Gluten Free Pumpkin Bread

Fall is here so Gluten Free Pumpkin Bread is too! There is a cool crispness and abundant breeze in the air this morning that sings of fall. As I take my morning walk, I can see some yellow and red leaves on the ground. I don’t know anyone that doesn’t love fall in the south…or Pumpkin Bread. Gluten Free Pumpkin Bread is the perfect breakfast or snack anytime of year, but especially in the fall. Warm spices like nutmeg, cloves and cinnamon complement pureed pumpkin, while maple syrup provides the perfect fall sweetness.

We love Gluten Free Pumpkin Bread as is, toasted and top with a little grass fed butter, slathered with sunflower butter and organic jelly or alongside fresh scrambled eggs. My kids will grab a slice for snack when they come in from school before heading outside to play. This recipe also bakes well as muffins for small holds to hold or an easy on the go snack! The recipe can also be made dairy free by subbing coconut oil or palm oil for the butter. Gluten Free Pumpkin Bread is a simple, delicious bread that truly my whole family loves.

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Why Make Gluten Free Pumpkin Bread?

Because it is delicious, comforting and a fall must have. Seriously, there is nothing else like pumpkin bread. You get a deep flavor that you just don’t get from super sweet bananas. There is also the benefit of all the nutrients that pumpkins offer!

Vitamin A, in the form beta carotene, is that vitamin that you find in most orange vegetables like carrots and pumpkin. Most people know beta-carotene for its role in eye health BUT it does so much more. Beta-carotene plays a role in immune function and skin health, but my favorite is the role it plays in estrogen in our bodies. Women- beta carotene plays a role in inhibiting estrogen’s growth promoting effects in hormone dependent cells… in layman’s terms- beta carotene can help to reduce estrogen related cancers like breast cancer.

Vitamin C helps support immune function and collagen production. Vitamin E protects against cell damage. Vitamin B complex is essential for energy metabolism and cell growth. Pumpkin is also loaded with minerals Potassium, Iron, Copper, Magnesium and Manganese. Last, but not least, pumpkin has good fiber that so many of us are lacking for good gut health. Antioxidants and Phytonutrients round out the list of greats for pumpkin puree.

And then there are the benefits of almond flour, organic maple syrup, eggs and grass fed butter. You can read about more of those benefits here.

What You Need To Make Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread is mainly made with pantry ingredients you probably have in your house right now!

• Canned Pumpkin (make sure it is pumpkin only and not pumpkin pie filling)
• Grass Fed Butter
• Organic Maple Syrup
• Vanilla Extract
• Large Eggs
• Almond Flour
• Tapioca Flour
• Organic Cinnamon Powder
• Pumpkin Pie Spice
• Baking Soda
• Salt
• Loaf Pan

How To Make Gluten Free Pumpkin Bread

1. Heat oven to 350 degrees. Grease a loaf pan with coconut oil. Line with unbleached parchment paper. 
2. In a large bowl, melt butter. Whisk. Add pumpkin, maple syrup, eggs and vanilla to butter. Whisk to combine. 
3. In a medium bowl, add almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and salt. Stir together. Pour dry ingredients into wet pumpkin mixture. Stir together. Pour batter into prepared pan. 
4. Bake 45 minutes. Allow to cool before removing from pan. Serve sliced as is or with your favorite toppings. Store bread in an airtight container or bag on the counter for 2-3 days. 
   
   
   

Did you try this recipe and love it? Please leave a comment below and rate the recipe!

Want more fall recipes? Try my Simple Gluten Free Apple Butter Bread. Harvest Hash is a year round favorite. Dessert in the fall would not be complete without my Gluten Free Apple Crumble.