Warm and cozy fall mornings are the perfect time to enjoy a slice of Gluten-Free Pumpkin Spice Bread. These delicious loaves are just the right amount of sweet but not too indulgent, making them the ideal companion for your morning coffee or tea. Packed with canned pumpkin, gluten-free flour, and all the fall flavors of pumpkin spice, they are the perfect treat to keep you warm and fueled.
Ingredients for Gluten-Free Pumpkin Spice Bread
- 1 cup canned pumpkin
- 2 cups King Arthur Gluten-Free Flour (or regular flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 eggs
- ½ cup liquid coconut oil
- 1 teaspoon vanilla extract
- ¼ cup unsweetened coconut milk (any milk can be substituted)
- ⅓ cup maple syrup
- 3 teaspoons pumpkin spice
Instructions for Baking
- Preheat the oven to 350°F and grease your mini loaf pan.
- In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and pumpkin spice. Set aside.
- In a separate large bowl, whisk together the pumpkin, eggs, coconut oil, vanilla extract, coconut milk, and maple syrup until well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter evenly into the greased mini loaf pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the loaves comes out clean.
- Cool the loaves on a wire rack before slicing and serving with your favorite morning beverage.
Cozy Morning Routines with Gluten-Free Pumpkin Spice Bread
There’s something about fall that just begs for cozy, pumpkin-spiced treats, especially when they’re perfect for pairing with your morning coffee. I started making these gluten-free pumpkin spice mini loaves when I was looking for a breakfast treat that wasn’t overly sweet but still felt like a fall indulgence. The smell of pumpkin spice fills the kitchen, reminding me of crisp autumn mornings spent savoring the season. These loaves are now a regular part of my meal prep routine, especially during training season when I need something quick, delicious, and packed with flavor.
For more cozy fall flavors, make sure to check out my Oatmeal Chai Cookies and Gluten Free Pumpkin Spice Granola — both of which make for amazing fall snacks.
Perks of this Recipe
This recipe is not only gluten-free but also uses wholesome ingredients like coconut oil and maple syrup for natural sweetness. These mini loaves are portable, which makes them perfect for busy mornings or post-workout fuel. Plus, they freeze well, so you can bake a batch and have them on hand for whenever the fall cravings strike.
Make Your Fall Mornings Cozy
Baking these Gluten-Free Pumpkin Spice Mini Loaves is a great way to bring warmth and comfort to your mornings. Don’t forget to try out more of my favorite fall recipes like Cranberry Orange Oatmeal Bars and Chocolate Protein Donuts. Happy baking, and don’t forget to leave a comment if you try them!
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Gluten-Free Pumpkin Spice Bread
- Total Time: 35 minutes
- Yield: 6 loaves 1x
Description
Enjoy the cozy flavors of fall with this Gluten-Free Pumpkin Spice Bread. This moist, perfectly spiced loaf is made with wholesome ingredients and is free from gluten, making it an ideal treat for anyone following a gluten-free lifestyle. With real pumpkin puree and a blend of warming spices like cinnamon and nutmeg, this easy-to-make bread is perfect for breakfast, a snack, or dessert. It’s also dairy-free and can be customized with add-ins like nuts or chocolate chips for extra texture and flavor.
Ingredients
- 2 cups King Arthur Gluten-Free Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 3 teaspoons Pumpkin Spice
- 1 cup canned Pumpkin
- 2 Eggs
- ½ cup Liquid Coconut Oil
- 1 teaspoon Vanilla Extract
- ¼ cup Unsweetened Coconut Milk
- ⅓ cup Maple Syrup
Get Recipe Ingredients
Instructions
- Preheat the oven to 350°F and grease your mini loaf pan.
- In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and pumpkin spice. Set aside.
- In a separate large bowl, whisk together the pumpkin, eggs, coconut oil, vanilla extract, coconut milk, and maple syrup until well combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
- Pour the batter evenly into the greased mini loaf pan.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the loaves comes out clean.
- Cool the loaves on a wire rack before slicing and serving with your favorite morning beverage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
