Moist Gluten-Free Pumpkin Bread Recipe in 60 Minutes
A moist and flavorful gluten-free pumpkin bread made with simple ingredients. Perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 3/4 cups gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 1/2 cups pumpkin puree
- 1/2 cup coconut oil, melted
- 2 large eggs
- 3/4 cup brown sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Whisk gluten-free flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a bowl.
- In another bowl, mix pumpkin puree, coconut oil, eggs, brown sugar, maple syrup, and vanilla.
- Combine wet and dry ingredients. Stir until just mixed.
- Pour batter into the loaf pan. Smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes. Transfer to a wire rack.
Notes
- Store in an airtight container for up to 5 days.
- Freeze slices for up to 3 months.
- Substitute coconut sugar for brown sugar if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg