Gluten Free Pumpkin Bread

The BEST gluten free pumpkin bread! Tastes amazing even days later, but my kids never let it last that long! lol

Gluten Free Pumpkin Bread

So, I’m not a pumpkin-obsessed person. I like the idea of pumpkin-everything, since it means fall is here, but other than that, I’m just not a huge fan of all the pumpkin-flavored stuff. With the exception of pumpkin pie and pumpkin bread. ?

My problem with gluten free pumpkin bread recipes that I’ve attempted in the past is that they are either too dry, or too moist. I’ve never found a happy medium.

After experimenting a bit, I found the perfect combination to create a gluten free pumpkin bread recipe that not only tastes amazing fresh out of the oven, but is still delicious days later! Yes, it does contain organic sugar. But it’s the sugar that makes this last longer than your average gluten free bread recipe, and gives the top and yummy slight crunch, and keeps in the inside moist.

No nuts, people…

Now, you could throw nuts into the bread batter, but why would you ruin something so perfect? Nuts don’t belong in my bread, no siree! If you disagree with me, you are more than welcome to taint your bread with nuts. I won’t be offended, although we all know that in heaven, pumpkin bread will not have nuts in it. ?

Oh, and this recipe tastes amazing as muffins! You can make yummy pumpkin muffins by filling each muffin tin about 1/2 way, and baking for 20-25 minutes. This recipe will make about 12 muffins, or one loaf of bread.

So, I wanna know…what do you think? Nuts or no nuts? What about raisins? Ewww. Those don’t belong in bread either! (Or cookies, or muffins, or any other baked good for that matter…)

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Gluten Free Pumpkin Bread

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Course

Dessert

Prep Time

10 minutes

Cook Time

40-45 minutes

Servings

slices MetricUS Imperial

Ingredients

• 1 cup Bob's Red Mill 1:1 GF flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice or 1/4 tsp each of ginger, nutmeg and cloves
• 2 eggs
• 1 cup organic sugar
• 1/2 cup avocado or coconut oil
• 1 cup canned pureed pumpkin plain, no added ingredients

Course Dessert Prep Time 10 minutes Cook Time 40-45 minutes Servings slices MetricUS Imperial Ingredients 1 cup Bob's Red Mill 1:1 GF flour 1 tsp baking soda 1 tsp ground cinnamon 1 tsp pumpkin pie spice or 1/4 tsp each of ginger, nutmeg and cloves 2 eggs 1 cup organic sugar 1/2 cup avocado or coconut oil 1 cup canned pureed pumpkin plain, no added ingredients

Votes: 0 Rating: 0 You: Rate this recipe! Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan

Instructions

1. Preheat oven to 350 degrees, and grease a standard loaf pan with oil.
2. Sift together the flour, baking soda, cinnamon and pumpkin pie spice.
3. Beat together the eggs, sugar and oil, then stir in pumpkin.
4. Pour into loaf pan and bake for 35-45 minutes, until knife inserted comes out clean. Let cool for 10-15 minutes before slicing, and enjoy!

Recipe Notes

You can also make these into muffins! This recipe will make about 12 muffins, if you fill each muffin tin about 1/2 full. =)

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