Yield: Yield : one 9”x5”x3” loaf or 3 mini (5 ¾" x 3 ¼" x 2”) loaves
Ingredients
For Pumpkin Bread
96 grams (1 cup) nut flour - I recommend pecan or almond
46 grams (½ cup) certified GF oat flour*
80 grams (½ cup) brown rice flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon kosher salt
1 tablespoon ground cinnamon
½ teaspoon ground cardamom
¼ teaspoon ground ginger
⅛ teaspoon freshly grated nutmeg
Pinch of ground cloves
3 eggs
120 ml (6 ounces or ¾ cup) full-fat coconut milk
248 grams (1 cup) pureed pumpkin, canned or fresh, whisked until smooth
60 grams (6 tablespoons) maple sugar (or substitute 117 g/6 tablespoons pure maple syrup)
15 ml (1 tablespoon) melted coconut oil or neutral oil
5 ml (1 teaspoon) pure vanilla extract
For Sauce
280 ml (7 ½ ounces or 1 ⅓ scant cups) full-fat coconut milk
20 grams (1½ tablespoons) coconut sugar
Seeds from one vanilla bean or 1 teaspoon ground vanilla*
Pinch of salt
Procedure
Make the batter: Preheat oven to 350°F and grease a large (9”x5”x3”) loaf pan or 3 mini (5 ¾" x 3 ¼" x 2”) pans. In a medium bowl whisk together the nut flour, oat flour, brown rice flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, nutmeg and cloves; set aside. In a large bowl whisk the eggs until uniform, then mix in the coconut milk, pumpkin puree, maple sugar or syrup, oil, and vanilla. Shake or sift the dry ingredients into the wet, and mix until no clumps or visible streaks of flour remain.
Bake the bread: Spoon or scrape batter into the prepared pan(s), smooth the top(s), and tap pan(s) firmly on the counter several times to pop trapped air bubbles. Reduce oven temperature to 325°F and bake large loaf for 55-60 minutes or mini loaves for 35-40 minutes, until a toothpick comes out with only a few crumbs clinging to it. Transfer pan to a cooling rack and allow bread to cool in pan for 45 minutes before turning out onto rack.
Make the glaze: While bread is baking, add all glaze ingredients to a small saucepan over medium high heat, whisking to dissolve sugar and salt. Bring mixture to a simmer, reduce heat to low, and simmer for 20-30 minutes, whisking occasionally, until thickened and reduced to 1 cup in volume. Transfer glaze to a bowl to cool (you can speed up the process by placing the bowl in an ice bath, just take care not to splash any water into the glaze).
Serve: Cut the bread into ¾- or 1-inch thick slices, arrange on plates, and drizzle glaze over the slices. Serve extra glaze on the side for pouring/dipping. Store leftovers in an airtight container at room temperature for 1-2 days, in the refrigerator for up to one week, or in the freezer for up to 3 months.
Notes
*Please be sure to use only certified gluten-free oat flour if you have Celiac. If you can't tolerate oats, omit the oat flour and double the brown rice flour (so you'll use a total of 160 grams or 1 cup brown rice flour).
**Vanilla seeds straight from the pod or ground vanilla are my preferred way to go here, but if you can't get whole beans or don't want to buy them, you can substitute 2 teaspoons of pure vanilla paste or extract. Stir in the extract after you remove the pan from the heat.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/maple-pumpkin-spice-bread-with-vanilla-bean-sauce/