When does pumpkin season end? For me, it doesn’t end! I made this gluten free pumpkin bread last fall and realized it needed to be shared. It came out super tasty and had the best fluffy texture! I made this recipe both in a pan and in a bundt pan. You can also use the classic loaf pan for your pumpkin bread.
This recipe was also super simple and required minimal ingredients. Delicious taste, easy to make, and healthy, what more do you need? Want more pumpkin recipes? Check some more out here!
I posted a fun video on my Instagram if you want to see the behind-the-scenes.
What you’ll need
- Coconut Oil
- Eggs (If you want to make it vegan, use flax eggs or your favorite egg replacement)
- Pumpkin Puree
- Pumpkin Pie Spice (Or create your own like I did with cinnamon, ginger, and nutmeg)
- Baking Powder
- Coconut Sugar
- Gluten Free Flour
Customize your gluten free pumpkin bread!
I am all for taking your own spin on recipes! I always love to add dark chocolate chips to my baked goods. Or add some crunch by mixing in nuts and raisins, or sprinkling pumpkin seeds on top. I topped mine off with powdered sugar, which was the perfect addition of sweet addition.
Want to make this already healthy recipe even healthier? Add some extra fiber to the recipe by using flaxseed instead of eggs. You can also play with the amount of sugar or try a sugar replacement like monk fruit in the recipe.
There are so many ways to make this recipe your own! I would love to hear what you would add to yours in the comments section!
Gluten Free Pumpkin Bread
- 1/4 cup coconut oil
- 2 eggs
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- ¾-1 cup coconut sugar
- 1 tsp baking powder
- 1½ cup gluten free flour
- Mix wet ingredients and dry ingredients separately. Combine
- Warm the oven to 350°F
- Bake for 15 minutes