By Nicole Dragon

gluten free pumpkin bread

Fall Recipe • Gluten Free • Refined Sugar Free

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The air is chilling which means it's officially fall season, aka the season for never leaving your house and eating excessive amounts of pumpkin flavored goodies - get on board and get cozy. Whip up this pumpkin bread, grab your favorite blanket, light all the pumpkin candles and nestle in on the couch to rot for the entire weekend while re-watching Gossip Girl for the 5th time - the perfect backdrop for your comfy, cozy fall day.

Click here to watch the Reel I made of this recipe

All of my baking recipes are gluten free (bc gluten has plagued my life) and refined sugar free. I use gluten free paleo flour and coconut sugar but these are both a 1:1 ratio with regular flour and sugar, so you can sub if you’re not into the whole “healthy baking” thing – but trust me on the coconut sugar. It’s nutty and toasty and adds a delicious flavor to baked goods.

gluten free pumpkin bread

Servings

1 loaf

Author

Nicole Dragon

INGREDIENTS

2 cups gluten free flour*
1 1/2 cups pure pumpkin
1/2 cup coconut sugar
1/2 cup butter (1 stick), softened
2 eggs
1/4 cup nut milk (or regular milk)
1 teaspoon vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon all spice

for the cinnamon sugar butter

4 tablespoons butter, softened
1/2 teaspoon cinnamon
1 teaspoon coconut sugar

*My favorite gluten free flour is Bob’s Red Mill paleo or my own recipe here

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INSTRUCTIONS

Preheat oven to 350 degrees F. Lightly grease a 9×5 inch loaf pan or line with parchment paper.
In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, all spice and salt. In a separate bowl, whisk together butter and sugar until smooth. Stir in eggs, nut milk, vanilla, and pumpkin until well combine.
Gently fold the pumpkin mixture into the flour mixture with a spatula, just to combine. Pour batter into prepared loaf pan.
Bake in preheated oven for 55-60 minutes, until a toothpick in center of the loaf comes out clean. Let bread cool in pan for at least 15 minutes, then remove from pan to a wire rack and cool another 30-45 minutes.

for the cinnamon sugar butter

In a small mixing bowl, mix together the butter, sugar and cinnamon until smooth. Smother it on a warm slice of pumpkin bread.

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gluten free pumpkin bread

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!