The Best Gluten-free Pumpkin Loaf
This is the best tasting gluten-free pumpkin bread I’ve ever had. Now is when I tell you that it’s also the only gluten-free pumpkin bread I ever had, hee hee. Either way it is darn delicious and took me baking every day this week to get it just right! I’m sharing a gluten-free, easy to make, not too sweet, not too spicy, but juuust right pumpkin loaf.
I found a recipe in the September issue of Eating Clean magazine that looked interesting.
I was intrigued by the brown rice flour. I have used many varieties of flour in my baking but brown rice flour was one I hadn’t tried. Our family is not officially ‘gluten-free’, however, we do watch our white flour based food intake and try to limit it. I love that there are so many options on the market these days. The taste and consistency of pumpkin bread made with brown rice flour is similar to that of other baked goods I’ve tried using coconut flour. It’s slightly mealy/powdery (for the lack of a better terms) yet results in a very moist bread. I like it!
My favorite way to eat this Pumpkin Loaf is warmed up with a dollop of vanilla Oikos (triple zero) yogurt on top – mmm, mmm!
What’s different about OvenHug’s version of this GF pumpkin bread from the original recipe found in Eating Clean magazine? I reduced the maple syrup, added an extra egg, played with the spices, and made a couple tweaks here and there. I Love this loaf!
Here are some easy step-by-step instructions with photos –
- Separate the eggs and beat the whites until triple in volume:
2. Add the wet ingredients to the egg yolks including pumpkin puree and stir:
Have you seen pumpkin in a box? I found this at the new Target around the corner from us – it was handy and just the right amount for the recipe, perfect!
3. Combine the dry ingredients including the spices and stir until well combined:
4. Gently fold the wet ingredients into the mixed dry ingredients. Fold in the beaten egg whites (not pictured).
Lastly, add any preferred add-ins…I like pecans in my pumpkin loaves!:
One of the perks of this recipe is a technique used with parchment paper.
Line the baking pan with parchment paper. The loaf easily pulls out to cool and the pan is crystal clean – no washing required!!! Easy is the best.
A few final tips on this recipe since I am a pro after making it so many times! Ha –
- Do not skip separating the eggs and whipping up the whites to be folded in
- Use the toothpick trick to test if your loaf is done – bake until the toothpick comes out clean after inserted near the center
- Once the bread is thoroughly baked, I recommend refrigerating the loaf before slicing. It is a moist loaf and it is easier to cut nice slices when it’s cool
If you are looking for a more indulgent version simply increase the maple syrup or add some brown sugar and toss in some chocolate chips and pecans. Your house is going to smell amazing! Happy baking.
- 3 large eggs, room temperature and separated
- 1 cup pumpkin puree
- ½ cup pure maple syrup
- ⅛ cup brown sugar
- ⅓ cup melted coconut oil
- 1 teaspoon vanilla
- 2 cups brown rice flour
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- just a pinch of ground ginger and nutmeg or allspice
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chopped pecan (optional)
- ½ cup chocolate chips (optional)
- Preheat oven to 350
- Line bread baking pan with parchment paper
- Whisk together all the dry ingredients with the brown rice flour
- Separate eggs
- Beat whites until tripled in volume
- Add pumpkin puree, maple syrup, coconut oil, sugars, and vanilla to egg yolks and stir gently
- Fold the pumpkin mixture into the flour mixture
- Gently fold in the foamy egg whites
- Fold and stir everything together until all is combined
- Pour into parchment lined bread baking pan
- Bake about 45 minutes or until an inserted toothpick comes out mostly clean
- Allow to cool (refrigerate if necessary)
- Cut into slices
Do you love pumpkins as much as I do? What is it about them? They are round and happy little fellas aren’t they? I buy a bunch of pumpkins this time of year in all sizes and colors. It’s fun to adorn the house both inside and out and keep them all the way through Thanksgiving.
I just can’t get over how big and beautiful this homegrown pumpkin down the street from us is! We’ve tried growing mini pumpkin patches in years past and have had a few squash turn up – never anything like this. I’ve been admiring this pumpkin on my dog walks but today I decided to sneak in for some shots. It is nestled among cacti and well protected! I got a couple of nasty pricks on my arms in the process. I don’t think anyone is swiping this big, heavy pumpkin any time soon. I hope the owners carve it for Halloween.
Hope you try this delicious, moist, gluten-free but delicious, pumpkin loaf recipe. If you do let me know what you think!
💗 Peace, pumpkins, and hugs – Bita