{Gluten-Free} Pumpkin Bread

A classic, simple pumpkin loaf is on heavy rotation in my kitchen come October. Since we’re in the middle of the month already (!), the recipe I’m sharing today has become a fixture as we navigate the end of soccer season, cool mornings and hot afternoons, lots of leaf culling, and the general fall rush. I’ve taken a recipe you may find familiar — there are many versions of “pumpkin bread” that are very similar to each other — and adapted it to be both gluten and refined-sugar free. It’s a classic for good reason.

I love a pumpkin bread that is soft, sweet, and never dry. Here I did one of my favorite pairings of oat and almond flours (see “notes” for easy ingredient substitutions) in just the right amounts to create a tender, spice-infused loaf perfect for breakfast or a snack, This is a dairy-free recipe as well, which makes it accessible to those who are avoiding dairy, though if you’re not it’s delicious with a little butter or cream cheese. This makes a nice standard sized loaf, but you could also try it in mini loaves with adjusted baking times. I might also suggest chocolate chips in the batter but I was very happy without (for once!) or even walnuts.

Hope fall is treating you well, wherever you are.

Til next time – N xx

Gluten-Free Pumpkin Bread

Nicole Spiridakis
A classic pumpkin bread recipe, made gluten and refined-sugar free.
Prep Time 15 mins
Cook Time 1 hr
Resting time 20 mins
Total Time 1 hr 35 mins
Course Breakfast, Snack
Servings 12

Ingredients
  

  • 160 g gluten-free oat flour (about 2 cups)
  • 55 g almond flour (about 1/2 cup)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup olive oil
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 3 large eggs at room temperature
  • 1 tsp pure vanilla extract
  • 2/3 cup pure pumpkin puree

Instructions
 

  • Grease a standard loaf pan with a little olive oil. Line with a piece of parchment paper. Set aside. Move a rack to the middle of the oven.
  • In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
  • In a large bowl, whisk the coconut sugar and maple syrup into the olive oil. Add the eggs one at a time and whisk well to combine. Whisk in the vanilla and pumpkin. Gently stir in the flour mixture and stir to combine.
  • Pour the batter into the prepared pan. Smooth the top. Turn the oven and and heat to 350 F, letting the batter rest in the pan while the oven preheats.
  • When oven is ready, place the pan in the oven and cook for at least 60 minutes, checking after 55 minutes, to see that a tester inserted in the center comes out clean, the top is slightly firm when pressed, and the edges are starting to come away from the edge of the pan.
  • Remove loaf from oven and place on a wire rack to cool. Cool for about 15-20 minutes in the pan, then turn out on the rack to cool completely. Let loaf cool completely before cutting and serving.
  • Bread will keep, well wrapped in the fridge, for up to 5 days.

Notes

Flour substitutes – Use teff or sorghum flour in place of the oat flour and tiger nut or another nut flour in place of the almond flour.
Coconut sugar substitute – use brown sugar in place of the coconut sugar.
Maple syrup substitute – use honey or brown sugar instead of the maple syrup.
 
Keyword dairy-free, gluten-free, refined sugar-free

Join the Conversation

  1. Wow! What research went into this! Lots of trial & error! Great outcome!

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