Delicious and Easy Pumpkin Bread with Maple Syrup: A Perfect Fall Recipe

Delicious and Easy Pumpkin Bread with Maple Syrup: A Perfect Fall Recipe

Introduction

As the weather cools down and leaves start to change color, there is nothing more comforting than a warm slice of Pumpkin bread. Not only is it delicious, but it’s also filled with the wonderful aroma of fall spices. This recipe is the perfect fall recipe that is easy to make, and everyone will love. It’s perfect for breakfast or served as a snack in the afternoon. Our recipe is vegan and gluten-free.

Ingredients List

• 2 cups of pureed Pumpkin (you can use canned Pumpkin or roasted Pumpkin)
• 1/2 cup of maple syrup
• 1/4 cup of olive oil
• 2 teaspoons of Baking powder
• 1 teaspoon of Baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1 1/2 cups of gluten-free Flour mix

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and grease a Loaf pan.

2. In a large mixing bowl, whisk together Pumpkin, maple syrup, and olive oil.

3. Add Baking powder, Baking soda, cinnamon, ginger, nutmeg, and salt. Mix until smooth and well combined.

4. Gradually add gluten-free Flour mix to the mixture and mix until well combined.

5. Pour the batter into the prepared Loaf pan and spread it evenly.

6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Nutritional Information (per serving, 1 slice):

• Calories: 180 kcal
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Sugar: 11 g
• Sodium: 280 mg

Tips and Variations:

• Add chopped nuts or seeds to the batter for added texture and nutrition.
• Use vegan butter or coconut oil instead of olive oil to make the bread more flavorful.
• Use honey or agave syrup instead of maple syrup for a different flavor perspective.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.

Recipe Card: Delicious and Easy Pumpkin Bread with Maple Syrup

Servings: 8

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 minutes

Ingredients:

• 2 cups of pureed Pumpkin (you can use canned Pumpkin or roasted Pumpkin)
• 1/2 cup of maple syrup
• 1/4 cup of olive oil
• 2 teaspoons of Baking powder
• 1 teaspoon of Baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of ground ginger
• 1/2 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 1 1/2 cups of gluten-free Flour mix
  Instructions:

1. Preheat the oven to 350°F (175°C) and grease a Loaf pan.

2. In a large mixing bowl, whisk together Pumpkin, maple syrup, and olive oil.

3. Add Baking powder, Baking soda, cinnamon, ginger, nutmeg, and salt. Mix until smooth and well combined.

4. Gradually add gluten-free Flour mix to the mixture and mix until well combined.

5. Pour the batter into the prepared Loaf pan and spread it evenly.

6. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for 10 minutes and then transfer to a wire rack to cool completely.

Nutritional Information (per serving, 1 slice):

• Calories: 180 kcal
• Protein: 2 g
• Fat: 6 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Sugar: 11 g
• Sodium: 280 mg

Tips and Variations:

• Add chopped nuts or seeds to the batter for added texture and nutrition.
• Use vegan butter or coconut oil instead of olive oil to make the bread more flavorful.
• Use honey or agave syrup instead of maple syrup for a different flavor perspective.

Storage:

• Store the bread in an airtight container at room temperature for up to 3 days.

Recipe Notes:

• Use canned Pumpkin to save time, or roast your own Pumpkin for a more natural flavor.
• Gluten-free Flour mix works well in this recipe, but you can also use regular all-purpose Flour or whole wheat Flour if desired.

FAQs:

1. Can I use regular Flour in place of the gluten-free Flour mix?

Yes, you can use regular Flour in place of the gluten-free Flour mix. Use 2 cups of all-purpose Flour, and follow the rest of the recipe as written.

1. Can this recipe be made dairy-free?

Yes, this recipe can be made dairy-free by using vegan butter or coconut oil instead of olive oil.

1. Can I substitute another sweetener instead of maple syrup?

Yes, you can substitute honey or agave syrup instead of maple syrup. Use the same amount of sweetener in the recipe.