Gluten Free Pumpkin Bread {df, rsf, gf}

Updated: Mar 14, 2021

I know what you’re thinking— how did it take me until mid October to jump on the pumpkin bread train? Not sure, but i’m glad we’re here. Pumpkin bread has always been one of my favorite fall baked goods; I mean fall is just not complete without it. Although I already have a pumpkin bread recipe on my blog from last year, I wanted to develop one entirely gluten free. Both are amazing, but if you’re gluten free definitely stick around. This recipe used a new flour for me: walnut flour, and I know the consistency this flour gives the bread. This bread is also packed with tons of more nutrient dense baking ingredients, such as organic pumpkin purée, flaxseed meal, coconut sugar, pure maple syrup, cinnamon, and more. I know it doesn’t have the bright orange color we all love due to the walnut flour, but I promise it tastes just as good. So, I present to your my gluten free, refined sugar free, and dairy free pumpkin bread. Plus, your house will smell amazing— just thank me later.

 
 

RECIPE

Prep time: 7 minutes

Bake time: 50 minutes

Serving size: 12


INGREDIENTS

2 free range eggs

2c walnut flour*

1/4c gf baking flour

1c pumpkin purée

1/3c coconut oil {melted}

1/3c pure maple syrup

1/4c coconut sugar

1tsp vanilla

1tbs flaxseed meal

1tsp baking soda

1tsp + a few shakes pumpkin pie spice

1tsp cinnamon

pink salt to taste

*substitutions: 2c almond flour


METHOD

1. Preheat oven to 350° F, and line a baking dish with parchment paper.

2. Add all ingredients to a large bowl and mix well.

3. Once batter is mixed, transfer to prepped baking dish.

4. Add a few extra sprinkles of cinnamon, pumpkin pie spice, pink salt, and coconut sugar on top.

5. Bake at 350° F for 50 minutes or until toothpick comes out clean. It’s going to look dark because of the walnut flour.

6. Let cool and enjoy!


 

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