This gluten free pumpkin bread will disappear fast! Make sure to get your slice! It is moist and bursting with fall flavors!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please see full Disclaimer.
Are you ready for the best pumpkin bread recipe? There are a lot of gluten free pumpkin recipes out there, but this one takes the cake!
Pumpkin bread recipes are notoriously high in sugar, especially white sugar. As with all my gluten free recipes, I never use regular white sugar. I like to use cane sugar instead. Still not as good as sugar free, but way better than white sugar.
Speaking of sugar free, if you are looking for sugar free, check out this low carb pumpkin bread recipe.
I don’t know about you, but I love pumpkin year round. I mean, why save it for Fall? Pumpkin is not only delicious, but it has numerous health benefits.
Benefits of Pumpkin
According to Healthline, pumpkin has the following benefits:
- Highly nutritious and especially high in Vitamin A
- May reduce risk of cancer and eye disease
- May boost immunity
- Additionally may boost weight loss
- Might benefit heart health
- Promotes healthy skin
I’ll take it! Give me some pumpkin!
What Can You Eat With Pumpkin Bread?
What CAN’T you eat with pumpkin bread? Right?
My favorite thing to eat on pumpkin bread is good old fashioned butter!
Another fun way to eat it is to make a cream cheese frosting and layer it on.
Chocolate syrup? Hmmm…..
You can also sprinkle chocolate chips on top. If you decide to do this, just sprinkle them on about 5 minutes before cooking time is done to let them settle in. SOO GOOD!
What is a Good Flour to Use to Make Gluten Free Pumpkin Bread?
I like to use Bob Red Mill’s Gluten Free 1 to 1 baking flour.
I find that it works REALLY well, especially for baking. In my opinion, it is because of the xanthan gum in the flour. Many people neglect the fact that when you remove gluten, you need to replace it with something and xanthan gum is a good replacement.
How to Store Pumpkin Bread
The best way to store this gluten free bread is in an airtight container and refrigerator.
How Long is Pumpkin Bread Good For?
If properly stored, it can last up to a week in the fridge. I recommend keeping it chilled.
How Do You Know When Pumpkin Bread is Done?
The best way to check if pumpkin bread is done, is to insert a toothpick or a knife into the center of the pumpkin loaf. If it comes out clean, then it is normally done!
Pumpkin bread usually has a cracked top naturally so you can simply insert the knife or toothpick into one of those cracks.
Time to enjoy some gluten free pumpkin bread!
- 5 large eggs
- 1/2 cup melted grass-fed butter
- 1/4 cup unsweetened almond milk
- 1/4 cup heavy whipping cream
- 1 cup pumpkin puree
- 2 teaspoons vanilla
- 1 cup Gluten Free Baking Flour
- 3/4 cup coconut flour
- 1/2 cup sweetener (I use coconut sugar or monk fruit)
- 2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon allspice
- (Optional) 1/4 cup Lily's Chocolate Chips
- Coconut oil to grease loaf pan.
- Preheat oven to 350 degrees.
- Grease loaf pan with coconut oil.
- In a medium bowl, combine melted butter, eggs, pumpkin, vanilla, almond milk and heavy whipping cream. Blend well with a hand beater
- In a separate medium bowl, mix together .flour, coconut flour, sugar, baking powder, salt, cinnamon, pumpkin pie spice and allspice.
- Add dry ingredients to bowl with pumpkin mix. Mix well.
- Add mixture evenly to prepared loaf pan.
- Bake for 40-45 minutes or until toothpick test is clean.
- (OPTIONAL) Remove from the oven and sprinkle the top with chocolate chips. Turn oven off and put pumpkin bread back in and let sit for 5 minutes to melt chocolate chips.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 247 Total Fat: 17g Saturated Fat: 11g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 93mg Sodium: 196mg Carbohydrates: 19g Net Carbohydrates: 17g Fiber: 2g Sugar: 9g Sugar Alcohols: 0g Protein: 4g