Like many people I’m sure, around this time of year I always have an excess of pumpkin puree waiting to be used. There’s only so much pumpkin pie I can eat in a day (literally ate an entire third of a 9″ pie last week), so this is my healthyish fix!
For the recipe below, I incorporated elements from Cookie + Kate and Something Nutritious. If you’re feeling bold or have experience baking with gluten-free flours, feel free to play around with proportions and use your own flour blend as long as you end up with 1 3/4 cup (~225 grams) total. Cooke + Kate’s recipe used only whole wheat flour whereas Something Nutritious’ recipe called for only oat, so I’m sure either works. I’ve had traumatic experiences replacing regular flour with oat…so I subbed just a portion out for almond.
Another note – I used Trader Joe’s maple agave which seems less viscous and more sweet than pure maple syrup, although the difference is probably negligible.
Happy baking & happy almost-Thanksgiving! I hope your home is full of warm foods and thankful hearts this season ❤
- 1/3 c. oil
- 1/3 c. honey or maple syrup (I used half each)
- 2 eggs
- 1 c. pumpkin puree
- 1/4 c. any milk
- 1 1/4 c. all-purpose flour
- 1/2 c. almond flour (or oat flour for nut-free)
- 1 1/2 tsp. pumpkin pie spice (1/2 tsp. cinnamon + 1/2 tsp. ginger + 1/4 tsp. nutmeg + 1/4 tsp. cloves or allspice)
- 1 tsp. baking soda
- 1/2 tsp. salt
- Optional add-ons: nuts, chocolate chips, etc. (I didn’t use any but I think toasted pecans would’ve been nice)
Cream cheese frosting:
- 1/2 c. cream cheese, soft
- 2 T. powdered sugar
- 1 T. maple syrup
- Dash of cinnamon
- Preheat oven to 325F, prep a 9×5″ loaf pan with parchment.
- Combine wet ingredients (everything above the line) until smooth.
- In a separate bowl, whisk together dry ingredients (everything below the line).
- Combine wet and dry, then fold in optional add-ons.
- Bake for 60-70 min until a toothpick inserted into the thickest area comes out clean.
- Remove and let it sit for 5-10 min until cool enough to handle, then turn out onto a cooling rack to cool completely.
- Combine all frosting ingredients until smooth.
- Once loaf is completely cool, spread over cream cheese frosting.