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Gluten Free Pumpkin Bread Recipe

Last Updated: October 26, 2020 By Linnie 10 Comments

 
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PINTEREST IMAGE with words "Gluten Free Pumpkin Quick Bread" Gluten Free Pumpkin Quick Bread sliced on a cooling rack

Gluten Free Pumpkin Bread recipe that is good for you! This perfect quick pumpkin bread is made in one-bowl to satisfy all those pumpkin and fall cravings.

(Gluten-Free, Dairy-Free, Low-Sugar)

Gluten Free Pumpkin Bread recipe - Veggiebalance.com

Are we too late to the pumpkin craze?? No? Good.

I figured everything pumpkin is perfectly acceptable as long as it’s before Thanksgiving. Believe me, you’re going to want to make this Gluten Free Pumpkin Bread before the pumpkin craze ends. In our household the pumpkin craze never really ends though, we will making this gluten-free pumpkin pie and these pumpkin soft baked cookies year round if I am honest.

I love pumpkin, but more specifically I love what comes with the pumpkin craze–cool crisp mornings, weekends spent picking apples at the apple farm, the fireplace roaring in the VB office.

Oh, and let’s not forget the flannel shirts. I love flannel shirts. #Obsessed

It’s that time of year when you want to sit down with a cup of hot tea, look out at the colorful trees, and eat a warm-out-of-the-oven slice of pumpkin bread. Or every slice.

Ingredients you’ll need for this Gluten Free Pumpkin Bread

  • Pure pumpkin puree
  • Eggs
  • Sugar
  • Salt
  • Baking powder
  • Baking soda
  • Pumpkin spice
  • Gluten-free flour blend
  • Almond Milk

Have all these ingredients on hand? Good, get baking. 😉

Gluten Free Pumpkin Bread recipe - Veggiebalance.com

It’s definitely safe to say, this time of year brings out those perfectly fuzzy and warm feelings about life for me.

If you haven’t figure it out yet after all these years following, I’m kind of a introvert. I love being home, I love quiet mornings, I especially love sitting at the fireplace for hours just watching the fire.

Or the time spent in the quiet kitchen, whipping up a fresh batch of quick gluten free pumpkin bread.

Not to mention listening to elevator music while I write this post. I look out my office window and observe cold sleeting rain coming down, I’m perfectly fine where I am at. #WarmFuzzyFeelings

Enjoy those cool mornings, rainy days, and pumpkin everything days. Before you know it it’ll be winter.

Winter is coming. 😉

Gluten-Free Pumpkin Bread recipe - Veggiebalance.com

easy, quick, delicious, healthy, recipe

Gluten Free Pumpkin Bread Recipe

Bread

Gluten-Free, Dairy-Free, Low-Sugar

American

Gluten-Free Pumpkin Bread recipe made healthy! The perfect quick bread made in one-bowl to satisfy those pumpkin cravings. {Gluten-Free, Dairy-Free, Low-Sugar}
Print Recipe

Yield: 1

Prep Time:15 min

Cook Time:52 min

Total Time:67 min

Ingredients:

  • 15 oz can pure pumpkin puree
  • 3 eggs
  • 1/2 cup sugar
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Tablespoon pumpkin spice
  • 2 1/2 cups gluten-free flour blend
  • 1/2 cup unsweetened almond milk

Directions:

  • 1. Preheat oven to 350 degrees F.
  • 2. Prepare bread pan by greasing the bottom and sides.
  • 3. Mix together pumpkin puree, eggs, sugar, brown sugar, salt, baking soda, baking powder, and pumpkin spice.
  • 4. Slowly mix in gluten-free flour.
  • 5. Stir in almond milk.
  • 6. Pour mixture into bread pan.
  • 7. Bake for 46-52 minutes, or until a toothpick comes out clean.

Author: Linnie

Recipe Video:

Nutrition Information:

Serving size: 1/20th slice
Calories: 90
Other nutrition information: Total Fat: 1.5g , Saturated Fat: .2g , Trans Fat: 0g , Cholesterol: 30mg , Sodium: 135mg , Total Carb: 19g , Dietary Fiber: 2g , Total Sugars: 7g , Protein: 3g
Recipe, images, and text © Veggie Balance

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Filed Under: Breads, Breakfast, Dairy-Free, Gluten-Free, Vegetarian

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Reader Interactions

Comments

  1. Megan @ MegUnprocessed says

    November 9, 2016 at 7:43 pm

    That looks great – perfectly baked pumpkin bread!

    Reply
    • Lindsay says

      November 10, 2016 at 12:12 pm

      Thank Megan! 🙂

      Reply
  2. Beverley Press says

    November 11, 2016 at 3:11 am

    I love recipes just like this and I love the phot of your pup xoxo

    Reply
    • Lindsay says

      November 12, 2016 at 11:11 am

      So glad you like it Beverley! Isn’t he so cute lol he’s my buddy. I totally might be a little bias though. 😉

      Reply
  3. Esther Katz says

    October 23, 2017 at 12:00 am

    Question. My daughter is allergic to nuts, would another type of milk do? Regular milk, since we don’t need to be dairy free? Add a lithe vanilla to it? Coconut milk? I have no clue here:-)

    The bread looks delicious i can’t wait to try it!

    Reply
    • Lindsay says

      October 23, 2017 at 7:44 am

      Yes, regular milk and a little vanilla extract would work perfect. Coconut milk is always a good alternative to dairy-free but if your daughter can have dairy I’d say go ahead and stick to regular milk. It works out to a 1-1 ratio with replacing. ENJOY! 🙂

      Reply
  4. mary says

    February 23, 2018 at 3:20 pm

    Too much salt. It would be better to mix in the baking powder and soda with the flour. It was lumpy in the wet ingredients.

    Reply
    • Lindsay says

      August 2, 2018 at 6:21 am

      Thank you for the feedback. Perhaps this can help someone else in the future.

      Reply
    • alejandra says

      October 7, 2020 at 5:37 pm

      segar is gluten free flour blend? Can it be 1 1/2 cup coconut and tapioca 1/2

      Also sub sugar for brown sugar

      Reply
  5. Erin says

    November 28, 2020 at 7:53 am

    Can this recipe be made into muffins? If so, how long would you recommend for the baking time? Thanks!

    Reply

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Looking for the best gluten-free recipes? You've come to the right place! Welcome to my gluten-free kitchen!
Favorite things include traveling the world, chocolate and a huge plate of nachos.

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