Pumpkin everything season is a relatively new concept for me, but I do love a nice slice of pumpkin bread these days, especially if it’s this recipe.
Growing up, the only pumpkin we ate was the candied pumpkin my mom made with the annual halloween jack-o-lanter. I always felt like pumpkin bread, or pumpkin anything tasted fake, like a scented candle – yuck. Until one day, I had some really good homemade pumpkin bread. It didn’t taste like a candle and it very likely had a cream cheese frosting which makes any vegetable loaf delicious…but I digress…
Most store bought pumpkin breads have a laundry list of ingredients like sugars, flours enriched with unnecessary vitamins and minerals, vegetable oils – not to mention all of the preservatives, additives, artificial colorings and “natural flavors” under the sun. This is why reading ingredients lists is so very important!
Even a seemingly harmless slice of starbucks pumpkin bread has about two dozen ingredients. Don’t believe me? See for yourself…
Ingredients in a slice of Starbucks pumpkin bread: sugar, pumpkin, enriched flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), egg, soybean oil, enriched flour (wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, pepitas (pepitas, safflower oil, salt), food starch-modified, sea salt, spice, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), baking soda, soy lecithin.
My gluten free and dairy free pumpkin bread recipe only calls for about half of those ingredients – the real food ingredients, because you wouldn’t make a homemade pumpkin bread recipe with folic acid or soy lecithin and I hope you have been following me for long enough to know that soybean oil is definitely a deal breaker.
Less ingredients, organic and gluten free ingredients make this recipe a far better option that most conventional pumpkin bread recipes. Give it a try and let me know what you think!
If you made it this far, thank you! I appreciate your support so much. The recipe and method is below, just scroll a little more.
PUMPKIN BREAD RECIPE
- 1 1/2 cup of gluten free flour (order here)
- 1 cup of organic pumpkin puree (order here)
- 3 eggs
- 1 cup of organic granulated cane sugar (order here)
- 1/2 cup of ghee (order here)
- 1 tablespoon of organic vanilla
- 1/2 tsp cinnamon (order here)
- 1/2 tsp ginger (order here)
- 1/4 allspice (order here)
- 1/4 tsp nutmeg (order here)
- 1/4 tsp fine sea salt (order here)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- optional: 1/2 cup of dark chocolate chips (order here)
Pre-heat oven to 350 degrees.
In a large mixing bowl, add pumpkin, eggs, melted ghee, sugar and mix thoroughly – I used this handheld blender here. Blend well – about 4 minutes. You could also use a mixer or even a blender like my Vitamix.
In a separate bowl sift gluten free flour, spices, salts and baking powders.
You now have a wet ingredient bowl an a dry bowl.
Start adding the dry ingredients to the wet ingredients, 1/2 cup at a time. Add 1/2 a cup or so and mix, repeat until all dry ingredients are blended in well with wet ingredients.
Use a loaf bread like this one here, you can line with parchment paper (like this one here) if you would like or grease the pan with ghee. I was out of parchment paper so I greased the pan really well to avoid sticking.
Pour pumpkin bread mix into loaf pan (Optional: Sprinkle dark chocolate chips on top of pumpkin bread batter), place in the preheated oven and bake for 50-60 minutes depending on your altitude this may vary.
I baked mine for a full 60 minutes.
Let the bread cool completely before removing from pan