Gluten Free Pumpkin Bread
Greetings! Happy Pumpkin Spice Season! As the leaves start changing and the air turns crisp, our family looks forward to many comforts of fall, especially treats warm from the oven. This gluten-free pumpkin bread is a favorite we make every year when pumpkin season rolls around. The hint of maple and blend of cozy spices like cinnamon give it the classic flavors of the season. My daughter, of course prefers it with mini chocolate chips – but I had a different goal with this loaf. The goal was to bake using natural sugars and stevia.
I love that this recipe skips refined sugar and uses pure maple syrup instead to gently sweeten the loaf. This also makes it more low-FODMAP friendly for those with dietary restrictions. The pumpkin puree ensures each slice stays moist and tender.
Moist loaf of richly spiced pumpkin bread just coming out of the oven, perfectly golden brown
The Pumpkin Spice Process:
Preheat oven to 350.
Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
In a medium bowl, combine all of the dry ingredients flours ( I used buckwheat flour with my all purpose GF flour – this is superior), baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.
Warm pumpkin spice ready to be transformed
In a large bowl beat together the eggs, sugars and vanilla extract. Feel free to use a Stand mixer as well, it’s easy enough to mix by hand though. Add in the pumpkin and oil and beat until well combined. Next, add all the dry ingredients and stir until just combined.
Spoon batter into the prepared loaf pan. Bake for 45-55 minutes – until a toothpick comes out clean from the center. Allow to cool for at least 10-15 minutes before removing form the pan.
Oven ready pumpkin spice bread
Remove from pan, slice and enjoy! The loaf was tender and moist and had delicious flavor. The addition of the buckwheat was good because it gave it a little more depth. Of course, the added fiber and nutrients are a bonus as well. Shhhh, don’t tell the kids, I may add more next time. Gluten free and refined sugar free pumpkin bread a treat we can feel good about.
We love gluten free pumpkin bread
While savoring a slice, memories come flooding back of crisp weekend mornings spent at the pumpkin patch with the kids searching for the perfect pumpkin, cozy cups of cider at the farmers market, and weekend baking sessions in our warm kitchen.
I hope this gluten-free pumpkin bread becomes a treasured seasonal tradition for your family as well! If you try this recipe, let me know in the comments how you enjoy it. Wishing you a happy and abundant fall season!
Ingredients
- 1 1/2 cups Gluten free flour *
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/4 cup Pure maple syrup
- 1 TB Powdered stevia (pure, non GMO)
- 1 1/2 cup Pumpkin puree*
- 3 Eggs
- 1/3 cup Vegetable oil
- 1 tsp Cinnamon
- 1 tsp Pumpkin pie spice
- 1/2 tsp Salt
- 1 tsp Pure vanilla extract
Instructions
- Preheat oven to 350.
- Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
- In a medium bowl combine all of the dry ingredients flour/s, baking soda, baking powder, cinnamon, pumpkin pie spice, salt and set aside.
- In a large bowl beat together the eggs, sugars and vanilla extract. (You may use a stand mixer as well, it's easy enough to make by hand though)
- Add in the pumpkin and oil and beat until well combined.
- Next add all the dry ingredients and stir until just combined.
- Spoon batter into the prepared loaf pan. Bake for 45-55 minutes - until a toothpick comes out clean from the center.
- Allow to cool for at least 10-15 minutes before removing form the pan.
- Remove from pan, slice and enjoy!
- * For added nutrition I substituted 1/4 cup of the GF flour with buckwheat flour for my family.
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