I woke up this morning with a craving for gluten free pumpkin bread so I whipped up a batch for breakfast even though I had a million other things to do. It could be because I was planning to post this recipe today and had it on my mind.
I love breads like banana nut bread, zucchini bread, and pumpkin bread. But when you take gluten and sugar out of the recipe it can get kind of tricky finding the right combination to make moist, but not too moist, and fluffy instead of dry and crumbly bread. I found that it helps to powder the xylitol with a blender when you are baking with it otherwise your baked goods come out a little gritty. Xylitol also calls for a little more liquids than regular sugar so you need to allow for that. When using almond flour for baked goods you want to use a brand that is a super fine ground blanched almond flour like Wellbee’s or Honeyville etc. I have used both of these brands and they work well for my baked goods.
I was very pleased, when I started working on this recipe, with how well my gluten free pumpkin bread turned out. This gluten free pumpkin bread makes a great breakfast or mid morning snack especially like today on a cool fall morning. Add a little butter, if you can have dairy, or a little sugar free chocolate hazelnut spread to your gluten free pumpkin bread if you are a chocolate lover like me….yum!
- 2 cups almond flour
- ½ cup xylitol, powdered
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon cloves
- ½ teaspoon allspice
- 1 teaspoon baking soda
- ¼ cup coconut oil, melted
- 3 eggs
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- In large bowl whisk dry ingredients together.
- In small bowl combine melted coconut oil, vanilla, and eggs and beat.Add in pumpkin puree and mix well.
- Pour liquids into dry mixture and stir until combined.
- Spray loaf 9x5 pan and pour dough into pan and smooth it out.
- Bake at 350 for 1 hour.
Hi Laura! I love your blog! I wanted to make pumpkin bread and was so excited to see your newest post. I am mostly paleo and use honey or maple syrup for sweeteners I was wondering if you knew how much honey or maple syrup to swap for the xylitol. Thanks!
Hi Annette,
I generally can interchange xylitol with honey or sugar but then I have to adjust the liquids in the recipe because xylitol requires a little more. So I would put 1/2 cup of honey and 2 eggs instead of 3 eggs and I think it will work.
Let me know how it turns out.
I did a straight swap 1/2 cup xylitol for 1/2 cup honey and reduced the eggs from 3 down to 2. It came out just right! I spread a little butter on my warm bread and am enjoying it right now! Thanks so much for your help and this yummy recipe!
I’m so glad the pumpkin bread turned out good for you. Hope you enjoy it!