This gluten free pumpkin bread is incredibly delicious, and as my eight year old son says “highly satisfying”. That is the highest marks you can earn from my little food critic! I personally am not gluten free, but my husband is eating a gluten free diet to help curb his alopecia, a type of autoimmune disease. So I’ve been extra challenged in the kitchen to create delicious dairy free, egg free, and gluten free foods. After many epic fails we’ve finally made a delicious gluten free pumpkin bread that I will gladly enjoy as a gluten eater. This gluten-free pumpkin bread is so tasty I don’t feel like I’m missing anything. It’s just delish!

The Secret Ingredient

I attempted to make pumpkin bread with about 4 different kinds of gluten-free flour (almond, buckwheat, oat, and cassava) before settling on a tried and true blend—Bob’s Red Mill’s gluten free all-purpose baking flour. I love this flour because the first ingredient is garbanzo bean flour, and I love beans. Beans are so good for us and I am always trying to incorporate more fiber in my diet.

Did you know that the average American consumes only half of the daily recommended fiber intake? Fiber is so important for our health. According to the Mayo Clinic, only does fiber decrease constipation, it contributes to better digestive health, heart health, blood sugar control, weight management, increased lifespan, improves gut microbiome, reduces risk of colorectal cancer, improves bone health, and can enhance mood and cognitive function. Fiber intake is just as important as protein, yet it is often shrugged off while we aim to double our protein intake. I am for balance and moderation, and definitely meeting the daily recommended intake of fiber. Do your body a solid and eat more fiber!

This flour is higher in fiber than regular wheat flour at 4g per serving. So, in addition to avoiding wheat, this flour is more nutritious than your average wheat flour, double win. Plus, this is one of the most affordable gluten-free flours currently available. Additionally, we are adding flaxseed to this recipe as an egg replacer. Which means an even bigger boost of fiber.

Pumpkin Puree

I’ve tried making this the old-fashioned way, roasting a sweet pie pumpkin in the oven and scooping out the warm pumpkin mash. Expectations were high and my kitchen smelled delicious, but unfortunately, the particular pumpkin I selected wasn’t super flavorful. Unless you have pie pumpkins growing in your garden that need to be used up, I would just opt for a can of pumpkin puree. It saves a lot of cost, time, and energy and tastes great in this recipe. Believe me, I am willing to go the extra mile to make food more delicious. Sometimes you win when roasting a pumpkin sometimes you don’t. It’s just the roll of the dice with what’s available at the store these days. This recipe has so many other flavors going on—sweetness, cinnamon, nutmeg, molasses. I promise canned pumpkin puree works just fine. Now let’s get baking!

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