Gluten-free + Dairy-free Pumpkin Bread with Maple Glaze

Ingredients:

Wet ingredients:

1/2 cup pumpkin purée

1/2 cup pumpkin butter (can sub 1/2 cup more pumpkin purée)

1/2 cup nut milk

1/2 cup cane sugar

1/4 cup extra virgin olive oil

2 eggs (for vegan, combine 2 tbsp ground flax seeds with 6 tbsp water, let sit for 5 minutes, then add to batter)

1 tsp vanilla bean paste or vanilla extract

Dry ingredients:

2 cups gluten-free flour (I used 1.5 cups Bobs Red Mill GF 1-1 flour and 1/2 cup coconut flour)

2 tsp cinnamon

1 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

Maple glaze:

1.5 cups powdered sugar

1/2 cup pure maple syrup (more if needed)

Preheat the oven to 350°F. In a large bowl, whisk together the wet ingredients. Sift and add the dry ingredients. Mix until just combined.

Line 4 mini loaf pans with parchment paper. Evenly distribute the batter into the pans and bake for 35 minutes or until a knife comes out clean. *You can also use a bigger loaf pan, the cooking time will be closer to 1 hour.

Let the loaves cool in the pan for about 10 minutes, gently take the loaves out of the pans, top with the maple glaze and enjoy!