In the realm of delectable baked goods, pumpkin bread holds a special place, especially during the fall season when the aroma of spices and warmth fills the air. What makes it even better? A gluten-free version! Whether you have gluten sensitivity or want a healthier alternative, gluten-free pumpkin bread is a delightful treat for all, combining the goodness of pumpkin and the nutritional advantages of gluten-free ingredients.
This recipe is not only gluten-free but also a healthier take on traditional pumpkin bread, incorporating nutrient-rich ingredients like coconut flour, pumpkin puree, and coconut oil.
Table of Contents
INGREDIENTS
- Coconut Flour: Known for its high fiber content and low glycemic index, coconut flour is a fantastic gluten-free alternative that adds a subtle coconut flavor to the bread. I recommend weighing your coconut flour to get the best recipe results.
- Pumpkin Puree: Packed with vitamins, minerals, and fiber, pumpkin puree offers a smooth texture and a rich flavor to the bread. It’s the star ingredient that gives this bread its quintessential autumn taste.
- Eggs: Providing structure and moisture, eggs act as a binding agent in this recipe.
- Coconut Sugar: A healthier alternative to refined sugar, coconut sugar brings a mild sweetness to the bread without causing a sudden spike in blood sugar levels.
- Coconut Oil: Another source of healthy fat, coconut oil adds moisture and a delightful hint of coconut flavor to the bread.
- Potato Starch: Adding lightness and enhancing the texture, potato starch helps achieve a soft and tender crumb.
- Apple Cider Vinegar: A touch of acidity from apple cider vinegar enhances the rising action and adds a subtle tangy flavor.
- Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves infuses the bread with the classic pumpkin pie flavor, making it an absolute delight for the taste buds.
- Baking soda & Baking powder: These leavening agents help the pumpkin bread rise and give it a soft, airy texture.
- Walnuts: Nuts add a nice crunch to the pumpkin bread.
SUBSTITUTIONS
- Coconut flour: Unfortunately, as it is the main flour, it cannot be replaced. You use a Homemade Coconut Flour.
- Potato starch: It can be replaced with any other starch you want (arrowroot, corn or tapioca starch).
- Eggs: again, not replaceable!
- Coconut Oil: Any other light oil will work here.
- Coconut sugar: Due to the nutritional value and benefits of coconut sugar, I wouldn’t replace it, but I know it can be more expensive than other sugar. In this case, I recommend using turbinado or brown sugar 1:1, although your pumpkin bread will be a little sweeter to the taste.
- Walnuts: Feel free to leave them out or swap them for any other mix you like (chocolate chips, pecans, shredded coconut, etc.)
PUMPKIN BREAD RECIPE INSTRUCTIONS
Step 1: Preparing the Batter
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large mixing bowl, beat the eggs and then add the coconut sugar, pumpkin puree, melted coconut oil, and vinegar. Whisk everything until well combined and homogeneous.
- Then add the dry ingredients and mix until form a smooth batter. Add the walnuts. Let the batter rest for 5 minutes.
Step 2: Baking
- Pour the batter into the prepared loaf pan.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes and cover with foil if the top is browning too quickly.
- Once baked, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
RECIPE TIPS
- Flour Consistency: Coconut flour tends to absorb more moisture than traditional flour. If the batter appears too thick, you can add a small amount of liquid, such as almond milk, to adjust the consistency.
- Amount of Flour: The amount of flour may vary depending on the moisture of the puree. Therefore, if your puree is too wet, add a little coconut flour until corrected (up to half a cup more). Although coconut flour is very absorbent, the batter should not be too watery. See the photo above for the texture of the batter.
- Enhance Flavor: Consider adding chopped nuts, chocolate chips, or dried fruits to the batter for added texture and flavor.
STORAGE OF GLUTEN-FREE PUMPKIN BREAD
To keep your gluten-free pumpkin bread fresh and moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months. When freezing, wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container.
HOW TO SERVE PUMPKIN BREAD
Serving pumpkin bread can be a delightful experience, especially when accompanied by complementary flavors and beverages that enhance its taste. Here are several ways to serve and enjoy gluten-free pumpkin bread:
- Sliced and Plain:
- Simple Enjoyment: The most straightforward way to serve pumpkin bread is by slicing it and serving it as is. It’s delicious on its own, showcasing the warm flavors of pumpkin and spices.
- Enhancements and Pairings:
- Butter or Spreads: Spread a thin layer of butter, cream cheese, or your favorite nut butter (such as almond or cashew butter) on the slices for an added creamy richness.
- Honey or Maple Syrup: Drizzle a little honey or pure maple syrup on top for extra sweetness. The combination of pumpkin bread with a touch of natural sweetener can be divine.
- Whipped Cream or Frosting: If you’re feeling indulgent, add a dollop of whipped cream or cream cheese frosting on top for a dessert-like treat.
- Warm and Toasted:
- Toasted Slices: Toasting the slices lightly in a toaster or toaster oven can bring out the flavors and add a nice crunch to the edges. It’s a great way to enjoy a warm and crispy texture.
- Accompaniments:
- Hot Beverages: Serve alongside a warm beverage such as coffee, tea (black or herbal), hot chocolate, or spiced apple cider. The contrast between the warm drink and the cozy flavors of the pumpkin bread is delightful.
- Fresh Fruits: Pair slices of pumpkin bread with fresh fruits like sliced apples, pears, or berries. The natural sweetness of the fruits complements the bread’s flavors.
- Creative Serving Ideas:
- Pumpkin Bread French Toast: Transform your pumpkin bread into a luxurious breakfast by using it to make French toast. Dip slices of the bread into a mixture of beaten eggs and milk, then cook them on a skillet until golden brown.
- Ice Cream Sandwiches: Get creative by making ice cream sandwiches with slices of pumpkin bread and a scoop of your favorite ice cream. It’s a unique and delicious dessert idea.
Presentation:
Serve the pumpkin bread slices on a decorative platter or cake stand. To add an elegant touch, dust a light sprinkle of powdered sugar or cinnamon on top just before serving.
Remember, pumpkin bread is incredibly versatile, making it suitable for various occasions: breakfast, brunch, dessert, or a delightful snack. Experiment with different serving styles to find what suits your taste preferences best and enjoy the wonderful flavors and aromas of this delectable gluten-free treat!
HEALTH BENEFITS OF PUMPKIN BREAD
- Gluten-Free: For individuals with gluten intolerance or celiac disease, gluten-free alternatives are crucial. This recipe allows them to savor the joy of pumpkin bread without worrying about gluten-induced discomfort.
- Nutrient-Rich: The combination of pumpkin, coconut flour, and coconut oil provides a wealth of nutrients. Pumpkin is rich in vitamins A and C, fiber, and antioxidants. Coconut flour offers fiber, protein, and healthy fats, while coconut oil is lauded for its medium-chain fatty acids and potential health benefits.
- Lower Glycemic Index: Utilizing coconut sugar instead of refined sugar helps maintain a lower glycemic index, reducing the risk of sudden spikes in blood sugar levels.
Gluten-free pumpkin bread is a delightful way to enjoy the flavors of fall without compromising on taste or health. Whether you follow a gluten-free diet or simply wish to relish a healthier version of this classic treat, this recipe is a must-try. Experiment with the ingredients, tailor it to your preferences and savor the goodness of homemade, gluten-free pumpkin bread. Share this delightful recipe with friends and family, and let the comforting aroma of pumpkin spice fill your home this season!
Gluten-Free Pumpkin Bread Recipe
Equipment
- Large bowl
- Whisk
- Loaf pan
- Spatula
- Chopping board
- Chef Knife
Ingredients
- 4 large eggs
- ½ cup (60g/2oz) coconut sugar
- 1 cup (250g/9oz) pumpkin puree
- 2 tbsp melted coconut oil
- 1 tbsp apple cider vinegar
- 1 cup (60g/2oz) coconut flour
- ¼ cup (45g/1.6 oz) potato starch
- 2 tsp Pumpkin Pie Spice
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ cup coarsely chopped walnuts
Instructions
- Preheat the oven to 350F/175°C and line a loaf pan with baking paper. Spray the uncovered sides of the pan with cooking spray or grease with oil.
- In a large mixing bowl, beat the eggs and then add the coconut sugar, pumpkin puree, melted coconut oil, and vinegar. Whisk everything until well combined and homogeneous.
- Then add the dry ingredients and mix until form a smooth batter. Add the walnuts. Let the batter rest for 5 minutes.
- Pour the batter into the prepared loaf pan.
- Bake in the center of the oven for 40-50 minutes or until a toothpick inserted into the center comes out clean. Check at 30 minutes and cover with foil if the top is browning too quickly.
- Once baked, let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
