I have to say this upfront. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour has literally changed the game for me. I have several friends and family members who are gluten free and love my cooking but can’t always eat everything due to their diet restrictions. This gluten free flour has allowed me to cook for everyone, just how I want, without suffering in the quality department. It has completely changed the way I look at gluten free baked goods.
With all that being said we are fully in pumpkin season, so I decided to whip up this Gluten Free Pumpkin Bread recipe topped off with flax seeds, pepitas and chia seeds. It is incredibly delicious, jam-packed with fiber and best of all, it’s easy to make!
I originally wanted to top the bread with just pumpkin seeds, but didn’t stop there! Why not load it up with tasty, fiber-full chia and flax seeds too? They both add such cool texture and flavor to this bread, complementing it perfectly.
When it comes to baking any sort of sweet bread, I like to line the loaf pans with parchment paper because I feel it helps the bread hold in the most moisture. When bread is exposed to air for long periods of time it dries out. To help with this I bake with parchment, leaving it on to help keep it fresh. That was just a little trick I’ve learned along the way.
If you love pumpkin anything, then this Gluten Free Pumpkin Bread is definitely for you. Have some fun with the toppings as well. Maybe there are other seeds you would like to add, or if you’ve got a serious sweet tooth you can even sprinkle on a bit more sugar to the top! Enjoy!
Gluten Free Pumpkin Bread with Flax Seeds and Pepitas
Yield: Makes two 9 x 5-inch loaves
Prep Time: 20 minutes
Cook Time: 45-55 minutes
Directions
Preheat the oven to 350°F.
In a standing mixer on medium speed with the paddle attachment, mix together the sugars and oil until well combined, about 3 to 4 minutes.
Next, add 1 egg at a time into the oil and sugar mixture until it is combined and then pour in the vanilla.
Add in the canned pumpkin and mix until combined.
In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg, and then slowly add it to the oil and sugar mixture, making sure to stop the mixer to scrape to combine all of the ingredients.
Divide the batter by pouring it into two parchment-lined loaf pans.
Evenly sprinkle the chia seeds, flax seeds and pepitas over top of the bread.
Place in the oven and bake for 45-55 minutes, or until the top is browned and the center is firm.
Hi Mary - Hm, we haven't tried that but it would likely work. Oat Flour is great for baking. I'd recommend cutting this recipe in half (the recipe as-written makes 2 loaves) when you prepare it with oat flour. Let us know how it turns out!
Yum. I made this, but substituted 1 c almond flour instead of all GF flour and baked it in a 9x13 for an hour. I also added 1 tsp of salt instead of a dash, because that seemed like what I usually do in recipes. Delicious!
I have made this recipe non stop this fall! I am the only one gluten free in my family, but we have all enjoyed it and I keep getting requests to make it again! So yummy!
Thanks for this recipe! I made it using Bob's Red all-purpose GF flour (not the 1:1 GF flour). I didn't use any xantham gum neither does the flour have any other gum or rice in it as we cannot do rice or wheat or corn. The loaves came out pretty good, though it took longer for them to cook, about 1 hr 5 mins. I believe it was because of the 2 cans of pumpkin puree. I think next time I will add a little more spice for flavoring and also perhaps some more salt. But I will definitely repeat the experiment :). The kids liked it.
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I originally wanted to top the bread with just pumpkin seeds, but didn’t stop there! Why not load it up with tasty, fiber-full chia and flax seeds too? They both add such cool texture and flavor to this bread, complementing it perfectly.
When it comes to baking any sort of sweet bread, I like to line the loaf pans with parchment paper because I feel it helps the bread hold in the most moisture. When bread is exposed to air for long periods of time it dries out. To help with this I bake with parchment, leaving it on to help keep it fresh. That was just a little trick I’ve learned along the way.
If you love pumpkin anything, then this Gluten Free Pumpkin Bread is definitely for you. Have some fun with the toppings as well. Maybe there are other seeds you would like to add, or if you’ve got a serious sweet tooth you can even sprinkle on a bit more sugar to the top! Enjoy!
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