Rating: 4.9
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hour
Fancy something hot, cozy, and more appropriate for September-October? This gluten-free pumpkin bread fits the bill perfectly with warm pumpkins and is enhanced with warm autumn spices. The best thing about it is gluten-free, which means any coeliac could munch into them!
Pumpkin Bread: A Short History
- Roots in Native American Cooking: In the past pumpkins were an essential part of the diet of Native Americans and they are still incorporated in breads and puddings.
- Colonial Pumpkin Pies: Pumpkin in some way was the most used gourd in the autumn, and Colonial Americans cooked it into pies, breads, and soups.
- Modern Gluten-Free Movement: Following the increased popularity of gluten-free products, pumpkin bread began using these different flours for the pumpkins with ease for those with celiac disease or gluten intolerance.
- Seasonal Favorite: Here’s how to bake pumpkin bread that is sweet and earthy – it’s now a staple for the holidays!
Read more: Challah Bread Recipe: Sweet and Savory
Ingredients for Gluten-Free Pumpkin Bread Recipe
Dry Ingredients:
- 1 ¾ cups gluten-free flour blend (look for one with xanthan gum for the best texture)
- 1 cup sugar (use brown sugar for a richer flavor)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil for a healthier twist)
- 2 large eggs
- ¼ cup almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
Step-by-Step Guide to Baking Gluten-Free Pumpkin Bread
Step 1: Preheat and Prep
- Heat your oven to a temperature of 350°F (175°C) always.
- Preheat the oven to 350°F and grease a 9 x 5-inch loaf pan or better still, line it with parchment paper.
Step 2: Mix the Dry Ingredients
- Cookies begin; then in a large mixing bowl, sift gluten-free flour, sugar, baking powder, baking soda, salt, and spices altogether until pasty.
Step 3: Combine the Wet Ingredients
- In another bowl place the pumpkin puree, vegetable oil, eggs, almond milk, and vanilla extract and whisk until creamy.
Step 4: Bring It All Together
- In another bowl, combine the wet ingredients with the dry ingredients and merely mix until everything is blended properly. It’s recommended not to mix until all the ingredients are well combined to have a fluffy bread.
Step 5: Bake to Perfection
- Transfer the batter to the prepared loaf tin and level it. You don’t place the pan into the oven till it becomes baked for 50-55 minutes when tested with a toothpick inserted in the middle it comes out clean.
Step 6: Cool and Serve
- Remove the bread from the oven and let it cool in the pan for about 10-15 min then get it out of the pan and cool it out on a wire rack until totally cool. Eat your Gluten Free Pumpkin Bread best warm or at room temperature.
Nutritional Information (per slice)
- Calories: 215
- Carbohydrates: 30g
- Protein: 2g
- Fat: 9g
- Fiber: 2g
- Sugar: 14g
- Vitamin A: 70% of Daily Value
- Iron: 5% of Daily Value
Tips and Variations for Your Gluten-Free Pumpkin Bread
- Add Mix-Ins: You may add chocolate chips, chopped nuts, or dried cranberries to have a richer taste. Swap Sweeteners: Maple syrup or coconut sugar could be used instead.
- Make It Vegan: Try a flaxseed or chia egg and coconut milk for the Vegan option.
- Storage: To best preserve and yet enhance the flavors of this cheese, keep it in an airtight container in the room for 2-3 days; and in the refrigerator for 1 week at most. It is also ideal for freezing it can be frozen for up to three months!
Why You’ll Love This Gluten-Free Pumpkin Bread
This Gluten Free Pumpkin Bread Recipe is soft, light, and full of warm impressions. Whether you are celiac or enjoy pumpkin, this bread is a wonderful thing to do this autumn! Best served with morning coffee, as an afternoon tea, or as a delicious dessert.
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