Gluten-Free Pumpkin Bread

Pumpkin puree, rolled oat, eggs, honey, sugar, vanilla, pecans, cinnamon, sugar and salt combine together in this Gluten-Free Pumpkin Bread. If you are finding a healthy and flavorful breakfast, just give this a go. My kids and I even love feeding our stomach with this bread at snack time. Its recipe is here, just make a good pumpkin bread of your own if you like. Enjoy!

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Gluten-Free Pumpkin Bread

Recipe by Bell BrittanyCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

1

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

This gluten-free pumpkin bread is a “must-serve” food for Fall. If you love pumpkins, you can give it try whenever you have an appetite for.

Ingredients

• 2 c. old-fashioned rolled oats

• 1 c. pumpkin puree

• 2 large eggs

• 1/2 c. honey

• 1/4 c. sugar

• 1 tsp. baking soda

• 1 tsp. pure vanilla extract

• 1/2 tsp. cinnamon

• 1/4 tsp. cloves

• Pinch nutmeg

• 1/2 tsp. kosher salt

• 1/2 c. pecans

Directions

• Preheat oven to 350°F and prepare an 8″-x-5” pan lined with parchment paper.
• Add pumpkin, oats, eggs, honey, baking soda, vanilla, cinnamon, cloves, nutmeg and salt into a blender. Blend until smooth, about 1 minute.
• Transfer batter into prepared pan and sprinkle with pecans. Cover with aluminum foil and bake until an inserted toothpick comes out clean, about 35 minutes.
• Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely.
• Slice and serve.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56133/gluten-free-pumpkin-bread-recipe/

Notes

This Gluten-Free Pumpkin Bread is a simple quick bread made by blending rolled oats into the batter instead of using traditional flour. Pumpkin purée, eggs, honey, sugar, and warm spices are combined in a blender, creating a smooth batter that bakes into a moist loaf. Chopped pecans are added on top before baking, giving the bread a lightly crunchy finish once sliced.

The recipe works well because the oats break down fully in the blender, helping the loaf hold together without added flour. Pumpkin purée adds moisture and structure, while the eggs provide stability during baking. Covering the loaf with foil partway through helps it cook evenly, allowing the center to set without over-browning the top. The spices are present but balanced, keeping the flavor mild and versatile.

This bread fits easily into everyday home baking since everything comes together in one blender. It slices cleanly once cooled and works for breakfast or snacks. Leftovers store well wrapped at room temperature for short periods or refrigerated longer. The loaf can be customized slightly by adjusting spices or swapping the pecans for another nut without changing the overall method.