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Easy Gluten Free Pumpkin Bread

by Emily Meyer

This Easy Gluten Free Pumpkin Bread is also dairy free, soy free, and peanut free. It is also is free of refined sugar and is vegan friendly. It’s the perfect soft and flavorful bread to warm you up in the Fall.


It’s that time of year again where pumpkin is everywhere. This is the perfect bread to make to kick off Fall this year. It’s easy to make if you use Eat or Drink’s Gluten Free Self-Rising Flour Blend Recipe. This Easy Gluten Free Pumpkin Bread has all the warming flavors you want in the Fall. You would not even know it’s allergy friendly because it’s so soft. Forget your preconceived notion of gluten free bread is dry, this Easy Gluten Free Pumpkin Bread will prove you wrong.

easy gluten free pumpkin bread vegan

Self-Rising Flour for Easy Gluten Free Pumpkin Bread

As you guys probably already know, I don’t use any storebought gluten free flour blends. Through my own trial and error, I have come up with my own flour blend recipes. In this recipe, I chose to use the Gluten Free Self-Rising Flour Blend because it makes any recipe easier. It’s almost exactly the same as the Gluten Free Basic Flour Blend, the only difference is it already has rising agents mixed in. That means one less step when you’re baking!

gluten dairy free pumpkin bread

The Raw Pumpkin Bread Batter before adding chocolate chips

The Benefits of Coconut Sugar

I chose to use a small amount of coconut sugar in this recipe for multiple reasons. First, I love the taste. It’s very similar to brown sugar because it has a rich taste. The second reason I chose to use coconut sugar is that it’s much better for you than white sugar. I know a lot of us, including myself, are trying to reduce the amount of sugar we consume. Consuming lots of sugar makes us feel lazy, achy, foggy, and so much more.

One major health advantage coconut sugar has over refined white table sugar is that it’s natural and not refined. That means coconut sugar retains its vitamins and minerals, which include vitamins C, B1 B2, B3, and B6, as well as calcium, iron, magnesium, potassium, and zinc. Coconut sugar also contains much less fructose (3 to 9 percent) than does white table sugar (50 percent), according to Andrew Weil, MD, which is an advantage if you want to keep your fructose intake low. (Quoted from Prostate.net)

easy vegan pumpkin bread

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easy gluten free pumpkin bread
5 from 1 vote

Easy Gluten Free Pumpkin Bread

This easy gluten free pumpkin bread is so tasty. By using a premade self-rising flour blend, you can have this bread in the oven in no time. Not only is this delicious warm bread gluten free, it's also soy free, egg free, and peanut free.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 slices
Author: Emily Meyer | Eat or Drink
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Ingredients

Dry Ingredients

Wet Ingredients

Instructions

  • Preheat your oven to 350°F. Grease and very lightly flour your bread pan.
  • Whisk all your dry ingredients together and set aside. Then whisk all your wet ingredients together.
  • Pour your wet ingredients into the center of your dry ingredients and mix just until combined with a rubber spatula or wooden spoon.
  • Fold in your chocolate chips.
  • Pour the pumpkin bread batter into your bread pan and smooth out with a rubber spatula. Bake in the center of the oven for 45 - 55 mins or until a toothpick inserted in the center comes out dry.
  • Let rest for about 15 minutes before slicing.

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8 comments

Ellen September 10, 2018 - 2:28 pm

5 stars
She’s my daughter and I get to try her recipes first hand. OMG this one is so good I ate too much of it lol. It really is an amazing gluten free fall recipe and I’m already thinking about taking this to any event or football day I can! It is the perfect texture and I love the pumpkin with the chocolate chips! I told her to hide the rest from me I won’t be able to resist and neither will you or your family if you make this recipe!

Reply
Min September 25, 2018 - 2:05 pm

I can’t have tapioca, can I sub arrowroot?
My son can’t have any grains (rice) so If you know of a sub for him 💙

Reply
Emily Meyer September 25, 2018 - 2:59 pm

Arrowroot would work fine as a substitution for tapioca starch. In terms of substituting the rice flour, that’s a tough one just because any grain free flour has a very different texture. I’d say try using coconut flour in place of the rice flour as my first suggestion, but since I haven’t tested I can’t guarantee it’ll be the same. If you do try it though let me know so others can keep that substitution in mind as well! Thanks! 😊

Reply
Janet October 12, 2018 - 2:32 pm

What size of canned pumpkin, please?

Reply
Emily Meyer October 12, 2018 - 8:12 pm

Just a standard 15 oz can!

Reply

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