Gluten-free Pumpkin Bread

1 loaf
1 hr 15 min
Gluten-free Pumpkin Bread is an easy quick bread full of fall spices, pecans, and chocolate chips. It’s a moist loaf that is perfect for fall baking.
I love making quick breads because they are so easy—simply mix everything together, pour into a loaf pan, and bake. The house smells amazing, and it’s all I can do to let the bread cool enough before slicing off a slab to enjoy.Pumpkin bread works equally well for dessert, a snack or breakfast. It’s also a perfect addition to a brunch table. It’s a perfect fall treat no matter what time of day you want to enjoy it.Since I like to enjoy my pumpkin bread in the morning with coffee, I wanted this loaf to be on the healthy side. While this IS a healthier pumpkin bread that uses much less sugar than an average quick bread recipe, no one will guess that it’s a pretty healthy treat (or even that it’s gluten-free). You can also add additional nutrients such as raisins or cranberries, pumpkin seeds (pepitas), or even some chia seeds or flax seed meal.Although you might be tempted to keep this pumpkin bread just for yourself, it also makes a perfect hostess gift to take to a holiday party. Or, just bake up an extra loaf to share with your coworkers. Trust me, they’ll be thanking you and asking for the recipe.Let’s get to baking!
FAQS:Is canned pumpkin the same as pumpkin puree? In short, yes. You may also see the term “solid-pack” pumpkin. Just make sure that if the recipe calls for one of these ingredients, you are not using pumpkin pie puree. Can I substitute homemade pumpkin puree for canned pumpkin? Yes, you can. Just make sure to remove the extra moisture from the homemade puree. This is easy to do by wringing it in a clean tea towel. How long can I store Pumpkin Bread? Store the loaf in an airtight container in the refrigerator for up to five days. Pumpkin Bread also freezes well. Slice the loaf, then store the slices between parchment paper in an airtight container or zip top bag in the freezer for up to 3 months.INGREDIENTS FOR HOMEMADE PUMPKIN BREAD:
You will need these ingredients ⇧
  • Oat flour: Oat flour is higher in protein, healthy fats, and soluble fiber. It’s better than wheat flour since it’s slower to be absorbed and more nutrient dense.
  • Xanthan gum: It acts as an emulsifier and binder in gluten-free cooking. It gives dough both elasticity and viscosity. In other words, it replicates the textures we would find in foods associated with gluten.
  • Pumpkin puree: Pumpkin is rich in vitamin A, antioxidants, and immune boosters.
  • Avocado oil: Avocado oil has a very mild flavor and is rich in healthy fats and antioxidants. It also has a higher smoke point (around 500ºF) making it a fantastic all around oil for a pantry staple.
  • Coconut sugar: Coconut sugar tastes nothing like coconut. In fact, it’s flavor is closer to brown sugar or turbinado sugar. Although all sugars should be used in moderation, coconut sugar does contain more nutrients than table sugar. It also has a lower glycemic index than white sugar.
  • Pecans: Pecans are a good source of healthy fats, copper, and zinc.
  • Greek yogurt: Greek yogurt is lower in calories and fat than sour cream.
HOW TO PREPARE THIS HEALTHIER PUMPKIN BREAD:
  • Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper, and spray the exposed short side.
  • In a medium bowl, whisk together the oat flour (see notes) baking powder, xanthan gum, cinnamon, nutmeg, baking soda, salt, and cloves.
  • In a large bowl, whisk together the eggs and Greek yogurt until smooth and creamy. Add the avocado oil, pumpkin puree, sugar, vanilla extract, and whisk until fully combined. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in the pecans and chocolate chips if using.
  • Pour the pumpkin bread mixture into the loaf pan, and place on a baking sheet.
  • Bake about 65-75 minutes until the loaf is set. An inserted skewer should have moist crumbs, but not be wet. Place the pan on a rack to cool for about 20-25 minutes. Lift the edges of the parchment paper to remove the loaf from the pan, (You may need to slide a butter knife around the two exposed ends.) and place the loaf on the rack to finish cooling completely.
Whisk together the flour, baking powder, xanthan gum, cinnamon, nutmeg, baking soda, salt, and cloves.
Whisk together the eggs and Greek yogurt.
Mix in the avocado oil, pumpkin puree, sugar, and vanilla extract.
Slowly add the dry ingredients to the wet ingredients, and whisk together.
Fold in the pecans and chocolate chips.
Pour the batter into a prepared loaf pan, and bake for 65-75 minutes.
Optional: Brush the top of the loaf with a spiced simple syrup after baking while the loaf is still warm.
SERVING SUGGESTIONS:
  • Top with Candied Walnuts before baking.
  • Brush the top of the baked Pumpkin Bread with Spiced Simple Syrup for a little extra sweetness. It also helps to keep this easy fall bread extra moist.
Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.INGREDIENT SUBSTITUTIONS:
  • Avocado oil: Use any mild flavor oil (such as olive oil or sunflower oil) you have on hand.
  • Oat flour: Try using almond flour, sorghum flour or cassava flour.
  • Greek yogurt: Sour cream works just as well.
  • Xanthan gum: If you’re looking for alternatives to xanthan gum for baking needs, check out Christine’s article from Zest for Baking: 5 Alternatives to Xanthan Gum in Gluten-free Baking.
  • Pumpkin puree: You could also use butternut squash or sweet potato puree.
  • Coconut sugar: For this recipe, you can substitute half white and half brown for the amount of coconut sugar.
  • Spices: If you don’t have cinnamon, nutmeg, and cloves on hand, try a pumpkin pie spice blend. Or, your can experiment with using your own blend of spices like cardamom and ginger with the cinnamon.
  • Pecans: Try using walnuts or even topping the loaf with pumpkin seeds just before baking.
  • Chocolate chips: You could just as easily use raisins or dried cranberries if you want to skip the chocolate.
RECIPE NOTES:
  • Lily’s Dark Chocolate Chips are fair trade, non-GMO, and sweetened with stevia.
  • Xanthan gum replaces the gluten found in typical wheat flour and provides structure for gluten-free baked goods.
  • Oat flour is gluten-free and has a light mild taste. It’s also easy to make yourself by simply grinding rolled oats in a clean coffee grinder.
  • Coconut sugar has a lower glycemic index than typical processed sugar.
  • Avocado oil has a very mild flavor and is rich in healthy fats and antioxidants. It also has a higher smoke point (around 500ºF) making it a fantastic all around oil for a pantry staple.
  • Pink Himalayan salt is lower in sodium than regular table salt and contains more minerals.
Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?PIN THIS RECIPE FOR LATER:
Gluten-free Pumpkin Bread
Recipe details
  • 1  loaf
  • Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
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Ingredients

  • 2 1/4 cups oat flour
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon pink Himalayan salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/4 cup Greek yogurt
  • 1/2 cup avocado oil
  • 1 15-ounce can pumpkin puree
  • 1 1/4 cups coconut sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup pecans
  • 3/4 cup chocolate chips
Instructions

Preheat the oven to 350ºF. Line a 9-inch loaf pan with parchment paper, and spray the exposed short side.
In a medium bowl, whisk together the oat flour (see notes) baking powder, xanthan gum, cinnamon, nutmeg, baking soda, salt, and cloves.
In a large bowl,  whisk together the eggs and Greek yogurt until smooth and creamy. Add the avocado oil, pumpkin puree, sugar, vanilla extract, and whisk until fully combined. Slowly mix the dry ingredients into the wet ingredients until combined. Fold in the pecans and chocolate chips if using.
Pour the pumpkin bread mixture into the loaf pan, and place on a baking sheet.
Bake about 65-75 minutes until the loaf is set. An inserted skewer should have moist crumbs, but not be wet. Place the pan on a rack to cool for about 20-25 minutes. Lift the edges of the parchment paper to remove the loaf from the pan, (You may need to slide a butter knife around the two exposed ends.) and place the loaf on the rack to finish cooling completely.
Optional step: Brush with Spiced Simple Syrup for added moisture and flavor.
Tips
  • INGREDIENT SUBSTITUTIONS:
  • Avocado oil: Use any mild flavor oil (such as olive oil or sunflower oil) you have on hand.
  • Oat flour: Try using almond flour, sorghum flour or cassava flour.
  • Greek yogurt: Sour cream works just as well.
  • Xanthan gum: If you’re looking for alternatives to xanthan gum for baking needs, check out Christine’s article from Zest for Baking: 5 Alternatives to Xanthan Gum in Gluten-free Baking.
  • Pumpkin puree: You could also use butternut squash or sweet potato puree.
  • Coconut sugar: For this recipe, you can substitute half white and half brown for the amount of coconut sugar.
  • Spices: If you don’t have cinnamon, nutmeg, and cloves on hand, try a pumpkin pie spice blend. Or, your can experiment with using your own blend of spices like cardamom and ginger with the cinnamon.
  • Pecans: Try using walnuts or even topping the loaf with pumpkin seeds just before baking.
  • Chocolate chips: You could just as easily use raisins or dried cranberries if you want to skip the chocolate.
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