Savor the flavors of fall with this delicious and moist Gluten-Free and Dairy Free Pumpkin Walnut Bread! 

Hello there my fall loving friends! The season has finally arrived and it’s time to start baking up some delicious pumpkin treats. If you love pumpkin-flavored goodies then you’ve come to the right place, because there are 13 delicious pumpkin recipes on this month’s Pinterest Challenge hosted by the amazing Cindy of County Road 407! You’ll find links to all of the other amazing pumpkin recipes at the end of this post.

*This post contains affiliate links. See my full affiliate disclosure policy for details.

 

If you are coming over from A Stroll Thru Life, then you are probably already craving  Marty’s famous pumpkin bread! However, if you have a gluten or dairy allergy like me and can’t use indredients in traditional pumpkin bread recipes, or if you are on a low sugar diet, you can still bake and enjoy pumpkin bread using some healthy and allergy-friendly subsititions. Even if you don’t have an allergy, you probably know someone who does, so this would be a great recipe to make for them or to pass along.

 

 

There aren’t very many pictures of the pumpkin bread in this post, because my family got to the loaf before realizing I hadn’t taken all of my blog photos yet! Luckily there was one piece left and as you can see, I couldn’t resist munching on it before I even finished taking all the pictures for this post. It was THAT good!

 

Gluten-Free and Dairy-Free Pumpkin Walnut Bread Using Clean, Organic Ingredients

Prior to this challenge I had never made gluten free pumpkin bread from scratch. I have used a gluten-free pumpkin bread box mix in the past that included almond flour, but I have found I don’t tolerate almonds very well lately. I wanted to try making it from scratch using the oat flour I already had on hand in my pantry.

I ended searching for gluten-free pumpkin bread recipes on Pinterest and found the Detoxinista’s Oat Flour Gluten-Free Pumpkin Bread to use as an “inspiration recipe” that I could modify a bit by using all clean ingredients, reduced sugar content, duck eggs, and adding walnuts. *Of course if you have a nut allergy you can simply omit the walnuts.

 

Ingredients:

• 1 1/2 cups organic oat flour (I used non-GMO Bob’s Red Mill brand)
• 3/4 cup canned organic pumpkin puree (or make your own from fresh pumpkin)
• 3 large eggs (I used 2 farm fresh Duck eggs because I am allergic to chicken eggs. Duck eggs are marvelous for baking! Duck eggs are larger, hence a 1:2 chicken egg ratio)
• 3/4 cup organic maple syrup (optional natural sweetner: honey)
• 4 teaspoons organic pumpkin pie spice (or you can make your own)
• 1/4 cup melted coconut oil (organic, unrefined, cold-pressed)
• 2 teaspoons pure non-gmo baking powder
• 1/2 teaspoon fine sea salt
• Optional 1 cup chopped walnuts
• Optional 1 cup allergy-friendly chocolate chips

 

Bob’s Red Mill Gluten Free Oat Flour

 

To clarify, be sure that you use canned pumpkin puree instead of pumpkin pie filling. You could also make your own pumpkin puree using fresh pie pumpkins.  

 

 

 

Make Your Own Pumpkin Pie Spice

Sometimes it’s hard to find a pre-made pumpkin pie spice blend at the store, but you can make your own using individual spices.

Here is Martha Stewart’s pumpkin pie spice recipe:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves

 

Copper Stainless Steel Measuring Cups and Spoons Set of 8

 

 

How to Make Gluten-Free and Dairy-Free Pumpkin Bread

• Add all dry ingredients to a large mixing bowl and mix well. 
• Next add eggs, pumpkin puree, coconut oil and maple syrup.
• Blend well with a hand mixer or Mixmaster.
• Stir in walnuts or chocolate chips if desired.

 

 

 

Pour batter into a 9 in x 5 in x 2.5 loaf pan lined with parchment paper and bake on 350 degrees for 55-60 minutes.

 

 

• Insert a toothpick into the center of the bread and when it comes out dry and the bread has a slight crack down the middle it is done.
• After it has completely cooled, use the edges of the parchment paper to lift the bread out of the pan and transfer to your desired serving platter or dish.

 

*Note:  When baking gluten free bread for the first time, you might think the loaf didn’t turn out because it will often still be a little moist on the inside even after the full bake time is finished. The gluten-free bread almost always has a different consistency and typically will still seem a bit moist compared to bread made with traditional wheat flour, so be patient and wait until it has completely cooled to cut and eat. (Do as I say, not as I do. I can never wait!)

 

You will notice that the bread didn’t rise much, but I really think that was due to using my older glass pyrex loaf pan. I have found that my gluten free cakes and other baked goods turn out much better when I use my Le Creuset stoneware/bakeware. I didn’t have a Le Creuset loaf pan, but I am definitely going to check Home Goods or order one on Amazon so I can remake this pumpkin bread soon and see how it turns out.

 

Le Creuset Stoneware Heritage Loaf Pan, 9″ x 5″ x 3″ (1.5 qt.), Artichaut

 

Le Creuset is expensive but worth it! However, I have been able to find very good deals at Home Goods, TJ Maxx and Marshalls.

 

 

Time to Enjoy!

 

Slice up this delicious (and somewhat healthy and nutritious) gluten-free and dairy-free pumpkin bread, and enjoy with a hot cuppa coffee, tea, or apple cider.

 

I ended up wrapping up the one slice that was left over and letting it sit over night, and let me tell you, it was a literally night and day difference in taste, texture and consistency! Oh my goodness, this slice was soo delicious, moist and flavorful with a “bakery quality” consistency.

 

 

 

Since today’s post is part of a pinterest challenge where all of my vintage loving blogging friends and readers gather, I styled up the bread in a pretty picture with one of my favorite teacups, blue transferware and harvest plaid napkins. The primitive mustard yellow candle holder next to my favorite french pumpkin was a recent thrifted find.

 

 

 

Harvest Plaid Napkins

 

 

You can read more about my favorite French pumpkin and a few other fall kitchen finds in my recent post, Simple and Elegant Fall Decor.

 

 

 

 

 

 

 

 

 

I try to stay away from refined sugar, but I do occasionally enjoy my tea with honey. This delicious Fall Harvest honey was purchased on a family day trip to the quaint Worthington Farmer’s Market (Columbus, Ohio) in late August.  The pumpkin bread and hot tea with honey is certainly giving me all the fall tastes and feels!  

 

Additional  Gluten-Free Pumpkin Bread Ideas Ideas

Add chocolate chips to the pumpkin bread mix and make muffins.

 

 

Raisins would also be delicious as another healthy and clean alternative. Any way you slice it, pumpkin bread is just delicious!!!

 

I hope this post will inspire you to try baking this gluten-free and dairy free pumpkin walnut bread using clean, organic ingredients (and no refined sugar).  I was thrilled with how it turned out, and even though I have to restrict sugar in my daily diet, this bread will be perfect for enjoying on special fall occassions and holidays! Hmm…Is this weekend a fall holiday??? 

 

Next up is Coco at The Crowned Goat. I know you will love her pumpkin recipe too! Don’t forget all of the other amazing pumpkin recipes via the links below.

 

Enjoy all the recipes, and happy fall!

Amber