You can make this gluten-free & wheat-free Pumpkin Bread recipe ahead of time to eat for breakfast or a snack to power you through the day.
Pumpkin Bread is also a great treat to serve to any pumpkin lover during the Fall season.
Before going further, let’s define pumpkin bread: pumpkin bread is a quick bread made with pumpkin purée and spices that originated in the United States of America. In Asian markets, Pumpkin or “winter melon” bread can also be found.
Pumpkin Bread is different from pumpkin pie as pumpkin bread uses pumpkin purée. It typically contains pumpkin puree, vegetable oil, eggs, sugar or honey, flour (usually white), baking soda, and baking powder.
Is Pumpkin Bread delicious?
It’s like having pumpkin pie, but not quite as sweet.
To me, it tastes like fall–with that classic spiced pumpkin flavor.
This is not overly sweet bread. I think, aside from butter, plain cream cheese also makes an excellent accompaniment.
Even with just cream cheese on top of these bread slices, you get great flavor and more filling fiber and protein from Pumpkin Bread than traditional store-bought varieties.
The flavor is heavenly, with fragrant cinnamon and sweet notes. It’s so moist it can even pass for cake (be sure to slice as thin as possible)!
Is Pumpkin Bread healthy?
Pumpkin puree is very nutritious. It’s high in fiber and vitamin A. It is also teeming with antioxidants that help fight disease.
Pumpkin is also rich in iron and potassium, which are two nutrients that are important to control high blood pressure.
This recipe is a great way to get the nutritional benefits of pumpkin into your diet! It’s a terrific recipe for breakfast or as a snack with tea or coffee.
This recipe is also low in fat and high in fiber, making it a healthy option for the family. The best thing about this is it is entirely customizable to the taste preference of your family. You can even toss in some seeds or nuts (if no one is allergic) in this for some crunch and added nutritional benefits.
Is Pumpkin Bread kid-friendly?
Pumpkin Bread is kid-friendly because it contains pumpkin puree, making it exceptionally flavorful, moist, and sweet. However, if you are worried that the pumpkin bread is too sweet for your children’s palate, then you can tone down the sugar level.
What do you serve with Pumpkin Bread?
This Pumpkin Bread is great to serve with butter, cream cheese, or jam. Other suggested accompaniments are flavored pumpkin liqueurs like pumpkin rum or pumpkin vodka.
You can also top it with icing or ice cream if you’re feeling a little bit indulgent. And oh, vegan vanilla ice cream sounds yummy with a warm slice of freshly baked Pumpkin Bread!
How to meal plan with Pumpkin Bread to make cooking easier?
You can make your own pumpkin puree to use in this recipe. Pumpkin puree is easy to make.
There are several ways to make your own pumpkin puree (you can find recipes online if you’re unsure how). In this recipe, I usually make pumpkin puree from scratch. It’s easy and fun to do with the kids on a rainy day! This way, you’ll have enough pumpkin puree to use in this and future recipes. I
I highly advise making your own pumpkin puree, but canned pumpkin will work just fine too. If you’re using canned, make sure to choose organic pumpkin puree that has no ingredients other than water and pumpkin.
Since it can be frozen in slices or the whole loaf, you can make this a day ahead. This makes it the perfect treat to make for holiday gatherings or potlucks when you want to share your gluten-free food with others. Pumpkin muffins are also another delicious choice for fall entertaining!
Slice and wrap in plastic wrap or place whole in freezer baggies or containers. Defrost slices overnight at room temperature for ideal results (flavor, texture).
What kitchen gear do you need to make Pumpkin Bread?
You will need pumpkin puree, pumpkin pie spice, baking soda, paddle mixer (or regular handheld electric beater), rubber spatula, parchment paper or waxed paper, loaf pan(s)
A delicious and healthy conclusion
There are many Pumpkin Bread recipes, and they can include pumpkin puree, pumpkin spices (cinnamon, ginger, nutmeg), nuts (pecans, walnuts), and dried fruits raisins. There are pumpkin bread mixes that require all you need is water and eggs.
But this recipe stands out from the rest because it’s a healthier version, but trust me, the taste is as divine as it can be.
Fall flavors always make you all fuzzy and warm. And enjoy that moment with a heavenly slice of this gluten-free Pumpkin Bread.
- 1 1/2 cups almond flour
- 15 ounces pumpkin puree (1 can)
- 1/2 cup coconut flour
- 4 large eggs
- 5 teaspoons pumpkin pie spice
- 1/4 cup maple syrup
- 5 tablespoons coconut oil melted
- 1 1/2 teaspoons baking soda
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 cup molasses
- Preheat oven to 350 degrees F (175degrees C). Line a 9×5-inch loaf pan baking parchment.
- Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
- Make sure to use a healthy oil (coconut oil, olive oil). It’s also worth checking on how the oil was processed.
- Also take into consideration the amount of sweetener that you will add – either do not use/reduce the quantity. If not, then use the healthier options like or feel free to reduce the amount of sugar (honey, blackstrap molasses).
- Use whole-grain flour (barley, brown rice, buckwheat, corn, millet, quinoa, rye). Every type of flour has different characteristics, so expect some changes in texture when using the alternatives.
- Just be particular with the flour used to be gluten-free (the ingredients in this recipe are gluten-free)
- Use of fresh pumpkin. You can add other fruits to substitute the sugar. Plus, it would add more color to this bread – like dried berries or dates.
- Check if it’s okay for you to consume the pumpkin spice as it usually contains cinnamon and nutmeg.
- Egg alternative would be the flax, chia, and hemp seeds added with water.
- It’s better to use homemade pumpkin puree than canned ones.
- Use pureed butternut squash if pumpkin is not well tolerated.