Gluten Free Pumpkin Bread Sweetened with Maple
Flourless is a book about naturally flour free desserts such as this bread and the Apple Tea Cake with Maple Glaze. This loaf uses ground almonds, pure pumpkin purée and eggs to create a moist, dense loaf. Use can use sliced almonds on top, or pumpkin seeds as in the image.
Excerpted with permission from Flourless.: Recipes for Naturally Gluten-Free Desserts by Nicole Spiridakis. Published by Chronicle Books (2014). Photography John Lee.
For this lightly sweetened, maple-scented loaf, scattering sliced almonds or pumpkin seeds across the top of the batter makes for a nice presentation and adds a welcome, extra layer of texture. It’s a luscious late-morning snack, topped with melted butter, or partner to tea in the afternoon, especially on cool, windy fall days.
- ⅔ cup/170 g pumpkin purée
- 1 cup/120 g ground almonds
- ½ cup/120 ml maple syrup
- 2 large eggs, lightly beaten
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 1 tsp baking soda
- ¼ cup/30 g chopped walnuts (optional)
- ¼ cup/45 g semisweet chocolate chips (optional)
- ¼ cup/25 g sliced almonds
- Heat the oven to 350°F/180°C. Grease a 9-by-5-in/23-by-13-cm loaf pan with vegetable oil.
- Combine the pumpkin purée, ground almonds, maple syrup, eggs, cinnamon, cloves, vanilla, salt, and baking soda together in a medium bowl, and stir well until a smooth batter forms. Stir in the chopped walnuts and chocolate chips (if using). Pour the batter into the prepared pan and scatter the sliced almonds evenly over the top.
- Bake until the loaf is puffed and slightly browned and a tester inserted into the middle comes out clean, 35 to 40 minutes. Remove from the oven and cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
- Store tightly wrapped in plastic wrap in the fridge for up to 1 week.