Fall is the season of pumpkin. So what better way to celebrate the season than with this gluten-free pumpkin bread? It is moist, delicious, and made with fresh pumpkin puree. 

Ingredients 

Here is everything you need to make this delicious, moist, gluten-free pumpkin bread: 

• Gluten-Free Flour: The flour blend consists of cassava flour, oat flour, millet flour, and arrowroot starch. You can make the pumpkin bread with 1 3/4 cups of your favorite gluten-free all-purpose flour blend instead.
• Baking Powder: Baking powder gives the gluten-free pumpkin bread a beautiful rise. 
• Spices: Cinnamon, nutmeg, cloves, and ginger give the bread a warm, cozy flavor.
• Salt: Salt balances out the sweet flavor of the pumpkin bread.
• Sugar-Free Sweetener: Adds a sweet flavor to the pumpkin bread without all the calories. I used monk fruit sweetener, but you can use 1 cup of brown sugar if you don’t mind the sugar.  
• Eggs: Eggs bind the pumpkin bread ingredients together and give the pumpkin bread structure. 
• Coconut Oil: It adds moisture to the bread, making it super soft.
• Unsweetened Apple Sauce: Apple sauce adds natural sweetness to the bread. It also adds moisture to the bread, which allowed me to reduce the amount of oil in the pumpkin bread recipe. 
• Pumpkin Puree: Adds delicious pumpkin flavor. 
• Vanilla Extract: Vanilla extract adds a subtle vanilla flavor to the bread. 

Can I Make Gluten-Free Pumpkin Bread With Pumpkin Pie Filling

Do not use pumpkin pie filling to make this pumpkin bread recipe. Pumpkin pie filling is different from pumpkin puree. 

Pumpkin pie filling contains sugar and spices, while pumpkin puree does not. If you use pumpkin pie filling to make the pumpkin bread, it will be overly sweet and spicy. 

This pumpkin bread is made with fresh, homemade pumpkin puree. However, you can use canned pumpkin puree to make it instead. 

Why Is Pumpkin Bread Good For You

This pumpkin bread does not contain traditional wheat flour, so it has fewer carbs. Each slice of gluten-free pumpkin bread has 6.2 grams of carbs. Furthermore, pumpkin contains many bioactive compounds such as carotenoids, vitamins, and minerals. 

Pumpkin can: 

• Help treat digestive and intestinal disorders.
• Reduce blood glucose and help manage diabetes. 
• Scavenge free radicals and act as an antioxidant.
• Help treat constipation. 
• Inhibit tumor cell proliferation. 

Tips For Making Gluten-Free Pumpkin Bread

Use room temperature ingredients. Using cold ingredients can cause the coconut oil to solidify and make it harder to evenly mix the ingredients. 

Use blanched almond flour. Do not use almond meal. Blanched almond flour is produced from blanched almonds. Blanching the almonds removes the skin, creating almond flour with a finer texture. Almond meal is made from skin-on almonds, which gives almond meal a coarser texture. If you use almond meal, it will give the pumpkin bread a different texture. 

Use neutral flavored oil. I used coconut oil to make this pumpkin bread. You substitute the coconut oil with avocado oil, vegetable oil, or any other type of neutral flavored oil. You can also use more applesauce instead of coconut oil to make this gluten-free pumpkin bread oil-free.

Make sure you use unsweetened apple sauce. If you use sweetened applesauce, the pumpkin bread will be too sweet. Moreover, apple sauce is sweetened with sugar. So, this pumpkin bread would not be sugar-free if you use sweetened applesauce. 

Variations

This pumpkin bread is perfectly delicious on its own. However, if you want to add something extra to your pumpkin bread, these variations will take it to the next level. 

• Nuts: Mix 1/3 cup of chopped walnuts or pecans into the batter, giving the pumpkin bread a nutty flavor.
• Chocolate Chips: Stir in 3/4 cup of milk or white chocolate chips to make the bread extra decadent.  
• Dried Cranberries: Add 1/3 cup of dried cranberries to the pumpkin bread batter. The tart cranberries will contrast beautifully with the sweet pumpkin bread’s sweet flavor.

How To Store Pumpkin Bread

To store the gluten-free pumpkin bread, wrap it tightly with plastic wrap. It will last at room temperature for 3 days. You can also store the pumpkin bread in the fridge for 5 days. 

You can also freeze the pumpkin bread. You can wrap the whole loaf of pumpkin bread tightly with plastic wrap, then place it into a zip-lock bag and freeze it. 

Alternatively, you can cut the pumpkin bread into thick slices and wrap the pieces individually with plastic wrap. 

Place the pumpkin bread slices into a freezer bag, then freeze it. The pumpkin bread will last for 3 months. 

When you’re craving a slice of pumpkin bread, take it out of the freezer and thaw it in the fridge overnight. 

You can reheat the pumpkin bread in the microwave or let it sit on the counter until it is room temperature. 

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