This moist, flavorful gluten-free pumpkin bread is perfect for fall and holiday gatherings. It's easy to make, allergy-friendly, and customizable with seasonal flavors.
2cupsgluten-free flour blendalmond, coconut, and tapioca flours
1cupdairy-free milk alternativeunsweetened almond, oat, or coconut milk
1/2cupcoconut oil or avocado oil
2eggs or flax "eggs"for vegan option
2teaspoonspumpkin pie spiceor a mix of cinnamon, ginger, nutmeg
1/2cupsweetener of choicemaple syrup, honey, or coconut sugar
1teaspoonbaking powder
1/2teaspoonbaking soda
1/4teaspoonsalt
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients:
In a large mixing bowl, whisk together gluten-free flour, baking powder, baking soda, pumpkin pie spice, and salt.
Combine Wet Ingredients:
In another bowl, whisk together pumpkin puree, eggs (or flax eggs), sweetener, dairy-free milk, and oil until smooth.
Combine Mixtures:
Gradually fold the wet ingredients into the dry ingredients. Stir until just combined—avoid overmixing.
Pour and Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Cuisine Inspiration: A fall favorite inspired by cozy American flavors.
Allergy-Friendly: Gluten-free and dairy-free, with a vegan option using flax eggs.
Storage:
At room temperature: Store in an airtight container for up to 4 days.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.