Today We Are Making A Classic Pumpkin Bread But With A Gluten
There is something about pumpkin bread that truly speaks to my soul. I am aware I sound like a basic girl over here but just stay with me. As someone who doesnt really crave fall weather or leaves changing or even a pumpkin spice latte, this bread is everything and then some.
It is made with just a few simple ingredients that you likely have on hand already. You only need things like organic canned pumpkin , coconut oil, coconut sugar, non-dairy milk, and gf flour and a few other goodies.
It doesnt require two bowls or 10,000 ingredients to enjoy.
I am all about making no fuss kind of food. You know when you just dirty up one bowl and barely have any clean up? Ya, that is what I am talking about.
Speaking of limiting the clean up, have I introduced you to my BFF, parchment paper?
Pro Tip For Measuring Gluten
First, its important to use a measuring cup made for dry ingredients to measure the flour. I always measure gluten-free flour with the spoon & level method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.
Why You’ll Love This Recipe
This gluten-free pumpkin bread is not too dry and not too moist, not too sweet and definitely not bland. Goldilocks would say it’s just right.
I know that surveys overwhelmingly say that most of us hate the word ‘moist’ but hear me out on this. Pumpkin bread needs to have a bit of moisture. Obviously not so much that it tastes mushy, soggy, or wet but for lack of a better word , a balanced moisture content in a quick bread like pumpkin bread can really make or break whether or not we’re reaching for a second slice.
Finding that perfect texture and crumb is often the biggest challenge with gluten-free baking, but after testing and tweaking this recipe over and over again I’ve got a definite winner for you.
The three other people in my house have a habit of knocking out each loaf I bake in less than 24 hours so depending on who will have access to your finished pumpkin loaf, consider doubling the recipe and making twoloaves. Or you could always just hide it .
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Dairy Free Gluten Free Pumpkin Bread
Replacing the dairy in this recipe means replacing the butter and the buttermilk. In place of butter, I recommend using vegan butter, and my favorite brands are Melt and Miyokos Kitchen.
If you cant find one of those, or you cant have coconut , maybe try one of the newer Country Crock brand plant butter sticks. They have one derived from avocado oil and one from olive oil. I havent tried them myself, though, so please report back if you do try them!
Yummy Gf Pumpkin Bread Additions
If youre craving a little something extra, try adding in some pieces that hold their shape in the oven. Love chocolate? Turn my base into a gluten free pumpkin chocolate chip bread recipe with the addition of chocolate chips.
Other tasty mix-ins to consider include pecans, walnuts, and raisins. Looking for an extra bit of snap? Throw some roasted pumpkin seeds on top of your bread before baking.
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Variations And Serving Suggestions
I opted for a very indulgent gluten free pumpkin bread with chocolate chips, cinnamon streusel and a simple vanilla glaze. Basically all the best flavor options in one!
However, you can easily make this healthy if you prefer! You can leave off the cinnamon streusel, leave out the chocolate chips and decrease both the white and brown sugar to 1/2 cup each.
When making the recipe as written, I suggest serving exactly as is! If you opt for a healthier option, its delicious with almond butter on top or just plain!
Dusting The Top With Cinnamon Sugar Is A Good Idea
Dusting the top of the bread with cinnamon sugar before baking adds some extra sweetness to a bread that doesnt begin with a ton of sugar. Plus, it creates a thin, crackly layer that adds visual and textural interest.
I do have a recipe for gluten free cinnamon swirl pumpkin bread, too. Thats a much dressier version of this pumpkin loaf.
Adding a simple dusting of cinnamon sugar on this simpler recipe is an even simpler way to add texture, fragrance, and flavor. As a testament to how optional the topping is, though, Ive made this recipe every year since 2013 without the dusting. But I doubt Ill go back!
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Why Is My Gluten Free Pumpkin Bread Dry
You have to be very careful when measuring out dry ingredients otherwise, theyll soak up the moisture from your recipe and give you a drier result.
If your pumpkin bread is dry, its likely that you measured out your flour blend by volume rather than weight .
When you measure by volume, you risk packing the flour into your measuring cup, adding way more than you need to the recipe.
- 2teaspoonspumpkin pie spiceSee Recipe Notes
- cupgranulated sugar
- 2tablespoonspacked light brown sugar
- 6tablespoonsunsalted butterat room temperature
- 2)eggsat room temperature, beaten
- cupbuttermilkat room temperature
- 5ouncespumpkin butterhomemade or store bought, at room temperature
- Cinnamon-sugarfor dusting
Gluten Free Pumpkin Bread
This gluten free pumpkin bread is moist, full of pumpkin spice and finished with an easy cinnamon streusel topping. Its easy to make and perfect with or without chocolate chips!
My healthy pumpkin bread is one of my favorite Fall recipes from the blog, but I felt like creating something a little more indulgent this year!
This gluten free pumpkin bread is moist, fluffy and full of pumpkin flavor. My friend Tati from Healthful Blondie even said it reminded her of the Starbucks loaf! I myself havent had that in years, but I trust her judgment!
The Trader Joes gluten free pumpkin bread is delicious and dairy free, but I promise this homemade version is so much better! If youre wondering, canned pumpkin and pumpkin puree are the same thing. However, pumpkin pie filling is different! Be sure to use just plain pumpkin puree for this recipe.
This recipe is definitely more of a dessert bread than breakfast, but you are welcome to use walnuts in place of chocolate chips and/or decrease the amount of sugar if youd like to have it for breakfast!
If you love this recipe, try my sweet potato muffins next! Theyre a delicious but healthy recipe thats perfect for a quick Fall snack.
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What Pan Should I Use To Make Moist Gluten Free Pumpkin Bread
My go-to for this gluten free pumpkin bread recipe is a standard 9-inch x 5-inch loaf pan.
However, when Ive needed more than one loaf, Ive also used an 8-inch x 4-inch metal pan, and the breads always come out perfectly. Just watch the baking time, as it may take a few more minutes to bake all the way through.
Simple Ingredients For The Best Gluten
Heres what you need to make this Gluten-Free Pumpkin Bread. Want to swap an ingredient? I explain what the ingredients do and what to expect if you make a change.
Gluten-Free All-Purpose Flour. Not all gluten-free flours are created equal. This recipe was developed and tested with Bobs Red Mill 1:1 Gluten-Free Baking Flour. It gives the bread a delicate crumb and moist texture. Using a different gluten-free flour blend can change the texture.
Pumpkin Pie Spice. This is a premixed blend of spices. Traditional pumpkin pie spice contains cinnamon, ginger, nutmeg, and allspice. If you want to use your own spices, individual amounts are listed with the recipe.
Baking Powder and Soda. The combination of baking powder and soda helps the loaf to rise and gives it a nice brown color.
Salt. Just a touch brings out the flavor of the bread. Use table salt for the best results.
Brown sugar. Using brown sugar adds a lovely flavorthink molasses and caramel. Plus it keeps the loaf moist. You can use either light or dark brown sugar. If you dont keep brown sugar in the house, replace it with granulated sugar.
Pumpkin Puree. One can of pumpkin puree gives this bread a great flavor and texture. Dont confuse pumpkin puree, which is simply pureed pumpkin, with pumpkin pie filling. Canned pumpkin pie filling contains other ingredients and doesnt work for this recipe.
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Can I Freeze Gluten
You sure can! Once the pumpkin bread is completely cooled, wrap the pumpkin bread tightly with aluminum foil or plastic wrap and place in a freezer bag. The key is to wrap the bread as airtight as possible. The pumpkin bread can be frozen for up to three months.
You can easily defrost the pumpkin loaf in the refrigerator overnight or on your kitchens counter at room temperature for several hours.
Why I Love This Recipe
- You would never know its gluten-free! The texture is so soft and light, even if you dont follow a gluten-free diet you will love this pumpkin bread!
- Its super flavorful, thanks to the perfect blend of spices: cinnamon, nutmeg, clove, and ginger.
- Its dairy-free too! Truth be told I didnt set out to make this recipe dairy-free it just happened that way. I found that oil created a more moist loaf with a light and tender crumb.
Need to use up that extra pumpkin puree? Check out my recipe for Creamy Pumpkin Rigatoni with Crispy Sage.
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Easy Gluten Free Pumpkin Bread Recipe
This classic gluten free pumpkin bread is an incredible celebration of fall! Its perfectly spiced, super moist, and deliciously fragrant.
Weve been told its the best gluten free pumpkin bread ever , so you know its a winner. Plus, you only need one bowl to whip up this sweet, tender, and fragrant bread another score!
Why Is Your Pumpkin Bread Not Cooking In The Middle
If your pumpkin bread isnt cooked in the middle, it probably just needs a bit longer in the oven. If the top is browning too quickly, cover it with a sheet of aluminium foil and continue baking.
If your pumpkin bread is still not cooked after a longer time in the oven , there are two main possibilities:
- You oven runs cold : I would recommend you invest in an oven thermometer and try increasing the oven temperature slightly.
- You used volume measurements , and you incorrectly measured one or more of your ingredients. Volume measurements are notoriously unreliable, and I really recommend using grams/weight measurements!
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Can I Use Pumpkin Pie Filling In This Gluten
No, you should not use pumpkin pie filling in this recipe. This recipe calls for canned pumpkin puree, which is different than pumpkin pie filling.
So you may be asking yourself, what is the difference between canned pumpkin and pumpkin pie filling? Pumpkin pie filling is pre-sweetened and has added spices to it. If you were to use pumpkin pie filling in place of the pumpkin puree, the pumpkin bread will be way too sweet and spicey!
Can I Use Homemade Pumpkin Puree
Yes but expect different results. If you cook, puree, and drain your own pumpkin, go ahead and use it. Just know that homemade pumpkin puree often contains more water than the canned variety. The additional water can affect both the flavor and texture of pumpkin bread. And since this is a loaf of gluten-free pumpkin bread, extra water can make it gummy.
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Healthy Gluten Free Pumpkin Bread
As Rebecca Black would say, Its Friday, Friday, gotta get down on Friday. A terrible song, a beautiful sentiment. And we are getting DOWN with this healthy gluten free pumpkin bread today. Super moist, impeccably spiced, and perfect with a cup of coffee, youll find us eating this bread all Friday long.
We polled you guys a couple of months ago and so many of you asked for recipes for special diets: gluten free, vegan, paleo, keto, etc. So when we started planning out all our recipes for this Fall, we decided to adapt our favorite pumpkin bread recipe to make it a little healthier and gluten free.
And dont worry, my vegan friends, simply swap out the eggs for flax eggs and you too can eat this bread.
What better way to make something gluten free than with Bobs Gluten Free 1-to-1 Baking Flour! Bobs Gluten Free 1-to-1 Baking Flour is a cup for cup blend, which makes adapting any baked good to a gluten free one super easy! Simply swap out the same amount of all purpose flour for Bobs and youll get the same result!
Sofi has a gluten sensitivity so we actually use this flour all the time in our recipes. And it works every time. No crazy expensive flour blends, no guesswork, just good, consistent results. Thanks, Bobs!
Plus, in a blind taste test, Alex couldnt tell which bread was gluten free. Which in my opinion, is the best sign of an excellent g-free baked good!
And if youre a normal eater, you can always just make our good ole pumpkin bread.
What Is Pumpkin Spice
Pumpkin spice or pumpkin pie spice is a mix of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you dont have it you can make your own from the listed spices. When I first tested the recipe, I made my own blend of 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoons of cloves, and 1/4 teaspoons of nutmeg, and it worked out great. If you have ginger and allspice, you can add 1/4 of each to complete the blend.
- 1/3cupchopped pecans+ more to sprinkle on top of the bread
- 1/3cupchocolate chips+ more to sprinkle on top of the bread
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What Is The Best Baking Pan To Use To Make Pumpkin Bread
I test baked this gluten-free pumpkin loaf with three different pans. I baked a loaf in a metal 8-inch by 4-inch metal loaf pan, a 9-inch by 4-inch metal loaf pan, and a 9-inch by 3-inch glass loaf pan. I have great news to report that the pumpkin bread baked up beautifully in all three types of loaf pans!
How To Make Vegan Zucchini Bread
There are two swaps youll need to make to this recipe to make a loaf of vegan zucchini bread. First, swap a neutral tasting oil like MCT oil for the butter .
Second, youll need to make flax eggs to substitute for the whole eggs. You do that by combining 1 tablespoon of ground flaxseed with 2 ½ tablespoons of water for each egg you need to replace.
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Using Pumpkin Butter In Your Gluten Free Pumpkin Bread Recipe
Pumpkin butter isnt a nut butter. Its a reduced, spiced, and sweetened version of pumpkin puree. You can buy it during the fall and winter seasons , or make your own homemade pumpkin butter with my recipe .
Since its been cooked down, it has more pumpkin flavor than pumpkin pureewhich youll find has little pumpkin flavor. Plus, it has much less liquid. You cannot use pumpkin puree in its place in this recipe, or any other that calls for pumpkin butter.
I make a big batch toward the beginning of fall, and bake from it for weeks if not months. When I see it on the shelves, I also buy a couple jars. Remember, though, Im doing a lot of recipe testing, so I need a lot ingredients so I can fail fail fail and live to try again another day!
How To Make This Gluten
First youll line your bread pan with parchment paper and spray it with non-stick spray.
In a large mixing bowl, whisk together the pumpkin and oil. Next add the eggs and whisk until well combined. Then whisk in the sugar and brown sugar.
In another bowl, combine the gluten-free flour, cinnamon, salt, baking soda, baking powder, ginger, nutmeg, and cloves.
Add the dry ingredients into the wet ingredients and mix until just combined. Pour the batter into the prepared bread pan.
Mix together the streusel ingredients then top the pumpkin batter with the streusel topping.
Bake for 60-80 minutes or until the streusel has browned and a toothpick inserted in center comes out clean or with moist crumbs only, not wet batter. The wide range of time is because there isnt a strict standard size/shape of full-size loaf pans some are wide, some are long, some are skinny but tall. So start checking your loaf for doneness at 60 minutes, and then every 5 minutes until it tests done.
Heres a look at this gluten-free pumpkin loaf after it comes out of the oven. Youll want to let it cool for 30 minutes once you remove it from the oven. I recommend placing on a wire rack like you see here.
Now this gluten-free pumpkin loaf is amazing just like this with just the streusel topping. You are welcome to slice it up and serve as soon as it finishes cooling completely. .
Once the loaf is cooled completely and the glaze has set up how youd like, slice this up and serve!
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The Best Gluten Free Pumpkin Bread Recipe
This gluten free pumpkin bread is perfectly soft and moist, packed full of pumpkin puree and fall spices, and finished with a deliciously crunchy cinnamon-sugar crust. Its incredibly easy to make and guaranteed to become one of your favourite fall desserts.
Ive made four loaves of gluten free pumpkin bread just in the last week partly because Ive been trying to perfect this recipe but mostly, because I simply cant get enough of it.
This final version is about as perfect as it gets. Its incredibly soft and moist, with an intense flavour of pumpkin and spice. Its rich and comforting, and finished with a delightfully crunchy cinnamon-sugar crust. Usually, Im all for glazes and icing but for this loaf, the cinnamon-sugar crust is the perfect fit.
This gluten free pumpkin bread recipe is all about simplicity. While Ive used several cups and bowls in the process , its technically a one-bowl recipe that doesnt require any special equipment just a whisk will do.
The loaf takes a while to bake , but the actual prep time is no more than 15-20 minutes, and then its just a matter of patience while the pumpkin bread bakes and fills your kitchen with the most delicious smell of cinnamon, nutmeg and fall baking.
Before we get to the bits and bobs of making this wonderful cake if you like what youre seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!