Monday, September 23, 2013

Make It Monday- gluten free pumpkin bread that tastes like the real deal

Our goal was to find a gluten free recipe for pumpkin bread that would taste amazing. I think we have it nailed here by combining several recipes. This pumpkin bread is one your kids will love in their lunch!


  • 1/4 cup unsalted butter, 1/4 cup coconut oil  ( you can use 1/2 cup butter, but I like to use coconut oil- it doesn't taste like coconut and makes the recipe a little healthier).
  • 1/2 cup sugar, 1/2 cup applesauce ( I used Vermont Organic unsweetened applesauce)
  • 2 eggs
  • 1 tsp vanilla
  • 1 can of organic pumpkin (15 oz)
  • 2 cups gluten free flour ( I like King Arthur brand, but to go even more pure and natural, you can also make your own blend here )
  • 1 tsp baking soda
  • 1/2 tsp salt
  • to taste: nutmeg, cinnamon, ginger (my boys like it very plain so I only used a dash of ginger)

Combine the unsalted butter and coconut oil in the bowl of a mixer and cream them together. Add the eggs, mixing after each. Add the vanilla and pumpkin and mix well.

In a separate bowl, combine all the dry ingredients and then gradually add them to the mix.

If you've ever thought about investing in a Kitchen Aid mixer, I highly recommend it. I've had mine for 8 years and it never fails to make life easier! 

Spoon the mixer into greased, floured baking tins. Line the bottom with parchment paper and your pumpkin bread will slide out easily. We used 2 mini loaf tins and also made 12 cupcakes for lunches...

Bake at 325 for 15 minutes and check with a toothpick - you may need to add a few minutes depending on your oven. If you use one larger loaf tin, bake for 1 hour.
Much love to all our gluten free friends!

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