Go Back
–+ servings
A loaf and slices of gluten-free pumpkin bread
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes

Gluten Free Pumpkin bread

Moist, tender, and full of flavor, this pumpkin bread is scrumptious for everyone - and just happens to be both gluten-free and dairy-free. Makes 1 loaf.
Yield: 10 slices

Ingredients

  • 1 cup brown rice flour 125 g
  • 1 cup almond flour 100 g
  • 1/2 cup dark brown sugar
  • 1/2 cup coconut sugar can substitute more dark brown sugar, but I highly recommend the coconut sugar for amazing flavor
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1/2 cup melted coconut oil can substitute vegetable oil, canola oil, or - if dairy is okay - melted butter
  • 1 cup pumpkin puree canned or homemade
  • 3 large eggs
  • 3 tablespoons raw unsalted pepitas for topping; optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch by 5-inch loaf pan with coconut oil or an oil mister and set aside.
  • In a large bowl, whisk together the brown rice flour, almond flour, brown sugar, coconut sugar, baking soda, baking powder, cinnamon, cloves, and salt.
  • In a medium bowl, whisk together the coconut oil, pumpkin, and eggs.
  • Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or spatula until well-incorporated. The batter will be very thick.
  • Spread the batter evenly in the pan. Sprinkle the pepitas over the top if using. Bake until golden brown, the bread lifts away from the edges of the pan a bit, and toothpick inserted into the center comes out clean, 35-44 minutes (you may need to allow for a little more time if using butter).
  • Let cool in the pan on a wire rack for about 10 minutes, then remove from pan and let cool completely on a wire rack.
  • To store, wrap tightly with plastic wrap or foil and keep at room temperature. Keeps well for 3-4 days.

Nutrition Facts

Serving: 1slice, Calories: 324kcal, Carbohydrates: 35g, Protein: 6g, Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 49mg, Sodium: 287mg, Potassium: 155mg, Fiber: 3g, Sugar: 17g, Vitamin A: 3886IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg