Gluten-Free Pumpkin Bread (or Muffins)

Name: Gluten-Free Pumpkin Bread (or Muffins)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 1 (15 oz) can pumpkin purée; 1 tsp baking soda; 1/2 tsp baking powder; 1 cup coconut sugar; 2 tsp vanilla extract; 1/3 cup liquid coconut oil; 3 eggs; 1½ cups gluten-free all-purpose flour (222 g); 1/4 tsp nutmeg; 1 tsp cinnamon; 1 tsp pumpkin pie spice (optional)

Holly Stein

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Category

Snacks

Soft, perfectly spiced, and made with simple whole-food ingredients, this Pumpkin Bread is a cozy treat you'll find yourself baking all season long. Naturally gluten-free and made with real pumpkin purée, warm spices, coconut sugar, and coconut oil, it's moist, flavorful, and just sweet enough. Whether you bake it as a loaf to slice and share or as muffins for an easy grab-and-go snack, this recipe is perfect for meal prep, postpartum nourishment, lunchboxes, or an afternoon with a warm cup of tea.

Ingredients

1 (15 oz) can pumpkin purée
1 tsp baking soda
1/2 tsp baking powder
1 cup coconut sugar
2 tsp vanilla extract
1/3 cup liquid coconut oil
3 eggs
1½ cups gluten-free all-purpose flour (222 g)
1/4 tsp nutmeg
1 tsp cinnamon
1 tsp pumpkin pie spice (optional)

Directions

Preheat the oven to 350°F. Line a glass bread dish with parchment paper and grease the sides with coconut oil.
In a large bowl, mix together the pumpkin, baking soda, and baking powder.
Add the coconut sugar and vanilla and mix well.
Beat in the eggs and coconut oil until smooth.
Add the flour and spices and mix until fully combined.
Pour the batter into the baking dish and bake for 50–60 minutes, or until fully cooked.
Allow the bread to cool, then slice and enjoy.