Gluten Free Pumpkin Bread

Hello there makers! I’m all about Christmas decorating, crafting, and shopping… how about y’all? Although I’m completely in the Christmas spirit, I’m still looking forward to Thanksgiving (around the Christmas tree) with my family. I’ve been experimenting in the kitchen, turning some of my favorite recipes into gluten free versions. I’m also trying to limit my sugar intake and completely get rid of dairy. But I love food, so I had to figure out a way to not sacrifice some of my very favorite things because of my new no sugar, no dairy, no gluten choices. And one of my favorite things to bake up during fall and winter is pumpkin bread. After some trial and error, I have a delicious Gluten Free Pumpkin Bread recipe to share with y’all.

I wish you could have smelled my house as this was baking. My daughter kept coming downstairs to ask if it was ready to eat. It’s an absolute MUST try if you love pumpkin bread.

Ingredients:

  • 1/3 cup coconut oil, melted (butter replacement)
  • 3/4 cup of maple syrup (sugar replacement)
  • 2 eggs
  • 1 cup of pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla
  • 1/4 cup of vanilla or plain nut milk (I used almond)
  • 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 1/2 – 1 3/4 cups of gluten free baking flour (I use Bob’s Red Mill)

Directions:

Preheat your oven to 350* and grease your loaf pan with coconut oil. In a mixing bowl, whisk together the coconut oil and syrup. Then add the eggs, milk and pumpkin and whisk again. Next, whisk in the seasonings, baking soda, and flour (start with 1 1/2 cups of flour and add a bit more if needed). Don’t over whisk…it’s not good for the bread! It’s okay if it’s a little lumpy. Pour the pumpkin bread mixture into your greased loaf pan and sprinkle the top with cinnamon. Bake for 50 minutes to an hour. I always check it at 50 minutes with a toothpick. If it needs a bit more time, I turn off my oven but leave the loaf in it for another 5-10 minutes. Remove from the oven and allow cool time. Then it’s ready to serve!

If you wanted to, you could add chocolate chips or raisins or chopped nuts to your mix also! Variety is always a good thing. 

I love it just like this, but my husband and daughter love to smear butter on it. I probably would if I wasn’t trying to limit my dairy intake. Either way, it’s delicious with or without!

What’s your favorite thing to bake during this season? Are you a pumpkin bread fan too?

Have a great weekend and don’t forget to get your bake on!

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Comments

  1. Valenda Young says:

    Thank you so much for sharing! I️I pinned this recipe for Thanksgiving break! My daughter has gluten sensitivity and is also wanting to avoid dairy.

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