I’ve come to the realization that my baking endeavors generally lean toward one of two categories: cakes or quick, sweet breads. And, come to think of it, most quick bread recipes aren’t technically breads at all, but more so cakes baked in loaf pans. Call it what you will, we have officially entered the season that gives us a big green light for excessive consumption of fall-themed foods. I hesitated to share yet another pumpkin recipe in a world oversaturated with pumpkin spice, but then we whipped up a batch of this bread and the matter was settled. This one is the pumpkin item worth your time.
It’s exceptionally tender and moist, with a slurry of cinnamon, maple sugar, and olive oil that turns into slightly crumbly, sweet, and sticky bits of cinnamon-maple sugar on top once baked. Served alongside a cup of coffee, it makes for a delightful breakfast. It’s also well-suited to accompany an afternoon cup of tea and would be eagerly welcomed as a holiday gift.
Ingredients
- 436 grams Bob’s Red Mill 1:1 Gluten-free Baking Flour
- 9 grams baking powder
- 9 grams baking soda
- 4 grams sea salt
- 150 grams cane sugar
- 20 grams flaxseed meal
- 115 grams water
- 20 grams olive oil
- 380 grams pumpkin purée
- 320 grams almond milk
- 75 grams maple sugar
- 70 grams olive oil
- 7 grams cinnamon powder
Preparation
Preheat the oven to 350 degrees Fahrenheit. First, make your cinnamon swirl mix by combining the maple sugar, olive oil, and cinnamon powder. Mix well and set aside. In a large mixing bowl, combine the flour, baking powder, baking soda, sea salt, cane sugar, and flaxseed meal. In a separate mixing bowl, combine the water, olive oil, pumpkin purée, and almond milk and mix until well-combined.
Incorporate the wet and dry mixes into a dough-like batter. Next, portion the batter into your mini loaf pan or muffin pan. Top each loaf or muffin with the cinnamon swirl topping. Using the handle of a spoon, gently stir the cinnamon swirl through the batter so that it’s lightly mixed throughout.
Bake your loaves or muffins for 20 minutes.
