Once the cool breeze kicks in you can official begin to indulge in all things pumpkin. Unless your a food blogger, then you have been eating pumpkin since July gearing up for the fall blog posts. If you make one thing this fall then it needs to be an easy pumpkin bread. I wanted to create a gluten free pumpkin bread recipe that was moist and delicious. This gluten free pumpkin bread recipe is absolutely perfect.
Towards the end of August I am always ready for summer to end. The heat and smoke that has filled the air for the past few summers is enough by August. Especially now that we are living in California again. I want fall! Cool and crisp morning while I sip my coffee made with Pumpkin Spice Coffer Creamer and having a slice of this gluten free pumpkin bread just feels so good.
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Fall is hands down my favorite season. Everything about it is great. The clothes, the food, and the fact that I sweat less.
The smell of pumpkin spice filling the air and a cool breeze makes me so happy!
Easy Pumpkin Bread
It is funny how this pumpkin bread recipe came about. I originally wanted to create a coffee cake recipe. However, the texture reminded me of a spice cake. I knew that I could add some spices and pumpkin and it would be the perfect gluten free pumpkin bread recipe.
What ingredients do I need to make this gluten free pumpkin bread?
- Sugar and Brown Sugar
- Pureed Pumpkin
- Dairy Free Milk
- Baking Powder, Xanthan Gum, Pumpkin Pie Spice, Salt, Cinnamon and Nutmeg
- Gluten Free All Purpose Flour
Frequently Asked Questions:
What can I use in place of the eggs?
You can use an egg replace like Bob’s Red Mill, or give a flax eggs a try. I haven’t tried flax eggs on this recipe, but I have used the egg replacer with success.
What gluten free flour should I use?
There are only 2 gluten free flours I can recommend. The first one is my homemade flour blend and you can get the recipe HERE. The only store bought blend that I love is Better Batter. You can go to BetterBatter.com and use the code livingfreelygf to get 30% off of your order.
If my flour blend has xanthan gum do I still need to add it?
No, if your blend already contains xanthan gum do not add more.
So now that it is time for all things pumpkin, go ahead and make 2 loaves of this fabulous sweet bread because everyone is going to want some. Happy fall friends!
Gluten Free Pumpkin Bread Recipe
Gluten Free and Dairy Free Pumpkin Bread that is easy, moist, and delicious. No one will know it is gluten free!
- 2 Eggs
- ¾ Cup Sugar
- 1 tsp. Vanilla
- 1 Cup Brown Sugar
- 1 Cup pureed pumpkin
- 1 Cup Dairy Free Milk I used almond
- 3 tsp. Baking Powder
- 2 Cups of my Gluten Free All Purpose Flour Blend
- 1 tsp. Xanthan Gum
- 1 tsp. Pumpkin Pie Spice
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
Preheat oven to 350 degrees F.
In a stand mixer, beat eggs.
Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
Add the baking powder, xanthan gum, all the spices and salt.
Allow to beat for one minute and then add the GF All Purpose Flour. Mix on medium speed for 2 minutes, scraping down the sides halfway through.
Grease your loaf pan (I use coconut oil) and then pour your batter in and bake for about an hour and 10 minutes or until a toothpick comes out clean.