I’ve shared a pumpkin bread recipe before on Instagram, but this one is different. It’s fiber-optimized, gluten-free—and honestly, I prefer it.
I wanted to get this up before Ms. Fern arrives—our once-in-a-generation winter storm—and with it, a perfectly good excuse to shut ourselves in and eat pumpkin bread. We’ll be weathering it in upstate New York, where there’s a certain muscle for this kind of thing. To all my friends in the storm’s path: stay warm and stay safe.
And a quiet shoutout to fiber. When you start getting enough, you feel so good it almost feels like a secret—especially considering about 95% of Americans don’t. Aim for 25–35 grams a day. Your body will let you know when you’ve arrived.
Fiber Snapshot (approx.)
Whole loaf: ~55–60 g fiber
8 slices: ~7–7.5 g each
10 slices: ~5.5–6 g each
Jeni’s Exquisite Pumpkin Bread
Line a loaf pan with parchment or oil well.
Preheat oven to 175°C / 350°F.
Step One — Dry Ingredients
Whisk together thoroughly:
½ cup gluten-free oat flour
½ cup almond flour
¼ cup sorghum flour (or buckwheat flour)
¼ cup ground flax
¼ cup unsweetened shredded coconut
¾ cup packed dark brown sugar
1 teaspoon baking soda
½ teaspoon kosher salt
Step Two — Wet Ingredients
Whisk together in a large bowl:
⅓ cup avocado oil
1¼ cups pumpkin purée
1 large egg
⅓ cup sour cream
2 teaspoons vanilla extract
3 Tbsp honey
1 Tbsp blackstrap molasses
1 teaspoon five-spice
Step Three — Combine & Fold
Fold dry ingredients into wet until just combined.
Let batter rest 5 minutes (important for GF hydration).
Fold in:
¾ cup walnuts
¾ cup chopped dates
¼ cup dried plums (prunes) halved
Step Four — Topping
Pour batter into loaf pan. Sprinkle evenly:
¼ cup pumpkin seeds
⅛ cup shredded coconut
Big pinches turbinado or brown sugar
A few flakes flaky sea salt
Bake
Bake 55–60 minutes, until:
Center is set (no jiggle)
Top is deeply browned
A knife comes out mostly clean
Cool completely before slicing (this matters more with GF loaves).
