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.
Karen says
HELP!!!
I have SEVERE fungal problems and cannot have ANY sweeteners except xylitol or stevia. What can I substitute in sweet bread recipes that call for honey, maple syrup, Agave, molasses etc (liquid sweeteners, or fruits). I CAN have green bananas and some pumpkin.
Karen
Sarah Whittaker says
Have you looked into Yacon Syrup? It’s from the amazon, tastes similar to a molasses but not as heavy and spicy, it’s very floral and a prebiotic. Also, a bit of an appetite suppresant…we love that!
KJ says
I like to use medjool dates to sweeten recipes. I use a food processor and throw the dates in first so they are nice and pureed. :)
Kristy says
Will it work to double this recipe so I can use a standard size loaf pan?
Elana says
Kristy, recipes for baked goods often don’t double very well, so I wouldn’t recommend that :-)
Amber says
Elana, I just want you to know this has become a STAPLE at our house for over a year! I frequently make multiple batches so my daughter can have some for breakfast or snack & to take to school. 1 loaf never lasts more than a day here. Thanks so much for delicious healthy food that doesn’t make us sick!!!!
Elana says
Thanks Amber! So great to hear this is a staple :-)
Merky says
can you double (or more) this recipe to make multiple mini loaves?
Amber says
OH! I do that frequently! My daughter literally devours the 1st loaf so for anyone else to get some I have to! lol
Nichole says
Hi Elana! I was wondering if this pumpkin bread recipe would work for a pumpkin bread roll filled with cream cheese?
KatB says
I am so appreciative of all your recipes. But this one didn’t appeal to us. (It could definitely be because I used canned instead of fresh roasted pumpkin – perhaps the fresh roasted has more flavor.) We found the flavor to be a bit bland. The texture is fantastic, though.
Ellen J. Mini says
Yes, you’re right. Fresh roasted pumpkin has a lot more flavor!
Lily says
THIS is a great recipe! It was SUPER yummy, easy to make and SUCH a great flavor and texture! Thank you for doing all the research for us!
Greg Galli says
Elana, What a great treat your pumpkin bread is. I did a little playing around with the recipe. Using 1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture. This has become a favorite at home. Thanks!
JP says
Elana what’s the brand of the pan you used here? The Magic Line is not the one pictured. Thanks!
JP says
Ooops – I see the hyperlink now, thanks! Guess I need to beef up my loaf pan collection!
Kim says
forgive me if the answer is already in here somewhere but I am working on this soon, can I double the recipe and split to make two loaves?
Elana says
Kim, I haven’t tried that so not sure :-)