The Best Pumpkin Bread Recipe | Super Moist!

A few years ago my health went sideways...well flipped upside down and inside out. Very long story short, I found that what I eat has a major effect on the way I feel that day...and the next. I took out processed cane sugar and gluten along with a few other things and found that helped a ton! In the mean time, I had to completely redefine my diet. I needed to find bread that I could eat and a sugar that my body could process without all the bad side effects. All of that led me to discover how to make this perfectly moist pumpkin bread. This could be made full on with glutinous flour and normal white sugar, or changed to gluten free flours and your sweetener of choice! I love using coconut sugar for this recipe, although another good replacement is monk fruit sugar if you are worried about staying in ketosis. 

You can find the complete recipe at the bottom of this post.

The first step is combining the wet ingredients with the sugar. I like to keep this all in one bowl for easier clean up! I don't even take out the blender :) It's an easy one to do by hand with a wood spoon. 

I use the Krusteaz Gluten Free Flour for most of my bakes, and they all turn out wonderful. It includes the xanthan gum which is definitely helpful. I add this with all my spices and baking powder/soda to the wet ingredients. 

As I said, I just mix it by hand with either a spoon or in this case today, a whisk! I love the colors of fall in the seasonings.

You can bake it in one full sized loaf pan, or 4 smaller ones. Usually when I'm running short on time, I'll through them into the smaller loaf pans since they bake in half the time. I have also turned this recipe into muffins, even a shorter amount of time is needed for that!

I bake it at 350 degrees F, and the time will change depending on how I portion it. 

1 full loaf pan: 50-60 minutes

4 small loaf pans: 25-30 minutes

Muffins: approximately 20 minutes

I like to do the smaller ones more, since I can share with friends and neighbors easily....and it helps me not to eat the whole thing! Seriously, it's that good. It'll be gone before you notice :)

This pictured here got a little bit darker than normal. I started the oven off at 450, then quickly realized it as I put them in and turned it down to 350. Even with that, they stayed super moist!

Here's the recipe. And FYI, I like spice :) If this is too much for you, half the amounts :) 

SUPER MOIST GLUTEN FREE PUMPKIN BREAD RECIPE

INGREDIENTS

3 Eggs

1 1/4 C. Coconut sugar (or other sugar)

1 tsp. Mexican vanilla extract

1 C. Pumpkin puree

1/3 C. Vegetable oil

1 1/2 C. Gluten Free Flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. ground nutmeg

1/2 tsp. all spice

1/2 tsp. pumpkin pie spice

1/2 tsp. cloves

DIRECTIONS:

Preheat oven to 350 degrees F. Grease loaf pan.

Combine eggs, sugar, vanilla, pumpkin and oil in large bowl.

Add in flour, other dry ingredients and spices. Stir until well combined.

Add to greased loaf pan. Bake for 50-60 minutes or until knife inserted into center comes out with just crumbs. 

Cool and enjoy! I like to take mine out and cool for about 30 minutes, the outside will get a good crunch and the middle will still be hot and moist. If you have leftovers, just store in air tight container. 

I hope you enjoy this super moist pumpkin bread recipe! I have made it about 4 times so far this year...it's only mid-September! It's also a great one to use and make for neighbor gifts for Christmas :) My husband loves it with butter on it, but I keep it simple and eat it as is!

I have so many projects happening right now....can't wait to share them all with you! To follow all that is going on behind the scenes, be sure to follow my social media :)