Gluten Free Pumpkin Bread
This Gluten Free Pumpkin Bread is a delicious alternative to pumpkin bread for those with gluten sensitivities! Moist and spiced with cinnamon and pumpkin spice, this pumpkin bread has the warm, comforting flavors of traditional pumpkin recipes without any gluten or dairy!
Servings:10 servings
Ingredients
- 2 ½ cups almond flour
- ½ cup gluten free oat flour
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp pumpkin spice
- ¼ tsp nutmeg
- ¼ tsp salt
- pinch of ground cloves
- 1 cup pumpkin puree
- ¾ cup sugar
- ¼ cup oil
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350F and line a 2 lb loaf pan with baking parchment and cooking spray.
- In a large bowl, whisk together all the dry ingredients except for the sugar, and set aside.
- In another large bowl or jug, whisk together the remaining ingredients.
- Pour the wet mixture into the dry, and whisk until combined.
- Scrape into the prepared tin and smooth the top with a rubber spatula. Bake for 1 hour until the top of the pumpkin bread is golden, split, and a skewer or the tip of a sharp knife inserted into the middle of the loaf comes out clean.
Notes
- This pumpkin bread will keep well in an airtight container at room temperature for up to 3 days.
- For some added sweetness, add 1 cup of chocolate chips to the batter for a gluten free chocolate chip pumpkin bread! Or, you can add in some chopped walnuts or pecans.
- Be sure to use pumpkin puree and not pumpkin pie filling! Pumpkin puree will say 100% pumpkin in the ingredients, whereas pumpkin pie filling will have additional ingredients like sugar and spices.
- Oil works best in gluten-free baking as opposed to butter. Use a neutral tasting oil like canola, vegetable, or avocado oil!
Nutrition
Calories: 300 kcal, Carbohydrates: 27 g, Protein: 7 g, Fat: 20 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.02 g, Sodium: 191 mg, Potassium: 75 mg, Fiber: 4 g, Sugar: 17 g, Vitamin A: 3814 IU, Vitamin C: 1 mg, Calcium: 83 mg, Iron: 2 mg