Gluten-Free Pumpkin Bread

Why This Bread Is Great for Fall and Allergies

In autumn, few things beat the smell of pumpkin spice. But for families managing gluten or dairy intolerances, baking a cozy loaf can feel risky. This recipe solves that: naturally gluten-free oat flour replaces wheat, and coconut oil replaces butter—even better, both ingredients are accessible and budget-friendly. The result is a moist, tender loaf bursting with cinnamon, nutmeg, and real pumpkin magic—plus, it’s dairy-free, refined-sugar optional, and perfect for sharing.

How Oat Flour and Coconut Oil Make It Allergy-Friendly

• Certified gluten-free oat flour gives structure and chew without gluten. Rich in fiber and mild in flavor.

• Coconut oil is dairy-free and yields moist crumb. Light-tasting and shelf-stable.

• No butter, no milk, no refined additives—just whole-food sweeteners like honey or maple syrup if desired.

• The recipe avoids common allergens like wheat, dairy, soy, and refined sugar (optional), making it truly allergy-conscious.

Full Ingredient List & What Each Does

Wet ingredients:

• 1 cup (240 g) pumpkin purée – moisture and fall flavor

• ½ cup coconut oil, melted – richness and tenderness

• 2 eggs (or flax eggs for vegan: 2 tbsp flaxseed + 6 tbsp water) – binding

• ⅓ cup (80 ml) maple syrup or honey – natural sweetener

• 1 tsp vanilla extract – flavor lift

Dry ingredients:

• 1 ¾ cups gluten-free oat flour (certified) – structure base

• 1 tsp baking soda + ½ tsp baking powder – rise

• 1 tsp salt – enhances overall flavor

• 2 tsp cinnamon, ½ tsp nutmeg, ¼ tsp ginger, pinch of cloves – warm spice mix

Optional add-ins:

• ½ cup dairy-free chocolate chips, chopped pecans, or raisins

Step‑by‑Step Method

Prepare Pan & Mix Wet Ingredients

• Preheat oven to 350°F (175 °C). Line a 9×5″ loaf pan with parchment or grease with coconut oil.

• In one large mixing bowl, whisk together pumpkin purée, melted coconut oil, eggs (or flax eggs), maple syrup, and vanilla until smooth.

Combine Dry Ingredients

• In the same bowl (no extra bowls!), add oat flour, baking soda, baking powder, salt, and spices. Stir gently until just combined. Do not over-mix.

Fold, Bake, and Cool

• Fold in any optional add-ins like chips or nuts.

• Pour batter into prepared pan and smooth the surface.

• Bake for 55–65 minutes. Start checking at 50 minutes by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.

• Allow the bread to rest for 10 minutes in pan, then transfer to a wire rack to cool completely before slicing.

Expert Tips for Soft, Fluffy Gluten‑Free Loaf

• Ensure ingredients like eggs and oil are at room temperature for even mixing.

• Avoid over-stirring—too much mixing toughens oat flour loaves.

• If top browns too quickly, loosely tent with aluminum foil after 40 minutes.

• Bake thoroughly; under-baked centers are common with gluten-free loaves.

• Slice only when completely cooled—this prevents crumb dragging.

Optional Add‑Ins & Variations

• Chocolate chip version: fold in dairy-free chips; sprinkle a few on top.

• Spiced orange: add zest of one orange for bright citrus notes.

• Nut twist: chopped walnuts or pecans add savory crunch.

• Berry swirl: swirl plain or spiced yogurt (dairy-free) through batter before baking.

• Muffin version: divide batter into lined muffin tins and bake 20–25 minutes.

How to Store, Freeze & Reheat

• Room temperature: wrap cooled loaf tightly; stays fresh for 3–4 days.

• Refrigerator: keeps up to one week; wrap well to retain moisture.

• Freezer: slice and individually wrap or double wrap whole loaf; freeze up to 3 months. Thaw overnight in fridge.

• Reheat: use microwave (10–15 sec) or toaster oven (2–3 minutes) for softness and melty chips.

Frequently Asked Questions (FAQs)

Q: Can I bake this without eggs completely?
A: Yes—2 flax eggs (2 tbsp flaxseed + 6 tbsp water, mixed and rested) work well in place of real eggs.

Q: Is oat flour always gluten-free?
A: Only if specifically labeled gluten-free. Otherwise, cross-contamination is possible. Use trusted certified brands.

Q: Can I substitute coconut oil with another oil?
A: Yes, avocado oil or light olive oil also work. Avoid strongly flavored oils (like coconut) if you want neutral taste.

Q: Why is the bread dense or crumbly?
A: Likely underbaked or overmixed. Ensure proper baking time and mix gently.

Q: Can I make mini loaves or muffins?
A: Great idea—divide batter into small pans and reduce baking time: muffins about 20–25 min; mini loaves ~45 min.

Why It’s Ideal for Gifting or Brunch

• Allergy-friendly and inclusive for many dietary needs

• One-bowl prep means easy cleanup—great for busy hosts

• Aesthetic golden crust and spice aroma make it inviting

• Freezable and portable—wrap with ribbon, gift tag, or pair with tea or coffee

• Versatile enough for breakfast, snacks, or dessert at fall gatherings

Final Thoughts: Fall Indulgence Made Easy

This Gluten-Free & Dairy-Free Pumpkin Bread checks all the boxes: moist, spiced, easy to make, and friendly to many dietary needs. With oat flour, coconut oil, spices, and a minimal one-bowl method, it’s accessible and nostalgic. Serve a slice with coffee or packed for lunch—it feels like autumn comfort in every bite.