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Gluten free pumpkin bread 1

Gluten Free Pumpkin Bread

This wholesome gluten free pumpkin bread delivers exceptional flavor without compromising on texture or requiring specialty ingredients. Using simple pantry staples and natural sweeteners, this recipe transforms seasonal pumpkin into a moist, fragrant loaf that even gluten-lovers will request by name.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 165 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups gluten-free oat flour certified GF if needed (180g)
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs room temperature
  • 1 cup pumpkin puree not pumpkin pie filling (240g)
  • 1/3 cup maple syrup (80ml)
  • 1/4 cup coconut oil melted (60ml)
  • 1 tsp vanilla extract

Optional Mix-ins

  • 1/2 cup walnuts or pecans chopped, optional
  • 1/3 cup dark chocolate chips or dried cranberries optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large bowl, whisk together the oat flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
  • In a separate medium bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth and uniform.
  • Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula until just combined.
  • If using nuts or chocolate chips, fold them in now. Consider reserving a small handful to sprinkle on top of the loaf before baking.
  • Transfer the batter to your prepared loaf pan, smoothing the top with your spatula. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, about 20 minutes more.

Notes

Substitution Notes:
  • Oat Flour: Can't find it? Make your own by blending rolled oats in a food processor until fine. If avoiding oats completely, try a blend of almond flour (1½ cups) and arrowroot starch (½ cup).
  • Maple Syrup: Honey works beautifully for a different flavor profile, or coconut sugar for a deeper, caramel-like sweetness.
  • Coconut Oil: Unsalted butter or avocado oil make excellent alternatives without compromising the bread's moist texture.
  • Eggs: For a vegan version, substitute with 2 flax eggs (2 Tbsp ground flaxseed mixed with 5 Tbsp water, let sit for 5 minutes).
Storage Tips:
  • Counter Storage: Keep in an airtight container at room temperature for up to 3 days.
  • Refrigeration: Extends freshness to 7 days. Bring to room temperature or toast before serving.
  • Freezing: Slice before freezing and separate pieces with parchment paper. Freeze in an airtight container for up to 3 months.
Common Mistakes to Avoid:
  • Use room temperature ingredients for best results.
  • Don't skip the parchment paper to prevent sticking.
  • Avoid opening the oven door too early.
  • Allow the bread to cool completely before slicing.

Nutrition

Calories: 165kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 5gSodium: 175mgPotassium: 125mgFiber: 3gSugar: 8gVitamin A: 35IU
Keyword Gluten Free, Pumpkin Bread, Dairy Free Option, Low Sugar
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