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September 29, 2020 Blog

Gluten-Free Pumpkin Bread

This quick and easy gluten-free pumpkin bread is super fluffy and moist, making it irresistibly delicious. It takes only a few ingredients and one blender to prepare. The perfect dessert to enjoy this season.  As an added bonus, it’s refined sugar and dairy-free, so the way I see it, there’s no reason to hold back!


Gluten-free Pumpkin Bread

After weeks of enduring scorching Summer temperatures, fall has finally arrived here in Colorado. That means, I get to wear my beloved sweaters, drink delicious ciders, and shamelessly drown myself in pumpkin spice lattes every weekend.  As a side note, the peak Fall colors here in Colorado are magnificent! The aspen trees turn from green into a beautiful golden-yellow and we’ve got quite a few of those here. This is by far my favorite season!

Gluten-free Pumpkin Bread

While I love so many aspects of Fall, most importantly I love to create loads of delicious fall inspired recipes. Anything pumpkin, apple, cinnamon and pumpkin spice. Such yummy flavors and endless possibilities. Here are some of my fall favorites:

Mini Cinnamon Donuts
Healthy Kettle Corn
Flourless Franken-muffins
Apple spiced Granola
Apple Cider

One of the most popular recipes in Fall will always be the pumpkin bread. I know, there are already millions of recipes out there but you have yet to try this swirly perfection. This fluffy and deliciously moist pumpkin bread is free of gluten, dairy and refined sugar. You’ll only need a blender, a few wholesome ingredients and 10 minutes of your time. It couldn’t be any easier. Plus you get add some tasty almond butter on top. Trust me, it’s worth it. 

Gluten-free Pumpkin Bread

How to prepare this delicious gluten-free pumpkin bread?

Preheat the oven to 350 degrees Fahrenheit and line a 8×4 loaf pan with parchment paper.  In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil. Make sure to add the wet ingredients first. Add the rest of the ingredients and blend for about 5-10 minutes until smooth. It is totally fine if the batter is not completely smooth due to the type of rolled oats you are using.

Pour batter into the lined pan. Add two tbsp of almond butter on top and create swirls with a knife or chopstick. Bake for about 40-45 minutes. Let cool down on a cooling rack before cutting. Serve immediately and store leftovers in an airtight container in the fridge for up to two days. ENJOY!

Gluten-free Pumpkin Bread

Gluten-free Pumpkin Bread

If you happen to make this deliciously fluffy gluten-free pumpkin bread, please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Gluten-free Pumpkin Bread

Gluten-free Pumpkin Bread

Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

This quick and easy gluten-free pumpkin bread is super fluffy and moist, making it irresistibly delicious. It takes only a few ingredients and one blender to prepare. The perfect dessert to enjoy this season.  As an added bonus, it's refined sugar and dairy-free, so the way I see it, there's no reason to hold back!

Ingredients

Pumpkin Bread

  • 2 ¼ cups gluten-free rolled oats
  • ½ cup pumpkin puree
  • 3/4 cup pure maple syrup
  • 2 whole eggs
  • 1/2 cup Unsweetened Organic Coconut Milk
  • 3 tbsp almond butter
  • 1 tbsp Organic Virgin Coconut Oil
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp pumpkin spice
  • Pinch of salt

Swirl topping (optional):

  • 2 tbsp of almond butter

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper.
    2. In a high speed blender or food processor add coconut milk, eggs, almond butter, maple syrup, pumpkin puree and coconut oil.
    3. Add the rest of the ingredients and blend for about 5-10 minutes until completely smooth.
    4. Pour batter into the lined pan. Add two tbsp of almond butter on top and create swirls with a knife or chopstick.
    5. Bake for about 40-45 minutes.
    6. Serve immediately and store leftovers in an airtight container in the fridge for up to two days.

© Delight Fuel
Cuisine: American / Category: Sweets

Categories: Blog Tags: dairy free, gluten free, paleo, refined sugar-free

Previous Post: « Chocolate Chip Zucchini Bread
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