Extra moist pumpkin bread with brown sugar and warm pumpkin spices! A delicious breakfast, snack or dessert without any gluten, dairy, eggs or sugar. (Paleo & Vegan)
Preheat the oven to 325. Line a small bread pan with parchment paper for easy removal (my pan is 7x4")
Whisk together dry ingredients in a large mixing bowl (or stand mixer.)
Stir together water, oil and pumpkin in another small bowl.
Pour the wet mixture over the dry mixture and gently fold to combine until all the crumbs are moistened (it will be a little thick)
Scoop batter into pan and smooth with a spatula.
Bake for about 55-65 minutes until a toothpick comes out clean. Cool on a wire rack for 15 minutes then remove bread from pan and allow to cool another 15 minutes before slicing.
To make the glaze:
Stir together brown sugar and water in a small bowl and paint the semi-cooled bread with a pastry brush.
Notes
See full post above for ingredient substitution recommendations.Store loosely wrapped on the counter for 3-4 days, or refrigerate for 7-10 days. See above for how to freeze.