Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread is packed with real pumpkin, warming pumpkin spice, and real maple syrup. Made in one bowl!

Gluten Free Pumpkin Bread! Soft, moist, infused with pumpkin flavor, perfectly sweet, begging to be slathered in (vegan) butter and savored with a cup of coffee or tea. It is the most pumpkin-y of all the pumpkin recipes, aside from pumpkin pie itself. And unlike pie, it is a perfectly acceptable breakfast food.

And once your loaf of Gluten Free Pumpkin Bread is made, it sits on the counter, as snack-able as ever. It's always there for you when your pumpkin craving strikes. Which for me is every afternoon right around 3pm.

Reasons to love this recipe:

• It’s made in just one bowl – hello easy cleanup!
• It’s soft and moist and celebrates the flavors of Fall.
• Is gluten free, and can easily be made vegan.
• Made with everyday ingredients! No need to source a dozen different GF flours.

Ingredients and Substitutions:

• Pumpkin puree – check that it’s not pie filling before you buy. The cans look remarkably similar!
• Eggs – or use flax eggs to make it vegan. Each flax egg is 1 tablespoon flaxseed meal mixed with 3 tablespoons water. Set it aside for 10 minutes to thicken before using.
• Maple syrup – or honey, or agave.
• Coconut sugar – or brown sugar.
• Coconut oil – vegan butter or regular butter work too!
• Baking powder
• Baking soda
• Pumpkin spice 
• Almond flour – or almond meal
• Gluten free flour – We tested with Bob’s Red Mill Gluten Free 1 to 1 and it works beautifully!

How do you make pumpkin bread?

Good news! Pumpkin bread is made in one bowl and comes together in a snap!

Mix the wet ingredients: Grab a large bowl and whisk together all the wet ingredients from pumpkin puree to coconut oil.

Mix the dry: Add in the remaining ingredients and stir until well combined.

Bake: Prep a loaf pan with nonstick oil spray and line it with a parchment paper sling. Spoon in the batter (it will be thick!) and smooth the top. Bake until a toothpick inserted into the center comes out clean.

Can I make pumpkin bread vegan?

You sure can! The only ingredient to replace are eggs.

In place of the 2 eggs, mix 2 tablespoons of flax seed meal with 6 tablespoons warm water. Set aside for 10 minutes to thicken. Mix again to incorporate and add to the recipe as you would eggs.

What about mix-ins?

Bring them on! Try adding ½ cup of:

• Chocolate chips
• Dried cranberries
• Chopped walnuts or
• Chopped pecans

Leftovers?

Store leftovers in a zip top bag in the fridge for 3-5 days.

For longer storage, individually wrap slices, place them into a freezer bag, and store in the freezer for 1-3 months.

More gluten free pumpkin recipes!

• Paleo Pumpkin Muffins
• Pumpkin Spice Macaroons
• Healthy Gluten Free Pumpkin Pancakes
• Chewy Gluten Free Pumpkin Blondies

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Gluten Free Pumpkin Bread

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• Author: Laurel
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 slices 1x
• Category: Sweet Things
• Method: Oven
• Cuisine: American
• Diet: Gluten Free

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Description

Gluten Free Pumpkin Bread is packed with warming pumpkin spice and real maple syrup. Made in one bowl!

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Ingredients

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• ¾ cup pumpkin puree
• 2 large eggs
• ½ cup maple syrup
• ½ cup coconut sugar
• 4 tablespoons melted coconut oil
• 1 ¼ cups almond flour
• 1 ¼ cups gluten free flour blend (We like Bob's Red Mill 1 to 1 Baking Flour)
• 3 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 1 teaspoon baking soda

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Instructions

1. Preheat the oven to 350 degrees. Prep a loaf pan with nonstick oil spray and line it with a parchment paper sling.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut sugar and coconut oil.
3. Stir in the almond flour, gluten free flour, pumpkin pie spice, baking powder, and baking soda until well combined.
4. Spoon the batter into the prepared pan. Use a spatula to smooth out the top into an even layer. Bake for 55-65 minutes or until the edges just start to pull away from the pan and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack before serving.

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Nutrition

• Serving Size: 1 slice (1/12th recipe)
• Calories: 153
• Sugar: 16g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 31mg