Gluten Free

Pumpkin Spice Bread

The moment it gets cooler and there are hints of fall, I’m ready to bake all the pumpkin-y, warming spice type of foods that make fall even more special. I especially love making them at home, because I can cut back the sugar a little, and I know what I’m eating is made with great ingredients and no preservatives.

You can use canned pumpkin, if you would rather, but don’t be intimidated by using fresh. It tastes SO good.

I typically start with a bunch of fresh sugar baby pumpkins, kabocha and acorn squash, and roast 4-6 of them for fall baking projects, including our fresh pumpkin pie for Thanksgiving. You can go with all pumpkin, or mix in a few squash. After you roast them, puree them in a blender or food processor and freeze what you don’t use today for the other delicious things you want to make over the next few months. Instructions below.

 

Ingredients

1 Cup Fresh Pureed Roasted Pumpkin or Canned Pumpkin

1 1/2 Cups GF Flour {I like Bob’s Redmill Flour Blend–the one in the blue bag}

1/2 Cup Melted Butter or Coconut Oil

2/3 Cup Brown Sugar

2 Eggs

1 1/2 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Cardamom

1/4 tsp Nutmeg

1/4 tsp Ground Clove

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Pure Vanilla Extract

1 tsp Salt

Optional Additions:

1/2 Cup Chopped Walnuts

1/2 Cup Chocolate Chips {My husband doesn’t eat chocolate, so I only put chocolate chips in half of mine. You can see the left side looks different than the right. LOL. Just want you to know that you have options.}

Instructions

  1. Preheat oven to 350*
  2. Mix all ingredients together in medium mixing bowl.
  3. Grease 9″ loaf pan, 8″x 8″ baking dish, or bundt cake pan. You can use spray oil or spread a thin layer of coconut oil on the bottom and sides of your pan with a dry paper towel or pastry brush.
  4. Bake for 25-30 minutes. It’s done when you can insert a toothpick into the center of the bread, and it comes out clean.
  5. Let cool for 20-30 minutes before serving.

Notes On Roasting Pumpkin:

Try this with fresh pumpkin, if you have the time. I always roast 4-6 at once to make the most of my time and stock up my freezer for other pumpkin amazingness!

*Cut fresh sugar baby pumpkins, acorn squash or kabocha squash in half.

*Scrape out the seeds and the fibers with a large spoon.

*Place them face down on a baking sheet. Bake at 350* for 30-40 minutes.

*Use an oven mitt, and press the top of the pumpkins after 25-30 minutes of baking. They are done when they are tender and easily cave in with pressure.

*Remove them from the oven when tender, and turn them over to cool for 30 minutes or more.

*Scrape them out with a large spoon, and put them into a blender or food processor to puree.

*Save the extra in the freezer for more bread or an awesome pumpkin pie later.

 

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