I recently received a comment on one of my latest recipes that it had so many ingredients. I always appreciate this type of feedback. It’s important for me to produce recipes that taste delicious and are either minimal in ingredients or time… preferably both.
Truthfully, I do think baking involves a bit more ingredients. Each one has a purpose – you can’t remove a leavening agent without consequences. You can’t remove a binder without having a crumbly mess. You can’t remove spices without the recipe turning out bland. Baking is not only a science, it’s an art. To remove specific brush strokes on a masterpiece would be a crime.
Yes, I just referred to my recipes as being pieces of artwork. I went there.
With ALL that said – sheesh this girl can talk. I know, right?? – Sign me UP sis! I freaking love a challenge. You want less ingredients, I’ll make it happen.
You know, at least once. Probably not all the time because sometimes I want to get fancy too mmk?
Today I’m bring you a recipe that looks super fancy but actually is sporting only a handful of ingredients. No, this isn’t a 3-ingredient cookie recipe but then again this loaf isn’t a cookie. Don’t compare two different species and we’ll be golden.
For this recipe, I wanted to use pantry staples so that no store runs need to be had. There are also plenty of substitutions that can be made if you don’t have one of the ingredients on hand!
Eggs- We’re starting with the one item that actually isn’t a pantry staple BUT they can easily be swapped out for flax eggs. Ground flax IS a pantry staple so I think we’re in the clear here!
Pumpkin Puree- There was once a sad time in my life when I didn’t keep at least one can of pumpkin puree stocked in my pantry at all times. I am SO glad that time is beyond me because pumpkin can be used in a plethora of recipes all year long! If you are a pour soul like I once was and don’t have pumpkin puree in stock, you can use sweet potato! Simply roast a sweet tater and scoop it out.
Vanilla- this isn’t necessarily a swap but if you don’t have vanilla extract on hand, you can leave it out completely. It definitely lends to the flavor but if you don’t have it, it’s not that big of a deal!
Date or Maple Syrup- I tested this recipe once with date syrup and once with maple. I LOVE this recipe with date syrup. It gives off a pumpkin pie vibe but I understand it’s not a common ingredient in everyone’s household. In that case, use maple syrup! The flavors are still out of this world incredible and totally swoon worthy. Maple does that to everyone. I definitely wouldn’t swap in honey – it will change the flavor profile completely and will be far too sweet.
Flour– I used oat flour for this recipe but you can use whatever grain-based flour, 1 to 1 gluten-free flour, buckwheat or pretty much any other flour you have on hand. The one exception to this is nut-based flours! I have yet to test this recipe with almond or coconut flour so try them at your own risk! If you have oats but you don’t have oat flour, simply blend your oats until they are a fine powder. Boom! You now have oat flour.
If you want to up the protein a bit (oats have quiet a bit already!) you can swap out 1/2 cup of oat flour for a serving (or two) of protein powder such as Nuzest Just Natural protein. You already know it’s my fave so, I left a discount link for you to check out! If you are planning on using a different protein, I won’t be able to give you an exact measurement. Each one is formulated so differently. If Nuzest is your jam (it should be!), replacing a 1/2 cup of oat flour with 1 1/2 servings of protein will work perfectly!
The cinnamon, baking powder and baking soda are non-negotiable items. I mean, you could possibly leave out the baking soda but don’t quote me.
The salt – personal preference applies here. If you don’t like adding salt to your food, you can absolutely leave it out of this recipe as well!
Now, with most recipes I claim that the topping is optional – this recipe is not one of those. It needs the crumble topping. The good news is that it uses ingredients you already had out for the bread batter. There are only two other ingredient you will need to grab which are:
Coconut Oil- or butter or vegan butter. Just make sure that with whatever ingredient you choose, you make sure it’s not soft! Otherwise your crumble will not be crumbly and we’ll be all sad together.
Maple Sugar– Yes, you read that right. Sugar, not syrup. I’m linking the maple sugar I use because it has become my favorite sugar as of late. It is dehydrated maple syrup that resembles sugar granules and can be swapped out and used in the same fashion. If you don’t have maple sugar (buy some. like right now) you can use granulated sugar, coconut sugar, or a sugar-free equivalent.
SEE! Under 10 ingredients (minus the options!) and you have a fancy loaf of bread on your hands worthy of gifting to your closest friends. Or you know, just your mouth.
IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!
Maple Sugar Pumpkin Bread
This gluten-free bread has the perfect amount of sweetness with all the comforting flavors!
- 2 whole eggs
- 3/4 cup pumpkin purée
- 1 tsp vanilla *optional
- 1/2 cup date or maple syrup
- 1.5 cups oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt *optional
- 1/2 cup oat flour
- 3 tbsp coconut oil sub cold butter
- 2 tbsp maple sugar sub sugar
- 1 tbsp cinnamon
Preheat your oven to 375 degrees F. Spray or line a bread pan and set aside.
In a large bowl, whisk together the wet ingredients until light and fluffy – about 1 minute.
Incorporate the dry ingredients into the wet until they are just combined.
Pour the batter into your prepared baking dish.
To add the crumble: in a small dish, mash the crumble ingredients together with a fork.
Pour the crumble over the bread and even spread it out.
Bake for 35-40 minutes. Let it cool completely before slicing or else the crumble with fall off!
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