Welcome fall with this easy gluten free pumpkin bread recipe. The gluten free flour mix in this recipe is made by combining almond flour and tapioca starch. The result is a hearty loaf with a nutty flavor that pairs perfectly with pumpkin and spice. Ovens on!
Gluten Free Pumpkin Bread Recipe
2 cups almond flour (almond meal)
1/3 cup tapioca flour (tapioca starch)
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
3 large eggs, lightly beaten
1/3 cup granulated sugar
2 tablespoons melted virgin coconut oil
3/4 cup pure pumpkin puree
1 teaspoon pure vanilla
Preheat oven to 350 degrees F. Generously grease an 8×4-inch loaf pan with some melted coconut oil. (Or, line pan with parchment paper.)
In a large bowl mix almond flour, tapioca flour, baking powder, cinnamon, ginger and salt. Set aside.
In a medium bowl mix eggs, sugar, 2 tablespoons melted coconut oil, pumpkin and vanilla until well blended. Add to almond flour mixture, stirring until well combined. Spread batter in prepared loaf pan.
Bake 55 to 65 minutes or until browned and toothpick inserted in center comes out clean. Ovens vary, so adjust bake time as needed. It’s better to slightly overbake than underbake this pumpkin loaf. Cool completely in pan.
Makes 1 loaf (12 servings)
-You can use pumpkin pie spice in place of the cinnamon and ginger.
-For best results, use a finely ground almond flour.
-Since products can change, be sure to read package labels to make sure all ingredients are gluten free.
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Gluten Free Blueberry Muffins