My kids LOVE this bread. It’s slightly sweet with just a hint of spice. Spread some butter on and you have the perfect snack or breakfast treat.
I always try to get some feedback from my family when I make a new recipe. According to my six year old this bread is “a bajillion times good.” She gave it two thumbs and two toes up. Then she told me “it tastes like it came from the store…it tastes like it’s processed!” That may sound odd, but her definition of processed is anything that doesn’t come from our kitchen. In other words, she thought it was so good you’d never know it was gluten free and that we didn’t buy it.
I must say that I agree with her assessment. Sadly two loaves disappeared pretty quickly. Now I have to make more.
This would make a great day after Thanksgiving breakfast or accompaniment to some turkey noodle soup.
Add chocolate chips or chopped nuts to make pumpkin bread extra special.
Be sure to make a big batch so you can stock your freezer. Simply cool, slice and wrap a loaf of bread. Freeze it. Then take slices out as you need them.
This recipe makes one large loaf (9×5) and one medium loaf (8×4). If you don’t want to make loaves you can turn this into muffins. Simply put the batter in muffin pans and cut the baking time in half.
Now is the time of year to stock up on pumpkin. Pumpkins at the orchard are cheap and easy to roast, puree and freeze. Or this is when pumpkin at the store is the cheapest it will be all year. Fill your pantry or freezer now so you can enjoy pumpkin bread whenever you want without spending a lot.
This pumpkin bread is gluten, dairy, nut, corn and rice free. But you’ll never know! All you get is sweet pumpkin and a hint of cinnamon. Bake a batch or two for a delicious fall treat.
- 2 cups any combination of gluten free flours
- 1 cup organic cane sugar or coconut sugar
- 1 1/2 tsp. aluminum free baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. unrefined sea salt
- 1 tsp. cinnamon
- 1 cup pureed pumpkin
- 1 tsp. vanilla
- 1/2 cup coconut oil, palm shortening or butter, melted
- 3 eggs
- optional - 1/2 cup mini chocolate chips, 1/2 cup chopped nuts
- Heat the oven to 350*F. Grease two loaf pans (one large, one medium).
- In a large bowl combine the flour, sugar, powder, soda, salt and cinnamon.
- Add the vanilla, pumpkin and melted fat. Mix.
- Add the eggs. Mix until well combined.
- Stir in chips or nuts if desired.
- Pour the batter into the prepared pans.
- Bake for 50 - 60 minutes, until baked through.
- Allow to cool before slicing.
- Store in an airtight container at room temperature or in the freezer for long term storage.
- Gluten free grains that work well include tapioca, amaranth, sorghum, teff, white rice and brown rice.
- You can sprinkle cinnamon and sugar on the batter before baking the bread for a crunchy topping.
- You can replace the pumpkin with squash.
- To make the batter into muffins, fill muffin cups 3/4 full with batter and bake for 25 minutes.
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In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.