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.
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.
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!
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F.
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In a stand mixer, beat eggs.
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Add sugar and vanilla, once creamed add brown sugar, pumpkin, dairy free milk (all while the stand mixer is on slow/low).
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Add the baking powder, xanthan gum, all the spices and salt.
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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.
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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.
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Want more recipes like this easy yummy bread? I’ve got you covered…
- Chocolate Chip Pumpkin Muffins
- Pumpkin Pie
- Vegan Pumpkin Pie Overnight Oats
- Pumpkin Donuts with Maple Glaze
- Vegan Pumpkin Butter
- Easy Pumpkin Cheesecake
- Honey Roasted Cinnamon Pumpkin Seeds
13 comments
Hello!!!
I want to do this recipe of Gluten Free pumpkin bread.
But I want to know to what kind of Flour can I replace the All purpose Gluten Free Flour Blend???
Maybe Quinoa Flour???
Hi Elena,
Unfortunately you can’t just swap a blend with one type of flour. It will not turn out the same. I would recommend a gluten free all purpose blend, or my grain free all purpose blend for the best results. https://www.livingfreelyglutenfree.com/the-best-gluten-free-all-purpose-flour/ https://www.livingfreelyglutenfree.com/grain-free-all-purpose-flour/
My gluten free all purpose flour blend has xanthan gum in it. Should I still add the 1tsp. of xanthan gum?
No, if your flour already has it then leave the 1 tsp. out. 🙂
Thanks for the recipe! Have you ever done this with flax eggs or other sub?
I have used Bobs red Mill Egg replacer and it worked well.
Looks so wonderful! I’m making it today for my grand kiddos. Would like to know if this works using muffin tins/cupcake papers?
Sorry I didn’t get back to you sooner! I am glad they still turned out.
This was amazing it came out so good but I was curious could make this sugar free as well?
Hi Sarah,
I never have tried, but I’m certain you could use coconut sugar. However, the color would come out much darker and it would be less sweet, but I like that. You could probably use a sugar substitute if there is one you prefer. I will have a paleo pumpkin bread up next fall that will be made without refined sugar.
Amazing! So yummy! First time making this and I doubled the recipe in order to make muffins for my grands. My only mistake was using cupcake papers. Next time will just use coconut oil in the tins like I did for the loaf. Also, I used maple flavor instead of vanilla. Mmmm!
That sounds amazing! I love the maple flavor idea! I am so glad you enjoyed these and shared with your grands. Have a great day.
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