Cozy Gluten-Free Pumpkin Bread
A moist, warm-spiced loaf made with canned pumpkin and gluten-free flour. Perfectly sweet, comforting, and completely dairy-free for a nourishing breakfast or snack.
Prep
15 min
Cook
55 min
Total
80 min
Makes
8 servings
Created together. Shared with you.
Made by Amanda + Lila
Amanda created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthDigestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
55 min
Total
80 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Whisk · Mixing bowl
Time saver
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze individual slices wrapped tightly for up to 1 month.
Do these three things first
- 1Preheat your oven to 350°F (175°C) and line an 8.5x4.5 inch (21.5x11.5 cm) loaf…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 350°F (175°C) and…
- 01
Preheat your oven to 350°F (175°C) and…
Preheat your oven to 350°F (175°C) and line an 8.5x4.5 inch (21.5x11.5 cm) loaf pan with parchment paper.
Tap card to mark done - 02
Combine the gluten-free 1-to-1 baking flour
In a large mixing bowl, combine the gluten-free 1-to-1 baking flour, coconut sugar, baking powder, baking soda, ground cinnamon, and ground nutmeg. Stir until completely mixed.
Look for: completely mixed
Tap card to mark done - 03
Whisk together the canned pumpkin puree
In a medium mixing bowl, whisk together the canned pumpkin puree, coconut oil, and eggs until smooth and uniform.
Look for: smooth and uniform
Tap card to mark done - 04
Pour the wet ingredients into the dry…
Pour the wet ingredients into the dry ingredients. Stir with a spatula just until combined and no dry flour remains; avoid overmixing.
Look for: combined and no dry flour remains
Tap card to mark done - 05
Transfer the batter to the lined loaf…
Transfer the batter to the lined loaf pan and smooth the top with a spatula.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 06
Bake at 350°F (175°C) for 50 to…
Bake at 350°F (175°C) for 50 to 55 minutes, or until a wooden toothpick inserted into the center comes out clean.
Look for: a wooden toothpick inserted into the center comes out clean
Tap card to mark done - 07
Allow the bread to cool in the…
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing into 8 equal portions.
Allow: 10 minutes
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