Homemade Pumpkin Bread - Gluten Free
From the Blog Author
Ingredients
- 2 cups Gluten-Free Oat Flour
- 1 cup Pumpkin Puree
- 2 Eggs
- 3/4 cup Plain Greek Yogurt or Plain Nondairy Yogurt
- 1/2 cup Pure Maple Syrup
- 1/4 cup Date Sugar or Maple Sugar
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1 tablespoon Ceylon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 1 tablespoon Vanilla Extract
- 1 tablespoon Melted Coconut Oil
- 1/2 teaspoon Salt
- Chopped Nuts
- Dark Chocolate Chips
- Carob Chips
Directions
Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
In a large bowl, mix together the wet ingredients.
Gradually stir in the dry ingredients until just combined and no dry clumps remain.
Pour the batter into the prepared loaf pan.
Bake for 50-55 minutes, or until a knife inserted into the center comes out clean.
Let the loaf cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely before slicing.
Recommended Kitchen Tools
| # | PREVIEW | PRODUCT | RATING | VIEW |
|---|---|---|---|---|
| 1 |  | • Digital Controls: precise temperature and timer keep pastries golden and flaky every time.
• Non‑stick Basket: releases cookies and brownies without a second cleaning, so you can focus on flavor.
• Compact Size: fits under the counter, leaving room for trays of cake batter or a cookie sheet.
• Quiet Operation: bake overnight without waking anyone, keeping the kitchen calm for your next batch.
Why We Love It: The non‑stick basket saves cleanup time, letting you focus on creative dessert ideas—perfect for busy bakers who love sweet successes. | Check Price on Amazon | |
| 2 |  | • 20‑QT Capacity: Bake large batches for families—or desserts that last—saving prep time.
• 10‑In‑1 All‑in‑One: Cook toast, bake, air‑fry, roast, dehydrate—one appliance, no clutter.
• Clear Window: Watch golden crusts finish perfectly without opening the door.
• Rotisserie Feature: Evenly roast fruit or treats for a moist, caramelized result.
• Dehydrating Racks: Turn fresh fruit into sweet, snack‑size treats faster.
Why We Love It: Its big capacity and rotisserie make family‑sized desserts effortless, and the dehydrating racks turn fruit into tasty, homemade snacks in minutes. | Check Price on Amazon | |
| 3 |  | • 6.5 QT Pro XL Capacity lets you bake cookies or cake layers for the whole party in one go.
• 6-in-1 Max Crisp mixes air fry, bake, and dehydrate, so fewer appliances and more baking freedom.
• Nonstick Basket & Crisper Plate releases desserts cleanly, cutting cleanup time.
• Recipe Guide gives fool‑proof dessert tips for first‑time bakers.
Why We Love It: We love the big capacity for crowd‑sized treats. And Max Crisp gives every cookie a perfect edge. | Check Price on Amazon |
Disclosure: As an Amazon Associate, we earn from qualifying purchases. This means if you click on an Amazon link and make a purchase, we may receive a small commission at no extra cost to you. This helps support our site. Thank you for your support!
Frequently Asked Questions
How should I store this homemade gluten-free pumpkin bread to keep it fresh?
This gluten-free pumpkin bread can be stored tightly wrapped at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, let the loaf cool completely, slice, and freeze in an airtight container for up to three months. Thaw slices at room temperature before enjoying.
Can I substitute the gluten-free oat flour in this recipe?
While this recipe is optimized for 2 cups of gluten-free oat flour, you can potentially substitute it with an equal amount of a 1:1 gluten-free all-purpose blend that contains xanthan gum. Be aware that the texture may vary slightly since oat flour adds a unique moistness.
What is the best way to make this maple-sweetened pumpkin bread ahead of time?
This bread is excellent for making ahead; bake the loaf according to the instructions (55 minutes at 350°F/175°C) and allow it to cool completely before slicing. You can store the whole loaf wrapped well in the refrigerator for up to a week, making it perfect for holiday meal prep.
