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)
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
- Baking powder
- Baking soda
- Pumpkin spice
- Gluten-free flour blend
- Almond Milk
Have all these ingredients on hand? Good, get baking. 😉
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. 😉
Megan @ MegUnprocessed says
That looks great – perfectly baked pumpkin bread!
Thank Megan! 🙂
Beverley Press says
I love recipes just like this and I love the phot of your pup xoxo
So glad you like it Beverley! Isn’t he so cute lol he’s my buddy. I totally might be a little bias though. 😉
Esther Katz says
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!
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! 🙂
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.
Thank you for the feedback. Perhaps this can help someone else in the future.
segar is gluten free flour blend? Can it be 1 1/2 cup coconut and tapioca 1/2
Also sub sugar for brown sugar
Can this recipe be made into muffins? If so, how long would you recommend for the baking time? Thanks!