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    Delightful Mom Food / Recipes / Diets / Gluten Free / Gluten-Free Pumpkin Bread

    Last Updated March 12, 2021. Published September 1, 2020 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Gluten-Free Pumpkin Bread

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    Bring your home to life with the earthy cozy smells of pumpkin and spices in this healthy gluten free pumpkin bread recipe. Serve this quick bread loaf plain, with butter, or drizzled with a sugary glaze topping.

    picking up slices of gluten free pumpkin bread

    Pumpkin is by far my most sought out ingredient as soon as September 1st hits the calendar! The holidays are almost here everyone enjoys foods that that focus on breaking bread together, and sharing a good cup of tea or wine in an intimate and personal manner (even on a zoom or facebook call). So, lets make this gluten free pumpkin bread, and enjoy with family, friends and the holiday!

    WHY THIS PUMPKIN BREAD RECIPE WORKS

    • delicious and nourishing for any time of the day! – This gluten-free pumpkin quick bread recipe is great to serve for breakfast, snacks, or as a side dish with dinner.
    • gluten-free, dairy-free, oil-free pumpkin bread! – there is no gluten, milk products, or oil in this recipe.
    • natural and healthy – this gluten-free pumpkin bread recipe is made with natural ingredients and coconut sugar – nothing processed here!

    WHAT GOES INTO THIS GLUTEN FREE RECIPE

    9 Simple ingredients go into this healthy pumpkin recipe. Gluten-free flour blend, pumpkin puree (not pumpkin pie mix), coconut sugar, eggs, cinnamon, nutmeg, baking soda, baking powder and salt are what makes this bread come together easily.

    Gluten Free Pumpkin Bread

    HOW TO MAKE THIS QUICK BREAD RECIPE

    STEP 1: Combine the dry ingredients in a bowl.

    STEP 2: Whisk together the wet ingredients until combined.

    Gluten Free Pumpkin Bread

    STEP 3. Whisk together the gluten-free pumpkin batter ingredients or use an electric mixer.

    STEP 4. Spray a bread loaf pan with cooking spray, add the pumpkin bread batter and bake until golden brown and cooked through- about 50-55 minutes. You can also line the pan with parchment paper first. After the gluten-free pumpkin bread bakes, let it cool for 20 minutes then remove from the pan and finish cooling on a cooling rack. It slices best after 1 day.

    Gluten Free Pumpkin Bread

    FAQs and EXPERT BAKING TIPS

    Why did my bread sink in?

    If the bread sinks in after its cooled, it needed more time baking. Test first with a toothpick inserted in the center. If it sank, it may need an additional 5 minutes of baking time.

    Why did my pumpkin bread burn on the outside?

    When baked goods burn, the heat on the oven is off and needs to be rechecked and turned down during baking. Decrease it by 25 degrees and bake an additional 10-15 minutes.

    Can I use canned pumpkin spice mix?

    No, you need to use pumpkin puree, which does not have additional spices in it.

    Can I turn this into a chocolate chip pumpkin loaf bread?

    Yes! Just add 1 ½ cup of your favorite chocolate chip morsels. My kids really love this pumpkin bread that way!

    What gluten-free flour is best for pumpkin bread?

    I love this one which is also dairy-free, or this one which does contain dairy and both cook and bake fantastic!

    Gluten Free Pumpkin Bread

    RELATED RECIPES

    Healthy Gluten-Free Pumpkin Muffins – winning ways to turn this gluten-free pumpkin bread loaf into muffins! Perfect for a speedy breakfast or snack.

    Healthy Gluten-Free Chocolate Chip Quick Bread – another favorite healthy dairy-free and gluten-free quick bread recipe!

    Pumpkin Oat Breakfast Cookies – a lovely whole-grain way to start your mornings.

    Pumpkin Spiced Chocolate Chip Cookies – Soft and fluffy, gluten-free baked goods that are fantastic for pumpkin season and the holidays!

    If you make this gluten-free pumpkin bread from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER  for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below! 

    picking up slices of gluten free pumpkin bread

    Gluten-Free Pumpkin Bread

    Bring your home to life with the earthy cozy smells of pumpkin and spices in this healthy Gluten Free Pumpkin Bread recipe. Serve this quick bread loaf plain, with butter, or drizzled with a sugary glaze topping.
    3.8 from 10 votes
    Print Pin Rate
    Course: Baking, Breakfast, Holiday, Snack
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 138kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • 1 ⅓ cup gluten free flour
    • 1 cup brown sugar or cococonut sugar
    • 1 ½ teaspoons baking powder
    • ½ teasooon baking soda
    • 1-15 oz can of pumpkin
    • 4 eggs large
    • 1 teaspoon nutmeg
    • 1 teaspoon cinnamon
    • ½ teaspoon salt

    Instructions

    • Preheat the oven to 350 degrees F. Line a 9 x 5 inch bread loaf pan with parchment paper.
    • In a large mixing bowl beat the sugar, and pumpkin with an electric mixer on medium speed. Add eggs and beat well; set aside. Or combine in a bowl with a whisk.
    • In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Pour flour mixture into the wet mixture, beating on low speed (or using a spatula and mix by hand) just until combined. Spoon batter into prepared pan.
    • Bake for 50-55 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire racks. Wrap and store overnight before slicing.

    Notes

    Notes 1. Recipe makes one quick bread loaf.
    Notes 2. Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.

    Nutrition

    Calories: 138kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 135mg | Potassium: 100mg | Fiber: 2g | Sugar: 18g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!
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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Comments

    1. Alene says

      November 8, 2021 at 9:51 pm

      I cannot use Pamela’s gf flour because it has rice flour in it. I cannot eat any rice at all anymore. Do you think that one of the rice free blends would work in this recipe? I have several, and some get decent results. And some don’t, of course. Thank you.

      Reply
      • Danielle Fahrenkrug says

        November 11, 2021 at 2:58 pm

        Hi Alene, I have not tried a rice free blend with this recipe, so I can not say one way or another if it will work.

        Reply

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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