The other day my mother-in-law called Andy asking if I had a gluten free pumpkin bread recipe. “Do you have a pumpkin bread recipe?” he asked me, holding the phone. “I think so. I don’t know. Do I?” I said. “Can she use the pumpkin muffin recipe for bread?” they asked me. “I don’t think that would work, but I don’t know. …maybe.” I fumbled.
Then I looked on my site, and I couldn’t find a pumpkin bread. It’s possible that it’s on there, buried in the archives and hiding from me… Anyway, I decided to make (a new?) one. It was really simple. I just based it on my popular gluten-free Paleo Banana Bread recipe. If only I had made two loaves, because we’ve already eaten almost the whole loaf as I type… 🙂
Gluten Free Pumpkin Bread
(gluten-free, grain-free, low glycemic index)
Add to bowl:
1 cup pumpkin puree
4 room temp eggs (cold eggs will harden the coconut oil)
1/3 cup coconut sugar
3 tbs liquified coconut oil, or ghee
1/4 tsp vanilla liquid stevia, you know we’re big fans, but omit if needed 🙂
1/2 tsp sea salt
2 tsp cinnamon
2 tsp pumpkin pie spice
1/4 cup arrowroot flour
1/2 cup coconut flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 cup chopped walnuts, if nuts are tolerated
1/2 cup raisins
Beat with electric mixer. Line the bottom of the loaf pan with unbleached parchment paper, then grease the walls where the paper doesn’t cover. Scoop batter into the loaf pan. Bake at 350 degrees for about 50 minutes.
Makes one loaf.
♥, Kelly
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The Grain-Free Groupie says
Hi Kelly! Great recipe! Pumpkin bread is such a great holiday treat! For Hanukkah I made zucchini latkes instead of the usual potato latkes- they are really good! http://www.grainfreegroupie.blogspot.com/2011/12/zucchini-pancakes-latkes.html
Happy holidays!
Anna Marie says
Is there a specific size loaf pan you recommend?
Jen says
Love anything pumpkin this time of year! Especially when it has coconut oil in it. Thanks for the great recipe!
Barbara B. says
Your loaf looks awesome. Thank you for sharing the recipe. I was also wondering what size loaf pan you used. Thank you!
babs says
I just made this loaf and its delicious! I cut the recipe in half, and used all the ingredients as written, although I did end up adding an extra 1/5th cup pumpkin puree by accident, but it turned out moist in the center and absolutely yummy! Definitely a keeper.
babs says
I used Stevia Leaf Valencia Orange flavoured stevia, cause its what I had on hand, and it tasted divine!
jaclyn says
I love your banana bread so I am tempted to try this one. Do you think butternut squash would work instead of pumpkin? I have an open can of it and prefer to use that up. Have you ever made muffins with this recipe?
Anonymous says
I have made a lot of things with coconut flour and this is by far one of the best. I omitted the tapioca flour and added 1 additional tablespoon coconut flour. For the sweetener I used 2 tablespoons honey plus nunaturals vanilla Stevia extract. I also let it cool completely before slicing. Thanks for the great recipe!
egsrogers says
Hi Kelly!
I just found your blog a couple days ago and just made this bread. Delicious AND great texture. I used 1/4 c buckwheat flour 1/4 c almond and 1/4 c coconut, and substituted erythritol for the sugar. Do you have any experience with erythritol? I know, it sounds like one of those terrible sugar alcohols that give you gas, or worse, are carcinogenic, but this one is super. I’ve researched it extensively and cannot find anything bad about it (used in the EU, Japan, AU since the 80s and the FDA gave it its highest food safety rating). Plus, it is absorbed about 90% in the small intestine and excreted unchanged in urine so it doesn’t cause cramping or gas. I’ve used it about 1:1 in recipes calling for sugar. It’s slightly less sweet than sugar, and when eaten plain has a bit of a “cool” taste, but no bitterness and tastes great in baked goods. I’m going to make the yellow cake this weekend and top it with your homemade nutella–can’t wait! Thanks!
Carolynn Breakey says
I am totally looking forward to the day that you figure out how to make this one without eggs!
Tiffany Chambers says
You could try flax eggs – 1tbsp ground flax seed + 3tbsp water = 1 egg. You just let it set for a few minutes before adding it to the recipe so it can congeal.
ismd says
I can’t wait to try your recipe, but would like to know if using Eggbeaters to sub for the 4 eggs will be a problem. Thanks!!
Anonymous says
Trying to eliminate grains – this recipe rocks! I made my third loaf last night. Thanks so much! Becka
Adrienne says
Hi Kelly! It’s been a long time since I’ve been here because although everything you make has always looked yummy, I couldn’t have eggs for the longest time. Now I’m feeling better (auto-immune) and can tolerate eggs here and there! WOOHOO! So, in also wanting to keep this holiday season low on the nuts, too, I came back here and am baking this loaf as I type 🙂 I don’t know how it will turn out…I subbed 1/2 banana for the honey and used a little bourbon vanilla, but hopefully it’ll still be as yummy as your picture looks. Thank you for making recipes, and sharing them, with all of us girls with allergies and auto-immune stuff. It makes being back in the kitchen encouraging rather than stressful! You ROCK! Congratulations on your fun cookbooks and great success to you and yours!
Lisa Perry says
I’m posting for others but mostly as a note to myself so I’ll know what to do the next time I bake pumpkin bread I’ll know what I did. 😉 Delicious! A double recipe made 4 perfect tea loaves. I used homemade vanilla instead of vanilla stevia and subbed a combination of barley malt and honey for coconut sugar. It turned our very well. Baked for 40 minutes. Thanks, Kelly, for your awesome recipes and site. I refer it over and over again to others.
Meliss says
This sounds great.
What could you use as a substitute for the arrowroot flour? I can’t seem to find it locally and would love to make this cake.
Thanks
Kelly says
Tapioca can substitute arrowroot. It’s a 1:1 ratio.
Melissa says
Thank you, I would have never guessed that. Going to try it soon!
Kristan says
Just made this and it’s wonderful!!! Thank you!
Debbie says
Can you sub the GF flour blend for the coconut flour? I don’t care for the coconut flavor on all my baked goods. Thanks Kelly. Can’t wait to try the recipe.
Terry says
Hi I looovvve your recipes and have made many of them. I just made this bread and it was yummy but was I supposed to store it in the fridge(because of all the eggs in it) I put it in a ziplock on my counter and about 3 days later went to eat a piece and it smelled funny. I was afraid to eat it so unfortunately had to throw it away.
Kelly says
Yes, this bread should always be stored in the fridge.
Sheila Ludvig says
Hello Kelly,
I just made a triple batch because I had a feeling I would love this recipe. And I do. It turned out fabulously. I have one caution because loaf pans vary in size, for future reference, start checking the loaf at 40 minutes. That way you will be sure not to over bake this loaf. What I like the most about this recipe is that it is not too sweet. It’s a loaf and not a cake and too many loaf recipes mix this up. It’s great with tea/coffee and in my kid’s lunches. I will try to frost this loaf with a cashew maple frosting to jazz it up for company. Thanks Kelly, Sheila, Ottawa
Kelly says
🙂