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This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background. Recipe
GF Gluten-Free DF Dairy-Free

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.

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★★★★★ 5 from 5 reviews
Prep: 10 minCook: 40 minTotal: 50 min
Servings: 1 loaf (10 slices) 1x

Ingredients

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar + 1 tablespoon for topping
  • 1/4 cup melted refined coconut oil or butter
  • 2 tablespoons agave nectar (honey, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup arrowroot 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 salt
  • 2 tablespoons roasted pumpkin seeds (pepitas) for topping

Instructions

  1. Preheat oven to 350F.

  2. Place the pumpkin puree, eggs, 1/2 cup of coconut sugar, melted coconut oil, agave nectar, and vanilla in a large bowl and whisk until smooth.
    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl are eggs, pumpkin puree, coconut sugar, and vanilla extract.

  3. Add the almond flour, arrowroot flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl.

    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl are wet ingredients with dry ingredients on top, not yet mixed in.

  4. Mix again until the dry ingredients are well combined.
    This is an overhead horizontal image of a glass bowl on a white marble surface. In the bowl is a raw pumpkin batter with a whisk dipping into the batter. The handle of the whisk is leaning against the side of the bowl with the handle pointing to the left side of the image.

  5. 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.
    This is an overhead horizontal image of a bread pan lined with parchment paper. In the pan is a raw bread batter. The bread pan sits on a white marble surface.

  6. Sprinkle the top with the remaining 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
    This is an overhead horizontal image of a bread pan lined with parchment paper. In the pan is a raw bread batter topped with pumpkin seeds. The bread pan sits on a white marble surface.

  7. Bake for 35 minutes or until it rises and a toothpick comes out clean.

  8. Once it has cooled, remove the bread from the pan by lifting the parchment paper up and placing it on a cooling rack. Cut into slices and enjoy!
    This is a horizontal image looking at pumpkin bread loaf sitting on a piece of white parchment paper on a cooling rack. The pumpkin bread has green pumpkin seeds on top and a few have fallen off and are scattered around the base of the bread. The bread is cut into revealing the fluffy texture. The cooling rack sits on a light colored surface with a white background. 

Tips

Food photography by Dalya Rubin.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 167
  • Sugar: 13.8g
  • Sodium: 243mg
  • Fat: 9.7g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 17.6g
  • Fiber: 1.4g
  • Protein: 3.5g
  • Cholesterol: 49mg
© The Toasted Pine Nut

Find it online: https://thetoastedpinenut.com/pumpkin-bread/