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The Best Gluten-free Pumpkin Bread Ever

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5 from 12 reviews

The Best Gluten-free Pumpkin Bread made with healthy and simple ingredients for the easiest dairy-free, refined sugar-free pumpkin bread ever!

  • Prep Time: 5 mins
  • Cook Time: 50-60 mins
  • Total Time: 65 mins

Yield: 8 slices 1x

Ingredients

Scale
  • 1 15-ounce can organic unsweetened pumpkin
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup coconut sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup liquid coconut oil
  • 3 eggs
  • 1 1/2 cup gluten-free all-purpose flour
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice (if you want!)

Instructions

  1. Preheat oven to 350 degrees F and line a loaf pan with parchment paper (helps prevent sticking!) and grease the ends of the dish too
  2. In a large bowl, mix together pumpkin, baking soda and baking powder
  3. Add in the coconut sugar, vanilla and mix
  4. Beat in the eggs and oil until smooth
  5. Add in the flour and spices then mix until smooth
  6. Add batter to pan and bake for 50-60 minutes or until fully cooked
  7. Allow the bread to cool then slice and enjoy!

Notes

*Almond flour and coconut flour do not work well in this recipe.

*Sub flax egg if needed

**Store leftovers in airtight container in fridge for 5 days or freeze for longer

***To make these into muffins bake for 20-25 minutes. You will get about 9 muffins!

  • Author: Rachel

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