Delicious Gluten-Free Pumpkin Loaf Recipe for Fall
Greetings! Today, I am thrilled to share with you my latest gluten-free recipe for a moist, delicious, and nutritious pumpkin loaf. As a nutritionist and food blogger, I cannot emphasize enough the importance of incorporating organic and natural ingredients into our diets. Hence, this recipe features easy-to-find organic ingredients that are free from dairy and gluten, making it an excellent choice for anyone who wants a healthy and wholesome treat without compromising on taste.
This pumpkin bread recipe is straightforward to prepare and requires only basic kitchen tools. With a few easy steps, you can whip up a loaf that is perfect for breakfast, dessert, or an afternoon snack. The secret to making this bread moist is the use of pumpkin puree, which not only imparts rich flavor but also makes the texture delightful.
Moreover, this pumpkin loaf is perfect for the fall season when pumpkins are readily available in grocery stores. You can make it as a dessert for your Thanksgiving dinner or dress it up with nuts and raisins to enjoy as an afternoon snack with your coffee or tea.
In short, you are in for a treat! You will love this gluten-free pumpkin bread recipe because of its ease of preparation, use of wholesome ingredients, mouthwatering aroma, and scrumptious taste. Get ready to savor every bite of this delectable fall-inspired bread!
Why You’ll Love This Recipe
Folks, let me tell you about a recipe that’s going to knock your socks off. This Gluten-Free Pumpkin Loaf Recipe has got everything you could want in a loaf – sweetness, spice, and pumpkin goodness – without the gluten, dairy, or any of those nasty additives.
Now I know some of y’all might be thinking that gluten-free means taste-free too, but let me assure you, that ain’t the case here. This bread is moist and delicious, thanks to the combination of pumpkin puree and oatmeal, that give it an irresistibly soft texture.
And let’s talk flavor: this loaf is infused with cozy spices like cinnamon, nutmeg, and allspice that will warm your heart and soul. Plus, just a touch of molasses gives it a subtle richness that makes each slice feel like an indulgence.
But let me not forget the star ingredient- pumpkin! Not only does pumpkin add moisture to our bread which is essential in gluten-free baking but it is also rich in nutrients such as fiber and vitamin A.
So whether you’re gluten-free by choice or necessity, or you’re just looking for something new, trust me when I say you’ll love this Gluten-Free Pumpkin Loaf Recipe.
Ingredient List
Here’s what you need to get started on this delicious gluten-free pumpkin loaf:
- 2 cups of gluten-free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 can of pumpkin puree (15 oz)
- 1/3 cup vegetable oil (or canola oil)
This bread is wonderfully textured, made with a blend of gluten-free flours and oatmeal. Flax seed meal adds extra fiber and nutrition, while molasses + brown sugar make for deep flavors and caramelization. The spices are an essential factor in a pumpkin bread recipe, ensuring that warm and cozy ‘pumpkin pie spice’ aroma wafts through your entire kitchen when this bread gets toasted in the oven.
The Recipe How-To
Now, my fellow friends, it’s time to get our hands dirty and bake this Gluten Free Pumpkin Loaf. Don’t worry, the instructions are easy to follow.
Ingredients:
- 1 3/4 cups gluten-free flour blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/3 cup canola oil or melted coconut oil
- 1 teaspoon gluten-free vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease a loaf pan or line with parchment paper.
- In a medium mixing bowl, whisk together gluten-free flour blend, baking powder, baking soda, pumpkin pie spice, cinnamon, allspice, nutmeg and salt.
- In a large mixing bowl, beat together the eggs, canned pumpkin puree, brown sugar, canola oil or melted coconut oil and gluten-free vanilla extract until creamy and smooth.
- Fold the dry ingredients gradually into the wet mixture until fully combined.
- Pour the batter into the prepared loaf pan and bake for about an hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool for at least 10 minutes before slicing.
Congratulations! You have made your very own Gluten Free Pumpkin Loaf. Enjoy every bite of its moist texture and delicious flavour.
Now that you have got its basic recipe down, It’s time to experiment with different Substitutions and Variations. Excited much? I’m sure you’ll love the versatility of this recipe. Remember, practice makes perfect. Don’t be afraid to make mistakes and experiment along the way.
Read on for Serving and Pairing ideas to impress your family and friends with your baking skills.
Substitutions and Variations
Well now, if you’re feeling creative and want to put your own spin on this gluten free pumpkin loaf recipe, I’m here to help. There are plenty of ways to switch things up and make it your own. Here are a few substitutions and variations for you to try out:
– Mix-ins: I love adding raisins or dark chocolate chips into the mix for an extra burst of flavor. You could even try swapping out the pumpkin puree with mashed banana or sweet potato.
– Gluten-free flour blend: Instead of using two cups of gluten-free flour, try mixing up your own blend. You could use a combination of almond flour, oat flour, and coconut flour.
– Dairy-free: If you’re looking to make this recipe dairy-free, try using coconut oil or vegetable oil instead of canola oil. You could also swap out the molasses with maple syrup.
– Sugar-free: For a sugar-free version, you could use a sugar substitute like stevia or erythritol.
– Paleo: To make this recipe paleo-friendly, simply omit the oatmeal and flax seed meal. Use almond flour instead of gluten-free flour, and swap out the molasses with maple syrup.
– Pumpkin pie filling: If you’ve got a can of pumpkin pie filling lying around, go ahead and use that instead of plain old pumpkin puree. Just be aware that it may already contain sugar and spices.
The possibilities are endless when it comes to baking. Don’t be afraid to get creative and experiment a little. Who knows? You might just stumble upon your new favorite pumpkin bread recipe.
Serving and Pairing
Now that you’ve baked a delicious gluten-free pumpkin loaf, it’s time to serve and enjoy it! This bread makes for a perfect breakfast or snack, especially when paired with your favorite warm beverage, such as tea or coffee.
For an extra treat, spread some vegan butter or creamy almond butter on top of the bread slice. If you have a sweet tooth, drizzle some maple syrup over it. Raisins or chocolate chips can also be added to give this pumpkin bread recipe a nice flair.
This loaf freezes really well too – simply wrap it up in plastic wrap and store it in the freezer for a few weeks until you’re ready to defrost it again. This makes for an easy grab-and-go snack whenever you need it.
And if you’re feeling creative, try turning this recipe into French toast! Simply dip slices of pumpkin loaf in a mixture of beaten eggs and dairy-free milk, and then fry them up in a pan. Top with some maple syrup and whipped cream for an extra indulgent breakfast treat.
Overall, this gluten-free pumpkin loaf recipe is incredibly versatile and pairs well with many different flavors. Experiment with your favorite toppings and find your perfect pumpkin bread combo.
Make-Ahead, Storing and Reheating
Now that you’ve baked your scrumptious gluten-free pumpkin loaf, you’re probably wondering how to store and reheat it. This loaf is a great make-ahead option, as it can be stored in an airtight container at room temperature for up to 3 days.
To make sure the loaf retains its moisture, you can also store it in the fridge for up to a week. Simply wrap it tightly in plastic wrap or aluminum foil before refrigerating it.
If you’d like to freeze your pumpkin loaf, you’ll be pleased to know that it freezes extremely well. You can freeze either individual slices or the entire loaf. To freeze sliced pieces, wrap each slice in plastic wrap and store them inside a freezer-safe bag for up to three months.
To reheat your pumpkin loaf, remove it from the refrigerator 20-30 minutes before reheating it. You can either warm it up in the oven (set to 350F) for about 10-12 minutes or microwave individual slices for around 20 seconds each until heated through.
This gluten-free pumpkin loaf is a great breakfast item or snack and reheats perfectly every time. By following these simple steps, you can keep enjoying this tasty treat even on busy mornings or when hosting guests!
Tips for Perfect Results
Now comes the crucial part after you gathered all the fresh and healthy ingredients to make the perfect gluten-free pumpkin loaf. Whether you are a novice or an experienced baker, pay attention to these tips for perfect results that will take your pumpkin loaf baking game to the next level.
Firstly, ensure that all ingredients are at room temperature before starting. The eggs, in particular, will blend more efficiently if you let them sit out for 30 minutes to an hour. Room temperature ingredients create an even blend and ensure that your batter cooks evenly as well.
Use high-quality pumpkin puree for this recipe because it is a game-changer. The quality of ingredients makes a significant difference in the taste and texture of any dish. Fresh pumpkin puree is preferable, but canned pumpkin puree works just as well. Look for an organic brand that contains only 100% pumpkin.
When it comes to measuring flour, do not scoop it with your measuring cup. Instead, use a spoon or spatula and fill the measuring cup until it is leveled off. When you scoop flour directly from a bag using the measuring cup, you end up packing too much flour which gives you dry and dense bread.
It is essential not to overmix the batter; a light hand ensures tender and moist bread. Once you combine the wet and dry ingredients, mix them until just combined. Overworking the batter leads to denser bread.
Allow your gluten-free pumpkin loaf to cool in the pan for ten minutes before transferring it to a wire rack. Cooling in the pan allows steam from the hot bread to escape slowly without drying out the bread’s bottom.
Lastly, store your loaf correctly in an airtight container on your kitchen counter or in the refrigerator for up to five days. To give it an extra boost of flavor and moisture, slice it into pieces and toast it before enjoying it with some butter!
Now, with these tips under your belt, bake your perfect pumpkin loaf with confidence and enjoy the taste of a healthy home-baked recipe.
Bottom Line
Now that you’ve got the recipe for this mouth-watering gluten-free pumpkin loaf, it’s time to get your baking gloves on and whip up a batch of this deliciously healthy bread. The combination of carefully sourced ingredients ensures that this recipe is not only gluten-free, but also dairy-free, making it an excellent option for those with dietary restrictions or allergies.
Not only is this pumpkin loaf ideal for those with dietary restrictions, but its wholesome ingredients make it a healthy option for everyone. Loaded with fiber, antioxidants, and essential vitamins and minerals, this gluten-free pumpkin bread recipe is sure to be a hit with your entire family.
So what are you waiting for? Give this recipe a try today and discover just how satisfying it can be to indulge in a healthy treat that doesn’t sacrifice flavor or texture. Trust us, your taste buds—and your body—will thank you!
Gluten Free Pumpkin Loaf Recipe
Ingredients
- 2 tablespoons canola oil
- 1 (386 ml) can pumpkin puree
- 2 teaspoons gluten-free vanilla extract
- 2 eggs
- 1/3 cup molasses
- 1/4 cup rice flour
- 1/4 cup flax seed meal
- 2/3 cup oatmeal (ground)
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/2 cup raisins
Topping
- 2 tablespoons brown sugar
- 1/4 cup pumpkin seeds
Instructions
- Combine all of the wet ingredients in one bowl.
- Combine all of the dry ingredients in another bowl.
- Add the wet ingredients into the dry with a spatula by hand just until mixed together and the same consistency.
- Add the raisins.
- Spoon ingredients into a lightly greased 9 inch loaf pan.
- Sprinkle the top of the loaf with the brown sugar and pumpkin seeds.
- Bake at 350°F for 80 minutes.
Add Your Own Notes
Nutrition
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