Gluten-Free Pumpkin Pecan Bread

Gluten-Free Pumpkin Pecan Bread

Amie Valpone


  •   Cooking spray
  • 1/2 Cup  vegan butter, at room temperature
  • 1 Cup  pure maple syrup
  • large eggs
  • 1 1/3 Cup  pumpkin purée
  • 1 Tablespoon  vanilla extract, preferably organic
  • 1 1/2 Cup  gluten-free all-purpose flour
  • 1 Teaspoon  baking powder
  • 1 Tablespoon  pumpkin pie spice, preferably organic
  • 3/4 Teaspoons  cinnamon, preferably organic
  • 1/4 Teaspoon  sea salt
  • 3/4 Cups  pecans, chopped

No need to prance the aisles of the stores looking for what to bring when you can simply just wrap this cute loaf in parchment paper with twine and a cute card. Then you will be able to share the goodness with your family and friends for dessert.

See all bread recipes.


Preheat the oven to 350 degrees.

Coat a loaf pan with cooking spray. In a large bowl, cream the butter, maple syrup, eggs, pumpkin purée, and vanilla extract. In another bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, sea salt, and pecans.

Fold the wet ingredients into the dry ingredients. Do not overmix. Transfer the mixture to the loaf pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour. 

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