Gluten Free Pumpkin Loaf
I’m not sure about you, but in my household, it is officially pumpkin season! That means we’re breaking out all of the pumpkin recipes to get us in the fall mood. And this gluten free pumpkin loaf is a newer recipe to me, but it has quickly risen to be a top pumpkin recipe that I’ll be returning to year after year.
Now I know what you may be thinking, gluten free stuff never tastes as good as the real thing. But that just isn’t the case with this loaf! And, let me surprise you even more. Not only is this gluten free, but it’s also dairy free. It does have eggs, however. And, it’s made with coconut oil and a splash of orange juice to make it a little bit healthier than your average pumpkin loaf. I made this loaf with Krusteaz gluten free flour, but I have heard great things about Kamut flour too. I just ordered a bag (I’ll keep you posted on my thoughts on that). It’s a healthier option that doesn’t taste healthier!
This recipe makes two loaves OR one loaf and a dozen muffins. It takes about an hour to bake, but if I’m being honest, mine took one hour and 8 minutes. Be sure to let it cool completely before slicing it.
This is seriously the best gluten free pumpkin loaf ever, and I’m not exaggerating. It’s super, super moist and you cannot even tell it’s gluten free. My whole family loved it! Don’t forget to tag me @remingtonavenue if you make it! And be sure to check out my other pumpkin recipes that are perfect for this time of year, such as my Healthy Pumpkin Mini Waffles, my Pumpkin Chili, or my Pumpkin Bundt Cake with Brown Sugar Streusel.
Gluten Free Pumpkin Loaf
This gluten free pumpkin loaf is so moist and delicious!
Ingredients
- 1 15oz can pumpkin
- 3 eggs
- 2 1/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/2 cup coconut oil
- 1/2 cup orange juice (I used fresh squeezed, but you can just use your favorite)
- 2 tsp vanilla
- 2 1/2 cups gluten free flour (I used Krustez brand, but you can use your favorite cup for cup gf flour)
- 2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp salt
Instructions
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Preheat the oven to 350 F. Line your baking loaf tin with parchment paper.
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Cream together pumpkin puree and sugar in a large bowl using a hand mixer or kitchenaid. Add in the eggs one at a time, followed by the coconut oil, orange juice, and vanilla.
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Mix in the baking soda, cinnamon, pumpkin pie spice, and salt. Finally add the Gluten free flour 1 cup at a time. Pour the batter into the prepared loaf pans and bake for about an hour.
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Bake at 350 for about an hour, but if i'm being honest, mine took 1hr and 22 minutes.
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Let cool completely before slicing.
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Looks so yummy! Question, do you leave the coconut oil solid or do you melt it? or does it matter?? Making it this weekend!!
Wow, that’s an extremely large amount of sugar in just one loaf of bread!! Are those ingredients correct?
2 & 1/2 cups of granulated sugar and 1/2 cup of brown sugar??