Easy Gluten-Free Pumpkin Bread

Easy Gluten-Free Pumpkin Bread

This easy Gluten-Free Pumpkin Bread is a one-bowl recipe! Full of pumpkin flavor and spice, it's an almond flour quick bread recipe everyone will love. Dairy-free.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings servings

Calories 162kcal

Author Tessa

Ingredients

2 large eggs lightly beaten
⅔ cup pumpkin puree
½ cup honey or maple syrup
1 teaspoon pure vanilla extract
1 cup almond flour
1 teaspoon ground cinnamon
½ teaspoon ground ginger
a pinch or two of ground cloves
¼ teaspoon salt
1 teaspoon baking soda
¼ cup dairy-free chocolate chips or chopped bittersweet chocolate
pepitas and/or sunflower seeds for sprinkling

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
Whisk together eggs, pumpkin, honey or maple syrup, and vanilla in a medium bowl. Add remaining ingredients except chocolate chips and stir until smooth batter forms. Fold in the chocolate, reserving some pieces for the top.
Pour the batter into prepared pan. Sprinkle the top with pepitas, sunflower seeds, and reserved chocolate if desired. Bake for 45-55 minutes or until a tester comes out clean. It may need to bake up to an hour. If using honey in the bread, it will brown faster. Cover lightly with a sheet of foil in the last 15 minutes or so of baking.
Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.

Notes

To store: Wrap the cooled loaf in plastic wrap, aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days.

The loaf can also be stored in the refrigerator for up to one week.

Nutrition