a simple {real food} recipe :: pumpkin bread with pumpkin cream cheese {gluten and nut free with egg and dairy free options}

How about a fun fall breakfast this weekend?

Or maybe make it up this weekend and have leftovers for breakfast during your busy school week next week?

We have been having this pumpkin bread with our breakfast a couple times this week and it just makes the season so special 🙂 This recipe is SO moist!

I plan to make more the week of Halloween so we can have a nourishing, but fun pumpkin breakfast for the fun day!

I used similar ingredients to my breakfast bread and banana bread with a couple of exceptions. I really try including ways of making it completely allergen free because I know there is so much of that out there. Let me know if you have a specific ingredient that you are struggling with substituting if you have a different allergy. I would love to help! I have spent years working on different eliminations, have done them myself, and have friends and family with allergies so I have really worked on making allergen free options 🙂

For the bread you’ll need:

½ cup coconut flour

1 cup white rice flour

1 cup pumpkin puree (if you aren’t using homemade, 1 can of pumpkin will give you about 1 ½ cups – use the other half cup to make the pumpkin cream cheese listed below!)

¼ cup pure maple syrup (local if possible!)

¼ softened butter (if you are dairy free use melted coconut oil)

3 pastured eggs (if you are egg free use egg replacer or flax eggs)

1 tsp baking soda

½ tsp salt

1 TB pumpkin pie spice

1. Preheat oven to 350 degrees
2. Blend all ingredients with handheld blender
3. Spread into a small, greased loaf pan (use coconut oil or butter – no spray oil – full of toxins!)
4. Bake at 350 degrees for 50-60 minutes.
5. Top with butter, coconut butter, or pumpkin cream cheese – see below!

Kitchen Tips:

1. Freezes up great – batch it up for quick morning breakfasts or snacks.
2. Make it up as muffins instead! Just bake for more like 25 minutes.
3. If you don’t have pumpkin pie spice try cinnamon, cloves, and nutmeg
4. If you are grain free swap out the sprouted brown rice flour for blanched almond flour.
5. If you don’t have maple syrup, honey or sunacat would work – I just love the warmth that the flavor of maple syrup brings to this particular recipe!

PUMPKIN CREAM CHEESE

You’ll need:

½ cup cream cheese (if not homemade, go for organic – just check those ingredients and be sure the milk was not ULP) (if you are dairy free use coconut butter, coconut yogurt, or coconut cream!)

1 cup pumpkin puree

1 TB maple syrup

1 tsp pumpkin pie spice

1. Blend everything with a handheld blender
2. That’s it! Half the recipe if you don’t need that much – I make this amount because I love using this not only for the bread but for apple dipping, spreading on pancakes…or by the spoonful…just kidding…maybe 😉

YOUR TURN!

What special meal will you be preparing this fall? Let me know what you think of the bread if you try it!

This post was shared at Real Food Freaks Freaky Friday, Too Many Jars In My Kitchen’s Fill Those Jars Friday, and Real Food Forager’s Fat Tuesday!