As the crisp air of fall settles in, there’s nothing quite like the warm, spiced aroma of gluten free pumpkin bread baking in your kitchen. This delicious and moist pumpkin bread is not only gluten free, but it’s packed with flavors that celebrate the season, making it a perfect treat for anyone, whether you have dietary restrictions or not.
Why Gluten Free Pumpkin Bread?
Gluten free baking can sometimes be tricky, especially when you want to retain that classic texture and flavor of traditional baked goods. This recipe for gluten free pumpkin bread is a winner because it uses a combination of gluten free flour and coconut flour, ensuring a tender crumb that doesn’t fall apart. The addition of pumpkin puree not only provides natural sweetness but also helps keep the bread moist.
The rich blend of spices—cinnamon, pumpkin pie spice, and allspice—perfectly complements the pumpkin, creating a cozy, warm flavor profile that’s perfect for fall. Plus, this recipe is adaptable, so whether you want to add a sprinkle of chocolate chips or keep it simple, it’s a great base recipe for your fall baking needs.
Tips for Baking the Perfect Gluten Free Pumpkin Bread
Here are a few tips to help you achieve the best results when baking this delicious loaf:
1. Mix the Wet Ingredients First
When making this pumpkin bread, it’s best to start by mixing the wet ingredients—eggs, melted butter, pumpkin, vanilla, almond milk, and heavy cream—together. This ensures that the liquid ingredients are evenly distributed before you add the dry ingredients, helping to avoid overmixing once the flours are added.
2. Use a Blend of Gluten Free and Coconut Flour
Gluten free baking flour provides structure, while coconut flour adds a light, tender texture to the bread. Coconut flour is also highly absorbent, so a little goes a long way. The combination of these two flours keeps the bread from being too dense while ensuring that it holds together well.
3. Don’t Overmix
When incorporating the dry ingredients into the wet ingredients, mix just until combined. Overmixing gluten free batter can lead to a dense and tough bread, and we want our pumpkin bread to be light and tender.
4. Add Chocolate Chips for Extra Indulgence
While the chocolate chips are optional, they’re a fun way to add a touch of indulgence. After the bread has baked, you can sprinkle the chocolate chips on top, letting them melt into a smooth layer as the loaf rests in the oven. This adds a delicious contrast of sweet chocolate to the spiced pumpkin flavors.
Customizing Your Gluten Free Pumpkin Bread
This pumpkin bread recipe is versatile, so you can easily make adjustments to suit your tastes or dietary preferences. Here are some ideas to try:
- Make It Dairy Free: Replace the melted butter with coconut oil and the heavy cream with full-fat coconut milk for a dairy free version of this bread. You’ll still get the same moist, rich texture, with a subtle hint of coconut flavor.
- Add Nuts: For some extra crunch, stir in a handful of chopped pecans or walnuts to the batter before baking. The nuttiness pairs beautifully with the spiced pumpkin flavors.
- Sweeten with Maple Syrup: If you prefer natural sweeteners, you can swap the coconut sugar or monk fruit sweetener with pure maple syrup. This will add a deeper, more complex sweetness and an extra hint of fall flavor.
How to Serve Gluten Free Pumpkin Bread
This bread is a fantastic treat on its own, but you can also serve it in a variety of ways:
- Warm with Butter: Serve slices warm, spread with a pat of grass-fed butter or dairy free butter for a simple, delicious snack or breakfast.
- With a Cup of Coffee or Tea: Enjoy a slice alongside a hot cup of coffee or spiced tea. The flavors complement each other perfectly for a cozy, fall afternoon treat.
- As Dessert: Dress up this pumpkin bread for dessert by serving it with a dollop of homemade whipped cream or a drizzle of cream cheese frosting.
How to Store and Freeze Gluten Free Pumpkin Bread
To keep your gluten free pumpkin bread fresh, store it in an airtight container at room temperature for up to three days. If you need it to last longer, you can refrigerate the bread for up to a week, though be sure to bring it to room temperature before serving for the best texture.
This bread also freezes well. Simply wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. When you’re ready to enjoy it, thaw the loaf at room temperature or reheat individual slices in the toaster oven.
Final Thoughts
Gluten free pumpkin bread is the perfect treat for fall, capturing the cozy, spiced flavors of the season in every bite. Whether you’re gluten free or not, this bread is a delicious way to celebrate the flavors of pumpkin, cinnamon, and spices. Plus, with simple ingredient swaps, you can make this bread fit your dietary needs or add your own creative twist.
Gluten Free Pumpkin Bread
Ingredients
- 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 low carb sweetener sweetener
- 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.
Instructions
- 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.
