GLUTEN-FREE PUMPKIN BREAD

5 from 2 votes

Made in one bowl, this pumpkin bread recipe is quick to whip up on an afternoon for a tasty snack. The hardest part may be waiting for it to completely cool before slicing into it!

Prep Time15

Cook Time55

Total Time1 10

Course: Appetizer, Breads, Dessert, Side bread, Sides

Cuisine: American

Keyword: Banana bread, Gluten-free bread, Pumpkin bread

Servings:

Author: Olivia Adriance

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!!

Notes

This bread is best when sliced thick! I recommend slicing it as you go to keep it fresher longer.

Nutrition