Gluten-Free Pumpkin Bread | Lexi’s Clean Kitchen

October 5, 2022

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This gluten-free pumpkin bread is the perfect fall baking project. Here’s a one-bowl recipe that makes perfectly moist, spiced pumpkin bread!

Easy Pumpkin Bread Recipe

Pumpkin season is coming!through our crafting tutorials Homemade Pumpkin Puree and Pumpkin Sauceseems only appropriate to make a pumpkin bread to take advantage of both.

Pumpkin bread is basically a pass. You can’t make it through the season without completing it at least once. This pumpkin bread recipe is perfect! It’s made in one bowl and is gluten-free, nut-free, dairy-free and refined sugar-free. It’s also perfectly spiced, moist, and tender!

materials needed:

Egg: Glue everything together so the pumpkin bread holds its shape.
Avocado Oil: Avocado oil is a great way to add moisture and has a neutral flavor.
Pumpkin puree: self made Or canned is great.
coconut candy: Added the perfect warm sweetness.
vanilla: Gives the bread some extra flavor depth.
flour: Our gluten free flour mix is a combination of coconut flour and tapioca flour.
Pumpkin Pie Spice: You can use store bought pumpkin pie spice or make your own Just some basic seasonings.
Baking Soda and Baking Powder: Keep pumpkin bread light and fluffy.
Cinnamon: We’re already using pumpkin pie spice, but I like to add a little extra sweet and spicy kick and a touch of cinnamon.
sea salt: Reduce sweetness and enhance the bread’s flavor.

Mix the ingredients for a bowl of pumpkin bread

Optional plugin ideas

We like to keep it simple with simple pumpkin bread, but there’s a lot of room to add extra flavor and texture. Here are some mixed ideas.

nut: Try chopped pecans, walnuts, almonds, or even pistachios.
dried fruit: A spoonful of raisins or dried cranberries would be delicious.
Baked Fries: Add chocolate chips, white chocolate chips, butterscotch chips, you name it.

You can also mix and match several different mixes. You can add ½ cup to a batch of this gluten-free pumpkin bread. Don’t add too much or it will affect the texture of the bread.

How to Make Pumpkin Bread

This perfect pumpkin bread recipe is made in just one bowl and ready in just 10 minutes!

Make the batter: In a bowl, whisk together eggs, oil, pumpkin, sugar and vanilla. Add flour, spices, and leavening agent, then whisk until fully combined.
bake: Transfer batter to a parchment-lined loaf pan and bake at 350ºF until toothpick comes out clean.
Cool and Serve: Let the bread cool slightly, then slice and serve as desired.

Why my pumpkin bread fudge?

There are several reasons why your pumpkin bread isn’t quite right.

The ratio is wrong. Make sure you measure everything just right. If the ratio of dry and wet ingredients is not right, the texture may be sticky.
It was undercooked. If the loaf is still sticky in the middle, then it may need more time in the oven. If the middle isn’t cooked, but you notice the bread is getting too browned on top, cover the pan with foil and continue baking.

what can i use to replace the oil in pumpkin bread

Oil is part of what makes pumpkin bread delicious and moist. If you’re really against oil, you could try substituting it with an equal amount of applesauce.

Remember, not following the recipe may not produce the same results!

Tips and Precautions

Check out the pumpkin. If you’re using canned pumpkin, be sure to get pumpkin puree; not pumpkin pie. They are not the same!
Do not swap flour. Gluten-free flour absorbs water differently. This recipe is designed for exact amounts of coconut and tapioca flour. Don’t adjust them!
Sift the flour. If your coconut flour is lumpy, sift it into the batter to make sure there are no lumps in your loaf.
Test completion. To check if your loaf is done, insert a toothpick in the center. If it’s clean, great!
Serve with pumpkin sauce. A slice of gluten-free pumpkin bread slathered Pumpkin Sauce Yes so good!

How to store

Leftover pumpkin bread will keep for up to 5 days at room temperature in an airtight container, up to 1 week in the refrigerator, or up to 2 months tightly wrapped in the refrigerator.

To serve again, thaw in the refrigerator or microwave individual slices!

More Pumpkin Recipes You’ll Love

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