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Gluten Free Pumpkin Bread

5.0 from 1 vote

Oh my yumness…this is Fall in a loaf pan! I was craving a warm, gluten-free pumpkin loaf for breakfast, so I was inspired to create this one. It was out of this world, and the perfect thing to accompany my Pumpkin Spice Latte.

sliced gluten-free pumpkin bread on a breakfast table

Moist, rich, and perfect for fall, and not too sweet, this bread calls for ingredients you likely already have in your pantry. It’s the perfect bread for an easy Fall treat.

Why You’ll Love This Recipe

If you’ve been craving something to go with these cool fall mornings, you’ve found it. I’ve combined all the best flavors of fall and paired it with gluten-free flour, so it’s nice and light.

It also uses only a small amount of coconut sugar so you get a hint of sweetness, but not too much. Coconut sugar is also low-glycemic, meaning it doesn’t hit your blood sugar the way regular sugar does, so you don’t have to worry about any sugar spikes. I love a good breakfast bread that isn’t sweet!

2 baked pumpkin loaves fresh from the oven, side-by-side

This recipe makes two loaves, so you can freeze one for later, or gift it to a neighbor or friend. But maybe the best part about making this bread is that your kitchen will smell amazing!

Ingredients

ingredients for gluten-free pumpkin bread

To make this pumpkin bread you’ll need the following:

  • wet ingredients: bananas, pumpkin puree, melted ghee or butter* (see note), honey, eggs, vanilla extract, cream cheese (dairy-free or regular)
  • dry ingredients: gluten-free flour, baking powder/baking soda, cinnamon, cloves, nutmeg, sea salt, coconut sugar

I love using this gluten-free flour because it makes the loaf nice and light. This is not a sweet bread, so if you’re craving sweetness, this really just has a hint of it – which makes it perfect for breakfast. Try to use very ripe bananas so you get the best of the flavor.

I use coconut sugar for the cinnamon sugar topping because it’s low-glycemic and won’t spike your blood sugar the way regular sugar does. But again, it’s not too sweet (and it doesn’t taste like coconut).

Once you get these ingredients going, your kitchen will smell amazing!

How to Make this Pumpkin Bread

This pumpkin bread comes together nice and easily, and it’s a joy to make it, with all the fall scents permeating your kitchen. You’ll start by preheating your oven to 350 degrees, then grease two loaf pans with butter, ghee, or coconut oil. (I love this ghee spray.)

Next, you mix your wet ingredients: your 3 (very) ripe bananas, pumpkin puree, melted ghee or butter, honey, eggs, and vanilla extract. You can use a masher and then a whisk, or use an immersion blender, depending on whether or not you like banana chunks in your bread or you like it smooth. Once you get the consistency you desire, set aside.

wet ingredients mixed for pumpkin bread

Now, in a second bowl, whisk the dry ingredients: the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Add these to the bowl of wet ingredients and, using a spatula, mix until it is all combined.

dry ingredients for pumpkin bread

Divide the mixture evenly among the two loaf pans. Using a tablespoon, add spoonfuls of cream cheese to the tops of the loaves. Then, using the back of the spoon or a spatula, spread the cream cheese all over the tops of the loaves, occasionally pressing down into the loaf so that the cream cheese gets into the middle of the loaf as well. Don’t overmix; just swirl it around.

cream cheese swirled into the pumpkin loaves

Now, sprinkle the tops of the loaves with the cinnamon sugar, then bake for 40-45 minutes (checking after 40 minutes by inserting a toothpick; if it comes out clean, it’s done!).

pumpkin loaves fresh out of the oven

This is best enjoyed warm straight out of the oven, but you can store it in your refrigerator and reheat it by toasting it in the toaster oven or microwaving it for 30 seconds. Enjoy it with a fall morning coffee! You could even drizzle your leftover caramel sauce over the top. Delish!

sliced pumpkin bread on a table

Frequently Asked Questions

Question: Can I make this dairy-free?

Answer: Absolutely! You can use your favorite plain dairy-free cream cheese. If you can tolerate some dairy but don’t do well with the lactose (like myself and my son), use the Green Valley cream cheese which has the lactose removed.

Question: How do I store this gluten-free pumpkin bread?

Answer: You can store this pumpkin bread in an airtight container in the refrigerator for 5 days.

Question: Can I freeze this pumpkin bread?

Answer: You can! To successfully freeze it, follow these steps: 1) allow the bread to fully cool, 2) wrap the bread tightly and completely with a layer of plastic wrap (this will ensure no air gets in and you don’t get freezer burn), then 3) place it in a ziplock freezer bag or other air-tight, freezer safe container. Label with the date and contents, and pop it in the freezer, where it can stay for up to 3 months without losing flavor or texture. To thaw, place it in the refrigerator overnight, or thaw it on your counter for 30 minutes.

Lastly…

If you love recipes like this that are also gluten-free, try my Fall Spice Cake, Pumpkin Muffins, or my Black and Blue Coffee Cake. And if you made this recipe, please rate it and leave me a comment letting me know how you liked it. Buon appetito!

Gluten-Free Pumpkin Bread

5.0 from 1 vote
Recipe by Alessandra Macaluso
Servings

2

loaves
Prep time

10

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 very ripe bananas

  • 1 cup pumpkin puree (see note)

  • 1/2 cup melted ghee or butter

  • 1/2 cup honey

  • 3 eggs (at room temperature)

  • 1 tablespoon vanilla extract

  • 3 cups gluten-free flour (this one is my favorite)

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1 tablespoon cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/8 teaspoon ground cloves

  • 1/2 teaspoon Himalayan sea salt

  • 1 8 oz. package cream cheese (dairy-free or regular)

  • Cinnamon Sugar topping
  • 2 teaspoons ground cinnamon

  • 1/4 cup coconut sugar

Directions

  • In a large bowl, combine the wet ingredients: the bananas, pumpkin puree, melted butter or oil, honey, eggs, and vanilla extract. Mix with a masher and/or whisk until combined. Set aside.
  • In a medium-sized bowl, combine the dry ingredients: the flour, baking powder, baking soda, spices, and salt. Whisk until combined.
  • Add the dry ingredients to the wet ingredients and use a spatula to mix until it is thoroughly combined. Pour the mixture into the loaf pans, taking care to add about the same amount to each pan.
  • Next, drop tablespoon-sized dollops of cream cheese over the top of each loaf. Then, using a spoon, swirl the cream cheese into and around the top of each loaf. Don’t make this perfect! Then, take the cinnamon sugar mixture and sprinkle it on top of each loaf pan. Bake for 40 minutes, then check it by inserting a toothpick into the middle of the loaf. If it comes out clean, you can remove the pans and allow them to cool; if not, bake for 3-5 more minutes before removing. Cool enough to touch, and enjoy this warm!

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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