Healthy Pumpkin Bread (Gluten-Free, Dairy-Free)

This gluten-free and dairy-free pumpkin bread recipe is cozy, spicy, and healthy! Easy to prepare with minimal ingredients, this quick bread recipe is sure to be a fall favourite.

5 from 2 votes

Healthy Pumpkin Bread (Gluten-Free, Dairy-Free)

This gluten-free and dairy-free pumpkin bread recipe is cozy, spicy, and healthy! Easy to prepare with minimal ingredients, this quick bread recipe is sure to be a fall favourite.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: slices

Calories: 212kcal

Author: Olivia Parsons

Ingredients

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

Instructions

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!

Notes

Nutrition facts are an approximation.

Nutrition