Nothing says fall quite like a slice of our Perfect Pumpkin Bread! Our simple recipe uses all plant-based ingredients, including the healthful swap out of oil for applesauce. As it bakes, your house will be filled with the comforting smells of pumpkin, cinnamon, and nutmeg. A wonderful treat to share with family, friends and guests, each slice is full of flavorful spices with a moist center that is complemented by the crunch of walnuts.
1 3/4 cup gluten-free flour
1 cup pumpkin puree
1 cup dark brown sugar
1/2 cup walnuts
1/2 cup applesauce
3 tablespoons water
3 tablespoons maple syrup
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat the oven to 350°F.
In a large bowl, combine all dry ingredients (flour, brown sugar, baking soda, baking powder, cinnamon, and nutmeg).
In a small bowl, mix together all wet ingredients (pumpkin puree, applesauce, water, and maple syrup).
Add wet ingredients to the large bowl of dry ingredients and stir until combined (batter will be thick).
Add walnuts and stir.
Pour mixture into a loaf pan and bake until top is browned and when you insert a toothpick it comes out clean (40-50 minutes).
Let cool about 20 minutes then use a knife to loosen the sides, take the pumpkin bread out, and rest on a cooling rack.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.