Get ready to indulge in the cozy flavors of fall with our One Bowl Gluten Free Pumpkin Bread! This delightful recipe is not only simple to make but also packed with the warm spices and rich pumpkin goodness that will have your taste buds dancing. Imagine a moist, aromatic loaf that fills your kitchen with the irresistible scent of cinnamon and nutmeg, perfect for breakfast, snacks, or even dessert. Whether you're gluten-sensitive or just looking for a healthier treat, this recipe will have you coming back for seconds. Don’t miss out on the chance to whip up this deliciousness in just one bowl—your family will thank you!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut sugar
- 1/2 cup maple syrup
- 1/3 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the pumpkin puree, coconut sugar, maple syrup, melted coconut oil, eggs, and vanilla extract. Whisk together until the mixture is smooth and well combined.
- In a separate bowl, whisk together the gluten free flour blend, baking soda, salt, cinnamon, and nutmeg. This helps to evenly distribute the dry ingredients.
- Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared loaf pan, smoothing the top with the spatula if necessary.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.
- Once cooled, slice and serve your delicious gluten free pumpkin bread. It can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Enjoy!
Tips
- Use Fresh Pumpkin Puree: For an extra burst of flavor, consider using homemade pumpkin puree instead of canned. Simply roast fresh pumpkin, scoop out the flesh, and blend until smooth.
- Mix Gently: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense loaf, so don’t worry about a few lumps!
- Check for Doneness: Ovens can vary, so start checking your bread at the 50-minute mark. A toothpick should come out clean when inserted into the center.
- Add Some Extras: Feel free to mix in some chocolate chips, nuts, or dried fruit for added texture and flavor.
- Storage Tips: To keep your pumpkin bread fresh, store it in an airtight container. You can also freeze it for longer storage—just slice it before freezing for easy thawing!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 9g
Cholesterol: 35mg
