Gluten-Free Pumpkin Bread
The best Gluten-Free Pumpkin Bread you will ever have! Made with gluten-free flours, pumpkin puree, coconut sugar, walnuts and topped pumpkin seeds. So fluffy, moist, nutrient-dense, and nutty. Perfectly spiced and so easy to make. It's also dairy-free and refined sugar-free.
Ingredients
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- 3/4 cup pumpkin puree
- 2 eggs
- 1/4 cup coconut oil (melted, plus more for greasing)
- 1 tsp vanilla extract
- 1/3 cup raw pumpkin seeds (plus more for garnish)
- 1/4 cup raw walnuts
Instructions
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Preheat oven at 350 degrees F. Grease a 9×5 loaf baking pan with coconut oil. Line pan with parchment paper and cut a piece as long as the length of the pan. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place. Set aside.
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In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger. Whisk together until all ingredients are well combined.
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In a separate large mixing bowl, combine dry ingredients; pumpkin puree, eggs, coconut oil, and vanilla extract. Whisk together until well combined.
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Pour wet ingredients into dry ones and whisk together making sure all ingredients well combined and dough is formed. Make sure there aren't any streaks of flour left.
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Fold in pumpkin seeds and walnuts into dough using a spatula. Pour dough into prepped baking pan. Use spatula to smooth out the top of the dough. Sprinkle some extra pumpkin seeds over for garnish if you wish. Slightly press them down into the dough.
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Place bread in preheated oven and bake for 55 minutes.
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Once timer goes off, open the oven door slowly. This will make the heat slowly exit the oven and prevent bread from flattening. Remove pumpkin bread from the oven and place on cooling rack. Allow bread to cool off for 1 hour. Use the sling to help you slowly and carefully remove the bread from the pan.
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Serve immediately and enjoy! Any leftover bread, allow it to completely cool off. Wrap on saran wrap and keep refrigerated for up to 5-7 days. If freezing, wrap cooled loaf of bread in saran wrap. Place in a freezer bag and freeze for up to 3 months.
Recipe Notes
Tips and Substitutions:
- Measure exact dry ingredients- Scoop flours into measuring scoop with a spoon and level using a knife.
- Don’t over mix your dough- This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Line baking pan with parchment paper- Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Substitute for coconut sugar- You can use maple sugar.
- Substitute for coconut oil- You can use unsalted butter, ghee, or avocado oil.
- Switch up your walnuts- Pecans make for a great substitute.