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!
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?
Building On Basics- Gluten Free Pumpkin Bread Recipe ( also makes great Mini Pumpkin Muffins!)
- 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
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.
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- -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
- Preheat oven to 350F. Grease 2 loaf pans and/or mini muffin pan or line loaf pans with parchment.
- In a large bowl combine pumpkin puree, apple sauce, eggs, sugar and water. Stir until combined.
- In a medium bowl combine brown rice flour, tapioca flour, oat flour, pumpkin pie spice, salt and baking soda. Stir to combine.
- Slowly add dry ingredients to wet ingredients, stirring to make sure all ingredients are well incorporated.
- Pour batter into prepared loaf pans and/or mini muffin pan. Fill 3/4 of the way full as batter will rise.
- 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.
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 🙂
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.
Lynda (Toddler Baby World) says
Excellent info here, I am currently doing some research and found exactly what I was looing for. Thanks for all these benefical informations.
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!
judi M says
thank you for posting this recipe! i made it this summer as mini-muffins and it made almost 72 muffins so i think your recipe yield should be modified. i could not find tapioca flour anywhere so i used sweet rice flour and it worked fine in the recipe. both kids and adults loved them. a few other party-goers were also able to enjoy them since it’s dairy free as well. i made them again tonight for the same GF family so i’m very appreciative of the recipe! (it’s tough to put all of the muffins on the dish since we keep sampling…!)