Fall into Fall: Pumpkin Bread

Fall into Fall:  Pumpkin Bread

It’s fall!


No, I’m kidding. It’s still summer, which was very evident by the swampy, disgusting weather we’ve been having the past two days.  However, since 1) my fantasy football line up is set and 2) college football starts in a week, it’s like PRE-FALL. And the best way I can think to mentally get myself ready for actual fall, and all the awesomeness it will no doubt bring is to get my stomach ready first. 




The quintessential symbol of fall. From cakes to pies to bread to pancakes, we all embrace this lovable gourd in any way we can.  It just so happens that pumpkin bread is my favorite Saturday breakfast all year round, so I’m getting the rest of you in fall mode by sharing my best gluten-free pumpkin bread recipe.

I didn’t actually grow up eating this but sort of happened upon my pumpkin bread habit/addiction accidentally.  Tomato who does not cook, launched her own kitchen experiments to best recreate her favorite Starbucks loaf.  After giving her version a try, I was hooked. Now, you will be too.  BONUS is that it’s healthy.


I also learned today that Illinois is trying to get pumpkin pie named the official state pie. Weird things taking priority in the midwest, but if that’s the way this state is headed, then I’m in the right place.

I know you’re probably thinking that these spice quantities are a bit off. They’re not, and while the measurements may seem a bit high, it just gives is all the more awesome pumpkin flavor.  In fact, feel free to make them heaping teaspoons.

Pumpkin Bread
Serves 8
The perfect taste of fall.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
  1. ¾ cup tapioca flour
  2. ¼ cup quinoa flour
  3. ½ cup millet flour
  4. 1 tsp baking soda
  5. 1 tsp baking powder
  6. 4 eggs
  7. 1 tsp vanilla extract
  8. ¾ cup canned pumpkin
  9. ½ cup applesauce
  10. ¼ cup coconut oil, melted
  11. ¾ cup granulated sugar
  12. ¼ cup brown sugar
  13. 1 ½ tsp cinnamon
  14. 1 tsp ginger
  15. ½ tsp cloves
  16. ½ tsp allspice
  17. ½ tsp salt
  18. ¼ cup toasted pumpkin seeds
  1. Preheat the oven to 350F. Grease and sugar one loaf pan.
  2. In a large bowl, mix together the pumpkin puree, eggs, oil, applesauce and sugars until well blended.
  3. Whisk together the fours, baking soda, baking powder, salt and spices. Stir the dry ingredients into the wet ingredients until just blended. Pour into the prepared pan and sprinkle the pumpkin seeds on top.
  4. Bake for 1 hour, or until a toothpick inserted comes out clean.
The Hungary Buddha Eats the World http://thehungarybuddha.com/




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