Deliciously Free Pumpkin Bread

The weather is turning, the leaves are starting to change colors, and we all know that means one thing, right? PUMPKIN! It seems like every year more and more pumpkin flavored foods are showing up in the stores. I'm pretty obsessed with the flavor myself, but I draw the line with cottage cheese and pizza. Somethings should just never be allowed.

One of my favorite memories about coming home from grade school every afternoon was that if the weather was rainy or snowy I could pretty much count on a slice of fresh baked pumpkin bread. My mom made the best pumpkin bread. Now, I'm not about to let some recent food allergy discoveries rob me of one of my favorite fall treats. Whether you're gluten free, wanting to limit your intake of the protein, or just wanting to keep things a little lighter, I think you'll find this bread enjoyable and comforting--especially with a nice cup of hot tea. one has to know this bread is free of gluten, dairy, and eggs, what they don't know won't hurt them.

Gluten, Egg, & Dairy Free Pumpkin Bread

1 15 oz. can pumpkin

3/4 coconut oil, melted

1/3C. agave (or honey)

1C. maple syrup

4 Tbsp. *Bob's Red Mill Egg Replacer (combined with 1/2C. water) or use 4 large eggs instead

1/2 C. additional water

2tsp. baking soda

1tsp. baking powder

2tsp. salt

1tsp. cinnamon, ground

1tsp. allspice, ground

1tsp. *nutmeg, ground (*or sub 4 drops vitality essential oil)

1/2tsp. cloves, ground

3 1/4 C. Gluten Free All-Purpose flour (I like King Arthur Flour)

1/2C. walnuts, chopped

1/2C raisins

Preheat oven to 350 degrees and *spray two bread pans with non-stick spray.

Combine the first six ingredients in the bowl of a stand mixer. Mix on low until well-combined. If the coconut oil gets lumpy, don't panic. It's okay. Just scrape any coconut oil off the sided of the bowl and mix until distributed. Then add the next 8 ingredients. Mix until well-combined. Lastly, add the raisins and walnut and mix one more time until evenly distributed.

Divide batter into the two loaf pans. Bake for 60 minutes. When done, let the bread cool for 30-40 minutes before removing it from the pans.

*Helpful tip #101:

When you spray your bread pans, only spray the bottom, and use pans with a non-stick coating. By not spraying the sides you'll help the batter cling to the sides and promote a better rise. Your welcome.


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