Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

I usually keep things very organized. I’m a serial to-do list maker and planner. But sometimes my pantry can get a little bit hectic; I’ll throw an ingredient in there and not see it for another 5 months.

When I moved 2 weeks ago I found 3 cans of pumpkin that never got baked into a pie, custard or pudding. I know it’s not at all the season for pumpkin desserts but there are some things I can’t turn down and a good slice of pumpkin bread is one of those.

Gluten-Free Pumpkin Bread Batter

My one warning with this recipe(and most gluten-free recipes for that matter) would be not to taste the batter. The batter will taste terrible because raw chickpea flour and coconut flour have weird tastes to them. However, once fully cooked, the funny flavor goes away and all you’ll be able to taste is spices and pumpkin.

Gluten-Free Pumpkin Bread

Prep time: 15 minutes

Cook time: 60 minutes

Ingredients(Makes 1 loaf):

  • 1 1/2 cups chickpea flour
  • 6 Tablespoons coconut flour
  • 3/4 cup cane sugar
  • 1/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 4 eggs
  • 6 Tablespoons oil
  • 1/2 cup water
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 2 Tablespoons brown sugar for topping

Gluten-Free Pumpkin Bread Pumpkin

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl sift together the chickpea flour and coconut flour and set aside.
  3. In a separate bowl beat together the remaining ingredients until well mixed.
  4. Combine the wet and dry ingredients and beat together. Slowly incorporate the water while beating until all of the ingredients are mixed together.
  5. Grease the bottom and sides of a 8-inch loaf pan.
  6. Pour the batter into the loaf pan and shake it gently to level the top.
  7. Sprinkle the remaining brown sugar on top of the batter in a thin layer.
  8. Bake for 60 minutes or until the center of the loaf is baked through.
  9. Remove from the oven and let cool completely before slicing.

Gluten-Free Pumpkin Bread Ingredients

 

 

 

 

 

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4 Responses to Gluten-Free Pumpkin Bread
  1. Danielle
    June 14, 2013 | 2:53 pm

    Chickpea flour and coconut flour are my FAVOURITE gluten free flours to use so I can’t wait to try this!

  2. Moi Contre La Vie
    June 14, 2013 | 7:16 pm

    I love pumpkin year around and can’t wait to try this. I’ve had limited success with “breads” since they somehow *always* seem to not get fully cooked in the center (issue w/ my oven maybe?) but I will definitely be trying this! <3

  3. JoAnn
    October 2, 2013 | 8:50 am

    You have two 1/2 cups of water listed in the recipe….is this correct or a duplicate? thank you

    • Wannabe Chef
      October 2, 2013 | 3:39 pm

      That’s a duplicate, thanks for noticing! Correcting it now

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