Gluten Free Pumpkin Bread Easy AND Delicious!
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Ingredients 1 cup canned pumpkin 1 teaspoon vanilla extract 4 eggs 3 tablespoons unsalted butter, melted 1 cup unsweetened applesauce 2 1/2 cups almond meal.STEP BY STEP PICTURES ON HOW TO MAKE THIS GLUTEN-FREE PUMPKIN BREAD In a big bowl, add all of the dry ingredients: oat flour, grated coconut, almond flour, baking soda, baking powder, and pumpkin pie spice and toss them together.1 c pumpkin puree. 2 Tbsp coconut oil (this is an affiliate link), melted. ½ c coconut sugar (or 1/3 c raw sugar, or muscovado or turbinado) 1 egg. 1 tsp vanilla extract.
2 Tbsp pure maple syrup (this is an affiliate link) (if you like a sweeter bread you could add an extra 1 – 2 Tbsp here) 1 Tbsp flax meal.Preheat oven to 350 degrees F, and grease a 9x5 bread pan with butter. (Using oil or butter vs spray helps the bread not to stick to the pan.) In a large bowl, mix together the dry ingredients of coconut flour, Swerve Sweetener, baking soda, baking powder, salt, Sweetleaf Stevia, cinnamon, ginger and ground cloves.Add in the gluten-free flour, xanthan gum (leave out if your flour already has it), pumpkin pie spice, and cinnamon and mix until fully combined and smooth.(photo 5) The batter will be thick. (photo 6) Spoon the batter into the greased loaf pan. (photo 7) Bake for 50-60 minutes, or until a toothpick comes out clean.
Preheat oven to 325°F. Grease the bottom and first 1-2″ of the sides up from the bottom of a 9″x5″ loaf pan and set aside. Whisk together flour, pumpkin pie spice, baking powder, salt, and baking soda in a bowl. In a medium-sized mixing bowl, add pumpkin.Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl.
Using a hand mixer, blend until creamy. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Add the.If this is your first time baking a grain-free bread, expect a denser bread or muffin, but a soft texture and all the warm flavors of pumpkin spice (with just the right touch of sweetness). This bread is delicious by itself or with a little melted butter or coconut oil.
This recipe also freezes well once baked if you prefer to batch cook.Flour the inside bottom (s) of the loaf pan (s). Put the flour, baking soda, cinnamon, nutmeg or allspice, baking powder (if using), salt, and cloves in a medium bowl and whisk to combine. Put the pumpkin puree, maple syrup, sugar, flaxseed, oil, and vanilla.24.
No Bake Pumpkin Cheesecake Bars from Natural Sweet Recipes. 25. Gluten Free Pumpkin Bread from Spinach 4 Breakfast. 26.
Peanut Butter Banana Pumpkin Smoothie from Inspiration Kitchen. 27. Pumpkin Pie Ice Cream from A Tasty Love Story.
28. Pumpkin Oat Pancakes from Cookie and Kate. 29. Pumpkin.
Preheat the oven to 350 degrees F. In a mixing bowl, whisk together the eggs, coconut milk, maple syrup, olive oil, and vanilla extract, and pumpkin puree. In a separate bowl, mix together the remaining (dry) ingredients. Add the dry ingredients to the wet, and mix until all of the clumps are out.
Preheat the oven to 350 degrees and spray a 8×4 inch loaf pan with cooking spray. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and orange zest together in a bowl.Set aside. In a separate bowl, whisk the eggs, pumpkin puree, coconut oil, orange juice, maple syrup and vanilla together. Pour the wet ingredients into the dry and mix together until combined.Grease an 8 1/2 by 4 1/2-inch loaf pan and set it aside.
In a small bowl whisk together the flour, baking powder and baking soda, set aside. In a medium saucepan add the pumpkin, spices, and salt. Stirring constantly, cook the mixture over medium heat until the pumpkin is reduced to 3/4 of a cup, about 6-8 minutes.Preheat your oven to 350 degrees F and line a medium loaf pan with parchment paper. Whisk together flours, hemps seeds, flax seed, pumpkin pie spice, baking powder and baking soda and salt.
In a large bowl, whisk together the eggs and mashed bananas, pumpkin puree, vanilla and coconut oil until well combined.In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined.
Add oil and whisk until combined. Add pumpkin puree and sour cream and whisk until combined.
List of related literature:
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| from Minimalist Baker’s Everyday Cooking: 101 Entirely Plant-based, Mostly Gluten-Free, Easy and Delicious Recipes |
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| from Vegan Richa’s Indian Kitchen: Traditional and Creative Recipes for the Home Cook |
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| from Jennifer’s Way Kitchen: Easy Allergen-Free, Anti-Inflammatory Recipes for a Delicious Life |
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| from River Cottage Gluten Free |
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| from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes and Tips for a Plant-Based Life |
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| from The Bone Broth Secret |
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| from Healthy Gut, Flat Stomach: The Fast and Easy Low-FODMAP Diet Plan |
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| from Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap |
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| from I Quit Sugar Cookbook |
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| from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy |
37 comments
words cannot express how much I love your recipes. Can’t wait to try this recipe out
Looks so yummy!! If I wanted to make it sweeter would there be a way?
Definitely making this over the weekend, made pumpkin muffins last weekend lol
Hi Adriana! I finally made the warm caramel apple pie bread, after only a year, haha! It turned out yummy. I will mke this next for sure. One question… can I use something in place of the flax meal? I don’t have any on hand:-)
I just made it! Instead of of the casa* flour that I didn’t have I added rice flour! It taste amazing and texture is great! Thank you for the recipe! ����
Can you use baking powder? I found sometimes baking soda develops an ammonia taste! I have had bad experiences with it… but this is a FABULOUS recipe!
This sounds delicious! Is there a way to make it without eggs, or with an egg replacement?
Could you post your Mother’s pumpkin soup?? Sounds warm and comforting.
Made it, turned out to be great! I did not have arrowroot flour/tapioca, I put almond+some coconut+some wheat flour instead. Thanks for sharing!
Could we replace the almond flour?for what? Yoh know the problem of almond flour is that it is really expensive
i just made it today! Very smart recipe, turned out great! Thank you for sharing.
You’re always come up with such a delicious dessert. You are so amazing. Thank you again for the recipe you have created, you help to make healthy life style much more enjoyable. Keep it up. Love u����
You will LOVE this healthy pumpkin bread recipe! It is perfect for fall. Thank you for watching ��
Hi Adriana,here in england they dont sell canned pumpkin and after Halloween cant find fresh pumpkin either! However i have a butternut squash,could i substitute for squash do you think or even sweet potato? I do like to experiment but I’d like your advice as you are a real experienced baker! I’d appreciate your input please,thank you so much for your time! And as a suggestion i’d love to have a few zucchini recipies,zucchini bread and zucchini chocolate bread would be amazing! And a banana cake as appose to a bread and carrot cake too! Thank you for your time! Love your channel,thank you for healthy delicious recipes! Linda! ☺
Thank you for the amazing recipe. I was wondering if cassava flour would work instead of almond flour?
In baking sugar is typically a wet ingredient.:) Looks good!
Hi. Tnx for ur prompt reply. Is there any way I could get soft not dense glutenfree bread please without egg of course.
It’s a bit past pumpkin season but still another stand out recipe from Chef Billy. One for next year for sure!
I am allergic to almonds. Can oat flour be substituted? Looks yummy!!
Q lástima q sea todo en inglés!! se ven todas tus recetas muy ricas!
YUM! I’ve never tried a chocolate version of pumpkin bread before but I am SOLD.
Looks good. I will use sugar free chocolate and sugar free maple syrup to make it even healthier. Thanks for the recipe.
Thank god I made two of these tonight cuz one is already gone! It tastes absolutely amazing. My mother who is not a big fan of chocolate actually loved it. She usually complains when something has chocolate in it but not this time. Gonna be making this bad boy every week!
Hi. I tried this yesterday. Turned out to be very dense inside. Why is it? Tasted good. But not soft as I see ur bread. Could u please help me to understand and bake better. I didn’t use egg. Instead used flax seed and Pshylium husk. Tnx
How can we make Pumpkin Purée at home? I live in Italy and I can’t find it… also: can we substitute this flour with other kinds of flour?
My son and I decided to have a May Halloween so we made this recipe today. We added pumpkin pie spice to the dry ingredients and mixed some pumpkin seeds in with the chocolate chips. It came out so good. I like the subtle sweetness! We’ll be munching it in our costumes while watching spooky movies ��
This recipe is the best!! I can’t stop making it. Thanks for sharing
Thank you so much sister, can i use coconut or all purpose flour for this recipe?
The flour is the ingredient that cannot be overmixed the baking soda and powder can be stirred as much as you want, but overmixing flour is what makes the baked goods tough
Can we use a different flour other than arrowroot flour/tapioca?
Can you also use flour or rice flour in replacement for arroot flour
Você é Brasileiraaaa! Eu tb! Estou fazendo o pumpkin bread nesse momento! Está no forno e cheiro está delicioso pela casa:)
Can I subtitute the almond flour with nut flour, it’s almost imposible to find almond here in Indonesia n it is very exspensive
Can’t wait to make it and eat it �� but i can’t find pumpkin puree in my store, to make it at home do you suggest to bake the pumpkin or to steam it?
It look so good! One of these day I will give it a try. Thank you for the recipe.
I made it as I watched the video..I had few missing ingredients but still turned out amazing! And so much bread lol
Hii!! thank you!!! love all your recipes. Why do you say we should stay away from coconut flour?