Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

A moist and flavorful gluten-free pumpkin bread, perfect for fall or any time of the year. This bread is made with almond flour and coconut flour, giving it a delightful texture and taste.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: fall recipes, gluten-free, pumpkin bread

Prep Time: 15

Cook Time: 1

Total Time: 1 15

Servings: slices

Calories: 180kcal

Ingredients

Dry Ingredients

1 cup almond flour sifted
1/2 cup coconut flour sifted
1 teaspoon baking soda ensure it's fresh
1 teaspoon baking powder ensure it's gluten-free
1 teaspoon ground cinnamon for flavor
1/2 teaspoon ground nutmeg for flavor
1/4 teaspoon ground ginger for flavor
1/2 teaspoon salt to enhance flavor

Wet Ingredients

1 cup canned pumpkin puree not pumpkin pie filling
1/2 cup honey or maple syrup for sweetness
1/4 cup coconut oil melted and slightly cooled
3 large eggs room temperature
1 teaspoon vanilla extract for flavor

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and rises properly.
Line a 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal. This prevents sticking and makes for easy cleanup.

Mix Dry Ingredients

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk together until well combined. This helps to evenly distribute the leavening agents and spices.

Mix Wet Ingredients

In another bowl, whisk together the pumpkin puree, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until smooth. This mixture adds moisture and sweetness to the bread.

Combine Mixtures

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Be careful not to overmix, as this can make the bread dense.

Bake the Bread

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. This step is crucial for ensuring the bread is cooked through.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, lift it out using the parchment paper and let it cool completely on a wire rack. This prevents sogginess on the bottom.

Notes

Store the pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for longer storage.

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