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
What exactly is cassava flour? Never heard of it or used it. Which stores in OC carry it?
It’s a root vegetable and is ground into a fine powder that’s similar in texture to all-purpose flour. WholeFoods or Mother’s may have it, but I buy it off amazon.
Hi Lindsay, thanks for making delicious recipes. I can’t have any flours than coconut and cassava flour. Wondering if I could sub almond flour with cassava or coconut?
Hi Jasmine,
Cassava flour would be the one I’d try first, though you may want to half or 3/4 the amount of flour used in the recipe. Let me know how it turns out! xo
Can you sub cassava flour with coconut flour?
Hi! Generally I don’t recommend using coconut flour because it changes the texture and can be really drying. It may turn out delish, I just don’t recommend it because I can’t guarantee it’ll be an ok sub all the time. Let me know how it goes! xo
This recipe turned out great! I loved it even better the next day and the day after that….
Yay! So happy you loved it!! xo
Love this bread. But I don’t think I drained the pumpkin enough (didn’t use canned pumpkin). I also used almond flour instead of cassava flour, next time I might use coconut flour to soak up the moisture.
★★★★★
Ah I do notice homemade pumpkin is a bit ore watery. Cassava flour soaks up the moisture which is why I like it for this recipe. Coconut flour may work but I don’t always like the texture of it. Let me know how it goes!