Pumpkin bread recipe

Bergen Schmidt, Features Editor

If you’re gluten- and dairy-free like me, you understand the constant struggle to find enough to eat at Café Mac. This is the recipe for my mom’s pumpkin bread. I bring a few loaves back to school with me after every visit home and my mom brings it if she comes to visit.

Regular flour can easily replace the gluten-free flour used in this recipe to make it gluten-full. This recipe is naturally dairy-free. Don’t let the ingredient list scare you — it’s mostly spices.


2 3/4 cups gluten-free flour

1 cup almond flour

3/4 cups honey

2 tsp. baking soda

1 can pumpkin puree

1 cup avocado oil

3 eggs

1/2 cup water

1/2 tsp. nutmeg

2 tsp. cinnamon

1/2 tsp. allspice

1/2 tsp. cloves

1 cup chopped nuts (optional)


Whisk all wet ingredients together in a large bowl.

Stir all dry ingredients together in a large bowl, except nuts if using.

Fold the dry ingredients into the wet ingredients until combined (do not over-stir; mixture may be a little lumpy).

Fold in nuts if using.

Pour into greased bread pans.

Bake at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted in the middle comes out clean.

Allow loaves to cool on racks for 15 minutes before removing from pans.

Share with your friends, or savor the two loaves to make them last long enough until your mom comes to visit you with more loaves.

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