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This gluten-free pumpkin bread is a perfect fall or autumn treat that will fill your home with the aroma of sweet pumpkin and warm spices.
It is ultra-moist, tender and incredibly delicious.
Recipe origin
Pumpkin bread is a classic recipe, a reminder of the sweet and cosy fall season. I wanted to create the perfect pumpkin bread using vegan and gluten-free ingredients without compromising the flavour or texture. I am super excited to share this recipe which I have tried and perfected after multiple attempts.
Why you will love this gluten-free pumpkin bread
This incredibly delicious pumpkin bread recipe requires one bowl, a few simple ingredients and comes together in about 1 hour. You don’t even need a mixer! Just dump all ingredients in a bowl, mix everything well and bake until your whole house fills up with an intoxicating fragrance of cinnamon, clove, and nutmeg. That’s how simple and easy it is to make this gluten-free pumpkin bread.
This gluten-free pumpkin bread is perfect for breakfast, brunch, or any time of the day. It is also delicious as a dessert with caramel sauce or a scoop of vanilla ice cream.
Key ingredients for this gluten-free pumpkin bread
Pumpkin puree: This recipe is rich in pumpkin flavour. I have used canned pumpkin puree. But this recipe works with homemade pumpkin puree too.
Almond milk: This keeps the pumpkin bread from tasting too dense.
Coconut oil: Not only does coconut oil add moisture, it also gives this pumpkin bread a sweet and nutty taste.
Coconut sugar: For the sweetness.
Gluten-free flour: This is a key component to keep the bread gluten-free. I used Doves Farm Free From Gluten Plain White Flour. Do not use almond flour or oat flour.
Baking soda and Baking powder: We will use these as leavening agents.
Fall spices: Cinnamon, cloves, ginger, allspice and nutmeg give this bread a wonderful flavour and the perfect fall vibe. Please do not skip adding these spices. Substitute this mixture with pumpkin spice if you do not have these spices in your kitchen. This mixture is the heart and soul of this pumpkin bread.
Pepitas: They add a lovely texture and bite.
Variations
You could optionally add some chocolate chunks, raisins or chopped pecans.
More fall recipes
Vegan Tuscan white bean and kale soup
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Gluten-free pumpkin bread
Ingredients
Wet:
- 400 g pumpkin puree
- 62 ml almond milk
- 43 ml melted coconut oil
Dry:
- 200 g coconut sugar
- 250 gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Spices:
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ¼ teaspoon grated nutmeg
Topping:
- 12 g raw pepitas
Instructions
- Preheat the oven to 180C /355F fan setting and line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, mix the coconut sugar, gluten-free flour, baking soda, baking powder, ground cinnamon, ground cloves, ground ginger, ground allspice and grated nutmeg until there are no lumps.
- Add the pumpkin puree, almond milk and melted coconut oil. Mix well until a smooth batter forms.
- Transfer the batter to the lined loaf pan and top with raw pepitas.
- Bake for 45 to 50 minutes or until golden brown and a knife inserted into the center comes out clean.
- Once cooked, remove it from the oven and leave it to cool completely in the pan on a wire rack before removing and slicing.
- Once cooled, cover and store the leftover pumpkin bread at room temperature for up to 4 days or in the freezer for up to a month. Thaw overnight in the fridge before serving.
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