This Gluten Free Pumpkin Bread recipe features real food ingredients including organic nuts and pumpkin. It’s also refined sugar free. A healthy treat.
When the weather cools down, there is something so cozy about pumpkin bread. I have a Gluten Free Pumpkin Bread recipe with dried cranberries and chopped walnuts that tastes absolutely amazing. And the best part? It’s made without refined sugar and there’s an egg free option.
This Gluten Free Pumpkin Bread is the perfect treat in a lunchbox, after school or even as a dessert for the whole family. My kids will literally devour an entire loaf, so be sure to make a few extra loaves – which are great to do anyway to store in the freezer.
Gluten Free Pumpkin Bread Is Healthy
There are no preservatives or artificial junk in this recipe, so the shelf life on this recipe is about a couple of days. It won’t last that long anyway – trust me, your family will gobble it up. But if you plan to be away from home, then just store it in the freezer.
How to Make This Gluten-Free Pumpkin Bread
1. Preheat the oven to 350 degrees. Gather your ingredients. Prepare a nonstick loaf pan with butter or nonstick cooking spray.
2. In a small bowl, whisk together the dry ingredients: flour, baking powder, baking soda, pumpkin spice blend, cinnamon, and salt. Set aside.
3. In a large mixing bowl, beat the oil and both sugars until the sugar is completely incorporated. Add the eggs, pumpkin puree, bananas, and vanilla, beating until combined.
4. Add the flour mixture and mix just until blended. Stir in half of the nuts. Pour batter into the loaf pan and spread evenly.
5. Top the batter with remaining nuts in the loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the banana bread in the bread pan for 5 minutes before removing and placing on a wire rack to cool completely.
What Gluten-Free Flour is Best?
You can easily make your own gluten-free flour with this recipe. Or you can use Cup for Cup brand or Trader Joe’s brand of gluten-free flour.
Can I Use Regular Sugar?
Yes, you can use regular brown sugar instead of coconut sugar. You could even use honey or sucanat.
Can I Use Pumpkin Pie Filling?
Stick with canned pumpkin, which is simply cooked, pureed pumpkin. There are no spices or sweeteners added.
Pumpkin pie filling, on the other hand, has added spices like cinnamon and clove, and has been sweetened.
What Nuts Are Best?
Pecans or walnuts work best for this recipe. Be sure to chop them coarsely to keep it rustic. You could add 1/4 cup dried fruit like cranberries to the mix as well.
How Long Does This Pumpkin Bread Last?
Gluten free pumpkin muffins will last on the counter for 3-4 days, and longer in the refrigerator.
Can I Freeze These Pumpkin Bread?
Yes, these can go in the freezer – just store them in a ziploc freezer bag. They should keep for about two months. So make a double batch and store the extra loaf.
Top Tips to Make This Pumpkin Bread
- Be sure to use ripe bananas so they mash well.
- Use canned pumpkin rather than pumpkin pie filling.
- Mix the dry ingredients separately before adding to the wet ingredients.
- Bake for 50 minutes and test if the middle is done with a toothpick. Bake up to an additional 10 minutes if needed.
More Recipes You Might Like
- Super Easy Turmeric Latte Recipe (Golden Milk Drink)
- Gluten-Free Banana Bread
- Gluten-Free Pumpkin Chocolate Chip Muffins
- 2 1/2 cups all-purpose gluten-free flour
- 1 1/3 cup pumpkin puree
- 1 cup coconut sugar or brown sugar
- 3 medium ripe bananas mashed
- 2 eggs room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp vanilla extract
- 1/4 cup coconut oil or avocado oil
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 1 cup pecans or walnuts coursely chopped
Pre-heat oven to 350°F/180°C. Prepare a nonstick loaf pan with butter or nonstick cooking spray. Gather your ingredinets together.
In a small bowl, whisk together the dry ingredients (gluten-free flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the oil and coconut sugar until well mixed. Add the eggs, pumpkin puree, bananas, and vanilla, beating until combined.
Add the flour mixture and mix just until blended. Stir in half of the nuts. Pour batter into the loaf pan and spread evenly.
Top the batter with remaining nuts in the loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool the banana bread in the bread pan for 5 minutes before removing and placing on a wire rack to cool completely.
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