#Pumpkinspice is a thing. It's a stupid thing if you ask me, since really all it means is that something has some combination of cinnamon, ginger, and clove in it, but it's a thing all the same. Don't even get me started on the pumpkin spice lattes at starbucks. Oh my god, none of the ingredients in that are even food! Blech!
Anyways- if you are wanting a quick and easy recipe for pumpkin bread that is entirely nut and dairy free, this is your ticket.
I highly suggest you give my maple syrup/molasses combo a try to get an especially warm and spicy flavor, but if you don't like molasses or just don't have any, using all maple syrup will still be delish.
You could also bake this in a muffin tin for pumpkin spice muffins. Or frost it for a cake. Or bake it in a square pan for bars. Lots and lots and possibilities.
1/2 cup plus 2 tbs coconut flour
1 tsp baking soda
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp clove (optional, I chose not to use it because I hate cloves, but customarily that is part of "pumpkin spice")
3/4 cup pumpkin puree
1/4 cup plus 2 tbs maple syrup
1/4 cup molasses
1 tsp ACV
1 tsp vanilla extract
Preheat your oven to 350. Mix all your wet ingredients, and then add your dry and incorporate well. Pour into a greased, or parchment lined loaf pan and bake until firm, 25 to 45 min depending on your oven. You will notice this has a very dark appearance due to the molasses. That is fine!