Description
This super moist gluten-free pumpkin bread is deliciously fragrant, amazingly tasty, and topped with toasted pumpkin seeds for a crunchy bite. It’s the perfect fall recipe for breakfast or an anytime snack. Yields a large loaf that you can share with family and friends to celebrate fall! Dairy-free too.
Ingredients
- 3 cups gluten-free all-purpose flour
- 3/4 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 2 cups light brown sugar
- 2 eggs, beaten
- 3 ripe bananas, mashed
- 2 cups pumpkin puree
- 1/3 cup pumpkin seeds + extra for sprinkling on top of batter
Instructions
- Preheat Oven and Line Pan: Preheat oven to 375F (190C) and line a large loaf pan with parchment paper.
- Combine Dry Ingredients: In a medium-sized bowl, combine the gluten-free flour, baking powder, salt, pumpkin pie spice and mix well together, then set aside
- Whisk Wet Ingredients: In a large mixing bowl, mix the mashed bananas, eggs, pumpkin puree and the brown sugar together, then beat with a mixer until smooth.
- Prepare the Batter: Pour the dry ingredients bit by bit into the wet ingredients, and stir together until just combined. Slowly fold in the 1/3 cup of raw pumpkin seeds until evenly distributed
- Transfer Batter to Pan: Pour batter into prepared loaf pan, and sprinkle extra raw pumpkin seeds on top.
- Bake: Place the pan on the middle rack of the oven and bake for 60 mins or until a toothpick inserted in the middle comes out clean (if top of bread starts to get really brown, tent it with aluminium foil until fully baked).
- Let Cool Fully: Allow the gluten-free pumpkin bread to sit in the pan for 10 minutes before removing and allowing to cool on a wire rack rack. It’s important to allow the loaf to fully cool before slicing (remember: a warm loaf is a fragile loaf).
Notes
Gluten-Free All-Purpose Flour: I like using a gluten-free all-purpose flour blend that is made of lighter flours and starches (such as rice flour, corn starch, potato starch) to get a lighter final texture. I do NOT recommend flour blends that are made with denser flours such as bean flour as these type of blends will create baked goods with a denser texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend doesn’t already include xanthan gum, make sure to add it in.
Baking Powder: Baking powder is the only leavening agent in this pumpkin bread recipe and is essential to help the batter rise, so make sure you add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
Pumpkin Pie Spice: Pumpkin pie spice can be easily found in most major supermarkets, but if it’s not available where you can, you can either make your own or substitute it with equal quantities of ground cinnamon.
Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, dark brown sugar, or coconut sugar. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Eggs: If you are allergic to eggs, or just want this recipe to be completely egg-free, feel free to substitute the eggs with an egg-replacer, aquafaba or even flax eggs.
Mashed Bananas: The mashed bananas make the bread really moist, but if you prefer, you can also substitute it with equal amounts of applesauce.
Pumpkin Puree: I always prefer using fresh homemade pumpkin puree (because it doesn’t contain the nasty additives and preservatives that tend to come with canned pumpkin). However, if you only have access to canned pumpkin, that will work just as well.
Pumpkin Seeds: I like add pumpkin seeds to the batter as well as sprinkling some on top of the batter before baking. However, feel free to leave it out if you wish.
Storing: To store, place the pumpkin bread in an airtight container and store for up to 5 days in the refrigerator. To freeze, wrap the pumpkin bread in several layers of plastic wrap and freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 60 mins
- Category: Bread
- Method: Baking
- Cuisine: American