Healthy Gluten-free Pumpkin Bread

Healthy Gluten-free Pumpkin Bread

This healthy gluten-free pumpkin bread is soft and fluffy, tastes amazing, and is made with real, wholesome ingredients. This bread is made with single-ingredient flours like oat flour and almond flour and is naturally sweetened. Feel free to skip the chocolate chips for less added sugar.

Course Breakfast, Muffins/Breads, snacks

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings slices

Calories 298kcal

Author Sara

Equipment

8.5 x 4.5 loaf pan
2 mixing bowls

Ingredients

1 ½ cups (153g) oat flour
½ cup (42g) almond flour
½ cup (53g) ground flaxseeds (also called flaxseed meal)
¼ cup (30g) tapioca starch/flour
2 tsp. baking powder
½ tsp. fine sea salt
2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1 cup pumpkin puree (not pumpkin pie filling)
⅓ cup milk of choice
½ cup pure maple syrup
¼ cup coconut oil, melted
2 eggs (room temp)
2 tsp. pure vanilla extract
¾ cup semi-sweet chocolate chips (optional)

Instructions

Preheat the oven to 350 degrees F. Prepare an 8.5 x 4.5 loaf pan by lightly greasing the bottom and sides, or by lining the sides with parchment paper.
In a large mixing bowl, combine the oat flour, almond flour, ground flaxseeds, tapioca starch, baking powder, salt, pumpkin pie spice, and cinnamon.
1 ½ cups (153g) oat flour, ½ cup (42g) almond flour, ½ cup (53g) ground flaxseeds , ¼ cup (30g) tapioca starch/flour, 2 tsp. baking powder , ½ tsp. fine sea salt, 2 tsp. pumpkin pie spice, 1 tsp. ground cinnamon
In a separate small bowl, whisk together the pumpkin, milk, maple syrup, coconut oil, eggs, and vanilla.
1 cup pumpkin puree, ⅓ cup milk of choice, ½ cup pure maple syrup, ¼ cup coconut oil, melted, 2 eggs, 2 tsp. pure vanilla extract
Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix). If adding the chocolate chips, fold them in and reserve a few to sprinkle on top of the batter before baking.
¾ cup semi-sweet chocolate chips
Pour the batter into prepared loaf pan and evenly spread in pan. Sprinkle with remaining chocolate chips. Let batter rest in the pan for 15 minutes before putting in the oven (see notes).
Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean (see notes).
Allow bread to cool slightly and move to a cooling rack or cutting board to fully cool. Slice and enjoy!

Notes

To quickly get eggs to room temperature, run them under hot water for 30-60 seconds.
An 8.5 x 4.5 loaf pan is best. You can use a 9x5, but this may affect the overall structure and rise of the bread.
Allowing the batter to sit for 15 minutes before baking gives the oat flour time to hydrate, resulting in a fluffier crumb.
Gluten-free flours tend to brown quicker than their gluten containing friends. If needed, place a piece of aluminum foil, folded in half, over the bread about 45 minutes into baking time.
Let the bread fully cool before slicing. I know it will be tempting to dive right in, but allowing it to cool helps the bread set and makes it easier to slice.

Lastly, f you enjoyed this healthier gluten-free pumpkin bread, let me know by leaving a star rating and comment. I love hearing from you and it lets others know how the recipe turned out. Thank you!

Nutrition