Gluten-Free Pumpkin Bread Recipe Idea

Let’s admit it: Pumpkin-flavored treats have taken over. Whether it’s pumpkin lattes, butter, or cakes, this vegetable has become incredibly popular. But what if there’s a gluten-free pumpkin bread recipe that’s just as good, or even better than the traditional ones? Many pumpkin recipes are high in flour, which is not suitable for those avoiding or intolerant to gluten. However, this easy gluten-free pumpkin bread made with almond flour and coconut flour is not only delicious but also has great macros. It’s moist, fluffy, and features healthy ingredients like pumpkin, maple syrup, coconut oil, and spices. You can make it in minutes with minimal effort and enjoy it for breakfast or with a cup of coffee or tea. It’s also a great option to serve alongside our pumpkin spice latte.

The only downside is that some gluten-free recipes require xanthan gum, but this recipe doesn’t need it. It’s made with simple, common ingredients that you likely already have on hand. Pumpkin is not only delicious but also packed with nutrients like beta-carotene, fiber, and potassium. This gluten-free pumpkin bread is a perfect combination of flavor and health.

Key Ingredients

Pumpkin has always been beneficial for our health. Its rich orange color indicates its abundance of beta-carotene, which turns into vitamin A when consumed. Vitamin A is essential for a healthy immune system, good vision, and beautiful skin. Pumpkin is also a high-fiber food, making it more filling. It’s also rich in potassium to keep our bodies hydrated and our organs functioning properly. While fresh pumpkin can be used, canned pumpkin is convenient and full of nutrients, especially vitamin A. For this gluten-free pumpkin bread, we use almond flour and coconut flour, which are both high in fiber and easy to digest. We sweeten it with maple syrup instead of refined sugar, and add coconut oil and spices to enhance the flavor.

Nutrition Facts

One serving of this amazing pumpkin bread contains approximately: 201 calories, 11.6 grams of carbohydrates, 2.6 grams of fiber, 6.1 grams of sugar, 5.6 grams of protein, 15 grams of fat, 209 milligrams of sodium (9% of Daily Value), 62 milligrams of cholesterol, 1,608 international units of vitamin A (32% of Daily Value), 6 micrograms of vitamin D (29% of Daily Value), 1 milligram of iron (4% of Daily Value), and 23 milligrams of calcium (2% of Daily Value).

How to Make Gluten-Free Pumpkin Bread

To make this pumpkin loaf, you’ll need a whisk or fork and a spatula. Preheat your oven to 325°F. Mix the wet ingredients (pumpkin puree, maple syrup, coconut oil, and eggs) together with a whisk. Then, add the dry ingredients (almond flour, coconut flour, salt, baking soda, cinnamon, and pumpkin pie spice) and stir until well combined. Pour the mixture into a greased pan and bake for 60 minutes. You can also add gluten-free dark chocolate chips or nuts for added flavor. Once baked, let the bread cool for a few minutes before slicing and serving.

Other Pumpkin Recipes

• Pumpkin pie oatmeal
• Blueberry pumpkin pancakes
• Toaster pastry with sugar pumpkin filling
• Pumpkin cashew soup
• Pumpkin bars
• Pumpkin pie cheesecake
• Vegan pumpkin pie ice cream

Gluten-Free Pumpkin Bread Recipe