Gluten Free Pumpkin Spice Bread

Bona Dea Gluten Free Pumpkin Bread

01 Oct Gluten Free Pumpkin Spice Bread

It’s time for pumpkin! All the aromas of fall are wrapped up in this velvety quickbread. Walnuts round out the crust for a savory taste experience.

Gluten Free Pumpkin Spice Bread
Oven: 350°
Serves: 1 loaf
  • 2 ¼ cups Bona Dea Gluten Free Flour Blend
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 ½ cups pureed pumpkin (1 14-oz can)*
  • 1 ¼ cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup walnut oil (or other neutral flavored oil)
  • ½ cup milk or milk alternative
  • 1 cup chopped walnuts
  • *only have the small 8oz. cans? Use 2 cans (16 oz.) and reduce milk to ¼ cup
  1. Preheat oven to 350°.
  2. Combine flour, baking soda, salt and spices.
  3. In a separate bowl one at a time combine pumpkin, sugar, egg, vanilla, and walnut oil.
  4. Alternately add pumpkin mix and milk to flour until combined. Fold in walnuts.
  5. Fill lined or oil-sprayed 9x5 bread tin. Bake 55-60 min or until toothpick in center comes out clean. Cool in pan 5 minutes then transfer to wire rack. Slice when cooled.

Vegan: Replace eggs with 4 TBSP arrowroot and ½ tsp baking powder whisked with 6 TBSP warm water. Substitute milk with almond or coconut milk.