Gluten Free Healthy Pumpkin Bread

• 3/4 c. pumpkin puree
• 1/2 c. applesauce
• 2 Tbsp. butter, melted
• 2 Tbsp. maple syrup (I used a monk fruit version)
• 1/4 c. coconut sugar
• 2 eggs
• 1 tsp. vanilla
• 3 Tbsp. milk or cream (can use dairy free)
• 1 1/2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 c. gluten free flour blend (I used 1 c. oat flour and 1/2 c. gluten free blend)

Cinnamon Glaze

• 1 Tbsp. butter, melted
• 1+ Tbsp. milk or cream (can use dairy free)
• 1/4 tsp. cinnamon or pumpkin pie spice
• 1/2 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, whisk the pumpkin, applesauce, butter, maple syrup, and coconut sugar. Then, whisk in the eggs, vanilla, milk or cream, pumpkin pie spice, cinnamon, baking soda, baking powder salt, and gluten free flour.
• Spray 8 mini loaf pans with nonstick cooking spray. Then, scoop about 1/4 cup of batter into each pan. Bake for 18-22 minutes, until an inserted toothpick comes out clean. Allow to cool. You could also scoop into lined muffin cups (with a slightly reduced baking time) or a large loaf pan (and bake for 50-60 minutes.)
• CINNAMON GLAZE: In a small bowl, whisk the butter, milk, and cinnamon. Then, whisk in the powdered sugar. Add a little more milk or powdered sugar until a thick glaze is formed. Using a piping bag or a spoon to drizzle over the mini pumpkin breads.