This is such a great sweet quick gluten free pumpkin spice bread for fall! Except that I actually used sweet potato instead of pumpkin because I am deathly allergic to pumpkins. It is sad, I know. Especially in the fall. But sweet potatoes make a fabulous substitute and are readily available and inexpensive year-round to get your warm cozy spice fix any time you want. This bread just tastes like fall and Thanksgiving and is a perfect satisfying October treat.
Image: Pexels
Gluten-Free Pumpkin Spice Bread
2 eggs or vegan egg replacer equal to 2 large eggs
3/4 C coconut sugar
1/3 C raw honey or B grade maple syrup
½ C organic grass-fed butter or pure coconut oil, softened
1 Tb Ground Vanilla Bean Powder
1 1/2 C whole grain gluten-free flour blend
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp ground ginger
½ tsp ground nutmeg
1½ C mashed pumpkin or sweet potato (I bet other mashed squashes such as butternut would work really well too)
Preheat the oven to 350F. Line a loaf pan with parchment paper and set aside.
In a large bowl, sift dry ingredients. Set aside.
In a separate large mixing bowl mix all of the wet ingredients except for the well, either by hand with a whisk or with an electric mixer. Mix in the eggs one by one while still mixing. Add the dry ingredients to the wet and mix by hand until just combined. Do not overmix.
Pour the mixture into the prepared loaf pan and bake for 50-70 minutes, or until a skewer inserted into the center of the loaf comes out clean and the top of the loaf springs back with gently pressed. Allow to cool for 15 minutes in the pan before removing to a cooling rack. Either serve warm or at room temperature with a big cup of chai or pumpkin spice tea.
This recipe also freezes really well, so consider doubling the recipe so you can throw the other loaf into the freezer to enjoy at a later date. This recipe can be made vegan if you use a vegan egg substitute instead of eggs, coconut oil instead of butter and maple syrup instead of honey.
Do you have any strange allergies? How did this gluten free pumpkin spice bread recipe turn out for you; did you use pumpkin or sweet potato? Share with me below and on Facebook!
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I baked the pumpkin version and it is delicious! My husband hates pumpkin and he even ate a slice himself after trying a crumb of mine! Thanks for the recipe, Nutritionista!
Robyn I’m so glad to hear that you and your husband enjoyed this recipe so much! You are most welcome- I hope you come back and try some more Nutritionista recipes soon.
I’m a sucker for anything pumpkin/autumn related and was instantly excited to try this recipe! Rightfully so because it was absolutely delicious. I made it using the sweet potatoes. It was extremely easy to make and inexpensive to buy the ingredients (I didn’t have most of them so they were added to my shopping list). After I had the first slice of course I had to share it with family and friends. First I gave a piece to my boyfriend who loved it. I then told him how I made it and he couldn’t believe it. It was far more delicious than anything out of a box. I have also shared slices with friends and co-workers and have heard all the same reviews! Another thing I must add that it kept on the counter (covered) extremely well. I have a slice left from my first loaf and it’s still incredibly moist. I highly suggest this recipe.
Thank you Nutritionista 🙂
Thank you so much Michelle! I am so glad to hear that you, your boyfriend, your friends and coworkers all loved this recipe! Isn’t it incredible how the simple sweet potato works so well and tastes just like pumpkin? This recipe also freezes really well. I hope you will make it again. You might also like my Carrot Spice Muffin recipe- it has the same fall spices and tastes like carrot cake- except that it is good for you. 🙂 http://www.thenutritionista.ca/carrot-spice-muffins-healthy-tips-for-new-moms/
Hi there! Can I use Almond or Coconut Flour? 🙂
Thanks for stopping by Amy! Great question! I think almond flour may work, although the texture will definitely be much heavier and denser than the original recipe, it may need an extra egg white or two for lightness. Using coconut flour on its own is tricky, because it is so high in fiber it can result in very tough, heavy and dry baking, so it usually turns out the best when used as part of a blend. Yesterday someone mentioned on Facebook that she used the same amount of quinoa flakes instead of the whole grain gluten-free flour and that the result was delicious, so that may also be something you may want to try. Good luck- please let me know how it turns out for you!