Pumpkin Flax Bread (GF/DF)

Love pumpkin? Ever feel the societal pressure to hide your burning adoration because pumpkin is for 'basic' bitches? I'm here to share with you two very important things: a recipe that will make you feel fall AF and that YOUR LOVE FOR PUMPKIN SHOULD NEVER BE SILENCED.

When you think of pumpkin bread you may imagine a sweet loaf, swirled with cinnamon sugar or bursting with chocolate chips. This loaf differs from its kin. While still containing a touch of sweetness, the flax adds a bit of earthiness, giving it an 'everyday bread' quality. 

Sometimes I get discouraged from baking bread because I'm usually making it for one person (me, myself, and I). While I always share with friends and family, people often tend to take a single slice out of politeness. For starters, screw politeness. If you like my homemade bread, please eat half of it because that is the greatest compliment (unless I provide specific instruction NOT to touch my dang bread). Second, I present to you a list of my favorite ways to consume nearly a loaf of this pumpkin flax bread in a week without it getting boring (or stale, NEVER stale):

• A plain slice, warm and fresh out the oven. If you're really wild, add a scoop of ice cream.
• Toasted and slathered with your favorite nut butter and fruit toppings.
• Continue nibbling on it each time you pass the bread in the kitchen. Leave a knife on the plate and cut those uneven, diagonal slivers.
• Crumble a slice up and stick it in a yogurt bowl, along with some pepitas, blueberries, cacao nibs, and nut butter.
• On its last days - make it a goddamned french toast and thank me later.

Now that I have so generously handed you the tools to tackle this bread all on your lonesome, it's time to spice things up.

Ingredients:

Bread:

• 1 1/2 cup gluten-free flour
• 1/2 cup ground flaxseed
• 1/4 medium avocado, mashed
• 1 cup pumpkin
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 3 eggs
• 1 tbsp pumpkin pie spice
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Granola Topping:

• 1/2 cup gluten-free rolled oats
• 2 tbsp maple syrup
• 1 1/2 tbsp coconut or olive oil
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin spice
• pinch of salt

Instructions:

Bread:

1. Grease bread pan or line it with parchment paper and set aside.
2. In one bowl, mix flour, flaxseed, coconut sugar, baking soda, baking powder, salt, and all spices.
3. In a separate bowl, mash avocado well. Add in pumpkin, maple syrup, eggs, and vanilla. Mix thoroughly. 
4. Stir dry ingredients into the wet. Gluten-free bread dough is oft difficult to knead with your hands. I used a fork to ensure no floury bits were left, then mixed the dough with a spatula. A paddle mixer can be used for this step as well. Once mixed, let the dough sit for a half hour. During this time, preheat the oven to 350°F.
5. Pour dough into the bread pan and spread evenly. Add the granola topping (prepared beforehand) and press it in gently to assure it bakes into the bread. Bake for an hour and ten minutes or until done. Enjoy!

Granola Topping:

1. Preheat the oven to 300°F. Line a baking sheet with parchment paper and set aside.
2. In a bowl, whisk maple syrup, oil, vanilla, spices, and salt.
3. Add in oats and stir to coat. Once all oats are coated, spread them onto the baking sheet.
4. Bake for 20-25 minutes, stirring the oats half way through. Granola is done once it reaches a golden-brown, toasted appearance. Remove from oven and let cool.

Recipe Notes:

* I always let gluten-free dough (whether it is bread, cookies, doughnuts, etc.) sit for a while because from personal experience, it seems to hold together better when baked.
* Personally I like to make the granola beforehand, so it is fully cool by the time you add it to the bread. If granola is your jam, double the recipe (there is no harm in leftovers here).
*This granola recipe is super simple - amp it up by adding 1/4 cup of slivered almonds or pecans.
*When the granola's baking, make sure to watch it like a hawk! It only takes a few minutes for it to go from perfectly crisp to burnt and unusable.
* Don't feel like making your own granola? Use your favorite store bought!

With pumpkin spice and everything nice,