smooth the top with a spatula. Bake for 60 – 75 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Allow bread to cool in pan for 10 minutes, then remove and place on a wire rack to cool completely.
step 5
Once bread is completely cooled, make the maple glaze. In a small bowl, whisk together the melted ghee, maple syrup, powdered sugar, and salt. If the glaze is too thick, add the almond milk, 1 teaspoon at a time to thin it out. Pour the glaze over the bread, then cut into slices and serve.
