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Gluten free pumpkin bread made from Montana Gluten Free all purpose flour
Yields1 Serving
Prep Time20 minsCook Time1 hr 5 minsTotal Time1 hr 25 mins
For the bread:
 3 Large eggs
 1 ½ cups Pumpkin puree (100% pumpkin
  cup Olive oil
 1 cup Sugar
 ¼ cup Light brown sugar
 2 tsp Vanilla
 2 tsp Pumpkin pie spice
 1 ½ tsp Baking powder
For the candied pepita topping:
  cup Pepitas pumpkin seeds
 1 tsp Honey
 ¼ tsp Olive oil
1

Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (or two smaller loaf pans) with baking spray.

2

Place eggs in a large bowl and whisk well.

3

Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.

4

Add All Purpose Baking Mix, pumpkin pie spice, and baking powder evenly over the top of the pumpkin mixture. Mix just until all the baking mix has disappeared.

5

For the topping, combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.

6

Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean. For the smaller pans, you'll only need to bake for 25-30 minutes.

7

Cool completely before slicing – Enjoy!

Ingredients

For the bread:
 3 Large eggs
 1 ½ cups Pumpkin puree (100% pumpkin
  cup Olive oil
 1 cup Sugar
 ¼ cup Light brown sugar
 2 tsp Vanilla
 2 tsp Pumpkin pie spice
 1 ½ tsp Baking powder
For the candied pepita topping:
  cup Pepitas pumpkin seeds
 1 tsp Honey
 ¼ tsp Olive oil

Directions

1

Preheat oven to 350ºF (180ºC). Spray a 9x5-inch loaf pan (or two smaller loaf pans) with baking spray.

2

Place eggs in a large bowl and whisk well.

3

Add pumpkin, whisk together until smooth then add oil, sugars and vanilla and mix well again.

4

Add All Purpose Baking Mix, pumpkin pie spice, and baking powder evenly over the top of the pumpkin mixture. Mix just until all the baking mix has disappeared.

5

For the topping, combine pumpkin seeds (pepitas), honey and oil and stir to combine. To make mixing easier, you can pop the pepita mixture in the microwave for 10-15 seconds to thin out the honey. Set mixture aside.

6

Transfer batter to prepared pan. Smooth the top and scatter the pumpkin seeds over the top. Bake for 55-65 minutes or until toothpick inserted into the center of the loaf comes out clean. For the smaller pans, you'll only need to bake for 25-30 minutes.

7

Cool completely before slicing – Enjoy!

Notes

Gluten Free Pumpkin Bread Recipe