Gluten-Free, Grain-Free, Dairy-Free, Nut-Free
Fall is here!
It’s that time of year again! We know you can’t get through the months of September-November without your pumpkin spice fix. We should all try to have the confidence of pumpkin spice flavor in the fall--believing we belong anywhere and everywhere lol. Pumpkin spice cookies, pumpkin spice latte, and most importantly, pumpkin bread. Is it a dessert, a snack, or breakfast? You decide. We’re just here to tell you how to make it, how you eat it is up to you.
Of course, don’t feel limited to fall. This gluten-free pumpkin bread recipe is so easy-to-make you can whip it up anytime you get the craving for homemade, light and fluffy comfort. Best of all, because it's made with cassava flour, you can share it with anyone on a grain-free, dairy-free, or paleo diet! Or eat it all yourself, no judgement here.
Paleo bread recipes
Grain-free baking can be a challenge, but Otto’s makes it easy. Our cassava flour acts and tastes like multi-purpose flour in baked goods. You can make any quick-bread recipe you love gluten-free with Otto’s. Try it in your favorite recipe by just reducing the flour called for by 25%. Or follow one of our many optimized recipes already created for you. We have many more gluten-free recipes from dinner to dessert you can check out here.
Indulging in pumpkin treats can be hard when you’re on a paleo diet or have food allergies. A lot of pumpkin treats have gluten and dairy, but not this one!
Pumpkin not your flavor? You can try our Gluten-free Banana Bread. Or, for another recipe with some spice, try our Easy Gluten-free snickerdoodle cookie recipe. For those of you who love pumpkin, let’s make some bread!
Cassava Flour Pumpkin Bread (Grain-free, Dairy-free, Paleo)
- ⅓ cup avocado oil
- 1 ⅓ cup coconut sugar or granulated sugar
- 2 eggs
- 1 cup pumpkin puree (buy or make your own!)
- ⅓ cup of water
- 1 ¼ cup Otto's Naturals - Cassava flour
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ground cloves
- ⅔ cup chopped nuts (optional)
How to Make Grain-free Pumpkin Bread
- Preheat oven to 350 degrees.
- Mix the oil and sugar together with an electric beater till well incorporated.
- Add eggs, water, and pumpkin puree and mix thoroughly.
- In a separate bowl, blend the cassava flour, baking soda, salt, baking powder, cinnamon, and cloves together.
- Gradually add dry mix to the pumpkin mixture. Then add nuts if you wish.
- Pour into a greased and floured (or parchment lined) 8"x 4" loaf pan and bake for 65-70 minutes or till a toothpick comes out clean.
Note: Remember to use pumpkin puree, not pumpkin pie mix. You can make your own from a fresh pumpkin (directions below!) or buy canned puree.
How to make pumpkin puree from scratch
Making pumpkin puree from scratch is easy. Make sure you get a small baking pumpkin. They are referred to as “pie pumpkins,” “sweet pumpkins,” or “sugar pumpkins.” They taste much better and, like their name implies, they’re sweeter than the big ones used for decorating or pumpkin carving. Assume you’ll get about a cup of puree per pound of pumpkin.
To make the puree, simply cut the pumpkin in half and scoop out the seeds (you can throw some salt on them and bake them later if you wish). Scoop out that stringy stuff as well. Then bake the pumpkin face down on a baking sheet with parchment paper. Bake until the flesh is pulling away from the skin, about 40-60 minutes at 400 degrees fahrenheit.
Once the pumpkin is baked, take it out and let it cool. Then scoop it into a blender or food processor and blend until smooth. Add the puree to anything that needs more pumpkin. You can try throwing any extra you have in a smoothie.
Nuts are optional in this pumpkin bread, but you can add pecans or walnuts to compliment the pumpkin flavor without distracting from it. You could even try topping it with pumpkin seeds for a festive crunch. If nuts and seeds aren’t your thing you could add chocolate chips or a chopped up chocolate bar for chocolate chip pumpkin bread.
Easy after school snack
Whether your kids are going to school or doing remote learning, they’re going to need a snack...and so are you. Otto’s Cassava Flour is a great, single-ingredient solution for kids with food allergies. You can use it to replace flour to make them all the snacks and treats they love without any allergy flare-ups.
Days may look different for a lot of us, but we can still have the same flavors we love whether we’re staying home or packing a snack to-go. This recipe works with a variety of dietary restrictions, making it perfect for sharing. This gluten-free pumpkin bread is always a crowd pleaser and no one has to miss out on it because of grain or dairy allergies. And bonus, it’s paleo compliant!
And it’s not just desserts, you can have a perfectly Fall appropriate gluten-free dinner with our gluten-free stuffing for your next meal. Everyone will beg you to make it again.
Health benefits of pumpkin
Did you know pumpkin doesn’t just add flavor? It has been linked to numerous health benefits. Pumpkin is rich in vitamin A, C, and E which can even boost your immune system! We need all the vitamins we can get these days, especially in the middle of cold and flu season. Pumpkin also contains antioxidants (alpha-carotene, beta-carotene, and more) which fight free radicals in your body. Pumpkin may even help your skin look younger and improve eyesight. Is there anything this beautiful orange gourd can’t do?
What else do you put pumpkin in? What other gluten-free recipes should we try? Let us know in the comments.
The tastiest flour alternative
This gluten-free, grain-free recipe was made possible by Otto's Naturals Cassava Flour. This single-ingredient flour makes gluten-free cooking and baking a breeze! It’s an easy nut-free substitute for all-purpose flour. Pick up your bag of Otto's Naturals below and try for yourself!