moist gluten-free pumpkin bread with maple syrup instead of sugar makes this recipe low-FODMAP friendly. Warm fall spices like cinnamon give it a cozy taste of the season.

Gluten Free Pumpkin Bread

Greetings! Happy Pumpkin Spice Season!   As the leaves start changing and the air turns crisp, our family looks forward to many comforts of fall, especially treats warm from the oven. This gluten free pumpkin bread is a favorite we make every year when pumpkin season rolls around. The hint of maple and blend of cozy spices like cinnamon give it the classic flavors of the season. My daughter, of course prefers it with mini chocolate chips – but I had a different goal with this loaf. The goal was to bake using natural sugars and stevia.

I love that this recipe skips refined sugar and uses pure maple syrup instead to gently sweeten the loaf. This also makes it more low FODMAP friendly for those with dietary restrictions. The pumpkin puree ensures each slice stays moist and tender.

How to make gluten free pumpkin bread that’s safe for those with fructose malabsorbtion.

pumpkin bread dry ingredients

Preheat oven to 350.
Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.
In a medium bowl, combine all of the dry ingredients and set aside. I used buckwheat flour with my all purpose gluten free all purpose flour.

In a large bowl beat together the eggs, sugars and vanilla extract. Feel free to use a stand mixer as well, it’s easy enough to mix by hand though. Add in the pumpkin and oil and beat until well combined. Next, add all the dry ingredients and stir until just combined.

pumpkin bread batter
 pumpkin spiced bread ready to be baked in a loaf pan

Spoon batter into the prepared loaf pan. Bake for 45-55 minutes – until a toothpick comes out clean from the center. Allow to cool for at least 10-15 minutes before removing form the pan.

Remove from pan, slice and enjoy! The loaf was tender and moist and had delicious flavor. The addition of the buckwheat was good because it gave it a little more depth. Of course, the added fiber and nutrients are a bonus as well. Shhhh, don’t tell the kids, I may add more next time. Gluten free and refined sugar free pumpkin bread a treat we can feel good about.

gluten-free-sugar-free-pumpkin-bread

While savoring a slice, memories come flooding back of crisp weekend mornings spent at the pumpkin patch with the kids searching for the perfect pumpkin, cozy cups of cider at the farmers market, and weekend baking sessions in our warm kitchen.

I hope this gluten-free pumpkin bread becomes a treasured seasonal tradition for your family as well! If you try this recipe, let me know in the comments how you enjoy it. Wishing you a happy and abundant fall season!

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moist gluten-free pumpkin bread with maple syrup instead of sugar makes this recipe low-FODMAP friendly. Warm fall spices like cinnamon give it a cozy taste of the season.

Gluten Free Pumpkin Bread

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This pumpkin bread is gluten and refined sugar free, but still as tasty as the original. It’s suitable for fructose malabsorption and anyone wishing to eliminate sugar from their diet.

  • Yield: 12 slices 1x

Ingredients

Scale

1 1/4 cups gluten free all purpose flour

1/4 cup buckwheat flour

1/2 tsp baking powder

1 tsp baking soda

1/4 cup pure maple syrup

1 TB powdered stevia

1 1/2 cup pumpkin puree

3 eggs

1/3 cup vegetable oil

1 tsp cinnamon

1 tsp pumpkin pie spice

1/2 tsp salt

1 tsp vanilla extract

Instructions

Preheat oven to 350°. 

Spray a 9 x 5 loaf pan with cooking spray or line with parchment paper.

In a medium bowl combine all of the dry ingredients and set aside.

In a large bowl beat together the eggs, sugars and vanilla extract.

Add in the pumpkin and oil and beat until well combined.

Next add all the dry ingredients and stir until just combined.

Spoon batter into the prepared loaf pan.

Bake for 45-55 minutes until a toothpick comes out clean from the center. 

Allow to cool for at least 10-15 minutes before removing form the pan.

  • Author: Karina K.
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