Get the Recipe: Gluten Free Pumpkin Bread
This gluten free pumpkin bread is warmly spiced, soft and moist! It has the best texture. This easy recipe is great for breakfast, snacks or even dessert. It is also dairy free and nut free!
Ingredients
- 1 cup pumpkin purée, not pumpkin pie filling
- 3 eggs
- 1 tsp vanilla extract
- ⅓ cup melted coconut oil
- 1 ½ cups gluten free 1 to 1 flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup coconut sugar, or brown sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice, optional
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a large mixing bowl, add pumpkin purée, eggs, vanilla and melted coconut oil. Stir to combine.
- Then, add in all remaining ingredients. Stir to combine.
- Pour batter into lined loaf pan.
- Bake for 35 to 40 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool for 2 hours before slicing and serving.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Both coconut sugar and brown sugar can be used. If using brown sugar, lightly pack it in your 1 cup measuring cup.
- Pumpkin pie spice can be difficult to find, so this ingredient is optional. If you cannot find it, add more cinnamon or a pinch of nutmeg.
- Feel free to add in chocolate chips, walnuts or pecans into the batter.
- Bread is done baking when a toothpick inserted into the middle comes out clean.
- Allow bread to fully cool before slicing into.
- Store leftovers covered at room temperature for up to 3 days.
- Store in fridge for up to 5 days.
- Bread freezes and thaws well.
Calories: 287kcal, Carbohydrates: 45g, Protein: 4g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 61mg, Sodium: 228mg, Potassium: 111mg, Fiber: 2g, Sugar: 14g, Vitamin A: 4856IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 1mg