“Eating and reading are two pleasures that combine admirably.” | C. S. Lewis
The beloved author of the Narnia series and other wonderful books like Mere Christianity and The Great Divorce wrote a lot of profound things–and this quote is one of them.
This gluten-free pumpkin bread is the perfect compliment to your steaming cup of tea, cocoa, or coffee… and a book. It is naturally sweetened with coconut sugar and a stevia/erythritol blend. Your house will smell so cozy inviting while this delicious treat bakes!
Yield: 2 loaves or 2 dozen muffins
INGREDIENTS
2 cups pumpkin puree
4 eggs
1/2 cup melted coconut oil
1/2 cup softened butter
3/4 cup coconut sugar
1/3 cup stevia & erythritol blend (I like Pyure, Truvia, and Trim Healthy Mama Super Sweet)
2 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
4 cups gluten-free flour (make sure it is a cup-for-cup flour for best results)
2 cups chocolate chips (optional)
INSTRUCTIONS:
1. Preheat oven to 350F degrees. Grease loaf pans or muffins tins (or line with silicone muffin cups).
2. In a large mixing bowl, combine the pumpkin, eggs, coconut oil, butter, sweeteners, baking soda, pumpkin pie spice, salt. Mix until smooth.
3. Add in your flour and mix well until batter is smooth (it will be somewhat thick).
4. Divide batter into your prepared pans.
For loaves: Bake at 350F for 60 mins
For muffins: Bake at 350F for 18-20 mins
Cool loaves in pans on baking racks before slicing (if you can wait!)
Note: You can also make this bread not gluten-free by just using 4 cups of regular all-purpose wheat flour.
I hope you enjoy this easy gluten-free pumpkin bread, perfect for the cold winter months!
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