This super simple Granola recipe is a must-make for Fall, especially if you’re a pumpkin spice lover. It’s gluten and dairy free, refined sugar free, and is certainly not your average granola…
This one-bowl, super moist, chocolate pumpkin loaf cake comes together in no time, and I can’t stress this enough: it is so, so good. If you’re a chocolate lover looking for a healthier Fall dessert, this has your name written all over it.
My Bakery-Style Pumpkin Ginger Muffins were so popular that I had to make another variation on the recipe. Say hello to the only pumpkin bread recipe you will ever need: crunchy topped, tender crumbed, perfectly moist and sweet with warm autumnal spices.
To all of my fellow pumpkin-spice lovers, consider this your go-to pumpkin bread recipe. It’s perfect for breakfast, an afternoon snack, or even dessert! It’s incredibly versatile: you can eat it plain or with your favorite spread (butter, nut butter or even jam), enjoy it on the go, or pull it out when unexpected guests arrive for afternoon tea. Go one step further and surprise a friend of neighbor with a loaf to brighten their day! It may be gluten, dairy, and refined sugar free, but we’re not sacrificing any flavor here.
Watch Me Make My Ultimate Bakery-Style Pumpkin Bread
How To Make My Ultimate Bakery-Style Pumpkin Bread
Step 1. Preheat oven and spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
Step 2. In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
Step 3. Add to the bowl the pumpkin, coconut oil, and coconut sugar and mix to combine so there are no flour streaks visible.
Step 4. Add the eggs and whisk for 10 seconds more to combine.
Step 5. Transfer the batter to the prepared pan and smooth the top. Using a sharp knife, make a 1 inch slit down the length of the bread.
Step 6. Sprinkle the top with demerara sugar, if desired.
Step 7. Bake for 55-60 minutes until a tester comes out clean.
Step 8. Cool for 10 minutes in the pan before transferring to a rack to cool completely.
Step 9. Enjoy!
What Else Can I Use?
- Don’t have coconut sugar? Use brown sugar, or a combination of brown and white instead
- The Demerara sugar (otherwise known as cane sugar) is optional, but adds that quintessential, crystalized bakery-style crunchy top
- Use regular all purpose flour instead of gluten free if desired
- If you have Pumpkin Pie Spice on hand you can replace the ginger, cinnamon, and nutmeg with about 2 teaspoons of that
- Neutral Oils include vegetable, light olive oil, sunflower oil, canola, and the like. Use any you have.
This Ultimate Bakery-Style Pumpkin Bread is special because:
You get that delicious, melt in your mouth, bakery-style loaf without having to leave your house
The loaf freezes well, perfect for pulling out for unexpected guests
It’s the perfect after school snack because it is gluten free, dairy free and refined sugar free (if you choose to make it this way), great for any variety of dietary requirements
It stays moist and tender for up to 4 days
Comfy Cozy Pumpkin Recipes?
If you make my Ultimate Bakery-Style Pumpkin Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
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The Ultimate Bakery-Style Pumpkin Bread (Gluten-free, Dairy-free, Refined Sugar Free)
- ½ cup almond flour
- 1 ½ cup GF all purpose baking flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground ginger
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 15 oz. pumpkin puree
- 3 large eggs room temperature
- ¼ cup neutral oil
- 1 cup coconut sugar
- Demerara sugar for sprinkling if desired
- Preheat the oven to 350 degrees F.
- Spray a standard 9×5 inch loaf pan with nonstick baking spray and line with a parchment paper sling.
- In the bowl of a stand mixer, or using a large bowl and whisk, briefly whisk together all dry ingredients.
- Add to the bowl the pumpkin, oil, and coconut sugar and mix to combine so there are no flour streaks visible.
- Add the eggs and whisk for 10 seconds more to combine.
- Transfer the batter to the prepared pan and smooth the top.
- Using a sharp knife, make a 1 inch slit down the length of the bread. This is optional, but it makes for a bakery-style loaf with a slit down the middle.
- Sprinkle the top with dermera sugar, if desired.
- Bake for 55-60 minutes until a tester comes out clean.
- Cool for 10 minutes in the pan before transferring to a rack to cool completely.
When you google “pumpkin muffins” hundreds of recipes come up, do you really need another one? Yes, because this is the only recipe you actually need
Just when you thought you’d hit your “all things pumpkin” limit for the year, I’m here to prove you wrong. We are taking pumpkin in a different direction here, a savory one, that is just as comforting and cozy as your favorite pumpkin bread or…
This cake will also go down in my mind as the Quarantine Pumpkin Cake. Why?
Remember back in the beginning of the pandemic when everyone was making banana bread? Well I do, and maybe that’s because I never really stopped.
This cake is a combination of my favorite two quick breads, banana and pumpkin, in bundt form. It’s perfectly moist and tender and makes as good of a snack as it does a breakfast or brunch.
This makes a delicious dessert with a dusting of powdered sugar or a simple glaze. I left it off as I truly wanted this to be a blank canvas that you can eat any time of day.
Oh, and did I mention it’s gluten free, dairy free, and refined sugar free?
“What else can I use?”
Feel free to use all purpose flour for entire 2 3/4 cups of flour if you are good with gluten. If using gluten free flour, I like to use Cup 4 Cup or Bob’s Red Mill GF blends as they are very comparable to all purpose.
You want a light, neutral tasting olive oil for this. If you don’t have that, feel free to use canola oil instead.
If you don’t have coconut sugar, you can substitute brown sugar or granulated sugar.
Want more pumpkin recipes? Check these out below!
One-Bowl Pumpkin Banana Bundt Cake
- 2 cups Gluten Free Flour Blend All Purpose Flour can be substituted
- 3/4 cup oat flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup coconut sugar
- 3 large eggs, room temperature
- 3/4 cup olive oil
- 2 bananas, very ripe
- 1 15 oz. can pumpkin puree
- Preheat oven to 350 degrees F.
- Spray a standard baking pan with non-stock spray. Set aside.
- In the bowl of a standing mixer or large bowl, mix together the flours, baking soda, baking powder, salt, and spices.
- Add the coconut sugar, eggs and oil and mix briefly.
- Add the pumpkin and banana and mix again for 10-20 seconds to combine.
- Transfer batter to the prepared pan and bake for 45-55 minutes until tester comes out just clean.
- Let cool for 10 minutes in the pan before turning over onto a wire rack.
- Cake will keep, covered, at room temperature for 5 days.
In transparency, I struggled with what to call these lovely little bites. Are they vegan? Yes. Are they gluten free? Yes. Dairy free? Yes. Refined sugar free? Yes. Easy to whip up in the time it takes you to read this blog post? Yes. But…