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Home » Recipes » Gluten Free Pumpkin Bread Recipe (#VirtualPumpkinParty)

Gluten Free Pumpkin Bread Recipe (#VirtualPumpkinParty)

October 15, 2018 by Faith 7 Comments

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This Gluten Free Pumpkin Bread Recipe is a low carb dream come true; it’s moist with great texture and is packed with sweetly spiced pumpkin flavor. You’d never guess it’s gluten free and low carb!

Gluten Free Pumpkin Bread Recipe on Wooden Table

When autumn rolls around I get the itch to bake. Back in Buffalo this made sense because we actually have a fall to enjoy up there; cooler temperatures, crisp air, foliage, and being able to wear a cute scarf and boots are all things I miss, lol. But here in Florida, there is no fall to speak of, and yet I still have the urge to do autumnal baking! I guess it’s in my genes. I’m happy to say this Gluten Free Pumpkin Bread Recipe satisfied all my fall cravings, in terms of pumpkin love and baking compulsions.

#VirtualPumpkinParty

Every year for the past three years I’ve looked forward to Sara’s Virtual Pumpkin Party. It’s a pumpkinpalooza of sorts, where anything pumpkin-related is a go. Here’s what I made in years past:

  • Nutty Spiced Pumpkin Crackers (Paleo)
  • Low Carb Pumpkin Spice Chia Seed Pudding (Paleo and Vegan-Friendly)
  • Pumpkin Spice Latte Snack Cake with Brown Butter Buttercream

Top View Close Up of Gluten Free Pumpkin Bread Recipe

What is Quick Bread?

Quick bread refers to breads that are leavened without yeast, and therefore don’t require rise time. Instead, this type of bread is usually leavened with a quick-acting leavening agent, such as baking powder or baking soda. Examples of quick breads include the following: Banana Bread, Zucchini Bread, Cornbread, and this Gluten Free Pumpkin Bread Recipe.

Are Quick Breads Always Sweet?

Quick breads are very versatile and can be sweet or savory! A couple of my favorite savory quick bread recipes are Rosemary-Onion Quick Bread and Cheddar-Dill Beer Bread.

Troubleshooting a Few Common Problems with Quick Bread and Banana Bread

I frequently get asked for advice on baking quick bread recipes. Follow the tips I give below and you’ll be baking up gorgeous loaves in no time!

Why Does Bread Fall in the Middle?

There could be a few different reasons why your bread sinks in the middle:

  1. There wasn’t enough leavener used (such as baking powder, baking soda, yeast, etc.).
  2. Before baking, the batter sat too long.
  3. The recipe called for too much liquid.
  4. It needed to bake longer.

Slices of Gluten Free Pumpkin Bread Recipe with Cup of Tea

How Long Does it Take Banana Bread to Cook?

Banana Bread and other quick breads usually take around 40 to 60 minutes to bake at 350F in a standard size (9 by 5-inch) loaf pan.

How Do You Know When Banana Bread is Done?

In general, the toothpick test works well. Insert a wooden pick (or a clean toothpick) into the center of the loaf. If it comes out clean, the bread is done. I usually start checking the bread for doneness about 5 to 10 minutes before the suggested bake time is up.

How Long Do You Cool Banana Bread Before Removing From the Pan?

After I remove a loaf of banana bread or other quick bread from the oven, I place it (still in the loaf pan) on a wire rack to cool for 10 minutes. After 10 minutes, I carefully (while wearing potholders) remove the bread from the loaf pan. Subsequently, I place the bread directly onto a wire rack to finish cooling.

More Delicious Quick Bread Recipes:

  • Date Loaf Cake from An Edible Mosaic
  • Paleo Cranberry Orange Walnut Bread from Healthy Sweet Eats
  • Lemon Quick Bread from Crazy for Crust
  • Easy Low Carb Zucchini Bread from The Keto Queens
  • Pumpkin & Cheese Spice Bread from An Edible Mosaic

Close Up Slices of Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread Recipe on Wooden Table

Gluten Free Pumpkin Bread Recipe

This Gluten Free Pumpkin Bread Recipe is a low carb dream come true; it’s moist with great texture and is packed with sweetly spiced pumpkin flavor. You’d never guess it’s gluten free and low carb!
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 people
Calories: 165kcal
Author: Faith Gorsky

Ingredients

Bread:

  • Coconut oil spray
  • 6 tablespoons unsalted butter at room temperature
  • 4 tablespoons granulated erythritol
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons blackstrap molasses
  • 1/2 teaspoon stevia glycerite
  • 1 1/2 cups almond flour
  • 2 tablespoons golden flaxseed meal
  • 2 tablespoons tapioca flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 + 1/8 teaspoon salt

Icing:

  • 2 tablespoons Swerve Confectioners
  • 1 tablespoon heavy cream
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon pure vanilla extract
  • 3 drops liquid stevia
  • 1 pinch ground fenugreek
  • 1 pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 350F; line a 9 by 5-inch loaf pan with 2 pieces of parchment paper so it hangs over all 4 sides (so you can lift the bread out later). Lightly spray the inside with coconut oil.
  • Cream together the butter and erythritol, and then beat in the eggs, pumpkin puree, vanilla, molasses, and stevia glycerite.
  • Whisk together the almond flour, flaxseed meal, tapioca flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt in a medium bowl.
  • Whisk the dry ingredients into the wet all at once.
  • Pour the batter into the prepared pan and spread it out. Bake until the bread is golden and a wooden pick inserted in the center comes out clean, about 40 to 45 minutes. Cool completely before icing.
  • Once the cake is cooled, whisk together all ingredients for the icing, and spread it on top of the cake.
  • Let the icing harden before slicing.
  • Store any leftovers wrapped in the fridge for up to 5 days.

Helpful Tips

Net Carbs: 4g per serving (1 slice or 1/12 of loaf)

Nutrition

Serving: 1slice | Calories: 165kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 16mg | Potassium: 103mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1820IU | Vitamin C: 0.4mg | Calcium: 67mg | Iron: 1mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Gluten Free Pumpkin Bread Recipe with Description

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Recipes Tagged: #VirtualPumpkinParty, Gluten Free Pumpkin Bread, Gluten-Free, Grain-Free, Low-Carb, Pumpkin, Pumpkin Spice, Recipes

Comments

  1. Nikky says

    November 28, 2018 at 3:48 pm

    5 stars
    I can’t believe that I made a low carb pumpkin bread that tastes so good. My husband didn’t even realize it wasn’t made with real flour and sugar. Thank you so much!

    Reply
  2. Kelsey @ Appeasing a Food Geek says

    October 16, 2018 at 5:22 am

    Thanks for the tips! And this quick bread is gorg–thanks for the recipe! happy VPP :) xo

    Reply
  3. Brandon @ Kitchen Konfidence says

    October 15, 2018 at 4:16 pm

    Pass me a slice of this with a hot cup of coffee!! I hope you are having a wonderful Pumpkin Day :D

    Reply

Trackbacks

  1. Paleo Cranberry Orange Walnut Bread - Healthy Sweet Eats says:
    December 19, 2019 at 10:48 am

    […] Gluten Free Pumpkin Bread Recipe […]

    Reply
  2. Low Carb Apple Bread Recipe - Healthy Sweet Eats says:
    September 18, 2019 at 11:00 pm

    […] Gluten Free Pumpkin Bread […]

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  3. Low Carb Pumpkin Spice Gluten Free Granola Recipe says:
    October 31, 2018 at 11:02 pm

    […] Gluten Free Pumpkin Bread Recipe from An Edible Mosaic […]

    Reply
  4. Pumpkin Crisp - Taste Love and Nourish says:
    October 15, 2018 at 11:11 am

    […] Quesadillas with Smoky Sour Cream JoEats • Pumpkin Brown Sugar Babka An Edible Mosaic • Gluten Free Pumpkin Bread Recipe The Foodwright • Vegan Pumpkin Chocolate Chip Cheesecake Bars Floating Kitchen • Pumpkin […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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I finally got to cross off a huge item on my to-do I finally got to cross off a huge item on my to-do list! Do you remember my other blog Healthy Sweet Eats? Until today, the last time I posted there was February 2020! I even had content ready, recipes developed and photographed, and I have absolutely no excuse for myself lol. 😱🙈😅

More than just wanting to get back into posting regularly there, I wanted to give that space a fresh new look! I'm pretty thrilled that today it's done (with just a couple very minor decorative tweaks I still want to make). 💗

Not only does Healthy Sweet Eats have a fresh new face, but today I shared my recipe for #sugarfree Berry Sorbet 🍓🫐🍒, which uses frozen berries and comes together in just 5 minutes for the most delicious dose of antioxidants I've ever had.

Take a peek at the redesign and let me know what you think! 😘 Find this recipe on my other blog Healthy Sweet Eats (the direct link is in my link tree in my profile) --> https://www.healthysweeteats.com/sugar-free-berry-sorbet-recipe/

#foodphotography #foodstyling #foodstylist #photography #lightandshadow #moodygrams #dslr #f52grams @thefeedfeed #feedfeed #beautifulcuisines #eeeeeats #sorbet #berries #berrylove #instaberries #berriesofinstagram
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This really isn't the prettiest dish. 🙈 But it' This really isn't the prettiest dish. 🙈 But it's nourishing and uncomplicated, mostly cabbage and ground beef and a few other veggies along with a couple spices. It's #paleo and easy to make #lowcarb and #ketofriendly. And it doesn't need a lot of time; just 10 minutes of prep time and 20 minutes to cook. The best part is, it's so much more delicious than you might think! What it lacks in looks, it definitely makes up for in other ways. 🥰 Find my Unstuffed Cabbage Rolls recipe on @anediblemosaic --> https://www.anediblemosaic.com/unstuffed-cabbage-rolls-recipe/

#cabbage #eatyourveggies #glutenfree #saveur #bonappetit #foodandwine #f52grams #f52food #beautifulcuisines #onmytable #eeeeeats #foodphotography #photography #foodstyling #foodstylist #lightandshadow #moodygrams
These are supposed to be French Crullers, but as y These are supposed to be French Crullers, but as you can see they look nothing like they're supposed to! 🙈😁 I'd call the recipe a flop in that sense, except for 2 things: 1) they still taste great (swipe through to the last photo showing their pillow-y interior), and 2) I made them on a Zoom call together with my dear friend Evelyene (@cultureatz). Eve and I virtually met around the time we both started blogging (she lives in Montreal), which was over a decade ago (it's crazy to think how fast time flies!).

When we first met in real life last year before the pandemic hit, it was an instant connection. It was lots of laughs, local exploration, good food, great conversation, and she even brought me bagels from her hometown! She's a kindred soul. 🥰❤️ Since then we've stayed connected and have spent a few afternoons cooking together. We've made Russian dumplings called Pelmeni and we had a holiday cake-off where I made a Gingerbread Roll Cake and Eve made a Pumpkin Roll Cake.

She and I used the same recipe for French Crullers and it didn't work as expected for either of us (just wait until you see how Evelyne's turned out, they're completely different from mine!), but still I'd call it a success.

I think this delicious disaster deserves to be commemorated, so I wanted to style and photograph them. Even though the prop styling is minimal, it's an eclectic grouping:

1) Background: Scrap marble at a floor tile store in Jacksonville, Florida. The lady was awesome, she told me to look around and take any scrap tile I could use.
2) Cake stand (swipe through to see it better): I got this at my favorite ceramics store in Paris, France called @astierdevillatte in May 2015.
3) Espresso cups: Seller @madhouseceramics on @etsy.
4) Small spoons: Seller Ann Cutting from ceramicpix on @etsy.
5) Espresso: My favorite espresso @lavazzausa.

#foodstyling #foodstylist #propstyling #moodygrams #lightandshadow #storytellingphotography #foodfluffer #beautifulcuisines #hautecuisines #onmytable #f52grams #foodphotography #photography #dslr #nikon #zoomcalls #frenchcrullers
If you're craving soup before the weather starts w If you're craving soup before the weather starts warming up where you live, this Butternut Squash Soup is perfect. 💙🧡 It's rich and creamy with warm spices and a touch of brown sugar to bring out the butternut's natural sweetness. And the best part is that it's made in the Instant Pot and only requires 15 minutes of hands-on prep time! Recipe is on @anediblemosaic --> https://www.anediblemosaic.com/instant-pot-butternut-squash-soup-recipe/

#eeeeeats #saveur #bonappetit #foodandwine #huffposttaste #nytfood @thefeedfeed #feedfeed #foodstyling #foodphotography #photography #lightandshadow #nikon #dslr #souplover #soup #soupgram #instasoup #instantpot #instantpotrecipes #instantpotsoup
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