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
Almond meal flour
Pumpkin pie spice
Coconut oil, melted
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.
Gluten Free Pumpkin Bread
- 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
- 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.