Gluten-Free Pumpkin Bread
This Gluten-Free Pumpkin Bread is made with oat flour, pumpkin purée, and warm spices for a moist, tender loaf without gluten-free flour blends or xanthan gum.
Ingredients
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- 1 cup pumpkin puree
- 2 eggs
- ⅓ cup maple syrup
- ¼ cup applesauce
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together oat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, applesauce, melted coconut oil, and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined, do not over mix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.
Nutrition
Notes
- Use certified gluten-free oat flour: If you need the bread to be fully gluten-free, make sure your oat flour is labeled certified gluten-free.
- Do not overmix: Stir just until the wet and dry ingredients are combined to avoid a dense loaf.
- Check doneness in the center: Insert a toothpick into the middle of the loaf; it should come out clean or with a few moist crumbs.
- Allow the bread to cool before slicing: Letting the loaf cool helps it set and improves the final texture.
- Adjust bake time if needed: Ovens vary, so start checking the bread around the 45-minute mark and tent loosely with foil if the top browns too quickly.
- Serving Suggestions: We love a slice of pumpkin bread with a Iced Pumpkin Spice Latte or Masala Chai.
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