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November 4, 2013β€’

by Alyssa Rimmer

Pumpkin Sandwich Bread

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Facebook logoTwitter logoPinterest logoGluten-Free Pumpkin Sandwich Bread

I think I've come up with the perfect gluten-free sandwich bread recipe. Because it's made with pumpkin. I've already confessed my love for pumpkin (probably too many times, sorry), but I seriously can't help myself.

I've made bread for you before, but this times it's different. This time it's bringing my love for pumpkin bread and throwing it together with my obsession of sandwiches – which I'm now realizing you might not know because I don't share sandwiches that often. Well, from here on out, expect more sandwiches in your future πŸ™‚ I hope you're okay with that.

If you're not, let me know in the comments below!

Facebook logoTwitter logoPinterest logoGluten-Free Pumpkin Sandwich Bread Recipe - delicious with roasted turkey, cranberry sauce & a little lettuce!

It may sound nuts, but pumpkin sandwich bread is where it's at. I'm totally going to be making this year-round even though it's technically an autumn recipe. It's too good not to.

I'm not really sure what inspired this recipe. I was dreaming of pumpkin bread, but didn't want something that was super sugary. My cravings then switched to avocado toast, but I didn't have bread on hand…don't you hate it when that happens?

So I decided I'd combine the two and see what happened.

Facebook logoTwitter logoPinterest logoGluten-Free Pumpkin Sandwich Bread Recipe - delicious with roasted turkey, cranberry sauce & a little lettuce!

It's now my favorite gluten-free sandwich bread ever.Β It has this faint sweetness of the pumpkin and honey, but still tastes yeasty and delicious. And it toasts up beautifully. That's always my test to see if a bread is a success or not. If it's toasts without getting crumbly, can handle some almond butter and sliced apples on top, then it's a win.

This? Totally a win.

I'm bringing a loaf for Thanksgiving to have with our leftover turkey and cranberry sauce. I'm dying just thinking about it!

I adapted this bread from the French Bread recipe in my book, Baking with Quinoa. If you haven't picked up a copy yet – which I highly recommend that you do πŸ™‚ – now is your chance.

All this week, Baking with Quinoa is part of this killer ebook bundle that people are absolutely raving about. The bundle contains 86 ebooks, a 12-week online mentoring program (I can finally “meet” all of you!!), and a bunch of other free bonuses. Including three exclusive bonuses I've set up just for you!

Just click here if you're interested πŸ™‚

Now for the recipe…

Pumpkin Sandwich Bread

It may sound nuts, but pumpkin sandwich bread is where it's at. I'm totally going to be making this year-round even though it's technically an autumn recipe. It's too good not to.
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings 18 Slices
Calories 98kcal
Author Alyssa Rimmer
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Ingredients

Instructions

  • Line a 9" loaf pan with parchment and spray the uncovered sides with cooking spray.
  • Combine the milk and water and whisk in the yeast and honey. Let stand until the mixture gets puffy, about 5 - 8 minutes.
  • Meanwhile, whisk together all the dry ingredients and add them to the bowl of a stand mixture fit with the paddle attachment. Add the yeast mixture, remaining wet ingredients and beat for 2 minutes, scraping down the bowl as necessary.
  • Transfer the dough to the prepared loaf pan and let rise in a warm spot for 20 - 30 minutes, until the loaf has doubled in size.
  • While the loaf is rising, preheat the oven to 350 degrees F. Bake in the center of the oven for 35 - 40 minutes until the top is golden brown and sounds hollow when you tap on the top.
  • Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely before slicing.
  • Store in a cool dry place for 2 days. Wrap extra slices in tinfoil in a plastic bag before freezing.

Nutrition

Calories: 98kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Cholesterol: 9mg | Sodium: 83mg | Potassium: 64mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1600IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.7mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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18 comments
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  1. I tried this recipe using a few substitutes; it was better than the last one I made, but it didn’t rise as I expected. Please is there a way for me to improve this?

    • I’m guessing it was the yeast? Did you let the yeast properly proof? When yeasted breads don’t rise properly, I often find that’s the case!

  2. […] 16. Pumpkin Sandwich Bread by Simply Quinoa […]

  3. […] 16. Pumpkin Sandwich Bread by Simply Quinoa […]

  4. Alyssa, this bread looks amazing! I see more sandwich recipes coming our way, which I LOVE, but I’ll have to do paleo breads. So maybe you have a paleo bread recipe in your arsenal πŸ˜›

    • There’s no such thing as a stupid question my dear πŸ™‚ Yes, tapioca starch and flour are the same – not sure why they label them differently! xo!

  5. is there a substitution that might work for the millet flour? my husband is allergic to millet.
    This looks amazing, I am hoping to be able to try it soon πŸ™‚

    • Hmmm…I think you could just up the sorghum flour. I often just use sorghum and brown rice in my breads and they always turn out lovely!

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