Pumpkin Bread

What's more perfect for fall than pumpkin bread? This recipe is gluten-free and can be made ahead of time to eat for breakfast or a snack. Get this best gluten-free pumpkin bread recipe, nobody will know it's wheat free!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings servings

Calories 227kcal

Ingredients

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

Instructions

Preheat oven to 350 degrees F (175degrees C). Line a 9x5-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.

Notes

If you are following a healthy liver diet:

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.

For a clean eating diet:

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.

If histamine sensitivity is a concern:

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.

Nutrition