Gluten Free Pumpkin Bread recipe that is also small batch! This cinnamon spice pumpkin bread is made with an oat flour blend and makes a mini loaf that is moist, tender, full of fall flavors, and finished with a cinnamon sugar crunch top. A perfectly easy recipe to add to your pumpkin dessert plans!
Prep Time10 minutesmins
Cook Time36 minutesmins
Total Time46 minutesmins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Fall Dessert, Gluten Free, Pumpkin Bread, Small Batch
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pan, then line with a piece of parchment paper long enough so it hangs over the sides of the pan.
In a small mixing bowl, whisk together the oat flour, sweet rice flour, almond flour, tapioca flour, baking powder, salt, and pumpkin pie spice.
In a medium mixing bowl, add the melted coconut oil and sugars. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.
2 tablespoons cold pressed refined coconut oil, melted, ¼ cup organic cane sugar, ⅓ cup pure canned pumpkin, 1 large egg, ½ teaspoon vanilla extract, 3 tablespoons light brown sugar
Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Let the loaf rest for 5 minutes before baking. This allows the gluten free flours time to hydrate so the bread bakes tender and moist.
2 to 3 teaspoons Cinnamon Sugar
Pour the batter into the prepared pan. Sprinkle the cinnamon sugar over the top of the batter and swirl around - just on top of the batter, not into the batter - with a knife, offset spatula, or toothpick.
Bake the pumpkin bread for 34 to 36 minutes, or until a toothpick inserted in the middle comes out clean, and the edges of the bread are brown and pulling away from the sides of the pan.
Cool the bread in the pan set on a wire cooling rack for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pans and allow to cool on the wire rack completely. Note - I find gluten free baked goods taste better when they have had a chance to cool completely.
Notes
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Serving Size - I have only tested this recipe as a small batch. For doubling the recipe, I can't say for certain how it would turn out, but if you try it, let me know!
Substitutions - The recipe has only been tested with the ingredients listed. You could try to swap a Paleo flour blend 1:1. However, I don't recommend an all purpose gluten free 1:1 blend as I find it to be much drier. The cane sugar can be swapped for white granulated sugar.
Brown Sugar - I recommend light brown sugar because dark may add too much moisture to the bread and make it too dense.
Cinnamon Sugar - To make your own with the cane sugar, I use the ratio of 1 teaspoon ground cinnamon to every 1 tablespoon of sugar.
Storing and Freezing - Store the bread covered at room temperature for up to 3 days. It can also be wrapped tightly in plastic wrap and placed in a ziploc bag, and frozen for up to 3 months. Thaw at room temperature.