Maple Pumpkin Bread

I’ve never been one for food rules or trendy diets. What matters is how food makes you feel—steady, clear, nourished. This Maple Pumpkin Bread from Goop fits that rhythm: simple ingredients, balanced sweetness, and a texture that feels grounding on cool mornings.

I’ve been making it on repeat lately. It’s clean, nutrient-dense, and the kind of recipe that reminds you eating well doesn’t have to be complicated—just intentional.

1 cup organic pumpkin puree
1 ½ cup gluten-free flour
1 tsp sea salt
½ cup coconut oil
1 tbsp cinnamon
½ tsp clove
¼ tsp nutmeg
1 tsp baking powder
½ tsp baking soda
2 each eggs
¼ cup organic apple sauce
½ cup maple syrup
⅓ cup almond milk
2 tbsp pumpkin seeds, roughly chopped

1. In a large bowl, whisk together all of the dry ingredients (except the chopped pumpkin seeds) until well combined. In a separate bowl, whisk the wet ingredients thoroughly, then add them to the dry mixture and stir until just incorporated.

2. Transfer the batter to a parchment-lined and lightly greased loaf pan and sprinkle the pumpkin seeds on top.

3. Bake in a preheated 350°F oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

4. Cool on a wire rack before slicing. Store leftovers in the refrigerator, and enjoy toasted the next day with your morning coffee.