Gluten Free Pumpkin Bread Recipe
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.
Ingredients
- 1 cup canned pumpkin puree
- 2 cups gluten-free flour blend almond, coconut, and tapioca flours
- 1 cup dairy-free milk alternative unsweetened almond, oat, or coconut milk
- 1/2 cup coconut oil or avocado oil
- 2 eggs or flax "eggs" for vegan option
- 2 teaspoons pumpkin pie spice or a mix of cinnamon, ginger, nutmeg
- 1/2 cup sweetener of choice maple syrup, honey, or coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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.