My Gluten Free Pumpkin Bread recipe is the stuff that autumnal dreams are made of, but it’s so magical we bake it all year long.
Gluten Free Pumpkin Bread Recipe
Made with only 8 ingredients, every bite of this recipe for gluten free dessert is infused with the rich flavors of pumpkin spice, including cinnamon, ginger, cloves, and nutmeg.
Low Carb Recipes Dessert
In order to keep blood sugar levels stable while indulging, I use low glycemic almond flour as the base of my Gluten Free Pumpkin Bread.
I also use this healthy ingredient in many of my other low carb recipes for dessert.
Recipes for Simple Desserts
Be forewarned, my recipes for simple desserts like this one are totally addictive.
My Gluten Free Pumpkin Bread recipe has been shared more than sixty thousand times on social media and has over 200 comments here on the website!
Here’s to happy baking!
Gluten Free Pumpkin Bread
Ingredients
- 1 cup blanched almond flour (not almond meal)
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon celtic sea salt
- ½ cup roasted pumpkin or roasted squash
- 3 large eggs
- 2 tablespoons honey
- ¼ teaspoon stevia
Instructions
- In a food processor combine almond flour, pumpkin pie spice, baking soda, and salt
- Add pumpkin, eggs, honey, and stevia, and pulse for 2 minutes
- Scoop batter into a greased mini loaf pan
- Place in oven with a cookie sheet one rack below
- Bake at 350°F for 35-45 minutes
- Cool for 1 hour
- Serve
How to Roast Pumpkin in the Oven
I love cooking with winter squash because it’s:
- Low Carb
- Fiber Rich
- Nutrient Dense
- High in Antioxidants
To find out just how simple it is to roast winter squash, take a look at my How to Roast Squash and How to Roast Pumpkin posts.
It couldn’t be easier to get more of this bright orange food that’s rich in beta carotene into your life.
Pumpkin Bread Mix in a Jar
I love combining the dry ingredients (plus stevia) for Gluten Free Pumpkin Bread in a mason jar and then gifting it to friends during the holidays or as a hostess gift.
I can’t tell you how many people have fallen in love with my pumpkin bread mix. Just add pumpkin, eggs, honey; pop it in the oven and voilá, you’ve got Gluten Free Pumpkin Bread.
A Quick Bread Recipe
If pumpkin isn’t your jam, I have other options for you because who doesn’t need a quick bread recipe in their life?! Here are some of my favorites:
- Zucchini Bread with Chocolate Chips
- Recipe for Irish Soda Bread
- Banana Bread with Almond Flour Recipe
What’s your favorite quick bread recipe?
Gluten Free Recipes
Creating gluten free recipes for my family is a passion of mine.
My son and I were diagnosed with celiac disease decades ago, so I’ve had plenty of time to perfect them.
I knew I had to create fantastic edible solutions for our condition.
Why? Because when you have an allergy to gluten, symptoms can be uncomfortable and, at times, debilitating.
I’ve healed my digestive system with the gluten free diet, and my son grew up comfortable in the kitchen, enjoying the delicious experience of healthy gluten free food that was safe for him!
Easy Recipes for Dessert
Here are some of our favorite easy recipes for dessert that use pumpkin.
Pumpkin Muffins Healthy
With a base of freshly roasted pumpkin and healthy almond flour, my gluten free Pumpkin Muffins are a lusciously healthy indulgence.
Easy to Bake Recipes
Didn’t think you’d ever eat bread pudding? Guess again.
Readers covet my Pumpkin Bread Pudding when they’re craving warm comfort food, and it’s the perfect make ahead recipe when you need a gluten free dessert.
Cube the pumpkin bars and place in a bowl, then cover with coconut milk, egg, currants, and vanilla, for the tastiest, healthiest bread pudding ever.
Pumpkin Bars
I’m a certified pumpkin-a-holic, and we make Gluten Free Pumpkin Bars throughout the year in our home.
With a coconut flour base, my recipe is perfect for those allergic to nuts, and each bite sings with rich organic dark chocolate chips.
Ready for the oven in under 10 minutes, these bars meld pumpkin and chocolate together deliciously. If you don’t like chocolate, raisins work well too.
Recipes for Gluten Free Bread with Pumpkin
I love gluten free bread recipes, and this Gluten Free Pumpkin Bread is one of my favorites!
I hope you find something that fills your house with the delightful aroma of autumn all year round.
This post is an oldie but goodie from the archives. I first shared this Gluten Free Pumpkin Bread recipe in 2011.
Pam Solomon says
Mmmm! Pumpkin bread is one of my Fall favorites! Looks soooo good!
Vala says
This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that’s the only thing I have and I’m craving a pumpkin bread.
Kendra says
I’m excited about your paleo recipes. I’d be especially interested in some baked goods using coconut flour and only sweetened with stevia and maybe some fruit. I’m going to experiment with your coconut flour recipes and maybe try subbing any agave with mashed bananas and a little stevia. We’ll see how it works! Thanks for all you do!
APRYL says
I haven’t use stevia much, does this mean liquid or powdered? I have the drops kind, not sure if that is right and want to be sure this comes out as yummy as it sounds.
thanks :)
res says
This pumpkin bread is crazy good. I used a petite pan and it slopped over a bit, but the bread is amazing. Definitely a keeper. Thank you.
Katie says
Hi Elana,
Just wanted to let you know that I made this beautiful bread with some successful substitutions. I used 2 Tbsp cup coconut nectar instead of honey and I added a touch of vanilla. It was delicious!
I also made the mini carrot muffins and the rosemary lemon mini muffins substitutiing the same amount of coconut nectar for the agave nectar and they were both perfect! Though I had to bake the lemon rosemary one for 10 minutes rather than 7-8.
Thank you so much for these wonderful recipes. Wishing you all the best.
Katie
Jenny @ Colorado Uncouture says
Made this yesterday, I am truly blown away! I’m amazed at how light & fluffy it is! I used almond flour from NutsOnline.com and it turned out great, so I think that was a good test of their flour (which is CERTIFIED gluten-free too!). Will be making again and again, all year round! Best served slightly warm with a generous amount of butter ; )
Nikki @ Active Vegetarian says
I cannot wait to try this bread!
Thanks for the post :)
Gail says
This is a great recipe. I tweaked it a bit by adding 1/4c. sifted coconut flour plus another egg, 1c. golden raisins, 1c. toasted pecans, 1/2c. finely shredded coconut, 2 tlbs. coconut oil and a dash of vanilla. Using a bundt pan helps the center bake more evenly which can be problematic with the denser breads. I served it with a dollop of creme fraiche. A litttle brown sugar on the side wouldn’t hurt either!
Robin says
I have made two loaves of this each week since the recipe was posted, and can never seem to keep any around. My family loves it. I have tried a couple of times to add in raisins, which would be so yummy, but it just does not seem to bake correctly (the middle does not cook before the top would get overdone). Has anyone else tried to add raisins or nuts and had luck? Any suggestions to make it work?
Gail says
Robin–please see my comment (12/11/11). Gail