GLUTEN-FREE PUMPKIN BREAD
on Sep 16, 2024, Updated Sep 23, 2024
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A moist, delicious, nutrient-filled pumpkin bread that just happens to be gluten-free, dairy-free, and refined sugar-free. Yum!
The excitement that people have over pumpkin-spiced lattes is the same kind of excitement I have over pumpkin bread.
Ever since I switched from coffee to matcha, I’ve had to find other ways to entice my tastebuds during the fall months. Well, I’ve certainly done it here with my Gluten-Free Pumpkin Bread.
This one-bowl quick bread recipe will certainly become one of your seasonal must-bake recipes too! It’s light and fluffy and packed with good-for-you ingredients like fiber-rich pumpkin and applesauce.
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Unlike a lot of traditional pumpkin bread recipes, this one won’t leave you on a sugar high either. I only used coconut sugar, a natural sweetener that tends to not cause blood sugar levels to spike.
Add this easy gluten-free and dairy-free pumpkin bread recipe to your fall repertoire. I have a good feeling that you’ll be making it on repeat. Enjoy!
Ingredients for Gluten-Free, Dairy-Free Pumpkin Bread
Besides the pumpkin, you probably have most of these ingredients in your pantry year-round. Here’s everything you’ll need to make this delicious snacking bread.
- Eggs: I haven’t tried using an egg substitute, but if you give it a try with a flax egg let me know how it turns out.
- Nut milk: Any type will do here!
- Avocado Oil: This healthy cooking oil can help nourish the skin.
- Coconut Sugar: A go-to natural sweetener perfect for baking.
- Vanilla Extract: Brings out the sweet flavors of the pumpkin.
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Pin It- Applesauce: Baking with applesauce means you don’t have to use as much oil or butter. It helps bind everything together and create a light, moist texture. Try to look for an unsweetened version so you can control the amount of sugar in the loaf.
- Pumpkin Puree: You’re looking for 100% pure pumpkin, not pumpkin pie filling.
- Gluten-Free Flour Blend: I used Bob’s Red Mill Paleo Flour.
- Baking Powder and Baking Soda: These leavening agents give rise to the bread.
- Pumpkin Pie Spice: Amp up the flavor of the pumpkin with this seasonal spice blend. You can also make your own by combining ground cinnamon, ginger, nutmeg, cloves, and allspice.
- Salt: A must for baked goods!
How to Make Gluten-Free Pumpkin Bread
To start, go ahead and get your oven preheated to 350°F.
Grease a 1-pound loaf tin (mine is 8.5 in x 4.5 in) with cooking spray and set aside.
In a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, pumpkin puree, and vanilla. Whisk or beat with a hand mixer until well combined.
To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt, and stir gently until just incorporated. (Personally, I like to sift these dry ingredients in to create an ultra-smooth batter, but that’s totally optional).
Pour the pumpkin bread mixture into your prepared loaf tin and bake for 55 to 60 minutes. You’ll know the bread is ready when the outside has deepened in color and a toothpick inserted comes out clean.
Keep the loaf in the tin and allow the pumpkin bread to cool on a wire rack for ten minutes. Turn the bread out onto the wire rack and allow it to cool completely.
Slice and enjoy it for breakfast alongside some almond butter or cashew butter or have it as an afternoon snack with tea when you’re looking to nibble on something tasty.
Other Gluten-Free Breads To Try:
- The Best Healthier Classic Banana Bread
- One Bowl Chocolate Chip Pumpkin Muffins
- Gluten-Free Cornbread
GLUTEN-FREE PUMPKIN BREAD
Ingredients
- 2 large eggs, at room temperature
- ¼ cup nut milk, at room temperature
- ¼ cup avocado oil
- ½ cup coconut sugar
- 1 teaspoon vanilla
- ⅓ cup applesauce
- 1 cup pumpkin puree
- 2 cups gluten-free flour blend (such as Bob's Red Mill Paleo Flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F.
- Grease a 1-pound loaf tin (mine is 8.5 in x 4.5 in) with cooking spray and set aside.
- In a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, pumpkin puree, and vanilla, and whisk or beat with a hand mixer until well combined.
- To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt, and stir gently until just incorporated.
- Pour the pumpkin bread into your prepared loaf tin and bake for 52-55 minutes until the outside has deepened in color and a toothpick inserted comes out clean.
- After baking, allow the bread to cool on a wire rack for ten minutes. Turn the bread out onto the wire rack and allow it to continue cooling completely before slicing.
- Enjoy!!
So in love with this recipe! My husband is obsessed! Thank you for this recipe, it’s a fall staple!