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RECIPES  |  MEAL PREP  |  WEIGHT LOSS  |  KETO

Gluten Free Pumpkin Bread

This gluten free pumpkin bread is loaded with chocolate chips and pecans and is moist and soft on the inside. It's also dairy free thanks to coconut oil.

This recipe is , with main ingredient
Gluten Free Pumpkin Bread Recipe

Pumpkin Bread Recipe

This pumpkin bread is everything you’d hope it would be plus more. It has a crusty exterior and a soft decadent moist interior. The flavors of cinnamon, nutmeg, cloves and ginger feel like a warm hug on a crisp fall morning and, and the orange zest sneaks up on you for an unexpected kiss of freshness. It’s loaded with pecans and chocolate chips for delicious crunch and sweetness. I’m just drooling writing this blog! This gluten free pumpkin bread, which is also dairy free (I’m using coconut oil), will be my go-to dessert to make for my family or bring to a party this entire season.

gluten free pumpkin bread
Gluten free and Dairy Free Pumpkin Bread

Flour Substitute For Gluten Free Baking

Gluten free flours can be very starch-heavy, so I prefer to stick to more low carb fours like almond and coconut flour. However, to achieve that nice soft luscious texture you do need a bit of starch, that’s why I’m only using half a cup of millet flour. Millet is also a rich source of magnesium, phosphorus and manganese. If you don’t have millet, you can substitute it with white or brown rice flour.

Check out a few of my other gluten free desserts:

gluten free pumpkin bread with chocolate chips
Best Gluten Free and Dairy Free Chocolate Chip Pumpkin Bread

What is Coconut Sugar?

Traditionally, pumpkin bread is made with brown sugar and/or maple syrup, both of which have a high glycemic index (white sugar 65, maple syrup 54 ). However, I prefer coconut sugar, which is made from the sap of flower buds from the coconut palm tree, for two reasons: 1) it has a lower glycemic index (35) and 2) it tastes just like brown sugar and has very delicious caramel-like flavor. On the other hand, brown sugar is a combination of white sugar and molasses, which makes it even more unhealthy.

What is Pumpkin Spice?

Pumpkin spice or pumpkin pie spice is a mix of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it you can make your own from the listed spices. When I first tested the recipe I made my own blend of 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoons of cloves and 1/4 teaspoons of nutmeg, and it worked out great. I you have ginger and allspice, you can add 1/4 of each to complete the blend.

Gluten free pumpkin bread with almond flour
Gluten free pumpkin bread with almond flour

How to make pumpkin puree?

For this recipe you can use canned puree, but it’s the pumpkin season so why not make it yourself! It will be so much tastier! Just cut a pumpkin in half, take out the seeds (you can save them and roast them later in 300 F degree oven) and bake the halved pumpkin facing up on a sheet tray at 475 F for an hour. To test if the pumpkin is cooked through, just pierce it with a knife and if it goes in and out with relative ease it’s done, if it feels hard cook it a bit longer. Once the pumpkin cools down, scoop out the flesh and put it in a food processor and blend it until smooth. You can also use a vitamix or an immersion blender. You can then store the puree in the fridge for up to a week.

Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread with Chocolate Chips and Pecans

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: glute free pumpkin bread, gluten free, pumpkin bread, pumpkin spice
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 9 slices
Author: Dessi Parrish

This gluten free pumpkin bread is loaded with chocolate chips and pecans.

Print

Ingredients

  • 1 cup almond flour
  • 1/2 cup millet flour
  • zest of 1 orange
  • 2 tea spoons pumpkin spice (or 1.5 tsp cinammon, 1/4 tsp each of ground cloves, numeg, ginger, allspice)
  • 1 tea spoon baking powder
  • 1/2 tea spoon baking soda
  • 2 eggs room temperature
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/4 cup orange juice or the juice of 1 large orange
  • 1/3 cup chopped pecans + more to sprincle on top of the bread
  • 1/3 cup chocolate chips + more to sprincle on top of the bread

Instructions

  1. Pre-heat oven to 375 F.

  2. Use a whisk to mix very well the almond flour, millet flour, spices, orange zest, baking powder and baking soda and set aside.

  3. Using a hand mixer beat the eggs with the coconut sugar on high until very fluffy (3-5min). To that add the pumpkin puree, coconut oil, and orange juice, and beat on low for 10 seconds until well combined.

  4. Pour the wet mixture onto the dry mixture and use a whisk to thoroughly combine all ingredients.

  5. Add the pecans and chocolate chips and pour into a loaf pan lined with parchment paper. Sprinkle the desired amount of chocolate chips and pecans on top.

  6. Bake in the oven for 50 minutes. The top should look dark brown and when you insert a toothpick it should come out clean.

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