To bake gluten free is tricky. Someone told me after letting hime taste one of my baking gluten free breads that there is always that after taste. So the challenge is to bake and have it taste as delicious as a bread with gluten. Is it the flour? Gluten free flour can be made from potatoes, corn, peas, rice, tapioca, amaranth and millet. Depending what brand you use, I have tried several ones and my favorite is Bob’s Red Mill. 
The other option is to make your own gluten free flour. For example, start with rice flour, corn flour, potatoes starch or tapioca flour and see how that works. There are numerous recipes online you can try.
My pumpkin bread contains pumpkin spice and cinnamon. Cinnamon has anti-inflammatory properties, contains potassium, and is known to be good for heart, brain and skin. The best thing about cinnamon is the taste. In this bread it gives it a wonderful strong and yet soft taste.
This pumpkin bread is dairy free and made with oil, coconut oil, best for baking. If you are vegan you can replace the eggs with 1 tablespoon white (ground) chia seeds and 1 tablespoon lukewarm water. You can also use applesauce. 1/3 cup would be enough.
If you don’t like regular sugar, you can replace it with coconut sugar or monk fruit sugar. Other popular healthy sugar replacements are Stevia and Swerve. Please read their instructions what the equivalent would be for 1 cup of sugar.
You can keep this pumpkin bread for 2 days. Place the left over slices in an airtight container or ziplock bag. From my experience pumpkin bread is very popular and there would be hardly any left overs. Your house will smell so wonderful. The aroma will tickle your taste buds. Happy autumn!
Gluten Free Pumpkin Bread
Equipment
- Loaf pan
Ingredients
- 2 cups gluten free flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1½ tsp pumpkin spice
- 1 tsp cinnamon
- ⅔ cup granulated sugar
- 3½ tbsp coconut oil (room temperature)
- 2 eggs
- 1 cup (230gr) pumpkin puree (room temperature)
Instructions
- Preheat oven to 350ºF/180ºC/gas 4. Grease a bread loaf pan and set aside.
- First mix the dry ingredients. In a bowl whisk the flour, baking powder, baking soda, pumpkin spice, cinnamon and granulated sugar until combined well.
- In a separate bowl, place the eggs, coconut oil and pumpkin puree. Stir until the mixture is smooth.
- Now mix the dry ingredients and the wet ingredients together and stir. The batter should feel a little thick but not too dry. Whisk until smooth.
- Transfer the batter to the loaf pan and put it in the center of the oven. After 50 minutes check the bread with a toothpick. It should have just a few crumbs attached to the stick when you take it out.
- Let the pumpkin bread cool for about 10 minutes on a rack. Serve it with milk, thee or coffee. Some people like to put butter on it or frosting. I think it tastes just fine the way it is.
