Every fall I love to make pumpkin bread! It just wouldn’t feel like fall without it! Plus, I don’t think my family would be very happy if we skipped out on this now fall tradition!
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I have changed this original pumpkin bread recipe into a gluten and dairy free version. It can easily be made with regular flour if you are not gluten free! Instead of using Earth Balance in this recipe you could also sub in real butter if you eat dairy!
Whenever I make this I like to make half of it in a muffin pan and half in a loaf pan! That way we can eat the muffins sooner because they don’t take as long to cook and I usually add in chocolate chips to the muffins. The loaf takes longer to cook and I like to keep it just pumpkin bread without the chocolate chips! Not all of my family likes chocolate chips in everything! I know, crazy right?
This pumpkin bread recipe has a good amount of pumpkin in it. It will actually taste like pumpkin and be moist and more dense compared to cake like pumpkin bread that doesn’t contain a lot of pumpkin! I’m all about making baked goods healthier so adding a little more pumpkin sound perfect to me!
Make sure you don’t over mix this bread or to will come out tough and chewy! Not in a good way! Also, I think this bread is best once it is cooled!
If two loaves of pumpkin bread seems like way to much this recipe can easily be split in half for a single loaf or 12 muffins!
This recipe uses one 16oz. carton/box of this pumpkin purée.
For my go to gluten free flour recipe click here! It is simple and there is no mixing and buying several different types of flours! I use this for all my baking!
If you are vegan this can easily be made for you! You can simply make flax eggs in place of the eggs called for in this recipe! For one egg sub you mix 3 Tbs ground flax seed with 1 Tbs water. Let sit for 15 min and it’s ready to use!
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Pumpkin Bread
Ingredients
- 2 cups pure pumpkin puree
- 3 cups sugar
- 1 cup Earth Balance melted or butter or avacado oil
- 2/3 cup water
- 4 lg eggs
- 3 1/3 cup gluten free flour blend I recommend my easy recipe
- 2 tsp baking soda
- 1.5 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground or freshly grated nutmeg
- 2 cups chocolate chips optional
- 2 tap Vanilla extract
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven at 350°Prepare 2 loaf pans by greasing the pan, adding parchment paper then greasing over the parchment. If using a muffin tin line muffin cups with muffin liners.
- First mix pumpkin, sugar, vanilla, eggs, water, and melted butter in a large bowl. Set aside.
- In a medium bowl wisk flour, baking soda, salt, ground cinnamon, pumpkin pie spice, and groung nutmeg.
- Pour dry ingredients into the large bowl of pumpkin mixture. Mix just ubtil combined. If adding chocolate chips stir in now.
- Bake muffins for about 15-18 minutesBake loaf pans for about 60 minutes.
