Pumpkin Bread Recipe

Name: Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 3/4 cup light agave nectar; 1 teaspoon pure vanilla extract; 1 1/2 cups (1 15-ounce can) pumpkin puree; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1/2 cup pumpkin seeds (optional)

Servings: persons

1/2 cup canola oil
3/4 cup light agave nectar
1 teaspoon pure vanilla extract
1 1/2 cups (1 15-ounce can) pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup pumpkin seeds (optional)

1
Preheat the oven to 350F.
2
Grease a 9 by 5-inch loaf pan and sprinkle with a little gluten-free flour mix, tapping out any extra.
3
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil, agave nectar, and vanilla, mixing on medium speed for 20 seconds.
4
Add the pumpkin, cinnamon, nutmeg, and ginger, and mix for 20 seconds.
5
In a separate bowl, whisk together the flour mix, xanthan gum, baking soda, and salt.
6
Add the dry ingredients to the wet and mix until combined, 30 seconds.
7
Fold in the pumpkin seeds.
8
Fill the loaf pan with batter.
9
Bake in the center of the oven for 30 minutes, rotate the pan, reduce the temperature to 325F, and bake for about 40 minutes more, or until lovely golden brown on top and a skewer inserted into the center of the loaf comes out clean.
10
Let cool for about 20 minutes in the pan before transferring to a cooling rack.

600

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

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 12 ingredients. The key ingredients include: 1/2 cup canola oil, 3/4 cup light agave nectar, 1 teaspoon pure vanilla extract, 1 1/2 cups (1 15-ounce can) pumpkin puree, and more.

Yes, Pumpkin Bread 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 Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions