Go Back
–+ servings
Sliced pumpkin bread on a cutting board.

Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread is a fall staple. It's moist, fluffy, and filled with all the classic warming spices! Plus, this recipe is lower in sugar and naturally dairy-free.
Print Recipe Pin Recipe Share on Facebook
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9
Calories 131 kcal

Equipment

  • 1 Small Bread Pan

Ingredients
  

Wet Ingredients

  • ¾ Cup Pumpkin Puree
  • 3 Eggs
  • ⅓ Cup Unsweetened Plain Coconut Yogurt Any plain unsweetened yogurt will work!
  • ½ Cup Coconut Sugar You can swap for any granulated sugar.
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

  • ⅔ Cup Cassava Flour
  • ⅓ Cup Coconut Flour
  • 3 Teaspoons Pumpkin Spice
  • 2 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt

Instructions
 

Mixing Batter

  • Start by adding cassava flour, coconut flour, pumpkin spice, baking powder, baking soda, and salt into a small mixing bowl. Use a whisk to blend together until fully combined.
  • Next, add pumpkin puree, eggs, coconut yogurt, coconut sugar, apple cider vinegar, and vanilla extract into a large mixing bowl. Whisk together until fully combined.
  • Then, pour dry mixture into wet mixture and stir together until all flour has been absorbed.

Baking

  • Grease a small bread pan with coconut oil or any non-stick spray. For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
  • Pour pumpkin bread into the greased pan. Use a spatula to smooth out the top. Bake at 350 degrees for about 50 minutes.
  • Remove from the oven and pull out of the bread pan with parchment paper to cool on a metal rack. (If you didn't use parchment paper, leave the bread in the pan until it has cooled.)

Notes

Expert Tips

  • To properly measure cassava flour, use a spoon to scoop the flour into the measuring cup. Scrape off excess flour with a knife.
  • For easy removal, add a sheet of parchment paper to the bottom of the pan. Leave overhang on each side so you can pull bread out of the pan when it's done baking!
  • Do not leave the bread with parchment paper in the pan to cool. This will make the bread soggy! Remove the bread almost immediately and place on a metal cooling rack. (Slide out parchment paper to allow proper air flow.)
  • Add pecans, walnuts, or chocolate chips into the bread batter for extra crunch and flavor!

How to store leftovers

You can store leftover pumpkin bread on the counter at room temperature in an airtight container for up to 5 days.
You could also pre-slice the loaf and save half for later in the freezer! Make sure you're using a freezer safe container. I love the Ello glass containers!

Nutrition

Serving: 1ServingCalories: 131kcalCarbohydrates: 24gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 256mgPotassium: 85mgFiber: 2gSugar: 13gVitamin A: 3267IUVitamin C: 2mgCalcium: 95mgIron: 1mg
Keywords dairy free pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, paleo pumpkin bread
Did you make this recipe?Tag @freshwaterpeaches on Instagram!