Gluten-Free Pumpkin Bread

 

One of my favorite things about fall is the beginning of baking season in our home. I love how the kitchen smells of cinnamon and spice and how my kids enjoy measuring and pouring and stirring beside me. I love watching them watch the timer and feeling their excitement when our finished product comes together, fresh and warm from the oven.

Since pumpkin bread is one of our favorite fall traditions, I thought I’d share our tried and true recipe adapted from the Minimalist Baker! It’s gluten and dairy-free and can be made vegan if you wish, but no one would ever know! It is flavorful, soft and tender and pairs perfectly well with a cup of coffee and a cool morning breeze.

Gluten-Free Pumpkin Bread:

2 large eggs (use flax eggs from the original recipe if vegan)
1/4 cup coconut oil
1/4 cup maple syrup or honey (I like to mix both together)
1 cup pumpkin puree
2/3 cup packed brown sugar
1/2 tsp sea salt
2 tsp baking soda
1/2 tsp ground cinnamon
1&1/2 tsp pumpkin pie spice
1/2 cup almond milk
1 cup gluten-free rolled oats
1/2 cup almond meal ( from raw almonds)
1 1/4 cup gluten-free flour blend*

Instructions:

Preheat oven to 375, and lightly spray a loaf pan or line with parchment paper.

Combine eggs, pumpkin, maple syrup, and melted coconut oil and whisk to combine. Next add brown sugar, baking soda, salt, cinnamon, and pumpkin pie spice and whisk. Add water and whisk again.

Add oats, almond meal, and gluten-free flour blend and stir. Scoop into a oiled loaf pan and add toppings if desired – raw pepitas, walnuts, pecans, anything you choose!

Bake for 45-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.

Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool. Let cool completely before slicing, preferably several hours. Otherwise, it can be a bit crumbly (like the ones pictured – we were impatient!).

Once cooled, store in a glass covered container at room temperature to maintain freshness. You can also freeze the cooked, cooled bread for up to one month! I’d place it in the fridge overnight before freezing and wrap in parchment or butcher’s paper before placing in freezer container.

Enjoy friends! Tag me on Instagram when you make yours so I can see!! Happy fall!