Deliciously Spiced Pumpkin Bread – Gluten-Free Recipe
Welcome, foodies and health enthusiasts! Today, I’m here to share a fantastic recipe for gluten-free pumpkin spice bread that you won’t want to miss. Whether you are sensitive to gluten or just looking for healthy and organic options, this recipe is perfect for anyone who wants to indulge in a sweet and spicy treat without any guilt.
As we all know, gluten can cause problems for those of us with gluten sensitivities or celiac disease. However, it doesn’t mean that we have to miss out on delicious food. This recipe is free of both gluten and dairy, so even those with lactose intolerance can enjoy it. Plus, it’s made with organic, natural ingredients that are good for your body.
The combination of warm spices like cinnamon, nutmeg, and cloves along with pumpkin puree creates a flavorful and aromatic experience. Not to mention that the bread has the perfect amount of moisture and fluffiness to satisfy your senses.
This pumpkin spice bread is not only gluten-free but also easy to make, so you’ll never have to sacrifice taste for convenience. You can also get creative by adding your favorite toppings or experimenting with different types of ingredients.
So what are you waiting for? Have a go at this delightful recipe in the comfort of your own home without compromising health or taste. Trust us; it’s worth it!
Why You’ll Love This Recipe
Picture yourself on an autumn morning, warm and cozy at home, with the captivating aroma of freshly baked bread filling your kitchen: a perfect scene, isn’t it? If you’re looking to make some seasonal treats to spread joy during the festive spirit while keeping it healthy and gluten-free, this Pumpkin Spice Bread recipe is the ideal start.
What’s not to love about this recipe? It’s soft, fluffy, moist, and bursting with warm spices like nutmeg, cinnamon, and cloves -all of them inducing a sense of comfort that only your favorite sweater or a warm blanket can provide. This recipe requires only two bowls to mix up and takes little effort to whip up, making it an easy task that even novice bakers will accomplish.
Maybe you are a bread aficionado or perhaps just in search of a recipe that will impress your guests. Either way, this Gluten-Free Pumpkin Spice Bread recipe is the perfect answer. This delicious baked good is an ideal fit for paleo or vegan diets since it’s entirely dairy-free with several substitutions available to make it vegan while still containing lots of healthy pumpkin puree.
Not only is this Pumpkin Spice Bread gluten-free and dairy-free, but it’s also low in sugar content! So go ahead, enjoy even more slices knowing that this delicious offering delivers on taste without damaging your health or your diet.
Autumn wouldn’t be complete without pumpkin-flavored foods covering everything from pies to coffee drinks. This warm reminder of the season will reward your taste buds with that spicy and earthy sensibility that accompanies the arrival of fall.
So indulge in something healthy yet satisfying – gluten-free Pumpkin Spice Bread! Perfect for any occasion during the holiday season or even as a relaxed breakfast or afternoon treat.
Ingredient List
Dry Ingredients:
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp sea salt
- 2 tsp pumpkin pie spice
- 1/4 cup brown sugar
- 3/4 cup granulated sugar
#### Wet Ingredients:
- 2 eggs, room temperature
- 1/3 cup vegetable oil or coconut oil
- 1 cup canned pumpkin puree or homemade pumpkin puree
- 3 tbsp water or almond milk
Note: If you don’t have pumpkin pie spice, don’t worry, you can make your own by mixing cinnamon, nutmeg, and ground cloves in equal proportions.
The recipe uses a gluten-free flour blend that you can either buy online or at your local grocery store. Also, make sure the canned pumpkin is pure pumpkin and not pumpkin pie filling.
The Recipe How-To
Now that you know why this Gluten-Free Pumpkin Spice Bread Recipe deserves a spot in your baking rotation, let’s dive into the recipe steps.
Prep Time
Before we begin, let’s make sure we have everything set up. Preheat the oven to 350°F (180°C) and grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
Mix Dry Ingredients
In a mixing bowl, whisk together 2 cups of gluten-free flour blend, 1 tablespoon of pumpkin pie spice, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of sea salt. Set aside.
Mix Wet Ingredients
In another mixing bowl, add 15 ounces (425g) of canned pumpkin puree, 3/4 cup of brown sugar, 2 large eggs at room temperature, 1/3 cup of vegetable oil, 1/3 cup of almond milk, and 1 teaspoon of vanilla extract. Whisk until smooth and incorporated.
Combine Both Mixes
Gradually add the dry mix into the wet mix bowl while stirring continuously until fully combined. Be careful not to overmix as this can result in a dense final product.
Add Mix-Ins
You can add mix-ins like chopped nuts or raisins if you like. I personally love adding ½ cup of dairy-free chocolate chips to give it some extra indulgence!
Bake It Off
Pour the batter into the greased loaf pan and smooth out the top with a spatula. Bake for approximately 50-60 minutes until a toothpick inserted in the center comes out clean.
Cool Down and Serve
Remove from oven and allow to cool down for about 10 minutes in the pan, then move to a wire rack to cool completely. Slice and serve at room temperature with toppings like whipped cream, butter or a drizzle of glaze.
Now you have the full instruction on how to create your very own pumpkin bread that will make your kitchen smell heavenly!
Substitutions and Variations
When it comes to baking, it’s always nice to have options. Whether you’re looking for substitutions to accommodate dietary restrictions or simply want to mix things up a bit, this gluten-free pumpkin spice bread recipe has some great variations that will allow you to experiment and get creative in the kitchen.
Substitutions:
– Gluten-free flour: You can use any brand of gluten-free flour that you prefer or have on hand. Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, Trader Joe’s Pumpkin Bread & Muffin Mix or King Arthur Flour are all excellent choices. Make sure you choose an all-purpose gluten-free flour blend that has xanthan gum already added, otherwise, add 1/2 teaspoon per cup of flour.
– Eggs: This recipe calls for two eggs, but you can easily substitute flaxseed meal or chia seeds for a vegan-friendly option. Simply mix 2 tablespoons of either of these with 6 tablespoons of water and let it sit for about five minutes until it thickens and turns into a gel-like consistency.
– Sweeteners: You can also substitute the sugar in this recipe with a natural sweetener such as honey, maple syrup, agave nectar or coconut sugar. Keep in mind that if using liquid sweeteners you will need to adjust the amount of flour used to maintain the correct texture of the bread.
Variations:
– Dairy-free: This recipe is already dairy-free as written, but if you want to create a richer flavor you can substitute the ⅓ cup of water with unsweetened almond milk.
– Paleo Pumpkin Bread: For those looking for a grain-free option, swap out the gluten-free flour for almond flour and tapioca flour or cassava flour in equal parts. Use honey instead of white or brown sugar and coconut oil instead of vegetable oil.
– Healthy Pumpkin Bread: To make this bread healthier while still keeping its delicious flavour, swap the 1/2 cup of vegetable oil for 1/2 cup of unsweetened applesauce. You can also include a mashed banana, some chopped nuts or dark chocolate chips to add extra natural sweetness.
– Pumpkin Chocolate Chip Bread: For those with a sweet tooth, this bread can be turned into a mouthwatering dessert by adding 1/2 cup of your favourite chocolate chips or chopped chocolate to the batter before baking.
Remember, cooking and experimenting with substitutions and variations is all about exploring different possibilities until you find the perfect combination of flavor and texture for
Serving and Pairing
Now that your gluten-free pumpkin spice bread is out of the oven, it’s time to serve it up! This moist and delicious bread can be enjoyed in a variety of ways.
First off, let’s talk about how to serve it. If you’re looking for a quick snack or breakfast on-the-go, slice a piece and enjoy it plain or with some butter. For a sweeter treat, you can also top your slice with some whipped cream or a drizzle of maple syrup.
But why stop there? This pumpkin bread makes for a fantastic dessert as well. Serve it warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat. You could even slice it up and serve it with a cheese board to balance out the sweetness.
As for pairing, this bread pairs perfectly with a hot cup of coffee or tea. The warm spices in the bread complement the rich and bold flavors in coffee or the subtle notes in tea. Pairing it with hot chocolate or apple cider is also a great idea for cooler autumn nights.
No matter how you enjoy your gluten-free pumpkin spice bread, it’s sure to be a hit. So bake up a batch and get ready to impress your friends and family with this cozy fall recipe!
Make-Ahead, Storing and Reheating
This gluten-free Pumpkin Spice Bread recipe keeps well for a few days and can be easily made-ahead for convenience. After baking, allow the bread to cool down until it reaches room temperature. You can then wrap it tightly in cling film, making sure it is fully covered to prevent it from drying out, and refrigerate for up to four days.
If you want to freeze the bread, slice it and wrap each slice individually in cling film before storing them in a freezer-safe bag or container. These individual portions are perfect for a quick snack or breakfast on-the-go. The bread can be kept frozen for up to three months.
When reheating the bread, take out a slice or two from the fridge or freezer and let them defrost at room temperature. You can pop them in the toaster oven to warm them up, but make sure not to overheat them as they could dry out.
This pumpkin spice bread also makes for an excellent dessert when served with whipped cream or a drizzle of glaze on top. Simply whip some heavy cream with a touch of sugar, vanilla extract, and cinnamon until it forms soft peaks. If you prefer something dairy-free, you could also use coconut cream instead of heavy cream.
In summary, this gluten-free Pumpkin Spice Bread recipe is versatile and perfect for making ahead or storing. With the right storage technique, you can enjoy this delicious bread anytime without sacrificing its texture or taste!
Tips for Perfect Results
When baking gluten-free pumpkin spice bread, it’s important to follow the recipe accurately to achieve great results. Here are some tips that will help you create the perfect loaf of bread.
Firstly, make sure that all the ingredients are at room temperature. Take them out of the refrigerator an hour before starting to bake Pumpkin Spice Bread. This is particularly important if you’re using coconut oil or butter, which should be soft enough to blend with sugar easily.
Secondly, measure your ingredients carefully. Do not over-vary from the recipe by weighing flour down into cups. Use a kitchen scale instead, especially when measuring small quantities such as spices and baking powder. This will ensure consistent results every time.
Thirdly, add liquid ingredients slowly to avoid curdling the eggs or clumping the flour. For example, if you are adding canned pumpkin puree or almond milk, add a little at a time while mixing until fully incorporated in the batter.
Fourthly, mix dry ingredients first before mixing with wet ingredients. This will ensure that all dry ingredients are evenly distributed throughout the batter and avoiding lumpy spots in the finished product.
Next, keep your oven temperature consistent by preheating it beforehand and using an oven thermometer to check that it’s at an accurate temperature. Homemade ovens often have hot spots, so it’s good practice to turn your loaf halfway through to prevent uneven cooking.
Lastly, resist opening up your oven during baking process unless absolutely necessary since gluten-free baked goods are likely to reduce when exposed so sudden changes in temperature may cause your loaf to fall flat.
By following these tips, you’ll have perfect gluten-free pumpkin spice bread every time!
Bottom Line
In conclusion, this gluten-free pumpkin spice bread recipe is perfect for anyone who loves the taste of fall and wants to indulge in a healthy, organic treat. With a few simple substitutions, it can also easily be made dairy-free and vegan-friendly. Not only is this recipe delicious, but it is also easy to make and requires only a few basic ingredients.
So why not give it a try? This recipe is sure to become a new favorite for all your fall baking needs. The warm spices of cinnamon, nutmeg, and ground cloves combined with the pumpkin puree create an irresistible aroma that will fill your kitchen with the essence of autumn.
Plus, with the option to make substitutions and variations based on your personal dietary preferences or restrictions, this recipe can easily cater to everyone’s unique taste buds. Whether you prefer a classic plain pumpkin bread, or want to add some variety by throwing in some chocolate chips or nuts, this recipe can be adapted to meet your cravings.
Overall, there’s no denying the appeal of this gluten-free pumpkin spice bread recipe – its warm, rich flavors are perfect for autumn days spent around the house. It’s definitely worth giving this recipe a try, and I am confident it will quickly become one of your go-to recipes every fall season. So get in the kitchen and start baking!
GLUTEN FREE Pumpkin Spice Bread Recipe
Ingredients
- 2 cups canned pumpkin
- 3 cups sugar
- 1 cup water
- 1 cup vegetable oil
- 2 1/4 teaspoons xanthan gum
- 4 eggs
- 3 1/3 cups all purpose gluten-free flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 -3 teaspoons cinnamon, to taste
- 1/2-1 teaspoon nutmeg, to taste
- 3/4-1 teaspoon ground cloves, to taste
Instructions
- Preheat oven to 350.
- Combine flour, baking soda, salt, baking powder, and spices in a bowl and mix well-set aside.
- Combine Xanthan Gum and Oil in a large mixing bowl.
- Blend until smooth (I always use an immersion blender as opposed to a beater style mixer).
- Add pumpkin, sugar, eggs and water to oil and xanthan gum.
- Blend until smooth.
- Slowly add dry ingredients, about a cup at a time, blending well with each addition. (If using an immersion blender, use a spatula and extra care to ensure you are getting all of the ingredients off the bottom of the bowl).
- Grease a large bunt pan or two 9 x 5 inch loaf pans and dust with flour.
- Bake for 80-90 minutes (60-70 minutes for loaf pans) or until a toothpick inserted in center comes out with no uncooked batter.
- Cool for 10-16 minutes (if you can wait that long).
- Invert pan(s) and tap bottom to release.