Pumpkin Bread - Gluten Free, Dairy Free
Serves: 1 loaf
  • 2 large eggs
  • 7 1/2 ounces pumpkin puree (3/4 cup)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 5 ounces sweetener - I use either coconut sugar or raw honey
  • 1/4 cup coconut oil
  • 5 1/2 ounces (1 1/4 cups) Gluten-Free Four Blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  1. Adjust oven rack to middle position and preheat oven to 350°. Grease an 8 1/2 x 4 1/2 inch loaf pan. (I use coconut oil spray).
  2. In the bowl of a standing mixer, or a large bowl, add eggs, pumpkin puree, cinnamon, salt, nutmeg, cloves, sweetener, and coconut oil. Mix well with standing mixer or hand mixer.
  3. Add flour, baking powder, and baking soda to bowl and mix well.
  4. Scrape batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  5. Let bread cool on wire rack in pan for 20 minutes. Remove bread from pan and let cool before serving.
  6. Notes:
  7. • The loaf pan I've linked to is truly exceptional. It's heavy duty and lasts forever. It's a bit more expensive but well worth it in my opinion. Plus it feels good to hold.
  8. • If you use coconut sugar your bread will be darker than the one in the photo which was made with honey. Still delicious and not a problem - just didn't want you to be surprised.
  9. • The loaf will not rise all the way to the top of the pan. This is as it should be.
  10. • I encourage you to weigh rather than measure the ingredients. It's much more accurate and only requires a little kitchen scale. Just put the bowl on the scale, add an ingredient and then zero out the scale between additions. Simple.
Recipe by Preheat to 350˚ at https://preheatto350.com/pumpkin-bread-gluten-free-dairy-free/