Today is chilly enough to turn off the air conditioning, open the windows, and curl up with a blanket. I can smell fall attempting to break through the summer air. The breeze gently blows the flame of the fall-scented candle I have lit. The kids are outside in long pants kicking a soccer ball instead of complaining about the heat. Ribs are cooking in the crockpot, filling the kitchen with warm smoky aromas. I will probably even wear a sweater to Easton’s football practice tonight. Summer is beginning to usher in my favorite season of all, fall. 1
I love fall. One of my favorite things about it is how much baking I do. Baking in a hot summer kitchen isn’t quite as lovely as baking in a cool autumn kitchen with the windows open and the breeze keeping me company. Fall also seems to be the season I most often try, and adapt new recipes. There is just something to sitting down with a steaming cup of coffee and a warm piece of pumpkin bread.2 I made a new pumpkin bread recipe this week that I am obsessed with so I thought I’d share it here. I’m hoping to share one or two recipes a month moving forward. Keep in mind that I am not a food blogger. However, I do love everything about baking, from the preparing to the consuming. It’s my hope that sharing recipes encourages others to spend more time in their kitchens with the ones they love.
Gluten-Free/Dairy-Free Pumpkin Bread
Some notes before we begin:
This bread can be made in a loaf pan but I took a page out of Joanna Gaine’s book and started making all of my breads in square or rectangle casserole/baking dishes and I will not be going back.
We sometimes add in about a half cup of Enjoy Life semi-sweet mini chocolate chips. You can add any kind of chocolate chips, chopped walnuts, chopped pecans, or even raisins. This bread is also delicious without a single add-in.
Not all gluten-free flours are created equal. Make sure you are using a 1 to 1 baking gluten-free flour for this recipe, and that it has a binding agent like xanthan gum already in it. I use Bob’s Red Mill.
Ingredients:
1 teaspoon baking soda
½ teaspoon baking powder
1 cup canned pumpkin (not pumpkin pie filling)
¼ teaspoon salt
½ cup brown sugar
¾ granulated sugar
2 teaspoons vanilla extract
3 large eggs
⅓ cup avocado oil
1 ½ cups gluten-free flour
1 teaspoon cinnamon
1 Tablespoon pumpkin pie spice
Instructions:
Preheat oven to 350℉ and line a 3.7-quart casserole dish with parchment paper.
Mix baking soda, baking powder, salt, and pumpkin in a large bowl.
Add brown sugar, sugar, and vanilla extract and mix until combined.
Add in the eggs and avocado oil and mix until combined.
Mix in the gluten-free flour, pumpkin pie spice, and cinnamon until fully combined and smooth.
Mix in chocolate chips.
Pour the batter into the baking dish and bake for 40-45 minutes, or until a toothpick comes out clean.
Allow the bread to cool for 5-10 minutes before cutting squares to enjoy!
Store any leftovers in an airtight container. Leftovers of this bread do not last long in our house!
This bread is very popular in our house, my middle son would eat the entire loaf in one sitting if I let him. (I don’t) I highly recommend eating it warm and pairing it with your favorite warm drink. (coffee, duh) If you made it this far, yay! Your reward is this one-page printable version of the recipe!
I am happily ignoring the 90-degree temperatures predicted for next week and savoring this beautiful 60-degree day.
Insert other yummy baked goods in this sentence.
Canned pumpkin is not a thing here 😭 every single year I see a recipe like this and I’m tempted to buy a bulk order on Amazon but then I’m too scared we won’t actually like it. Tell me everyone loves it!!?
As a person on the receiving end of this pumpkin bread (and still warm!!), I’m sold on the recipe. I smashed it with some coffee in minutes. 🤎