Gluten Free Pumpkin Bread
User Reviews
5
Gluten Free Pumpkin Bread
Description
The recipe calls for pumpkin purée—not pumpkin pie filling—to maintain proper moisture and flavor balance. Eggs and melted coconut oil contribute to the bread's moist crumb, while vanilla extract adds depth. Gluten free all-purpose flour is combined with baking soda and powder to provide leavening, and coconut sugar or brown sugar sweeten the loaf with caramel notes.
Spices including cinnamon and optional pumpkin pie spice infuse the bread with classic fall flavors. The batter is mixed until homogenous, then poured into a parchment-lined loaf pan and baked until a toothpick comes out clean. Cooling the bread fully before slicing helps it hold together well.
This pumpkin bread can be customized by folding in chocolate chips or nuts, and it stores well covered at room temperature for several days or refrigerated longer. It also freezes and thaws without loss of texture, making it convenient for advance preparation.
Ingredients
- 1 cup pumpkin not pumpkin pie filling, puree
- 3 egg
- 1 tsp vanilla extract
- ⅓ cup coconut oil melted
- 1 ½ cups all-purpose flour gluten free 1 to 1
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup coconut sugar or brown sugar
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice optional
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a bread loaf pan with parchment paper.
- In a large mixing bowl, add pumpkin purée, eggs, vanilla and melted coconut oil. Stir to combine.
- Then, add in all remaining ingredients. Stir to combine.
- Pour batter into lined loaf pan.
- Bake for 35 to 40 minutes or until toothpick inserted comes out clean.
- Finally, remove from oven. Allow bread to cool for 2 hours before slicing and serving.
Notes
- Use pumpkin purée only, not pumpkin pie filling, to maintain proper moisture and flavor.
- Both coconut sugar and brown sugar work as sweeteners; lightly pack brown sugar if using.
- Pumpkin pie spice is optional; if unavailable, increase cinnamon or add a bit of nutmeg instead.
- Optional additions include chocolate chips, walnuts, or pecans mixed into the batter before baking.
- Bake until a toothpick inserted in the center comes out clean, then cool completely before slicing.
- Store leftover bread covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 61mg | 20% |
| Sodium | 228mg | 10% |
| Potassium | 111mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 4856IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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