Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it’s sweetened with pure maple syrup.  It has a delicious nutty streusel and it totally screams of fall!

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup

GLUTEN FREE PUMPKIN BREAD

This is hands-down the BEST pumpkin bread I’ve ever had. It’s super moist, dense but delicate and it has a wonderful cozy fall flavor. 

 

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup

Homemade pumpkin bread is a fall favorite!  And this easy pumpkin bread recipe comes together in a pinch so you can make it as often as you like!   You’ll love how incredible your house smells while it bakes in the oven!

PUMPKIN BREAD RECIPE (What you’ll need)

  • Almond flour
  • Coconut flour
  • Ground cinnamon
  • Pumpkin pie spice
  • Canned pumpkin
  • Pure maple syrup
  • Coconut oil
  • Free-range brown eggs
  • Almond milk
  • Pure vanilla extract
  • Toasted walnuts, chopped
  • Coconut sugar

 

 

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup

HOW TO MAKE PUMPKIN BREAD

  • Be sure to use 100% pure pumpkin also known as pumpkin puree (don’t use pumpkin pie mix)
  • In a medium size bowl whisk together the flours and spices
  • In a separate bowl blend together the wet ingredients (pumpkin, eggs, etc)
  • Using a spatula fold in the flour mixture into the wet ingredients
  • Spread half of the batter over the bottom of a greased (with coconut oil) loaf pan
  • Spread a layer of the walnut-cinnamon streusel mixture over the batter
  • Spread the remaining batter over the top of the streusel layer
  • Using a butter knife, zigzag back and forth through the batter to get swirl the streusel layer through the batter
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 5 to 10 minutes before carefully removing it from the pan
  • Let the pumpkin bread cool completely before slicing

The streusel in the healthy pumpkin bread might remind you a wee bit of Sock-it-to-me cake (which is one of my favorite coffee-cakes).  The walnut cinnamon swirl is made with chopped walnuts (lightly toasted), cinnamon, pure maple syrup and a wee bit of coconut sugar.  It’s so good!!

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup

Follow THE HARVEST KITCHEN on Pinterest for more great recipes!

OTHER HEALTHY DESSERT RECIPES YOU’LL LOVE

Dairy Free Pumpkin Pudding

Healthy Caramel Apples

Gluten Free Magic Cookie Bars

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup
Yield: 6-8 servings

Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is made with almond flour, sweetened with maple syrup, has a delicious nutty streusel, and totally screams of fall!

Ingredients

  • 1-1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 4 free-range brown eggs
  • 2 tablespoons almond milk
  • 2 teaspoons pure vanilla extract
  • FOR THE STREUSEL
  • 1 cup lightly toasted walnuts, chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt

Instructions

FOR THE BREAD
  1. Preheat oven to 350 degrees.
  2. Lightly grease a loaf pan with coconut oil.
  3. Combine all of the dry ingredients in a bowl
  4. Combine all of the wet ingredients in a bowl.
  5. Using a rubber spatula, fold the flour mixture into the wet mixture until combined.
  6. Spread half of the batter over the bottom of the prepared loaf pan.
  7. Layer the walnut-cinnamon mixture evenly over the batter. Top the streusel with the remaining batter.
  8. Using a small rubber spatula or butter knife, zigzag back and forth through the batter.
  9. Place the loaf pan in the oven and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool on a wire each for about 5 minutes before removing from the loaf pan.
FOR THE STREUSEL
  1. Mix all of the ingredients in a small bowl.

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