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–+ servings

Gluten Free Pumpkin Bread

Nicole Spiridakis
A classic pumpkin bread recipe, made gluten and refined-sugar free.
4.25 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour
Resting time 20 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 134 kcal

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.
 

Nutrition

Calories: 134kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 47mgSodium: 191mgPotassium: 48mgFiber: 0.5gSugar: 1gVitamin A: 2186IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!