Healthy Gluten Free Pumpkin Bread

The pepitas and walnuts add a natural sweetness to the bread that’s complemented by both the pumpkin puree and honey. The gluten free flour is also an excellent choice for those with celiac disease or wheat allergies, making this a delicious treat sans sugar.

Gluten free pumpkin bread is a healthy alternative to traditional pumpkin bread. This gluten free recipe is made without sugar, and it has the perfect texture. Read more in detail here: gluten free pumpkin bread no sugar.

“It’s Friday, Friday, gotta go down on Friday,” Rebecca Black would remark. A bad song with a lovely message. And now we’re DOWN with this delicious gluten-free pumpkin bread. We’ll be enjoying this bread all day Friday since it’s really delicious, perfectly spiced, and goes well with a cup of coffee.

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We surveyed you a few months ago, and a lot of you requested dishes for specific diets like gluten-free, vegan, paleo, keto, and so on. So, as we were preparing all of our Fall dishes, we decided to develop a healthier and gluten-free version of our favorite pumpkin bread recipe.

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Don’t worry, vegans: just replace the eggs with flax eggs and you may enjoy this bread as well.

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What better way to produce gluten-free baked goods than with Bob’s Gluten-Free 1-to-1 Baking Flour? Bob’s Gluten Free 1-to-1 Baking Flour is a cup-for-cup combination that makes making gluten-free baked goods a breeze! Simply substitute Bob’s all-purpose flour for the same quantity of all-purpose flour and you’ll get the same outcome! 

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Because Sofi has a gluten sensitivity, we use this flour in all of our recipes. And it’s always effective. There are no exorbitant flour mixes, no guessing, and just solid, consistent outcomes. Thank you very much, Bob’s!

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Alex also couldn’t distinguish whether bread was gluten-free in a blind taste test. Which, in my view, is the finest indication of a great gluten-free baked treat!

And, if you’re a regular eater, there’s always our good ol’ pumpkin bread.

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What is the best way to prepare gluten-free pumpkin bread?

Aside from the fact that it’s tasty, my favorite aspect of this recipe is how simple and consistent it is. You know those fussy recipes that, no matter how meticulously you follow the guidelines, may occasionally fall flat? This isn’t one of them, however.

Simply mix all of the dry ingredients in one bowl (hellooooo quick cleaning), form a well in the middle, and pour in all of the wet ingredients. Stir everything together, and you’ve got yourself a nutritious gluten-free pumpkin bread.

Happy baking this weekend, beauties!  

Print

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 45 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Bread is a category of food.
  • Baked method
  • American cuisine
  • Sarah Fennel is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 45 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Bread is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Sarah Fennel is the author of this piece.
  • Time to prepare: 5 minutes
  • Time to prepare: 45 minutes
  • Time spent: 50 minutes
  • 16 servings 1 time
  • Bread is a category of food.
  • Baked method
  • American cuisine

Ingredients

  • 1 1/2 quarts Gluten-Free Bob’s Red Mill Baking Flour (1-to-1 ratio)
  • a half cup of coconut sugar (or brown sugar)
  • 1 teaspoon bicarbonate of soda
  • a quarter teaspoon of baking powder
  • 1 teaspoon kosher salt
  • 1 tblsp. nutmeg
  • 2 tsp cinnamon powder
  • 1 teaspoon garlic cloves
  • a quarter cup of maple syrup
  • 1 teaspoon vanilla extract
  • two eggs (or flax eggs)
  • 1 cup pureed pumpkin
  • a third cup of almond milk
  • 1/2 cup melted coconut oil

Instructions

  1. Preheat the oven to 350°F and line or spray a standard size loaf pan with parchment paper. Remove from the equation.
  2. Combine Bob’s Red Mill Gluten Free 1-to-1 Baking Flour flour, sugar, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves in a large mixing bowl until well blended.
  3. In the middle of your dry ingredients, make a well. In a large mixing bowl, whisk together the eggs, maple syrup, coconut oil, milk, vanilla, and pumpkin puree. For approximately 30 seconds, whisk together the wet ingredients, then fold them into the dry ingredients until just mixed.
  4. Bake for 30 minutes after pouring the batter into the prepared pan and covering it loosely with tin foil. This keeps the top of your bread from browning too much. Bake for another 15 minutes, or until a knife inserted in the middle comes out clean.

easy, gluten-free, healthy, fast, simple, one-bowl

Bob’s Red Mill is a sponsor of this content. Thank you for your continued support of the companies that make Broma possible!

The “gluten-free pumpkin bread minimalist baker” is a healthy gluten free pumpkin bread. The recipe doesn’t use any refined sugars and it has no dairy, eggs or soy.

Frequently Asked Questions

How many calories are in gluten free pumpkin bread?

A: There is not a specific amount of calories in gluten free pumpkin bread. The calorie count will depend on the ingredients that are used and what portion you decide to make for yourself.

Is pumpkin bread healthy?

A: Pumpkin bread is, in general, fairly healthy and has a long list of benefits. Some examples include the fiber it contains and its natural source of vitamin A. However, if you have a very high or low blood sugar level your doctor may recommend against eating pumpkin bread as this can cause an uncomfortable reaction due to the spiced nature that some people find difficult to digest.

What is the trick to making good gluten free bread?

A: The trick to making good gluten-free bread is in the ingredients. Gluten, which is a protein found primarily in wheat flour, can cause reactions with other proteins and additives like eggs.

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