How to Make the Best Pumpkin Bread: A Cozy Fall Favorite

Grab your apron, turn on some cozy music, and let the magic of this delicious gluten and dairy free pumpkin bread fill your kitchen with fall vibes. When the air turns crisp, and leaves start to crunch underfoot, there’s no better way to embrace the season than with a warm, fragrant loaf of pumpkin bread. Whether enjoyed with a hot cup of coffee, spread with butter, or even turned into French toast, pumpkin bread is a essential fall treat.

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Why You’ll Love Pumpkin Bread

1. Moist and flavorful – Thanks to pumpkin puree, your bread stays tender for days.
2. Perfect spice blend – Cinnamon, nutmeg, and cloves create that irresistible autumn aroma.
3. Versatile treat – Serve it for breakfast, a snack, or even dessert.
4. Simple to make – No need for a mixer, just two bowls and some pantry staples!

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Ingredients

Here’s what you’ll need to make your new favorite loaf:

• 1 ⅔ cups gluten free flour (I use Bob Red Mill’s 1:1)
• 1 tsp baking soda
• ¼ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• 8oz pumpkin puree (not pumpkin pie filling)
• ¾ cup coconut sugar
• ½ cup unsweetened apple sauce
• 2 tbsp of Extra Virgin Olive Oil (Can substitute with Avocado or Coconut)
• 2 large eggs
• 1 tsp vanilla extract

Optional Add-ins:

• ½ cup chocolate chips
• ½ cup chopped nuts (pecans or walnuts work well)
• A handful of dried cranberries

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Step-by-Step Instructions

1. Preheat the Oven:
   Set your oven to 350°F (175°C). Grease a 8.5 x 4.5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg.
3. Prepare the Wet Ingredients:
   In a separate large bowl, combine the pumpkin puree, sugar, apple sauce, olive oil, eggs, and vanilla. Mix until smooth and well-blended.
4. Combine Wet and Dry:
   Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Don’t overmix!
5. Add Optional Mix-ins:
   If using chocolate chips, nuts, or other goodies, fold them in at this stage.
6. Bake:
   Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
   Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice, serve, and savor the taste of fall!

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Tips for the Perfect Pumpkin Bread

1. Don’t skip the spices! They are the soul of pumpkin bread, so make sure they’re fresh.
2. Measure your flour correctly. Too much flour can make the bread dense. Fluff it up and spoon it into the measuring cup for accuracy.
3. Store properly. Keep your pumpkin bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

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Conclusion

Pumpkin bread isn’t just food—it’s an experience. The aroma wafts through your home, wrapping you in warmth and nostalgia with each bite. Whether you enjoy it as-is, dress it up with toppings, or experiment with add-ins, this pumpkin bread recipe is guaranteed to bring a little extra joy to your autumn.

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What’s your favorite way to enjoy pumpkin bread? Let me know in the comments! And if you try this recipe, share a photo and tag @lemoninthyme