Gluten Free Pumpkin bread

Ingredients

• 125 g (1 cup)brown rice flour
• 100 g (1 cup)almond flour
• 100 g (1/2 cup)dark brown sugar
• 90 g (1/2 cup)coconut sugar
• 1 teaspoonbicarbonate of soda
• 1/2 teaspoonbaking powder
• 1 1/2 teaspoonsground cinnamon
• 1/4 teaspoonground cloves
• 1/2 teaspoonkosher salt
• 120 ml (1/2 cup)melted coconut oil
• 240 g (1 cup)pumpkin purée, canned or homemade
• 3 largeeggs
• 30 g (3 tablespoons), optionalraw unsalted pepitas, for topping

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a 23 × 13 cm (9 × 5-inch) loaf tin with coconut oil or an oil mister and set it aside.

2. 2

   Mix dry ingredients

   In a large bowl, whisk together the brown rice flour, almond flour, dark brown sugar, coconut sugar, bicarbonate of soda, baking powder, cinnamon, cloves and salt.

3. 3

   Mix wet ingredients

   In a medium bowl, whisk together the coconut oil, pumpkin purée and eggs.

4. 4

   Combine the mixtures

   Tip the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until thoroughly combined. The batter will be very thick.

5. 5

   Fill and bake

   Spread the batter evenly in the tin and scatter the pepitas over the top, if using. Bake for 35–44 minutes, until golden, pulling slightly away from the edges and a toothpick inserted in the centre comes out clean. If using butter instead of coconut oil, it may need a little longer.

6. 6

   Cool the loaf

   Leave the loaf to cool in the tin on a wire rack for about 10 minutes. Remove it from the tin and let it cool completely on the rack.

7. 7

   Store the bread

   Wrap the cooled loaf tightly in cling film or foil and keep it at room temperature. It keeps well for 3–4 days.

What is pumpkin bread?

Pumpkin bread is a sweet, spiced quick bread, baked in a loaf tin rather than made with yeast. This version uses pumpkin purée for moisture and pairs cinnamon and cloves with brown rice and almond flours.

The two flours give the loaf structure and a tender crumb without wheat flour. Coconut sugar adds its own caramel-like flavour, while pepitas make an optional crunchy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 6g protein, 35g carbs, 20g fat.

The carbohydrates mainly come from the flours and sugars, while coconut oil and almond flour contribute much of the fat; eggs and almond flour provide protein. Pair a slice with fruit and a protein-rich side such as yoghurt or eggs to make a more balanced plate.

Choosing the flours and sugars

Rice and almond flour: Measure both carefully and whisk them well with the raising agents so they are evenly distributed. Almond flour contributes richness, while rice flour provides much of the loaf’s structure.

Coconut sugar: It can be replaced with more dark brown sugar, though the flavour will change. Keep the quantities as listed for the intended balance of sweetness.

Getting a thick batter right

Wet ingredients: Whisk the melted coconut oil, pumpkin and eggs until combined before adding them to the flour mixture. This helps the wet ingredients spread evenly through the thick batter.

Mixing: Stir until no dry patches remain, but stop once everything is incorporated. Spread the batter into the tin rather than expecting it to pour.

How to tell when it is baked

Colour and edges: Look for a golden surface and edges that have begun to pull away slightly from the tin. These cues complement the stated baking time of 35–44 minutes.

Toothpick test: Insert a toothpick into the centre; it should come out clean. If batter clings to it, return the loaf to the oven and check again.

Cooling and slicing

In the tin: Rest the loaf on a wire rack for about 10 minutes before turning it out. This short rest helps it hold together when removed.

On the rack: Let it cool completely before slicing. Cutting while warm can make the tender crumb seem fragile or sticky.

What to serve with pumpkin bread

For breakfast or a snack, serve a slice plain or with fruit. A spoonful of yoghurt alongside it works well if you do not need the meal to remain dairy-free.

The loaf is also easy to serve as a simple dessert. Pepitas give the top a little crunch, so they are a useful choice if you want contrast with the soft crumb.

Recipe notes & tips

• Bring the eggs to room temperature so they combine readily with the coconut oil and pumpkin.
• Use pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
• Whisk the dry ingredients thoroughly to distribute the raising agents throughout the flours.
• Spread the thick batter into the corners of the tin for an even loaf.
• Check the loaf at 35 minutes, then continue baking as needed until the centre passes the toothpick test.

Variations

• Use more brown sugar: Replace the coconut sugar with the same amount of dark brown sugar.
• Change the oil: Use vegetable or rapeseed oil in place of coconut oil.
• Use butter: Swap in melted butter if dairy is suitable for you.
• Add the topping: Scatter pepitas over the batter before baking for a crunchy top.
• Adjust the spice: Add a little more cinnamon or cloves to suit your taste.

Common mistakes to avoid

• Using pie filling: Choose plain pumpkin purée so the loaf’s sweetness and spice stay balanced.
• Expecting pourable batter: The mixture is meant to be very thick; spread it evenly in the tin.
• Skipping the centre check: A golden top alone is not enough; test the middle with a toothpick.
• Removing it too soon: Leave the loaf in the tin for about 10 minutes before turning it out.
• Slicing while warm: Cool the loaf completely on a wire rack for cleaner slices.

How to store

Wrap the cooled loaf tightly in cling film or foil and keep it at room temperature for 3–4 days. The recipe gives no reheating instructions; serve slices at room temperature or warm them briefly if desired.

Frequently asked questions