This gluten-free and dairy-free pumpkin bread is cozy, spicy, and healthy! Easy to prepare with minimal ingredients, this quick bread recipe is sure to be a fall favourite.
I love quick breads. Banana bread, zucchini loaf, you name it. They are the best for snacking or a quick breakfast, and are usually made in one bowl with minimal ingredients.
Insert this healthy gluten-free, dairy-free pumpkin bread and it's no exception! Great for breakfast, a snack, or even dessert, this pumpkin bread recipe can be made in one bowl using minimal ingredients, and no refined sugars.
I hope that you enjoy this cozy loaf, as well as the photos in this post. I had such a blast shooting this scene with all of the props, and I'm super proud of the result. Let me know how much you love this healthy pumpkin bread below!
Ingredients required to make this healthy pumpkin bread recipe
I love that this recipe is easy to throw together with many things you probably already have in your pantry. Just pick up some pumpkin and spice and you're good to bake!
Coconut oil: Keeps this loaf super moist. I love using coconut oil in baking as it is a good source of healthy fats and is dairy-free.
Maple syrup: My favourite paleo sweetener. Maple syrup lends a caramel note to the pumpkin bread that compliments the pumpkin pie spice flavours well.
Nut milk: I like to use almond or cashew for baking. You could sub for your favourite non-dairy milk.
Pumpkin purée: Because it's pumpkin bread! The pumpkin purée makes this bread incredibly moist.
Vanilla extract: To bring out the flavours of the pumpkin spice.
Eggs: 2 large eggs are required to help lift the bread and contribute to its wonderful texture.
Gluten-free all-purpose flour: My favourite is the Bob's Red Mill 1:1 Baking Flour. It works great in all of my baking recipes!
Pumpkin pie spice: Warm, cozy, and spicy. The perfect compliment for anything pumpkin.
Baking soda: To help leaven the bread.
Salt: To balance out the sweetness and amplify flavours.
(Optional) Shelled pumpkin seeds aka pepitas: I love the crunch that these seeds add to the top of the bread. If you can find them, great. If you roast your own, even better! You could also sub chocolate chips or nuts for the top of your pumpkin bread.
How to make healthy pumpkin bread
One of the great things about this recipe is how easily it comes together. Using one bowl, pantry staples, and 15 minutes of hands-on prep, you'll be well on your way to eating this delicious healthy pumpkin bread.
Begin by preheating your oven to 325°F and preparing your loaf pan(s). This recipe will make enough quantity for one 9x5" pan or two smaller 5.75x3" pans, which is what I chose to use in the photos. Prep your pan(s) by rubbing with coconut oil and placing a piece of parchment along the bottom. In my experience, this method leads to the easiest removal.
Then it's time to start the loaf. In a medium size bowl, whisk together all of the wet ingredients. This includes:
- Coconut oil (pre-melted)
- Maple syrup
- Nut milk
- Pumpkin purée
- Vanilla extract
- Eggs (beaten)
Once you have the wet ingredients fully incorporated, you can add the dry ingredients straight into the same bowl. This includes:
- Gluten-free flour
- Pumpkin pie spice
- Baking soda
Give the dry ingredients sitting on top a good mix before incorporating with the wet ingredients. Then, use a rubber spatula to gently mix the wet and the dry together.
Pour the mixture into your loaf pan(s). If using smaller pans, be sure to evenly distribute the batter. Smooth the top with a spatula or spoon.
Tip to obtain a smooth loaf top: Run a metal spoon under cold water. Dry lightly, then run the back of the spoon over the top of the loaf. Wipe off any excess batter and repeat until smooth.
If desired, sprinkle the top with roasted, shelled pumpkin seeds (aka pepitas). This gives a great crunch to the loaf. Bake about 60 minutes for a 9x5" loaf, or 45 minutes for two 5.75x3" loaves. After 3 minutes, remove from the pan to cool completely on a wire rack. Slice after cooling or even overnight.
The bread can be stored in an airtight container at room temperature or the fridge for 3 days. After that, it can be frozen to consume later. Friends, family, and guests will surely love this healthy and delicious pumpkin bread recipe. Enjoy!
This gluten-free, dairy-free healthy pumpkin bread is sure to be a hit at your next fall event. Whether it’s brunch, a coffee break, or dessert, whoever you serve this deliciously cozy bread to is going to love it!
Have you made this allergy-friendly pumpkin bread recipe? Be sure to leave a comment telling me how much you loved it, and tag me on instagram @livglutenfree! I hope you enjoy as much as I do!
More Gluten-Free Fall Recipes
Healthy Pumpkin Bread (Gluten-Free, Dairy-Free)
- ⅓ cup coconut oil melted
- ⅓ cup maple syrup
- ¼ cup nut milk could sub any non-dairy milk
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¾ cups gluten-free all-purpose flour Bob's Red Mill 1:1 Baking Flour is great
- 2 teaspoon pumpkin pie spice a mix of cinnamon, ginger, nutmeg, cloves
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoon shelled pumpkin seeds (aka pepitas) optional, for topping
- Preheat the oven to 325°F. Prepare either one 9x5" loaf pan or two 5.75x3" small loaf pans with grease and parchment.
- In a medium size bowl, whisk all of the wet ingredients together. (Coconut oil, maple syrup, milk, pumpkin purée, vanilla, & eggs)
- Then add the dry ingredients straight into the bowl. (Gluten-free flour, pumpkin pie spice, baking soda, & salt). Fold everything together gently with a spatula.
- Pour the batter into your large loaf pan, or divide evenly among your smaller loaf pans.
- Smooth the top with your spatula and sprinkle with pepitas if you wish. Tip for a smooth loaf top: run a metal spoon under cold water, dry lightly, and run the back of the spoon over the top of the loaf. Wipe off any batter that gets stuck to the spoon and repeat.
- Bake for about 60 minutes (9x5" pan) or 45 minutes (5.75x3" small pans).
- Once a toothpick comes out clean, cool for 3 minutes then remove from pan and let cool completely on a wire rack.
- Let cool completely before slicing, ideally overnight. Bread can be stored in an airtight container for 3 days at room temperature or in the fridge, or sliced then frozen to eat at a later date. Enjoy!