Gluten-Free Pumpkin Bread

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Average Rating: 4 | Rated By: 1 users

This is a perfect bread to make during the fall – winter months when there is plenty of fresh pumpkin. I always use fresh pumpkin, just peel, steam and place in food processor, and then freeze in small freezer bags for future use. This delicious bread also makes a yummy toast, just spread your favourite nut butter on top, add cheese or home made jam.

Makes 24 slices, depending on thickness of the slice


  • 3 tbsp. GF ground flax + 4tbsp. warm water (set aside for 5 minutes)
  • ½ cup pure maple syrup
  • 1 organic medium size apple, peeled and finely grated
  • 1 cup pumpkin puree, (steam peeled pumpkin until tender and process in food processor) if you can find canned pure GF pumpkin puree you can use that.
  • 1 tbsp. pure vanilla
  • ½ cup room temperature coconut oil
  • 2 cups all purpose GF flour
  • 1 tsp. organic GF ground cinnamon
  • 2 tsp. GF aluminum free baking powder
  • 1 tsp. GF baking soda
  • ½ tsp. sea salt
  • ½ cup raw pumpkin seeds
  • Instructions

  • Preheat oven to 350 F and place parchment paper on the bottom of 5 x 11 inches bread pan or equivalent
  • In a medium size bowl combine flax mix, maple syrup, apple, pumpkin puree, vanilla and coconut oil
  • In another bowl mix flour, cinnamon, baking powder, baking soda and sea salt.
  • Add dry ingredients to wet and gently mix well, then pour batter into bread pan and top with raw pumpkin seeds. Press seeds slightly in to the batter.
  • Bake for 35 - 40 minutes or until toothpick comes out clean, cool in the pan then remove with parchment paper and slice.

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