Dietitian Approved Healthy Recipes

There’s nothing that makes a house feel cozier than the smell of pumpkin bread baking in the oven. This gluten-free version is incredibly moist, naturally sweetened with maple syrup, and comes together with just a handful of pantry staples.

Using canned pumpkin keeps the loaf perfectly soft, while pure maple syrup adds just the right amount of sweetness without refined sugar. Bob’s Red Mill Gluten Free 1-to-1 Baking Flour gives it a tender texture that everyone will enjoy—whether they’re gluten-free or not.

This is the kind of recipe that’s perfect for breakfast, an afternoon snack with coffee, or a healthier dessert. It freezes beautifully too, so you can always have a slice ready whenever the craving hits.

Ingredients

• Dry ingredients:
• 1¾ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
• 1 teaspoon baking soda
• 1/2 tsp pumpkin pie spice
• 1 1/2 tsp cinnamon
• Wet ingredients:
• 1 (15 oz) can pumpkin purée
• 1/3 cup coconut oil
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup pure maple syrup

Instructions

1. Preheat oven to 350°F and grease or line a loaf pan.
2. Whisk together the wet ingredients (pumpkin, eggs, maple syrup, and vanilla).
3. Stir in the dry ingredients (ex. gluten-free flour and baking soda) until just combined.
4. Pour into the prepared loaf pan.
5. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool for at least 15 minutes before slicing.

Simple ingredients, naturally sweetened, gluten-free, and perfect for cozy mornings all season long.

Whether you’re baking for fall or simply craving something cozy, this pumpkin bread comes together in minutes.

Why You’ll Love This Recipe

• Gluten-free without sacrificing flavor or texture.
• Naturally sweetened with pure maple syrup instead of refined sugar.
• Only six simple ingredients you may already have in your pantry.
• One bowl recipe with minimal cleanup.
• Perfect for meal prep—it stays moist for days and freezes nicely.
• Great for breakfast, an afternoon snack, or a healthier dessert.

Cost Analysis

Ingredient

Estimated Cost

Pumpkin purée (1 can)

$2.50

Bob’s Red Mill Gluten Free Flour (1¾ cups)

$2.10

2 eggs

$0.80

Maple syrup (½ cup)

$3.25

Baking soda

$0.05

Vanilla extract

$0.60

Estimated Total Cost: $9.30

This loaf makes about 10 slices, bringing the cost per slice to approximately $0.93—a budget-friendly option compared to many gluten-free bakery loaves, which often cost $2–$4 per slice.

Estimated Nutrition (Per Slice)

• Calories: ~165
• Protein: ~3 g
• Carbohydrates: ~30 g
• Fat: ~3.5 g
• Fiber: ~2 g

This pumpkin bread is delicious on its own, toasted with butter, or topped with almond butter for an extra boost of protein. It’s one of those recipes you’ll find yourself making well beyond pumpkin season!