Classic Pumpkin Bread made gluten-free, with pumpkin puree, pumpkin pie spices, coconut oil, and applesauce for a moist, flavorful Fall breakfast.
Pumpkin Bread and Fall go hand in hand.
I don’t know that I’ve ever gone a year during Fall without homemade, from scratch, Pumpkin Bread…
Well, maybe in college. I didn’t have the money to spend on baking anything extra then. But growing up my Mom was baking constantly. One of her favorites? Pumpkin Bread.
This easy, gluten-free Pumpkin Bread recipe got my Mom’s stamp of approval, which means its the best ever 😉 Mom knows best after all!
And I don’t mess around here: There is 1 TBSP of pumpkin pie spices in this bread! Filled with spiced flavor, lightly sweetened, and incredibly moist, this is the recipe you’ve been waiting for!
So, are you ready to make homemade bread this Fall?!
First, you may have a few questions…
To begin, be sure you use high quality spices and high quality gluten-free all purpose flour. This recipe will work with regular all-purpose flour as well, but I have not tested it with any other flours (like coconut flour, cassava flour, or almond flour).
Next, sugar: Quite often people ask if they can substitute the white sugar with another type of sweetener. The loaf in the pictures I took I made with coconut sugar, which worked great. Brown sugar should also work. However, I wouldn’t recommend using maple syrup or honey to sweeten this bread.
I prefer to use maple syrup or honey as sweeteners myself, but in recipes where you need at least 1 cup of sugar I use regular sugar. Maple syrup and honey can get expensive, and for me using that much isn’t practical!
If you’re looking for breakfasts with natural sweeteners, check out some of my personal favorites: Pumpkin Chocolate Breakfast Cookies, Healthy Chocolate Donuts, and Blueberry Pancakes (all gluten-free!).
And last, but not least, what can you add to this Pumpkin Bread?
I think Pumpkin Bread tastes best any way you make it, including adding a cup of chocolate chips (dark or milk), cinnamon chips, nuts (pecans or walnuts), and cranberries. Or, a combination of a couple of those together!
Fluffy and moist, this is my favorite gluten-free Pumpkin Bread recipe! If you make a bread from scratch this Fall, I hope it’s this one, and I hope you love it!
- 1 3/4 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
- 1 tbsp pumpkin pie spice
- 1 1/4 tsp baking soda
- 3/4 tsp salt
- 1/3 cup coconut oil, melted (or butter)
- 1 cup sugar
- 1/2 cup applesauce
- 1/4 cup almond milk (or milk of choice)
- 1 cup pumpkin puree
- 1 tsp vanilla
- 2 eggs
To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.
In a small mixing bowl, add your gluten-free flour, pumpkin pie spice, baking soda and salt and stir them together.
In a large mixing bowl, add your coconut oil and sugar and whisk them together. Next, add your applesauce, milk, pumpkin puree and vanilla and whisk again till well combined. Finally, add your eggs and whisk them into the mixture.
Pour your dry ingredients into your wet ingredients and stir them together till you have one consistent quick bread batter. Pour into your bread pan.
Bake in the oven for 60-70 minutes, or till the top is set and a toothpick inserted comes out clean.
Let cool then slice and devour!
Stored in the fridge in an airtight container, this bread should last about a week.