This gluten free Pumpkin Bread is soft, moist and the best healthy fall dessert. So good with cream cheese frosting!
You know it's fall when every cafe starts selling pumpkin bread, arguably the best fall baked good. Luckily, I find a homemade version to be just as delicious and surprisingly healthy. Similar to my oat flour pumpkin muffins, this is a flourless, gluten free pumpkin bread.
You cann enjoy this easy pumpkin bread as breakfast or a snack, but I love icing it with cream cheese frosting for a wholesome dessert. Your family and friends will be obsessed!
Why This Recipe Is Dietitian Approved
- Flourless and gluten free. My Celiac and gluten intolerant friends deserve some love too, and I honestly think this gluten free pumpkin bread tastes just as good as its counterpart.
- Lower in sugar. Most pumpkin breads are more cake-like, but we kept this one lower in added sugar so you could enjoy it as a wholesome breakfast too.
- Easy to make. This pumpkin bread is made in the blender, so it comes together with just 15 minutes of prep.
Ingredients
Pumpkin puree. Look for 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling has spices and sugar already, which alters the taste of this bread
Maple syrup. For our source of natural sweetness that pairs beautifully with our fall flavours. Look for pure maple syrup, not pancake syrup.
Oats. We use certified gluten free oats for this gluten free pumpkin bread. Quick, minute or rolled oats will all work, however I do not recommend using steel cut oats.
Eggs. We use two whole eggs in this recipe to provide structure and help with leavening.
Spices. Pumpkin pie spice, cinnamon and salt are all used to provide the best flavour. THIS is the pumpkin pie spice I use.
Cream cheese frosting. Optional, but so delicious. I have provided my easy yogurt cream cheese frosting recipe for you to follow below.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Preheat the oven to 400 F and grease a 8-½ x 4-½ x 2-½ inch pan.
- In a high powered blender combine pumpkin, eggs, maple syrup, milk, vanilla extract, oats, pumpkin pie spice, cinnamon baking soda, baking powder and salt.Blend until smooth. You may need to use a spoon or spatula to gently stir periodically to ensure everything gets blended.
- Once smooth, pour batter into the loaf pan. Bake for 10 minutes at 400F, reduce the temperature to 350F (do not open the oven in between- this helps the bread rise) and bake for an additional 40- 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- To make frosting, beat together cream cheese, yogurt, honey, and vanilla extract.
- Allow loaf to cool before topping with frosting and slicing.
Substitutions and Variations
To make gluten-free: this is a naturally gluten free pumpkin bread as long as you use certified gluten free oats.
To make dairy-free: use a dairy-free milk of choice.
To make vegan: I haven't tested this recipe using a flax egg or egg substitute. If you try this, let me know how it goes.
To make nut-free: this recipe is naturally nut-free.
Equipment
- Loaf pan
- Blender
Storage
This pumpkin bread can be stored on the counter in an airtight container or wrapped tightly with plastic for up to 3 days.
For longer storage, wrap tightly with plastic wrap and freeze for up to 3 months. To defrost, simply allow the loaf to thaw in the fridge overnight before slicing. To freeze individual slices, wrap each slice with plastic wrap and freeze.
Top Tips for Success
For best results when blending, add the wet ingredients FIRST before adding the oats. When the eggs are added first, they tend to become overmixed and will result in a much denser, more egg-tasting bread.
The strength of your blender will affect this recipe. If you do not think your blender is strong enough to blend the oats into a flour, I recommend using pre-mixed oat flour.
Frequently Asked Questions
You should be able to use 2 cups of all purpose flour, however I haven't tested this version. If you do, leave me a comment below how it went!
This is a question I get asked quite often! In the past, individuals with Celiac disease were advised to avoid eating gluten protein found in wheat, barley, rye or oats. However in 2007, Health Canada concluded that most people with celiac disease can safely consume limited amounts of gluten-free oats as long as they do not contain any other forms of the gluten protein (ie. cross-contamination from wheat, rye etc.). In Canada, “gluten-free certified oats” are those typically safe for those with Celiac disease to consume. However this may change based on your location, so do your due diligence when checking!
More Fall Recipes
If you liked this gluten free pumpkin bread, you'll like these other pumpkin recipes too:
- Oat Flour Pumpkin Muffins
- Gluten Free Pumpkin Cookies
- Pumpkin Protein Muffins
- Flourless Pumpkin Oatmeal Cookies
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this gluten free pumpkin bread, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Gluten Free Pumpkin Bread
Ingredients
For the pumpkin bread:
- 1 + ¾ cups pumpkin puree
- 2 eggs
- ½ cup maple syrup
- 3 tablespoon milk
- 2 teaspoon vanilla extract
- 2.5 cups gluten free oats
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the frosting:
- ½ cup light cream cheese softened
- 2-3 tablespoon tbsp plain yogurt
- 2 tablespoon honey
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400 F and grease a 8-½ x 4-½ x 2-½ inch pan.
- In a high powered blender combine pumpkin, eggs, maple syrup, milk, vanilla extract, oats, pumpkin pie spice, cinnamon baking soda, baking powder and salt.Blend until smooth. You may need to use a spoon or spatula to gently stir periodically to ensure everything gets blended.
- Once smooth, pour batter into the loaf pan. Bake for 10 minutes at 400F, reduce the temperature to 350F (do not open the oven in between- this helps the bread rise) and bake for an additional 40- 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Allow to cool before topping with frosting and slicing.
- To make frosting, beat together cream cheese, yogurt, honey, and vanilla extract
Stephanie says
I’ve made this twice now - so good! Although I did make it without the icing and called it a little breakfast loaf 🤭
Jazmyne says
Made this as a dessert yesterday with my family, lets just say we all devoured it 🤣🤣 Would definitely make again!
Mara Branoff-Wargo says
This was so good and so easy. I love that it was all in the blender so I didn’t get a bunch of bowls dirty. The kids loved it too, which is the ultimate win.
Kitty says
Was leary. Saw this and thought, another pumpkin recipe. Yawn. But holy YUMMO Batman! Actually really impressed. Easy, healthy-ish and i did opt for the cream cheese topping. Worth it. Moist, delicious, will keep in rotation! Thanks for great recipe!
Nicole Addison says
If you loved my flourless zucchini bread this is it's COOLER fall relative! Be sure to follow the tips with the layering in the blender for best results! I hope you love it!!