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.
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!
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!
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.
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.
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.
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!).
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!
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.
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!