• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mile High Mitts logo

  • About
    • About
    • Disclosures
    • Privacy Policy
  • Contact
  • Recipes

Pumpkin Bread (gluten-free, dairy-free option, high altitude option)

Nov 4, 2019 · 3 Comments

  • Share
  • Tweet
Jump to Recipe Print Recipe
Loaf of Pumpkin Bread on a wood tray

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!

Two pieces of pumpkin bread on a plate

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!

Two pieces of pumpkin bread on a plate

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!

And don’t forget to take a look at my gluten-free Pumpkin Chocolate Chip Waffles, Pumpkin Chocolate Chip Oat Muffins, and Apple Cinnamon Bread while you’re here!

Pumpkin bread on a plate
Print
Pumpkin Bread (gluten-free, dairy-free option, high altitude option)
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 
Servings: 10 slices
Calories: 252 kcal
Ingredients
  • 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
High Altitude Adjustment (for 6,000-8,000 ft): Reduce to 1 tsp baking soda.
Instructions
  1. To begin, preheat your oven to 350 and line a loaf pan with parchment paper, with two sides sticking out for easy removal.

  2. In a small mixing bowl, add your gluten-free flour, pumpkin pie spice, baking soda and salt and stir them together.

  3. 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.

  4. 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.

  5. Bake in the oven for 60-70 minutes, or till the top is set and a toothpick inserted comes out clean.

  6. Let cool then slice and devour!

Recipe Notes

Stored in the fridge in an airtight container, this bread should last about a week.

All Recipes, Breakfast, Fall Breakfast, Pumpkin, Quick Breads

Reader Interactions

Comments

  1. Deidre says

    October 2, 2021 at 2:16 pm

    Has anyone tried a flax egg? I have an egg alergy.

    Reply
  2. Katherine says

    December 6, 2020 at 3:31 pm

    What if I don’t have applesauce??

    Reply
    • Chelsea Green says

      December 6, 2020 at 3:50 pm

      Hi Katherine. You could also used ripe mashed banana in it’s place, it just may have a touch of banana flavor then as well.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

Facebook
Facebook
fb-share-icon
Twitter
Visit Us
Tweet
Pinterest
Instagram

Get NEW RECIPES sent straight to your Inbox every month!

As an Amazon Affiliate, some of the links on Mile High Mitts are affiliate links. If you click on one of the links and purchase the item I will receive a small percentage of commission, at no cost to you. Thank you for your support!

Copyright © 2023 Mile High Mitts on the Cravings Pro Theme

We use cookies here; are you okay with more cookies?Yes!