Building On Basics- Gluten Free Pumpkin Bread Recipe ( also makes great Mini Pumpkin Muffins!)

I want to try making these. I love how they give you all the skills to cook/bake from scratch and make it easy! Building on Basics- Gluten Free Pumpin Bread Recipe (also makes great Mini Pumpkin Muffins!)

Six months ago if you had asked me to describe what I thought gluten free baked goods tasted like I would have used words like dry, tasteless, not appetizing and hockey pucks as descriptors. Today my viewpoint on gluten free baking has changed considerably, thanks to my time getting my culinary nutrition expert certification with The Academy of Culinary Nutrition. Over the past few months I’ve had the chance to experiment with gluten free baking and let me tell you, if done right, it’s amazing. Just as good as, if not better than their gluten filled counterparts. 

I’ve spent the last couple of months perfecting my gluten free pumpkin bread and now it’s finally time to share it with the world. This pumpkin bread is moist, fluffy, sweet, spicy and delicious! I know it’s all of these things, not just because I love it, but because I put it to the test. 

I shared this pumpkin bread with a few friends without telling them it was gluten free. Comments like “best pumpkin bread ever”, “so moist and fluffy” and “better than Starbucks” came back to me. When I told my taste testers that the pumpkin bread was gluten free they were shocked. One person even said “If gluten free tastes that good, I only want to eat gluten free from now on!” 

This gluten free pumpkin bread recipe was even put to the kid test. I sent a loaf of it to daycare with Turtle on his snack share day. Let’s just say there wasn’t any leftovers to bring home at the end of the day. 

Bean brings a mini muffin to school with her as a recess snack and regularly asks me if she can bring extras for her friends. I almost have to smack little hands out of the way as I’m taking these out of the oven, the kids are that eager to eat them. 

Read on for our Gluten Free Pumpkin Bread Recipe!


Building on Basics

I’m sharing this post with you as a building on basics post. One of our goals at Hello Creative Family is to give you “Back to Basics” skills and then help you build on those skills. We’ve taught you how to roast a pumpkin and make homemade pumpkin puree, we’ve showed you how to make homemade applesauce in your crockpot, and now we’re building on those skills and teaching you how to combine those ingredients to make a bread that’s even more delicious than the pumpkin loaf you would find at your favorite coffee chain, and chances are way more healthful too. 

Learn how to make homemade pumpkin puree here

In another fabulous Back To Basics article, Hello Creative Family shares how to roast a pumpkin and make homemade pumpkin puree! Fill your freezer!

So why gluten free?

Great question. Before I started my culinary nutrition expert certification I thought that gluten free living was just for people who had celiac disease or where trying to be crazy healthy. The truth is, that gluten really isn’t good for any of us. Here are a few of the many reasons why:

  • Flour that we are eating today is vastly different than the flour that our grandparents grew up on. The over processing converting wheat to flour has  stripped it of it’s nutrients and basically leaves us with empty calories.
  • The human body has a very difficult time digesting gluten. Do you ever get bloated or have gas after eating gluten? That’s caused by the fermentation that’s happening in your belly with the undigested wheat! It’s really interesting to watch how fast your belly shrinks after going off gluten. Part of that is due to eliminating bloat!
  • Wheat is pro-inflammatory, which means that it gets converted to sugar in your body very quickly which causes insulin levels to rise and inflammation at the cellular level. 

With so many delicious gluten free recipes available now, it really is a great time to switch your family to gluten free! Want to give it a try? Why not start with my gluten free pumpkin bread recipe?

I want to try making these. I love how they give you all the skills to cook/bake from scratch and make it easy! Building on Basics- Gluten Free Pumpin Bread Recipe (also makes great Mini Pumpkin Muffins!)

Building On Basics- Gluten Free Pumpkin Bread Recipe ( also makes great Mini Pumpkin Muffins!)

Ingredients-

  • 2 cups pumpkin puree
  • 1 cup apple sauce (We’re partial to our homemade crockpot applesauce. You can also make homemade applesauce by thinly slicing 2 medium apples, simmering in a saucepan with a bit of water for 15 minutes then blending.)
  • 4 eggs 
  • 2 cups coconut sugar
  • 2/3 cup water
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 1.5 cups oat flour
  • 2 tablespoons pumpkin pie spice (4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon clove, 1/2 teaspoon all spice, 1/2 teaspoon nutmeg)
  • 2 teaspoons salt
  • 1 teaspoon baking soda 

Directions:

1. Preheat oven to 350F. Grease 2 loaf pans and/or mini muffin pan or line loaf pans with parchment.

2. In a large bowl combine pumpkin puree, apple sauce, eggs, sugar and water. Stir until combined.

3. In a medium bowl combine brown rice flour, tapioca flour, oat flour, pumpkin pie spice, salt and baking soda. Stir to combine. 

4. Slowly add dry ingredients to wet ingredients, stirring to make sure all ingredients are well incorporated. 

5. Pour batter into prepared loaf pans and/or mini muffin pan. Fill 3/4 of the way full as batter will rise.

6. Bake until toothpick inserted into center comes out clean. This should be between 45 and 60 minutes for the loafs and between 10-12 minutes for the mini muffins.

Makes 2 loafs and 12 mini muffins. 

Print or save for later: 

Building On Basics- Gluten Free Pumpkin Bread Recipe
Write a review
Print
Ingredients
  1. -2 cups pumpkin puree
  2. -1 cup apple sauce (We’re partial to our homemade crockpot applesauce. You can also make homemade applesauce by thinly slicing 2 medium apples, simmering in a saucepan with a bit of water for 15 minutes then blending.)
  3. -4 eggs
  4. -2 cups coconut sugar
  5. -2/3 cup water
  6. -1 cup brown rice flour
  7. -1 cup tapioca flour
  8. -1.5 cups oat flour
  9. -2 tablespoons pumpkin pie spice (4 teaspoons cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon clove, 1/2 teaspoon all spice, 1/2 teaspoon nutmeg)
  10. -2 teaspoons salt
  11. -1 teaspoon baking soda
Instructions
  1. Preheat oven to 350F. Grease 2 loaf pans and/or mini muffin pan or line loaf pans with parchment.
  2. In a large bowl combine pumpkin puree, apple sauce, eggs, sugar and water. Stir until combined.
  3. In a medium bowl combine brown rice flour, tapioca flour, oat flour, pumpkin pie spice, salt and baking soda. Stir to combine.
  4. Slowly add dry ingredients to wet ingredients, stirring to make sure all ingredients are well incorporated.
  5. Pour batter into prepared loaf pans and/or mini muffin pan. Fill 3/4 of the way full as batter will rise.
  6. Bake until toothpick inserted into center comes out clean. This should be between 45 and 60 minutes for the loafs and between 10-12 minutes for the mini muffins.
Hello Creative Family http://hellocreativefamily.com/

Pin Me For Later:

I want to try making these. I love how they give you all the skills to cook/bake from scratch and make it easy! "Better than Starbucks" may have been used to describe this bread by our friends. ;) The best Gluten Free Pumpkin Bread Recipe EVER! Moist and delicious! (also makes great Mini Pumpkin Muffins!)

Like this post? Check out our Hello Creative Family Top Posts Board and our Hello Creative: Healthy Food board!

 

Tell us…Have you ever tried gluten free baking before? What recipe would you like to see us make gluten free?



About

Publisher & Creative Director of Hello Creative Family. Crafty girl who loves to write about homemade, handmade, heart made projects. Mom, bookworm & professional tea drinker. Hoarder of colored sharpies, fabric and mason jars. Motto: Live life creatively!


'Building On Basics- Gluten Free Pumpkin Bread Recipe ( also makes great Mini Pumpkin Muffins!)' have 7 comments

  1. September 14, 2016 @ 10:08 am Back To Basics- How To Make Homemade Pumpkin Puree - Hello Creative Family

    […] Now that you know how to make homemade pumpkin puree, head on over and learn how to make homemade chocolate chip pumpkin muffins and bread!  […]

    Reply

  2. September 16, 2016 @ 10:22 am Pumpkin Spice Recipes - The Inspired Home

    […] Gluten-Free Pumpkin Bread is guaranteed to be a hit. A great gift for a hostess!  […]

    Reply

  3. October 6, 2016 @ 8:46 pm Lynne

    Hi, the pumpkin bread looks delicious. I’m grain free and don’t have oat flour. Would the receipe still work using either or both coconut flour or almond flour as substitutions? Thanks :)

    Reply

    • October 7, 2016 @ 12:05 pm Crystal

      Hi Lynne,

      Great question. Coconut flour and almond flour react quite differently than oat flour, but I would definitely suggest that you play around with it. Maybe try with smaller batches and see what works? I’d love for you to let me know if it is a success.

      Best Wishes,

      Crystal

      Reply

  4. October 16, 2016 @ 6:55 am Lynda (Toddler Baby World)

    Excellent info here, I am currently doing some research and found exactly what I was looing for. Thanks for all these benefical informations.

    Reply

  5. September 12, 2017 @ 3:58 pm Jamie

    This sounds amazing! I don’t have to worry about gluten, but have so many friends that go GF, so this would be great to make when we’re having a party, etc. :) Pinning it!
    Jamie recently posted…9/11 Movie – In Theaters September 9thMy Profile

    Reply

  6. September 20, 2017 @ 6:03 pm Welcome To Think Tank Thursday 9/21

    […] Gluten Free Pumpkin Bread by Hello Creative Family  […]

    Reply


Would you like reply to Jamie

Your email address will not be published.

CommentLuv badge

© 2015 Hello Family Media | Developed by Once Coupled.