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For our Austin Bakes bake sales, I always like to make sure there is something for those with special diets. We organize our baked goods beforehand with a spreadsheet, and I noticed that no one had signed up for gluten free or vegan treats. That just wouldn’t do.
I figure there are plenty of people out there who don’t mind pumpkin baked goods after Thanksgiving has passed. There’s me, at least, so if there’s no one else then I’ll just be able to eat all of it myself.
This recipe uses flax to replace the eggs, coconut oil, and King Arthur Flour Gluten-Free Baking Mix. For only occasional gluten-free bakers like me, this boxed mix is really convenient and gives good results.
I think you get better results when making mini loaves, but a standard loaf works as well – just be sure that it’s cooked all the way through.
- 2 tablespoons flax meal
- 6 tablespoons water
- 2 cups King Arthur Flour Gluten-Free Baking Mix
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 15- ounce can pumpkin puree
- 1/3 cup coconut oil, melted
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- Preheat oven to 350°F. Line a loaf pan with parchment paper.
- Whisk together flax meal and water. Let stand for 10 minutes to thicken.
- Sift together baking mix, salt, and pumpkin pie spice in small bowl.
- In a larger bowl, whisk together remaining ingredients and thickened flax meal. Stir in dry ingredients.
- Bake 60 minutes, until a toothpick inserted into the center comes out clean. Let cool in pan 10 minutes before removing to a rack to cool the rest of the way. If making mini loaves, bake for 25-30 minutes.
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