Gluten-Free Pumpkin Pecan Bread

by Amie on November 16, 2012

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!

4.4 from 7 reviews

Gluten-Free Pumpkin Pecan Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Gluten-Free and Dairy-Free
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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{ 43 comments… read them below or add one }

Dixya @ Food, Pleasure and Health November 16, 2012 at 9:34 am

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.

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Amie November 16, 2012 at 11:26 am

Thank you Dixya; great to hear from you! I hope you have a great holiday week!

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Brenda @ Losing it Little By Little November 16, 2012 at 7:30 pm

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!

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Amie November 16, 2012 at 7:56 pm

Thanks so much; I hope you are feeling okay! Let me know if I can do anything to help. You can surely use regular butter; I recommend Organic Valley Butter. I use Simply Organic and Frontier Organic Spices- they are amazing and a little goes a long way. Hope you enjoy it. Have a great holiday, Brenda!

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Brenda @ Losing it Little By Little November 16, 2012 at 9:56 pm

I just couldn’t wait…I answered my own question! I wound up trying coconut oil, and it worked out just fine! My house smells AMAZING and the bread is delicious – still warm out of the oven! It’s really moist and flavorful. Thanks so much for the recipe, Amie! Happy Thanksgiving to you and yours!

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Brenda @ Losing it Little By Little November 16, 2012 at 10:13 pm

Just shared on my blog… I would have taken pictures, but mine doesn’t look nearly as pretty as yours! :)

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Amie November 16, 2012 at 10:17 pm

Thanks Brenda! So glad you enjoyed it. Have a great holiday week!

Amie November 16, 2012 at 10:17 pm

Yea! Thanks Brenda!

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Ali November 18, 2012 at 5:29 am

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

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Amie November 18, 2012 at 4:03 pm

Thanks Ali! Hope you enjoy it. I didn’t try using honey but I think it may work!
Have a great Thanksgiving!

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ea-the spicy rd November 18, 2012 at 6:06 pm

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 :-)

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Amie November 18, 2012 at 8:41 pm

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!

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Alexis @ Hummusapien November 18, 2012 at 7:25 pm

Your pictures are stunning! I love baking with maple syrup :)

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Amie November 18, 2012 at 8:41 pm

Awe; thanks Alexis. I am LOVING the maple syrup in this recipe. So excited to develop more recipes with maple syrup, too!

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BEVERLY MILLEY November 19, 2012 at 6:46 pm

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!

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Amie November 19, 2012 at 6:55 pm

Thanks Beverly; hope you enjoy it! Have a great Thanksgiving!

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Lisa November 21, 2012 at 9:26 am

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!

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Amie November 21, 2012 at 7:51 pm

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

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Lisa November 27, 2012 at 10:16 am

I made this for Thanksgiving. Used sweet potato instead of pumpkin and it was incredible. Even the pickiest eater that I know enjoyed it! Will definintely make this again.

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Amie November 27, 2012 at 10:27 am

SO happy to hear that. Thank you Lisa! Have a wonderful holiday season! xoxo

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Wendy December 16, 2012 at 2:24 pm

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!

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Amie December 16, 2012 at 3:17 pm

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!

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Diana @ Eating Made Easy December 21, 2012 at 2:51 pm

What a wonderful gift to give. Your photos are SO beautiful!!!

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Amie December 21, 2012 at 2:54 pm

Thank you so much Diana; happy holidays!!

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Shawna January 4, 2013 at 11:55 pm

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.

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Amie January 5, 2013 at 6:02 pm

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!

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Sonya Byrne January 13, 2013 at 1:14 pm

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

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Amie January 13, 2013 at 5:25 pm

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!

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mgf March 24, 2013 at 10:52 am

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.

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La'Toya Bigelow September 22, 2013 at 9:22 pm

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…

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Amie September 23, 2013 at 5:58 pm

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!

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Mechele October 1, 2013 at 6:58 pm

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?

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Kristen October 30, 2013 at 1:35 pm

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…

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Amie October 30, 2013 at 1:39 pm

Kristen, I didn’t use it for my recipe so I don’t think you’ll need it for that flour mix. Enjoy!!

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Christopher Sorel November 1, 2013 at 8:24 am

yum going to take the kids pumpkins this weekend to try making this

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Leslie November 11, 2013 at 3:34 pm

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!!

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Amie November 11, 2013 at 3:36 pm

Thank you Leslie; enjoy! Yea!!!!!!

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Anna November 17, 2013 at 10:57 am

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!

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Amie November 17, 2013 at 12:46 pm

Yea! So happy to hear that Anna!!!!

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Andrea (@FrSeed2Stomach) November 19, 2013 at 8:36 pm

LOVE baking w maple syrup. Pricy, but better for you and better tasting than sugar. Do you think coconut oil could be subbed for the fake butter?

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Amie November 19, 2013 at 9:48 pm

You can use real butter instead, Andrea. I haven’t tried using coconut oil with this recipe but you can try!

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Willa December 13, 2013 at 11:31 pm

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!!

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Amie December 14, 2013 at 1:21 am

Enjoy Willa!! Xxoooo

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