Gluten-Free Pumpkin Bread

Homemade Pumpkin Bread is one of my favorite things in the world, and this recipe is gluten-free, naturally sweetened and as delicious as ever!

Call me basic but I. LOVE. FALL.

Here in Florida, it’s a big deal when it drops below 80 degrees, and this week felt heavenly with the cooler weather coming in. I immediately bought new fall candles, hand soap, and other fall decor to go around the house. It’s by far my favorite time of the year, and it’s one step closer to meeting our baby in just a few short months. 2 months and 24 days to be exact, but who’s counting…

There’s still so much to do to prepare for him to be here, but we are loving every second of the preparations. I’m entering my third trimester this week (28 weeks)!

If you’ve seen my Instagram stories the past few weeks, you’ve probably noticed I’ve made this pumpkin bread 100000 times. I’ve been trying to create a healthier version of my favorite fall bread and I wanted it to be absolutely perfect before putting it on here. Tweaking the amount of spices and pumpkin a bit, I FINALLY created a recipe that I think you will love!

If you’re wanting a CLASSIC pumpkin bread, you’ll love this recipe! I’m planning on making mini loaves of this to wrap up as hostess gifts for my baby shower in October.

This pumpkin bread is so easy to make. Almost TOO easy. It’s a one-bowl recipe which is my favorite thing ever!

Whenever I want to make a healthier recipe, my go-to flour is oat flour because it’s easy to make in your blender or food processor, it’s super filling, and incredibly nutritious. I decided to add dark chocolate chips to this pumpkin bread, but if you’re a more simple person, leave them out and make a classic loaf.

My favorite thing to do is toast a slice in the oven for a few minutes and lather it in butter. Eat it with your coffee in the morning and you will die and go to heaven it’s so good.

My favorite loaf pans are linked here, here and here!

More Pumpkin Recipes:

Pumpkin Pie with Bourbon Whipped Cream

Pumpkin Whoopie Pies

Pumpkin Spice Donuts

Healthy Pumpkin Waffles

Happy fall and happy baking!

Print

Gluten-Free Pumpkin Bread

Yield: 1 large loaf or 2 smaller loaves

Author: Elisabeth & Butter

Prep time: 15 MCook time: 50 MTotal time: 65 M

Ingredients:

• 1/2 cup coconut oil, melted and cooled (measured after melting)
• 1/2 cup pure maple syrup 
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups pure pumpkin purée, NOT pumpkin pie filling (I prefer Libby’s pure pumpkin)
• 1/4 cup milk (cows, almond, oat)
• 2 1/2 cups oat flour*
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 2/3 cup of dark chocolate chips (I use Enjoy Life or Lily’s), plus extra for topping

Instructions:

1. Preheat oven to 350 degrees and grease a large loaf pan with nonstick baking spray.
2. In a large bowl, whisk together the melted coconut oil, maple syrup, eggs, vanilla, pumpkin and milk until smooth.
3. Add in the oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Use a rubber spatula to stir to combine. Stir in chocolate chips. Pour into greased loaf pan and bake for 50-60 minutes or until a toothpick is inserted and comes out clean.
4. Let cool almost completely in the pan and then transfer to a wire rack. Cover and store leftover bread at room temperature for up to 3-4 days. Serve warm with butter!

Notes:

*Making your own oat flour is so easy and much less expensive than buying it at the store! Simply grind old-fashioned or rolled oats in a food processor or blender until finely ground and then measure.

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