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Gluten-Free Pumpkin Bread

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Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.

Gluten-Free Pumpkin Bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.

Do you like to bake with wholesome products? I love using stable flour blends, and blends that are whole grain and healthy for my family. We’ve been using RYZE Gluten-Free Flour recently and love the flavors and textures that RYZE adds to recipes.

We’ve found it to be a 1-to-1 in a lot of our regular recipes. Like this Gluten-Free Pumpkin Bread for example. If you start with a good flour blend and you add in healthy ingredients like pumpkin and spices you’ll end up with an amazing and healthy baked treat.

Do I have to use RYZE flour in this recipe?

No. I’ve used other blends like Bob’s Red Mill 1-to-1 gluten free flour blend in this recipe. It also works extremely well, and yields amazing results.

Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.

This pumpkin bread was a huge hit with my family and friends. Everyone was eager to test taste it as the wonderful smells filled our home. The flavor and textures were exactly what we expected in a good pumpkin bread and the loaf stayed moist for days.

Some of us ate it plain while others dressed it up with dairy-free butter and honey – divine. After the butter and honey taste test, we moved into more of a savory path and spread some almond butter on it, followed shortly by sunflower seed butter. I’m happy to report it was wonderful plain and delicious with spreads.

Can I make gluten-free vegan pumpkin bread?

While I haven’t tested this recipe with egg substitutes to make it vegan, it is dairy-free. If you need egg free or vegan Beaming Baker has an incredible Gluten-Free Vegan Pumpkin Bread. I will test this gluten-free pumpkin bread recipe with flax egg and when I do I’ll come back and update this post.

Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.

Pumpkin is such a wonderful squash. It has tons of health benefits and makes almost anything taste better. I love adding pumpkin to my baked goods and smoothies and will sneak it into other dishes when no one is looking.

One of the many things I love about this particular pumpkin bread is that it is light, moist (but not wet), and not too sugary. Some quick breads leave a sugar-film in your mouth, but not this one.

What nuts go well with gluten-free pumpkin bread?

This recipe doesn’t call for nuts but I LOVE adding pumpkin seeds to the top, or the occasional 1/2 cup of chopped pecans or walnuts. The mild flavors of each of these nuts add a delicious touch without taking away from the pumpkin.Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.

Are you a big fan of pumpkin baked goods? If so, you will most likely enjoy my Gluten-Free Pumpkin Spiced Corn Bread, Gluten-Free Pumpkin Pancakes, and Gluten-Free Pumpkin Pecan Crumb Cake.

If you are a banana bread lover like me, you won’t want to miss this Gluten Free Pumpkin Banana Bread from What the Fork Food blog. Demeter from Beaming Baker has a recipe for Gluten Free Maple Pecan Pumpkin Muffins that bring all the flavors of fall together. Also, this Healthy Sweet Potato bread is another great fall quick bread option.

Enjoy!

Yield: 1 loaf

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread
Gluten-Free Pumpkin bread is great any time of the year! This easy, quick, bread uses only ten ingredients and is tender and delightfully flavorful.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 cup puréed pumpkin (not pumpkin pie filling)
  • 2 eggs, room temperature
  • 1/3 cup avocado oil (or oil of choice)
  • 1/3 cup almond milk
  • 1 1/4 cups gluten-free flour blend (I used RYZE Yellow Flour Blend)
  • 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top)
  • 3/4 cups granulated sugar
  • 1 teaspoons baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin spice

Instructions

  1. Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
  2. Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
  3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and pumpkin pie spice.
  4. Add the dry ingredients into the wet, and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired sprinkle the top with rolled oats.
  5. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled.

Nutrition Information:

Serving Size:

1 slice
Amount Per Serving:Calories: 188 Total Fat: 3g Saturated Fat: 1g Sodium: 1368mg Carbohydrates: 29g Sugar: 1g Protein: 12g
© Chrystal Carver
 

Comments

  10. When I first clicked on this recipe it said 2 3/4 cup Flour then when I went into the detailed instructions of the recipe it said 1 1/4 cup flour. Which is correct? Thanks.

    Natalie

    Reply

    • It’s 1 1/4. Where did you click on it from? I don’t see 2 3/4 anywhere in the recipe but i’d like to trouble shoot that so no one else is confused.

      Sorry!
      Chrystal

      Reply

  11. I had a question about the flour to use….I recently bought Bob’s Red Mill which contains no xantham gum….I’m not sure if I should get some in order to make this recipe? Your flour that you suggest says it contains no gums so I’m assuming no xantham? I’m completely new to all of this and I’m trying to see if going GF will help my IBS issues….but I love pumpkin so much!!!
    Thank you!

    Reply

    • Hi Rebecca,
      Most of my recipes don’t call for xantham . You don’t need it in this recipe. I only use it in recipes that have a higher fat content to help the other ingredients bind together.

      Best,
      Chrystal

      Reply

  13. My house smells divine as this bakes. My daughter was diagnosed with Celiac this spring, so I am learning to bake all over again. Can’t wait to slice into it!

    Reply

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