Guilt-Free Pumpkin Bread (or muffins!)

Gluten Free | Dairy Free | Refined Sugar Free

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Guilt-free pumpkin bread   Dropping my first of many pumpkin recipes for Fall!  This pumpkin bread is always a crowd-pleaser for me, and everyone can enjoy it knowing it’s delicious and nutritious! That’s why I started this blog-because I love to eat well without sacrificing taste. Food=life. 

This pumpkin bread freezes well and makes an excellent breakfast or sweet treat. It is:

✔️gluten free

✔️dairy free

✔️refined sugar free


  • 1 and 1/2 cups oat flour (literally grind gluten-free oats in a blender or food processor)

  • 3/4 cups coconut sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp cinnamon

  • 2 tsp pumpkin pie spice

  • 1/2 tsp salt

  • 3 eggs

  • 1 cup pumpkin

  • 1/8 cup pure maple syrup

  • 1/3 cup coconut oil, liquid

  • 1 tsp vanilla


For pumpkin bread-

Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan (I prefer glass) with coconut oil or another cooking oil. Whisk together all dry ingredients including spices. Add eggs and pumpkin, stir well. Add coconut oil, maple syrup, and vanilla, stir well. Pour the batter into loaf pan and bake 50 min (oven times will vary). Allow to cool completely before cutting. Serve with a dollop of almond butter and a drizzle of maple syrup.

For muffins-

Follow instructions as above except pour batter into muffin tins (option to use muffin liners for easy removal). Bake at 350 F for 13-15 minutes or until edges are crisp. Allow to cool completely before removing from muffin tin. Makes 12 muffins. Option to garnish with raw pumpkin seeds.