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.
LJ says
Would this work with all honey instead of a combination of honey & stevia?
Lilly says
I’m sure it would work just fine! I used a tablespoon of maple syrup instead of the stevia and it turned out delicious :)
ISA-ED says
Does anyone know the nutritional information for this recipe? I am about to make it but I can only have 150 calories as a snack or add it to my 400-600 calorie meal as a side. Thanks!
Elana says
Hi ISA, some of my readers have calculated nutrition info using this website:
http://www.myfitnesspal.com/nutrition-facts-calories/elanas-pantry
I hope this is useful :-)
Elana
Carol says
I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness. Topped with pecans. Also baked in 3 mini mini loaf pans. Tastes great especially slathered with salted butter.
Elana says
Thanks Carol!
Georgia Steed says
This recipe is so good that I actually just licked my counter top. The best recipe I’ve come across in years, and so simple to make. Thank you
Elana says
Georgia, so great to hear this recipe is the best you’ve come across in years!
Ellen says
Can I use coconut sugar instead of stevia? I don’t know enough about stevia. Otherwise sounds great!
Elana says
Ellen, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Duda Fulgham says
Can I use the can pumpkin? How much?
Thank you!
katie says
That is what I would like to know! Hope some of these questions will be answered soon. :)
Jenifer says
Yes. 1/2 C of canned pumpkin. Delicious. Liked it divided into muffin tins best, but made 2 small loafs of pumpkin bread, too.
Jenifer says
Should say that I stirred in chopped walnuts and raisins at the end.
Vineta says
Is that 1/2 can? or 1/2 cup? If can which size?
Ginger says
I notice you use primarily almond flour in your recipes…almond flour is very expensive , have you used coconut flour in your baking? My daughter is very allergic to almonds. If so what changes to the recipes are needed.
Denise Fountain says
Coconut flour will not work as a substitute for almond flour (or other flours, for that matter) because the texture will be way to dry. While almond flour is pricier, it is healthy in moderation. I use Honeyville almond flour, and have purchased it at Costco and on Amazon Prime. You can use almond flour in many Paleo and GF recipes, and it makes a great breading for chicken, too! ~Denise Fountain, Confident Moms Confident Kids Coaching
Andrea Reed says
I am on Day 18 of Whole30 but am making this for my 4 year old son, without the sweeteners. Wish me luck! Thanks for an awesome recipe!
Cynthia P says
Hi, Anne. Did you find the substitution ratio for the canned pumpkin?
mary oberholzer says
in the pumpkin bread recepie, what exactly is a mini-loaf pan?
what are the dimensions of the loaf pan??
Elana says
Hi Mary, just click the link in the instructions of the recipe above and you will be taken to a page with that exact info :-)
audrey says
I doubled this recipe and then realized… AARGH! I DON’T HAVE ANY HONEY!!!
I substituted with 4 Tablespoons Truvia, and the batter is AMAZING! I haven’t cooked it yet, though, so we’ll see…
audrey says
It fits very well in a large loaf pan lined with parchment paper!
audrey says
Update! It turned out PREFECTLY, literally the BEST pumpkin bread I’ve ever had! Not the best gluten free, the ultimate BEST! Thank you so much Elana!!!!!(: