Had a craving for some pumpkin bread and rather than brave the rain to go out buy it, I wanted to bake it!

I based it off of a banana bread recipe I’ve used in the past and then made some obvious flavor substitutions. These turned out delicious and I’ll definitely make them again!

Ingredients

• 1 cup canned pumpkin
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup organic cane sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 3 eggs
• 1/3 cup coconut oil
• 1-1/2 cups GF flour (I use either Bob’s Red Mill or the Pushkin’s blend)
• 1/4 tsp. xanthan gum
• 1-1/2 tbsp cinnamon
• 1 tbsp pumpkin pie spice
• sprinkle of nutmeg

Steps

1. Preheat the oven to 350 degrees.
2. Spray a nonstick 9×5 loaf pan or 12 mini loaf pan if you have one
3. Combine the pumpkin and vanilla in one bowl.
4. Combine the dry ingredients and whisk together.
5. Combine the dry and vanilla pumpkin bowls.
6. Add eggs and oil to the dry/pumpkin mix.
7. Mix until smooth.
8. Transfer to the pan of your choice.
9. Sprinkle a little brown sugar, cinnamon and salt to the tops.
10. Put in the oven and get to baking!
    • If using a 9×5 loaf pan, you’ll probably need 50-60 minutes.
    • If using a mini-loaf pan, it’ll need about 25-30 minutes.
11. Test with a knife. If it comes out mostly clean, you’re all set. Let them cool in the pan for a few minutes before transferring to a new plate.

If you make this recipe, I’d love to see photos! Tag me on Instagram @GlutenFreeSacramento!