The Best Gluten-free Pumpkin Bread made with healthy and simple ingredients for the easiest dairy-free, nut-free refined sugar-free pumpkin bread ever!
You guys have been patiently waiting for this bread for a month now. I know, i know, you probably hate me.
But I promise this bread was well worth the wait. Plus it helps built up a little momentum, you know?!
Today we are making a Classic Pumpkin Bread but with a gluten-free and dairy-free twist.
There is something about pumpkin bread that truly speaks to my soul. I am aware I sound like a basic girl over here but just stay with me. As someone who doesn’t really crave fall weather or leaves changing or even a pumpkin spice latte, this bread is everything and then some.
It is made with just a few simple ingredients that you likely have on hand already. You only need things like organic canned pumpkin (unsweetened), coconut oil, coconut sugar, non-dairy milk, and oat flour and a few other goodies.
It doesn’t require two bowls or 10,000 ingredients to enjoy.
I am all about making no fuss kind of food. You know when you just dirty up one bowl and barely have any clean up? Ya, that is what I am talking about.
Speaking of limiting the clean up, have I introduced you to my BFF, parchment paper?
If there is one thing that you absolutely must have in your kitchen that isn’t food related, it is PARCHMENT PAPER!
It is absolutely a staple over here. It helps make clean ups a bit easier and it is so versatile. I personally love using If You Care’s parchment paper baking sheets. I toss them on a baking tray for roasted veggies and line all my baking dishes with it. Especially loaf pans because trying to get a loaf out of a loaf pan without it falling apart and sticking to the sides is close to impossible.
If You Care makes some of the best products so definitely check them out.
Also once you enjoy this classic gluten-free pumpkin bread, here are a few other pumpkin goods for you: Dark Chocolate Peanut Butter Pumpkin Candies (vegan + grain-free), Paleo Pumpkin Chocolate Chip Bread and Vegan Overnight Pumpkin Banana French Toast Bake
The Best Gluten-free Pumpkin Bread Ever
- 1 15-ounce can organic unsweetened pumpkin
- 1/4 cup liquid coconut oil
- 2 pasture-raised eggs*
- 1/3 cup non-dairy milk
- 1 cup coconut sugar
- 2 cups gluten-free oat flour*
- 1 teaspoon baking powder
- 1/4 teaspoon nutmeg
- 1 teaspoon cinnamon
- Preheat oven to 350 degrees and line a glass bread dish with If You Care Baking Sheets (helps prevent sticking!) and grease the ends of the dish too
- In a large bowl, cream together the pumpkin, coconut oil, eggs, milk and coconut sugar until smooth and creamy
- Mix in the flour, baking powder and spices until smooth
- Pour into bread dish and bake for 50-60 minutes (or until toothpick comes out clean when you stick in center! for some this is taking a bit longer and will vary depending on your oven)
- Allow to cool (if you can ha!) and slice
*Store leftovers in airtight container in fridge for 5 days or freeze for longer
*Sub spelt flour. Almond flour and coconut flour do not work well in this recipe.
*Sub flax egg if needed
Thank you If You Care for sponsoring this post! It means so much to me to partner with brands I love and use everyday!