breakfast · dessert · snacks
Gluten-Free Pumpkin Quick Bread
This quick and easy, one-pan gluten-free pumpkin bread is a healthy and delicious fall treat!
A little about this recipe
This delicious pumpkin quick-bread recipe is a fast, one-bowl treat that is absolutely perfect for breakfast, lunch, or dessert. Or for no other reason than it's delicious and a perfect fall snack. It's full of healthy oats and almond flour, no processed sugar, and lots of tasty spices. Plus it’s made with a whole cup of pumpkin, which is a vegetable, so you get bonus points eating it for breakfast! This bread reminds me of the boxed quick breads I used to love as a kid, without the gluten, processed sugar, and vegetable oil. It's perfectly moist and crumbly, as well. Truly a gluten-free masterpiece!
My 10 year old son hugged me and said, “Congratulations on making the world’s best muffins ever, Mom.” when I baked them as mini muffins with mini chocolate chips. With an endorsement like that, I knew the recipe had reached peak perfection. Kids can be unapologetically honest. They will NOT spare my feelings if a recipe isn't perfect. Which is sometimes rough, but their honesty makes them excellent food critics. So with that rave review, please enjoy this pumpkin bread (or muffin) all autumn long!
GREEN BEE GLUTEN FREE
Gluten-Free Pumpkin Quick Bread
Ingredients
Optional Stir-ins
Instructions
Preheat your oven to 350°
Slowly melt your butter in a sauce pan.
In a large bowl, add all of your wet ingredients (butter through vanilla) and whisk together well.
Directly on top of the wet ingredients, add in all of the dry ingredients down to the spices. Mix it all together until it is uniform in texture with no lumps. If you’re adding any additional ingredients, stir them in now.
Pour the batter into a 9x5 bread pan either lined with parchment paper or greased with butter or avocado oil.
Bake for approximately 45 minutes or until the top is nicely browned and a toothpick comes out clean. Let the bread rest and cool in the pan for around 15 minutes to let it set up properly.
Brittany’s notes
Notes:
For regular muffins bake for around 25 minutes and for mini muffins around 15-20.
If you don't have all the individual spices, you can sub them all out for around 2 tsp of Pumpkin Pie Spice.
