Gluten free pumpkin bread is about to be on your autumn lineup every year.
So my To Do lists are thorough, detailed, and thoughtfully crafted. My execution of the To Do lists is subpar. Ok, not even subpar. Like nonexistent. I haven’t done anything to prepare for my trip. Maybe I’m a bit overwhelmed by my To Do list. Maybe I don’t even know where to start.
Well, pumpkin bread was on my list, so I suppose I can go check that one off! canigetawhoopwhoop.
I have a hard time with pumpkin bread. Probably because I’ve had some seriously delicious pumpkin bread and muffins in my life and so to make a gluten free one that measures up is quite the feat.
My goal was to make it moist and have that iconic pumpkin flavor. You know those breads that you scarf down with your coffee can eat for breakfast? The ones that are perfect with a glass of cold milk or coffee or almond milk? Yep. That’s what this is. A perfect breakfast, lunch, snack, dessert, any time of day bread.
True test: Jaryd just came home from work. Went straight to the kitchen. Ate it the pumpkin bread and exclaimed with delight about its deliciousness. No joke, this just happened. He exclaimed.
Ingredients for gluten free pumpkin bread
- pumpkin puree
- eggs
- coconut sugar
- refined coconut oil
- agave nectar
- vanilla extract
- blanched almond flour
- cassava flour
- baking soda
- baking powder
- spices: pumpkin pie spice, cinnamon, ground ginger
- sea salt
- shelled pumpkin seeds
How to make this perfect gluten free pumpkin bread
Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth. Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer. Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
Bake for 35 minutes or until it rises and a toothpick comes out clean.
More pumpkin recipes to try:
- Microwave Pumpkin Mug Cake (gluten free)
- Pumpkin Roll Cookies
- Easy Baked Pumpkin Oatmeal
- Pumpkin Spice Latte
- Moist Gluten Free Pumpkin Cake
Recipe
Deliciously Fluffy Gluten Free Pumpkin Bread
Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert.
Ingredients
- 1 cup canned pumpkin puree
- 3 eggs
- 1/2 cup coconut sugar + 1 tablespoon for topping
- 1/4 cup refined coconut oil
- 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup cassava flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 tablespoons shelled pumpkin seeds (pepitas) for topping
Instructions
- Preheat oven to 350F.
- Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
- Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
- Line a 9×5 inch loaf pan with parchment paper.
- Transfer the batter into the bread pan and smooth it out into an even layer.
- Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
- Bake for 35 minutes or until it rises and a toothpick comes out clean.
Nutrition Info:
- Serving Size: 10
Grab a warm cup of coffee and enjoy an extra slice for me 🙂 xo
Great recipe! Thank you!
Have you ever made this with ghee? I want to make another loaf but I’m out of coconut oil.
Thanks!
★★★★★
Made this today and it was AMAZING!!! Perfect texture, perfect pumpkiny flavour, beautifully spiced and super easy to make! All in one bowl . I made pumpkin soup yesterday so i had fresh roasted pumpkin left over, pureed that and used it instead of canned. I deleted a bunch of my other pumpkin loafs that i had pinned after making this one. WINNER!!
★★★★★
Yay!! I’m so happy you loved it! xo
Made this for the first day of fall! This bread is not overly sweet, but surprisingly moist! We loved the pumpkin seeds on top. Will definitely make this again!
★★★★★
Yay!! It’s my favorite pumpkin bread! I’m so happy you enjoyed!! xo
I love this recipe! Whips up quickly with my handheld mixer. It is SO moist and so rich with spices. I’ve given it as a birthday gift. I don’t have cassava flour so just use all almond flour and it’s fine. I’ve also substituted fresh roast squash for the canned, also yummy. Delicious and it seems to stay moist forever, if you can keep it in your house that long!
★★★★★