Gluten-Free Pumpkin Pecan Bread

gluten-free-pumpkin-bread-recipe

Happy Friday!

Thanksgiving is less than a week away and I’m busy bakin’ in my kitchen. The oven’s on and the pantry’s full.

First up, my gluten-free pumpkin pecan bread.

Mmmmhhmmmmm. I think the title is enough to get you to wanna try a piece, isn’t it?

I’m becoming obsessed with Simply Organic Spices, as you can tell. I think I’ve used them in every recipe from today thru New Year’s so keep your eyes posted. It’s amazing how much different a ‘good’ quality cinnamon or nutmeg can taste, isn’t it? Quality, people it’s all about quality. And I’m SO willing to spend that extra dollar to get a spice that makes my treats taste superb. Because a bland cinnamon or nutmeg just doesn’t cut it.

Ya with me?

I mean come on, pumpkin and pecans in a gluten-free bread? What could be better?

Okay maybe there are a few better combinations but this one surely is in the top 5.

This was my first time baking with maple syrup. O my Goodnesssssss.

Have you ever tried it?

Talk about flavor! I was blown away and so were my taste testers. I’ve often used stevia or sugar or honey, even some brown rice syrup or agave in my baking recipes but this maple syrup seriously surprised me and I am not gunna lie- I think I’ll be using it in many other baking recipes this holiday season.

It adds such a unique flavor and the incredible aroma it gives off while baking is enough to blow your mind.

Hehe.

Plus, how cute is this lil’ loaf all wrapped up as a gift to bring to your host on Thanksgiving? I thought it was a fun idea and it’s an easy, ‘sweet’ way to say thank you to your gracious host this holiday season.

No need to prance the aisles of the stores looking for what to bring when you can simply just wrap this cute loaf in parchment paper with twine and a cute card. Then you will be able to share the yumminess with your family and friends for dessert.

Kinda cute, isn’t it?

Homemade gifts always get 5 stars in my book. There’s just something special about a homemade gift- especially when you can eat it, too!

And don’t forget to head over to my Facebook Page starting December 1st where I’m hosting the ’25 Days of Christmas’ Giveaway Every Day. I’ll be giving away a new gluten-free gift everyday from December 1st-December 25th.
Enjoy and Good Luck!

4.5 from 8 reviews
Gluten-Free Pumpkin Pecan Bread
 
Prep time
Cook time
Total time
 
Gluten-Free and Dairy-Free
Recipe type: Dessert
Serves: 20
Ingredients
  • ½ cup Earth Balance Vegan Butter, softened to room temperature
  • 1 cup pure maple syrup
  • 2 large eggs
  • 1⅓ cups pumpkin puree
  • 1 Tbsp. Simply Organic Vanilla Extract
  • 1½ cups gluten-free all purpose flour
  • 1 tsp. baking powder
  • 1 Tbsp. Simply Organic Pumpkin Pie Spice
  • ¾ tsp. Simply Organic Cinnamon
  • ¼ tsp. sea salt
  • ¾ cup pecans, chopped
Instructions
  1. Preheat oven to 350 degrees F. Prepare a baking pan with nonstick baking spray.
  2. In a large bowl, cream the butter, maple syrup, eggs, pumpkin and vanilla extract.
  3. In a separate bowl, whisk flour, baking powder, pumpkin pie spice, cinnamon, sea salt and pecans.
  4. Fold wet ingredients into the dry ingredients; do not over-mix. Transfer mixture to the prepared loaf pan.
  5. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Notes
Servings: 20 Serving Size: 1 slice Calories: 156.6 cal • Fat: 8.5 g • Protein: 2.1 g • Carb: 19.5 g • Fiber: 1.9 g • Sugar: 11.7 g • Sodium: 103.8 mg

 I’m featured today on Abe’s Market where I’ve chosen some of my favorite gluten-free products from their store.  I’m happy to announce a gift card for 20% off all purchases on http://www.abesmarket.com with code HEALTHYAPPLE20.

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49 replies
  1. Dixya @ Food, Pleasure and Health
    Dixya @ Food, Pleasure and Health says:

    this bread looks really good with so many holiday flavors. I agree with you on quality about spices because the good quality spices are potent and you use less of it too. I always love making as well as receiving home made goods, and if you can eat- its even better.

    Reply
  2. Brenda @ Losing it Little By Little
    Brenda @ Losing it Little By Little says:

    Hi Amie! I’m waiting on a possible celiac diagnosis and am exploring GF options. This popped up on my news feed today and it looks amazing! I’m just wondering if regular butter would work (since I’m not dairy free for now) or if coconut oil might work? Also – have you tried Penzeys Spices? Their Vietnamese cinnamon is my favorite! All of their spices and blends are amazing!

    Reply
  3. Ali
    Ali says:

    Can’t wait to make this pumpkin loaf for Thanksgiving! Can you sub local honey instead of maple syrup? Just stumbled on your site/blog and love it!
    Thank you

    Reply
  4. ea-the spicy rd
    ea-the spicy rd says:

    Gorgeous bread and photos Amie! I am seriously drooling, and completely agree with you on the maple syrup thing. My dad bought me a huge container of Organic Maple Syrup from Costco a few months ago, and I have been using it in almost all of my baking and cooking. I love that it has some antioxidants in it too :-)

    Reply
    • Amie
      Amie says:

      Thanks so much; I am so obsessed with baking with maple syrup. I’ve gotta go look in Costco for that because it sounds like I’ll be using it all soon! Have a great holiday and thank you again!

      Reply
  5. BEVERLY MILLEY
    BEVERLY MILLEY says:

    HI AMIE,

    I DON’T KNOW HOW I MISSED THIS BREAD RECIPE BUT I KNOW I WILL MAKE IT AND SERVE FOR THANKSGIVING THANK YOU IT LOOKS WONDERFUL!

    Reply
  6. Lisa
    Lisa says:

    O M Goodnesss! I’m in love already! Baking with maple syrup rules and this bread sounds a-ma-zing! I was thinking of making a GF crustless pumpkin pie but this sounds right up my alley! And easy too. Thanks, as always. Have an awesome Thanksgiving, Amie!

    Reply
    • Amie
      Amie says:

      Thank you so much Lisa; so great to hear from you! I love the idea of a GF crustless pumpkin pie. Have a great Thanksgiving and thank you again! xoox

      Reply
  7. Wendy
    Wendy says:

    Just pulled this loaf from my oven 20 minutes ago…FANTASTIC! I used my new metal pan and it took 1 hour and 10 minutes. Absolutely delicious. I should have probably given it another solid 5 minutes to bake. I did use 3/4 tsp of xanthan gum…I wasn’t sure if I was supposed to add that on my own or not so I did. This bread has the absolutely best flavor – and not funky, just deep and perfectly blended flavors. The top of the loaf is nice and crusty too. I like the crustiness so much that I will make muffins with this recipe next time for more of that texture. So glad to have found this site and thanks for all the gluten free recipes on here! Many Blessings!

    Reply
    • Amie
      Amie says:

      So great to hear from you Wendy! I am glad that you enjoyed baking this loaf and I greatly appreciate your comment and kind words. Have a lovely holiday season and thank you again!

      Reply
  8. Shawna
    Shawna says:

    I recently went dairy and gluten free for my breast feeding baby. I love these recipes that can be made in advanced and grazed on, the way busy mamas do. I can’t wait to try it and was wondering if there were any changes needed to make these into muffins or if I just shorten the cooking time.

    Reply
    • Amie
      Amie says:

      Thanks Shawna; I haven’t tried making this recipe into muffins but you can try using the same recipe and just cut down on the baking time to 15 minutes and see how that goes. Let me know how it turns out! Enjoy!

      Reply
  9. Sonya Byrne
    Sonya Byrne says:

    Hi, this looks so very good. Have leftover squash so will use it but was wondering what flour mixture you prefer. I have tried so many and do you change it up for different types of recipes? Thank you so very much
    Sony

    Reply
    • Amie
      Amie says:

      Thanks Sonya~ Great to hear from you! I like King Artur Flour and Bob’s Red Mill Flour; those are the 2 that I use most but I’ve had luck with Pamela’s Flour too!

      Reply
  10. mgf
    mgf says:

    Seems like I’m the fly in the ointment. It’s sunday a.m., I mixed up this recipe. What a disaster. A waste of time and expensive ingredients, including out homemade maple syrup. This stuff turned out like a rubbery glob. There are better recipes out there. Very disappointing.

    Reply
  11. La'Toya Bigelow
    La'Toya Bigelow says:

    I’m glad that I found this. I’m contributing to a bake sale tomorrow and am the only one bringing anything gluten-free. I made muffins instead of the loaf. I did a taste test and they’re delicious. I was told that if I used King Arthur’s Gluten-Free flour that I needed to and some arrowroot powder to the dry ingredients. I made a double batch and added a tsp of arrowroot (to the wet mix since I almost forgot). I’m looking at the remainder and wondering what a bit of chocolate will do to the mix…

    Reply
    • Amie
      Amie says:

      Thanks La’Toya; great to hear from you! I haven’t heard that about the King Arthur’s Gluten-Free flour but I’m sure you can add in mini chocolate chips from Enjoy Life Foods or cocoa powder!

      Reply
  12. Mechele
    Mechele says:

    I want to make this but I am thinking about cutting back on the maple syrup, will I need to add anything to make up for it?

    Reply
  13. Kristen
    Kristen says:

    Hi Amie!

    I’m new to baking with gluten free and I really want to try this recipe! I have King Arthur Flour at home and was wondering if I needed to add xanthum gum to the recipe? I noticed you didn’t call for it so I wasn’t sure…

    Reply
  14. Leslie
    Leslie says:

    I have this in the oven! Though I substituted coconut oil and blackstrap molasses for the vegan butter and maple syrup (didn’t want to go to the store!) and used pecans and almonds (same reason!)

    It smells so good in here!!

    Reply
  15. Anna
    Anna says:

    I replaces the pecans with dairy free chocolate chips! Holy crap it was absolutely delicious! The best gluten free thing I have made so far!

    Reply
  16. Willa
    Willa says:

    In the oven right now, my dear! Smells so good! I used chia to replace the eggs, & did 1/2 maple syrup, 1/2 xylitol and stevia, and coconut oil for the Horizon spread — we’ll see, but it smells delish!!

    Reply
  17. christine
    christine says:

    i made this yesterday and added chocolate chips & walnuts, & a bit of toasted coconut shreds to the top! i also put a little bit of honey in place of some of the maple syrup. i really loved the result–thank you so much for sharing!!! :) will definitely make it again!

    Reply

Trackbacks & Pingbacks

  1. […] first off credit for this amazing and delicious recipe goes to Amie from thehealthyapple.com. Even though I did not add the walnuts it was still delicious and something I am definitely going […]

  2. […] on recipe “Gluten-free Pumpkin Pecan Bread” by http://thehealthyapple.com/2012/11/16/gluten-free-pumpkin-pecan-bread/ Share this:TwitterFacebookLike this:Like Loading… This entry was posted in Uncategorized. […]

  3. […] Apple. Her blog is awesome, and full of great recipes and information. I tried her recipe for Gluten-Free Pumpkin Pecan Bread tonight. I made a couple of small adjustments based on what I had in the house – I used […]

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