Maple Pumpkin Loaf

It’s FINALLY fall! I don’t know about you, but pumpkin season is my fave! Call me basic but I’m all about pumpkin flavored everything, sweaters, boots and that crisp air and colored leaves. That of course mean Pumpkin Bread!

My family loves pumpkin bread. Our typical go to was the Trader Joe’s pumpkin muffin box. If you know, you know. BUT we do love some good fresh homemade bread too. Of course every time is an experiment depending on what gluten free flour I have on hand so Jordan and I decided to solidify a delicious recipe and spice it up a little.

Enter Maple Syrup. I often use Maple Syrup as a sweetener substitute for sugar. You really can’t tell too much and I happen to love the hint of deep flavor it gives. So we’re calling this a Maple Pumpkin Loaf, because it sounds cooler than Pumpkin Bread.

I often see people use sour cream in bread recipes and I happen to have goats milk yogurt at home so I figured it would do the same thing sour cream does so we used the yogurt as our fat for this recipe over butter. Trying to make it slightly healthier all around since it’s of course with a mix of almond and coconut flour. Hey, we’re trying here.

This was an experiment like I said but only took 2 tries to get it DELICIOUS. It’s moist and sweet and maple-y and pumpkin-y and with the glaze on top, its everything you want in a pumpkin bread!