Pumpkin bread is easily on the the best parts of fall. This gluten free pumpkin bread still has all of the warmth of texture for regular pumpkin bread, but without the gluten! It's made with a mix of almond flour and oat flour, and I swear, you'd never know it's gluten free!
INGREDIENTS FOR GLUTEN FREE PUMPKIN BREAD
I could sit here all day and tell you about how good this gluten free pumpkin bread is, but I think you should find out for yourself... So let's get baking! Here's a list of everything you'll need to make this bread:
• Almond flour
• Oat flour
• Baking soda + baking powder
• Salt
• Spices
• Pumpkin puree
• Eggs
• Vegetable oil
• Granulated sugar
• Vanilla extract
• Raw pumpkin seeds (optional)
WHAT'S SO GREAT ABOUT GLUTEN FREE PUMPKIN BREAD?
What's great about this bread is that even though it's gluten free, you would never know it is! A lot of gluten free baked goods I've had can be super dry and crumbly, rubbery, or even the opposite-- super wet and gooey... but not this bread. It's sooo moist and fluffy, with the perfect amount of crumb, and the texture is out of this world.
The recipe is also naturally dairy free so it's a great option for those with dairy allergies as well!
TIPS FOR THE BEST GLUTEN FREE PUMPKIN BREAD
If you've never made anything gluten free before, don't worry-- it's really not hard! Here are some extra tips to help take you straight to GF pumpkin bread heaven!
• Mix your dry ingredients together well. Gluten free flours like almond and oat flours tend to be a bit clumpy. You want to be sure to get out all the lumps in your dry ingredients.
• Use pumpkin puree, not pumpkin pie filling. It might sound silly, but I'm sure almost everyone has done it at some point. You want to be sure to use pure 100% pumpkin puree, and not pumpkin pie filling! A lot of cans look similar to one another, so be sure to read the label carefully.
• Use Libby's pumpkin puree. Libby's pumpkin puree is my absolute favorite to use in baked goods. Different brands of pumpkin puree all have different consistencies, and can cause the bread to be too wet. Libby's pumpkin puree has just the right amount of moisture to make this bread absolutely perfect!
If you give this recipe a try and love it, be sure to leave a comment and star rating! Be sure to tag @thehungrykitchenblog on Instagram so I can see all of your delicious bakes! Happy baking! ♥
Gluten Free Pumpkin Bread
1
loaf10
minutes55
minutes1
hour5
minutesIngredients
1 cup + 3 tablespoons oat flour
1 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
¾ teaspoon pumpkin pie spice (optional)
3 eggs
¾ cup sugar
¾ cup pumpkin puree
¼ cup vegetable oil
1 ½ teaspoon vanilla extract
¼ cup raw pumpkin seeds (optional)
Directions
- Preheat your oven to 350°F. Grease a standard sized loaf pan and line with parchment paper, if desired.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Be sure to get out as many lumps from the flours as possible.
- In a separate bowl, add the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract. Whisk together until everything is combined and smooth.
- Pour the wet ingredients into the flour mixture, and whisk just until the batter is smooth and there are no lumps.
- Pour into the prepared pan and top with pumpkin seeds, if desired. Bake for 50-55 minutes, until the top of the bread is golden and a toothpick comes out clean. Allow bread to cool completely before slicing. Enjoy up to 4-5 days!
Gluten Free Pumpkin Bread
Ingredients
- 1 cup + 3 tablespoons oat flour
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¾ teaspoon pumpkin pie spice (optional)
- 3 eggs
- ¾ cup granulated sugar
- ¾ cup pumpkin puree
- ¼ cup vegetable oil
- 1 ½ teaspoons vanilla extract
- ¼ cup raw pumpkin seeds (optional)
Instructions
- Preheat your oven to 350°F. Grease a standard sized loaf pan and line with parchment paper, if desired.
- In a large bowl, whisk together the almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Be sure to get out as many lumps from the flours as possible.
- In a separate bowl, add the pumpkin puree, eggs, vegetable oil, granulated sugar, and vanilla extract. Whisk together until everything is combined and smooth.
- Pour the wet ingredients into the flour mixture, and whisk just until the batter is smooth and there are no lumps.
- Pour into the prepared pan and top with pumpkin seeds, if desired. Bake for 50-55 minutes, until the top of the bread is golden and a toothpick comes out clean. Allow bread to cool completely before slicing. Enjoy up to 4-5 days!
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