Pumpkin-Apple Bread, Gluten-Free Recipe

Name: Pumpkin-Apple Bread, Gluten-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 180 g garbanzo flour; 3/4 cup rolled oats; 1 teaspoon ground cinnamon; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 teaspoon baking soda; 3/4 teaspoon kosher salt; 6 tablespoons Splenda brown sugar blend; 1 cup canned pumpkin puree; 1/4 cup fat-free buttermilk; 1/4 cup Egg Beaters egg substitute; 1/2 cup unsweetened applesauce; 2 teaspoons vanilla extract; 1 tablespoon olive oil; 2 1/2 ounces apples, diced; 3/4 ounce golden raisin; 1 teaspoon raw sugar; 2/3 teaspoon flax seed meal

Servings: persons

180 g garbanzo flour
3/4 cup rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
3/4 teaspoon kosher salt
6 tablespoons Splenda brown sugar blend
1 cup canned pumpkin puree
1/4 cup fat-free buttermilk
1/4 cup Egg Beaters egg substitute
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1 tablespoon olive oil
2 1/2 ounces apples, diced
3/4 ounce golden raisin
1 teaspoon raw sugar
2/3 teaspoon flax seed meal

1
Preheat oven to 350u00b0F.
2
Grease one 9x5 loaf pan.
3
Combine spices, baking soda, flour and salt in a bowl, set aside.
4
Combine egg, pumpkin, Splenda, water, applesauce and oil in another bowl, beat until blended (but don't blend too finely).
5
Add the wet mixture to the dry mixture, stir in until just blended.
6
Fold in the diced apples and raisins gently.
7
Carefully spoon mixture into loaf pan. Sprinkle the top with raw sugar and flax meal.
8
Bake for 30 minutes, cover the top with foil, the bake another 10-15 minutes.
9
Cool completely, refrigerate, then slice and freeze.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 180 g garbanzo flour, 3/4 cup rolled oats, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, and more.

Yes, Pumpkin-Apple Bread, Gluten-Free falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Apple Bread, Gluten-Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions