Ultra Moist Pumpkin Bread
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Ultra Moist Pumpkin Bread

Submitted by: Julie Ledoux

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 12

The moistiest of all pumpkin breads I've had!


  • 1 1/2 c. gluten-free flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. nutmeg
  • 1 1/4 c. pumpkin puree, canned
  • 1/2 c. canned coconut milk
  • 1 tbs. lime juice
  • 1/2 c. butter
  • 1/2 c. coconut sugar
  • 1 egg


In a small bowl, mix flour, baking powder, baking soda, cinnamon, cloves, and nutmegs together. Set aside. In a medium bowl, mix the pumpkin puree, coconut milk and lime juice. Set aside. In a large bowl, cream the butter with a mixer. Add sugar and egg. Mix until all blended. At low speed, pour dry ingredients in the butter mixture, alternating with the pumpkin mixture. Butter a loaf pan and line with a strip of parchment paper, letting it hang over both sides. Pour mixture in loaf pan and bake for 60 minutes at 350°F.

  • You can also replace the pumpkin puree for the same amount of banana puree. If you make the banana bread, remove the spices, but add 1 teaspoon of vanilla extract.

  • Bob's Red Mill Gluten Free All Purpose Flour is a good one.