Yes, you heard that recipe title correctly!
I think it’s known by now that one of my all-time favorite things to make is a quick bread. I worked in the food department during my first job at Williams-Sonoma on their E-Commerce team. One of the many amazing things about that job was testing a lot of the Williams-Sonoma branded food products. The holidays, or peak as we call it, was the best time of year for many reasons; first off, the number of delicious treats not only filled our office, but the photography that we were able to put into the site was stunning. It embodied the holidays. I genuinely have to say that these mixes are worth the price tag for dry baking mixes.
One of my favorite things about quick breads is that they are so versatile and easy to make. I feel like I will never tire of making quick bread recipes. I currently have a variety of recipes for quick bread on my blog. Save a few recipes for the upcoming months to try!
Sugar-free Quick Bread Recipes:
These are two of the most popular recipes not only in my house but on my website! They are fail-proof and turn out deliciously moist every time!
Holiday Quick Bread Recipes:
The variety of quick bread recipes below are my favorite seasonal recipes. My apple quick bread is by far one of my favorite fall recipes.
Why is Pumpkin Bread so good?
Pumpkin bread is the quick bread of fall and the holidays. I find it funny because pumpkin itself has a very bland and vegetal flavor, but when you add a mixture of warm spices to the batter, suddenly pumpkin transforms. Pumpkin is a chameleon food. I often think about this delicious browned butter pumpkin sage ravioli I got (pre-celiac diagnosis) that was the perfect combination of savory, nutty and warm. And then you bake with pumpkin, and it can be sweet and compliment chocolate so well.
I have fond memories of eating my weight in pumpkin bread – precisely the trader joes mix after school with my sister. We grew up in the hills of the Bay area in Northern California, where the fall and winter meant chilly and foggy days with rain. The coziest of vibes. Sometimes I think I am obsessed with a particular food during a year because of such fond memories. Do you have specific foods that make you feel warm, cozy, and safe? Pumpkin bread is one of those recipes for me.
Let’s Bake Pumpkin Bread!Print
Everyone loves pumpkin bread during the fall and holiday season. This gluten-free and sugar-free pumpkin bread has all the flavor of traditional pumpkin bread without using refined sugar.
- 1 1/3 cups of canned pumpkin puree (roughly 1 full can of canned pumpkin puree)
- 3/4 cups of maple syrup
- 1 teaspoon of vanilla extract
- 1/3 cups of melted vegan butter ( I use Earth Balance)
- 1/4 teaspoon of ground clove
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground all spice
- 2 teaspoons of ground cinnamon
- 1/4 cups of dairy free milk
- 1/2 teaspoon of salt
- 2 teaspoons of baking powder
- 1 egg or 1 flax egg (1 tablespoon of water and 3 tablespoons of flax meal)
- 2 cups of gluten-free flour
- 1/2 cups of Lilly’s stevia sweetened chocolate chips
- Preheat your oven to 350°F and lightly grease your loaf pan with vegan butter
- In a bowl using a stand mixer or a hand mixer combine the melted vegan butter, maple syrup and pumpkin puree
- Next add in your baking powder, salt, vanilla extra and spices
- Add in the dairy free milk and the egg, incorporate fully
- 1/2 cup at a time, add the gluten-free flour
- Fold in the chocolate chips and pour the batter into your prepared loaf pan
- Bake for 55 minutes to 1 hour, check that when a toothpick is inserted it comes out with minimal crumbs
- Let the loaf cool for around 45 minutes until slicing into it
- You can use pumpkin pie spice instead of the variety of spices, use 2-3 teaspoons of pumpkin pie spice
- As always, my FAVORITE gluten-free flour to use is Bobs Red Mill 1:1 – in the blue bag
Keywords: gluten free pumpkin bread, sugar free pumpkin bread, easy to make pumpkin bread
I decided to release this one early…
In the past about five years, I’ve done sugar-free January. I know January is the time of year that everyone kicks off with diets, crazy workout plans, and all the juice cleanses imaginable. Although I believe in doing whatever you want with your diet and eating, I am also an advocate for a healthy lifestyle. To me, having a sustainable lifestyle is way better than restriction. This recipe is technically part of my sugar-free January release, but I couldn’t wait to release it since it works so well for a holiday side, breakfast, or snack!
Make this recipe for the Holidays
Make this recipe for the holiday season and carry it into the New Year! Tag me if you make this recipe and happy bread baking!