I don’t think I will ever tire of using organic canned pumpkin…not after enjoying a slice of this moist gluten free pumpkin bread.
To make this gluten free dairy free pumpkin bread even more special, I added caramel chips. The sweetness of the caramel really blends together with the rich pumpkin flavors.
Baking with Pumpkin
Pumpkin is such an incredible vegetable…its sweet earthy richness was just made to go with gluten free baking. It makes cookies and cakes so moist, it is impossible to know they are gluten free.
I had a cup of pumpkin puree left over from when I made pumpkin cookies the other day and I needed to use up the canned pumpkin before it spoiled.
This gluten free pumpkin bread in the morning is one of my favorite things to enjoy, especially with a cup of coffee.
Little did I expect my kids to eat most of this moist pumpkin bread before the next morning…and I didn’t get to enjoy it for breakfast.
(*Note to self, make two loaves next time and hide one!)
This recipe won’t use the whole can so here are more gluten free recipes that use pumpkin puree:
This pumpkin loaf is full of pumpkin and walnuts…and I couldn’t resist adding those caramel bits to add a richness to this recipe. (Feel free to skip the caramel bits, this moist cake is so good, you won’t even miss them.)
Enjoy because this is perfect gluten free pumpkin recipe for those who are Celiac and wheat free!
Fun Things to Add to Your Homemade Gluten Free Pumpkin Bread:
- Nuts of any kind. My favorite nuts for pumpkin bread are walnuts and pecans. Their nuttiness works with the earthiness of the pumpkin.
- Adding chocolate chips is also a delicious addition to pumpkin bread. You can use dark chocolate, milk chocolate, or even white chocolate chips in your recipe.
- Caramel chips. I may be addicted to those yummy chips!
- Mashed banana is also delicious when combined with pumpkin
What is the one cake you like to make that disappears quickly in your house?
To make this gluten free pumpkin bread dairy free:
- Use a vegan yogurt like So Delicious Almond or Coconut yogurt.
- Try this yummy dairy-free caramel recipe.
To make this gluten free pumpkin bread recipe nut free:
- Use 1 3/4 cups Bob’s Red Mill 1 to 1 gluten free flour blend. (Don’t use the Pamela’s mix I list because isn’t nut free.)
Click here to see all of the gluten free bread recipes on this blog!
(*Please note there is an affiliate link in this recipe. If you make a purchase using an affiliate link, it won’t change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I appreciate your support.)
More Delicious Gluten Free Bread to Try:
- Easy Cast Iron Skillet Focaccia Bread
- Gluten Free Cranberry Chocolate Chip Bread
- Gluten Free Vegan Chocolate Pumpkin Bread
Things You Need to Make This Recipe:
- A non-stick loaf pan.
- Pamela’s flour mix.
Gluten Free Pumpkin Caramel Loaf
Easy moist gluten free pumpkin caramel loaf
Ingredients
- 2 cups Pamela's Baking and Pancake Mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup plain yogurt, I used full fat yogurt
- 3/4 cup brown sugar
- 1/2 cup coconut oil, melted
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 cup almond milk
- 1/2 cup walnuts
- 1/2 cup Kraft caramel bits
Instructions
- Preheat the oven to 350 degrees.
- Spray coconut oil in a loaf pan.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a medium bowl, add all wet ingredients and whisk to blend.
- Pour wet ingredients, nuts, and caramel bits into the dry ingredients and mix well.
- Pour batter into loaf pan and bake 30 minutes, or until done.
- Remove from the oven and cool on a cooling rack.
Nutrition Information:
Yield: 8Amount Per Serving:Calories: 398 Saturated Fat: 13g Cholesterol: 43mg Sodium: 156mg Carbohydrates: 50g Fiber: 4g Sugar: 25g Protein: 6g
More Delicious Recipes to Try!
-
- GF Matcha Green Tea Banana Bread
-
- GF Cranberry Chocolate Chip Bread
-
- GF Black Sesame Banana Bread
-
- GF Bailey’s Banana Bread
-
- GF Chocolate Banana Black Bean Flour Cake
-
- French Apple Cakes
Laura
July 6, 2019 at 3:28 pmPumpkin AND caramel?! OMG Can’t wait for fall baking!
Sandi Gaertner
July 7, 2019 at 9:45 amI can’t either. Why don’t we all eat pumpkin year round?
Alyssa
June 28, 2018 at 9:58 amCaramel in pumpkin bread is just heavenly. YUM.
Sandi Gaertner
June 28, 2018 at 6:20 pmI think so too 😉
Nancy Buchanan
June 28, 2018 at 9:02 amYou had me at “caramel bits”!! Bookmarking for fall baking for all my GF friends!!
Sandi Gaertner
June 28, 2018 at 9:05 amLOL those caramel bits are so good with pumpkin Nancy.
Shannon
October 25, 2017 at 5:49 pmHi. This looks delicious, but where do you use the almond flour?
Sandi Gaertner
October 26, 2017 at 9:29 amHi Shannon, I clarified this recipe a bit. It was definitely vague. If you are using the Pamela’s Baking Mix, the almond flour is included. If someone needs nut free, I added some ideas to convert the recipe to nut free. I hope this helps. Sandi
Ellen Owens
September 21, 2016 at 8:41 amI am lactose intolerant. Is there a substitue for the plain yogurt? They make lactose free yogurts, but they are all flavored.
Sandi Gaertner
September 21, 2016 at 8:53 amHi Ellen, Actually Dream makes a dairy free yogurt (Coconut milk and almond milk options) that come in a plain flavor. If you can’t find this brand, vanilla will work. Just reduce the sugar a tiny bit if you use the vanilla. Please let me know how it turns out 🙂
Jill
September 20, 2016 at 10:51 amI would love to try this recipe…I don’t need to worry about the gluten free part so what could I substitute Pamela’s Pancake and Baking mix with ..regular pancake mix ??
Sandi Gaertner
September 20, 2016 at 12:52 pmHi Jill, That is a good question. The Pamela’s mix has almond flour, which is a different texture and absorbs liquid differently. I would give it a try, but I haven’t baked with gluten in 9 years so I am not sure I will be much help.
Bethany @ Athletic Avocado
October 12, 2015 at 4:37 ampumpkin and caramel sound amazing together!
Sarah | (Cooking for) Kiwi & Bean
October 7, 2015 at 5:27 pmI never get tired of pumpkin, either :-). I’ve been known to buy a can of it in May — it’s such a wonderful addition to muffins, quick breads, oatmeal, etc.
Love the idea of those caramel bits in the bread. I wouldn’t have thought of that! Thanks for the inspiration and lovely-looking recipe!
Sandi Gaertner
October 7, 2015 at 5:49 pmThank you for saying that 🙂 Team pumpkin year round!!
Elle @ Only Taste Matters
October 7, 2015 at 1:54 pmI just love the addition of caramel bits! I need to use up some pumpkin puree and I think I just found the answer! Thank you!
Sandi Gaertner
October 7, 2015 at 3:02 pmThank you Elle 🙂
Sharon @ What The Fork Food Blog
October 7, 2015 at 11:05 amPumpkin and caramel sound like such a dreamy combination in this bread!
Sandi Gaertner
October 7, 2015 at 3:02 pmThey are pretty good together. I can’t resist 🙂
Rebecca @ Strength and Sunshine
October 7, 2015 at 10:31 amI will definitely be hiding one 😉 Yum!