Deliciously Moist: The Ultimate Gluten-Free Pumpkin Bread Recipe

Quick Overview Section:

• Recipe Rating: ★★★★☆ (4.8/5 from readers)
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 8 slices
• Calories: 180 kcal per slice

Introduction:

As autumn approaches, my thoughts inevitably turn to cozy evenings filled with the warm, aromatic scent of Pumpkin bread wafting through the kitchen. This recipe for gluten-free Pumpkin bread has been a family favorite for years, made even more special by its moist texture and rich flavor. Perfect for breakfast, a snack, or even dessert, this healthy treat captures the essence of fall while being suitable for gluten-sensitive diets. With every bite, you’ll savor the spices and the Pumpkin puree that make this bread irresistibly delicious.

Ingredients List:

• 1 cup gluten-free all-purpose Flour
• 1/2 cup almond Flour
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup maple syrup (or honey, for non-vegan option)
• 1/2 cup Pumpkin puree
• 2 large eggs (or flax eggs for vegan option)
• 1/4 cup unsweetened applesauce
• 1/2 cup chopped nuts or chocolate chips (optional)

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch Loaf pan or line it with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the gluten-free all-purpose Flour, almond Flour, Baking powder, Baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
3. In another bowl, mix together the maple syrup, Pumpkin puree, eggs (or flax eggs), and applesauce until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Fold in the nuts or chocolate chips if using.
6. Pour the batter into the prepared Loaf pan, smoothing the top with a spatula.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips and Tricks Section:

• Ingredient Alternatives: Replace maple syrup with agave nectar for a lower glycemic index sweetener. Use mashed bananas instead of applesauce for added sweetness and moisture.
• Storage Tip: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Flavor Enhancements: Add a teaspoon of vanilla extract or a handful of dried cranberries for a unique twist.

Nutritional Information (per serving):

• Calories: 180 kcal
• Macronutrients:
  • Protein: 4 g
  • Fat: 7 g
  • Carbohydrates: 27 g
• Micronutrients:
  • Fiber: 2 g
  • Sugar: 5 g
  • Sodium: 200 mg

Recipe Notes:

• Feel free to double the recipe and freeze one loaf for later, especially if you want to stock up for the holiday season!
• This bread pairs wonderfully with a spread of almond butter or cream cheese.

FAQs:

1. How do I store leftovers?

   • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

2. Can I reheat this bread?

   • Yes! Feel free to microwave for 10-15 seconds or toast it for a few minutes until warmed through.

3. What are some ingredient swaps?

   • You can try using coconut Flour in place of almond Flour, but be sure to adjust the liquid accordingly as coconut Flour absorbs more moisture.

4. Is this recipe vegan?

   • Yes, simply substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water equals 1 egg).

5. Can I add chocolate chips?

   • Absolutely! Fold in about 1/2 cup of mini chocolate chips to add a touch of sweetness.

Please give us your feedback!

We’d love to hear from you! Leave a comment below, rate the recipe, and share your delicious creations on social media. Your feedback not only helps us improve but also supports fellow Baking enthusiasts.

Recipe Card: Deliciously Moist Gluten-Free Pumpkin Bread

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• Gluten-free all-purpose Flour: 1 cup
• Almond Flour: 1/2 cup
• Baking powder: 1 teaspoon
• Baking soda: 1/2 teaspoon
• Salt: 1/2 teaspoon
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Ground ginger: 1/4 teaspoon
• Maple syrup: 1/4 cup
• Pumpkin puree: 1/2 cup
• Large eggs: 2 (or flax eggs for vegan option)
• Unsweetened applesauce: 1/4 cup
• Chopped nuts or chocolate chips (optional): 1/2 cup

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together the gluten-free all-purpose Flour, almond Flour, Baking powder, Baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix together the maple syrup, Pumpkin puree, eggs (or flax eggs), and applesauce.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in nuts or chocolate chips if using.
6. Pour batter into prepared Loaf pan.
7. Bake for 30-35 minutes or until a toothpick comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack.

Nutritional Information (per serving):

• Calories: 180 kcal
• Protein: 4 g
• Fat: 7 g
• Carbohydrates: 27 g
• Fiber: 2 g
• Sugar: 5 g
• Sodium: 200 mg

Tips and Variations:

• Consider adding shredded coconut or dried fruit for extra texture.
• For an even more fragrant loaf, add a pinch of ground cloves or allspice.

Storage:

Store in an airtight container at room temperature for up to 3 days.

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