This healthy Gluten Free Pumpkin Bread, made with no refined sugar or wheat flour, is packed full of delicious Fall flavors.
I have already started my pumpkin cravings with so much excitement for crisp air that will be moving in sooner than we think. Recipes like this one and others like Pumpkin Coffee Cake and Pumpkin Cheesecake Bars really set the mood for Fall baking.
Yesterday I made this healthy gluten free pumpkin bread. Most recipes you find for pumpkin bread have so much sugar added. Most recipes I find have 1 cup but some had as much as 2 cups! I decided to use a little maple syrup to sweeten this loaf.Honey would be just a great too.
I’m sometimes a little nervous when deciding to change a recipe with healthy swaps because there are failed attempts sometimes. They still get eaten but they just aren’t worthy of photos and sharing with all of you. There might be an extra glasses of milk needed because it is too dry or it comes out too wet because I added too much oil or yogurt. That’s truly the fun part of creating for me though.
I used oat flour in this recipe instead of whole wheat flour. I debated but decided I wanted to go gluten free. You can easily make your own oat flour by just grinding old fashioned oats in a food processor or blender. Just be sure to measure the amount needed AFTER the oats are ground. Then I added some almond meal flour because I think it makes it more moist as well as adding a little more protein.
I am so proud of this pumpkin bread! It turned out so wonderfully moist and perfect.
Ingredients need for this Gluten Free Pumpkin Bread
Oat flour
Almond meal flour
Cinnamon
Ground ginger
Ground Nutmeg
Pumpkin pie spice
Baking soda
Baking powder
Salt
Eggs
Coconut oil, melted
Greek Yogurt
Maple syrup
Vanilla extract
Pumpkin puree
Chopped nuts (optional)
How to Make this healthy Gluten Free Pumpkin Bread
Preheat oven to 350 degrees.
Grease a loaf pan with spray oil.
In a large mixing bowl, whisk together the dry ingredients.
IN a separate bowl, combine the pumpkin puree, maple syrup, eggs, greek yogurt, coconut oil and vanilla.
Whisk together completely careful not to over mix.
Fold in nuts if using.
Pour the batter into the loaf pan.
Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
Cover loosely with foil if top is browning too quickly.
ENJOY!!
Gluten Free Pumpkin Bread
Ingredients
- 1 cup gluten free oat flour
- ½ cup almond meal flour
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 eggs
- ¼ cup coconut oil melted
- ¼ cup Greek Yogurt
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350 degrees.
- Grease a loaf pan
- In a large mixing bowl, whisk together the dry ingredients
- IN a separate bowl, combine the pumpkin puree, maple syrup, eggs, greek yogurt, coconut oil and vanilla.
- Whisk together completely careful not to overmix.
- Fold in nuts, if using
- Pour the batter into the loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Cover loosely with foil if top is browning too quickly.
Notes
Nutrition
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Laurie Kaye
Great basic recipe, but not only did I amp up the spices, I also added xanthin gum and replaced some of the oil and syrup/honey with unsweetened applesauce, plus threw in raisins and chopped walnuts – definitely made the pumpkin bread more festive and flavorful, and was a real crowd pleaser for gluten free Thanksgiving!
Miz Helen
Your Pumpkin Bread looks delicious. Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen
Meredith @ The Palette Muse
Pinning – I’m going to try this today! We love pumpkin bread, but are just starting on GF for my daughter, so I’m searching for comfort foods I can make for her. Thanks for sharing! (Nice to meet you on Sundays Down Under)
swathi
Delicious gluten free pumpkin bread, I haven’t made one for this session, thanks for sharing this wonderful post hearth and soul blog hop. pinning and tweeting.
Theresa @DearCreatives
This is perfect to try for Thanksgiving. My sister in law is gluten free. Thanks for sharing at the party! Pinned & shared for others too.
Jill
Your breads look super yum. I found your blog through Natasha in Oz’s linkup and I’ll be following you now!
Jann Olson
This looks super yummy! I have a friend who is gluten free and she makes delicious things! Thanks for sharing with SYC.
hugs,
Jann
Patty Gale
That looks really good! As someone with gluten sensitivities, it’s been a challenge to find a good gluten-free breads recipe like this that doesn’t require xanthum gum, which can be very hard on the digestive system. I’ve printed your recipe and can’t wait to try it! Stopping by from SITS Saturday Sharefest. So nice to connect with you!
Lou Lou Girls
This looks so incredible! Pinned and tweet. Thank you for being a part of our party. I hope to see you on Monday at 7 pm, because we love to party with you! Happy Halloween~Lou Lou Girls
Kim @The Baking ChocolaTess
OMG this looks so wonderful! Pinning for later! 😉
Kathleen
This looks absolutely delicious! Definitely worth baking and eating.
Carol
This looks yummy! And I have some pumpkin on hand so I will try it. Thanks for sharing the recipe.
Natalie
This looks great 🙂 I have a friend who is gluten-free so I’ll have a go at making this for the next time I see her.
http://natalieslife.com/2015/10/winery-harvest-festival
Raia
Looks SO delicious!