Introduction
Fall is the perfect season for cozy and warm baked goods, and nothing screams fall more than the delicious smell of pumpkin bread baking in the oven. But what if you are gluten intolerant or have celiac disease? Don’t worry, we’ve got you covered! In this article, we will share with you a delicious and healthy pumpkin loaf recipe that is gluten-free and easy to make. So let’s get baking!
Ingredients
- 1 ½ cups gluten-free flour blend
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- 1 cup pumpkin puree
- ½ cup coconut oil, melted
- 2 eggs
- 1 tsp vanilla extract
- ½ cup brown sugar
- 1/3 cup almond milk
- 1/3 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the gluten-free flour blend, baking soda, salt, cinnamon, nutmeg, and ground ginger.
- In a separate large bowl, mix together the pumpkin puree, melted coconut oil, eggs, vanilla extract, and brown sugar until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Stir in the almond milk and chopped walnuts (optional).
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin loaf cool in the pan for 10 minutes, then remove from the pan and let it cool completely on a wire rack before slicing and serving.
Nutritional Information
Serving size: 1 slice (1/12 of the loaf)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 35mg
- Sodium: 240mg
- Total Carbohydrates: 23g
- Dietary Fiber: 2g
- Total Sugars: 12g
- Protein: 3g
Cooking Time
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Total time: 1 hour and 15 minutes
Equipment
- 9×5 inch loaf pan
- Medium bowl
- Large bowl
- Wire rack
Serving Suggestions
This gluten-free pumpkin loaf is perfect for breakfast, brunch, or as a snack with your favorite cup of coffee or tea. You can also serve it with a dollop of whipped cream, a drizzle of maple syrup, or a sprinkle of powdered sugar for a sweeter treat.
Variations
Feel free to experiment with different spices and add-ins to make this pumpkin loaf your own. Here are some ideas:
- Swap the almond milk for any other non-dairy milk of your choice.
- Add ½ cup of chocolate chips or raisins for a sweeter loaf.
- Replace the walnuts with pecans or almonds for a different nutty flavor.
Substitutions
If you don’t have all the ingredients on hand, here are some substitutions you can make:
- Use any gluten-free flour blend of your choice instead of the one listed.
- Replace the coconut oil with any other neutral-tasting oil, such as vegetable or canola oil.
- Use any other sweetener you prefer instead of brown sugar, such as honey or maple syrup.
Storage
Store the pumpkin loaf in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week. You can also freeze the loaf for up to 3 months. To thaw, let it sit at room temperature for a few hours or overnight in the fridge.
Tips
- Make sure to measure the flour accurately to avoid a dry or dense loaf.
- Don’t overmix the batter to prevent a tough texture.
- Let the loaf cool completely before slicing to prevent it from falling apart.
Notes
This pumpkin loaf recipe is gluten-free, dairy-free, and refined sugar-free, making it a healthy and delicious treat for everyone to enjoy. It’s also easy to make and customizable, so feel free to make it your own by adding your favorite spices and add-ins. Happy baking!
Frequently Asked Questions
Can I use regular flour instead of gluten-free flour?
Yes, you can use regular flour if you don’t have any gluten intolerance or celiac disease. However, keep in mind that the recipe won’t be gluten-free anymore.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can use pumpkin pie spice instead of cinnamon, nutmeg, and ground ginger. Just use 1 tsp of pumpkin pie spice instead of the individual spices listed in the recipe.
Can I use a different sweetener instead of brown sugar?
Yes, you can use any sweetener you prefer, such as honey, maple syrup, or coconut sugar. Just keep in mind that the flavor and texture of the loaf might be slightly different.
Personal Thoughts
This gluten-free pumpkin loaf recipe is one of my favorites because it’s so easy to make and always turns out moist and delicious. I love that it’s also healthy and customizable, so I can add my favorite nuts or spices depending on my mood. It’s perfect for breakfast, brunch, or as a snack, and it always makes my house smell amazing while baking. I highly recommend trying it out for yourself!