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.
Julie says
I just made this with walnuts which I ground in my professor instead of almond flour. It made 6 muffins as I don’t have a “mini” loaf pan.
Excellent result !!
Elana says
Thanks Julie!
Kristyna says
My bag of almond flour literally says “almond meal/flour” what’s the difference, and how do I know which one I actually just used…?
Elana says
Hi Kristyna, if you click on the green text in the ingredients portion of the recipe you will be taken to the exact almond flour product that I use and recommend. For more on the difference between almond flour and almond meal see this post:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Laura says
I always get so excited when I see a new post for a recipe, but am then so disappointed as they always seem to call for balanced almond flour. Are there not other alternatives to nut flours and nut butters?
Elana says
Hi Laura,
Here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Ivana says
Hello, where can I find the nutrition values for your recipes?
Elana says
Ivana, for more on that please see this post:
https://elanaspantry.com/nutrition-information/
Have an amazing day!
Elana
CJ says
I didn’t have a loaf pan, but used a cake tray instead and it turned out wonderfully.
Texture, color and flavourwise was perfect
Thank you!
I made four pumpkin recipes from you today (This pumpkin bread, the paleo pumpkin bar, the pumpkin bar, and the pumpkin chocolate chip cookies). Before I made the pumpkin pie and that is still my favourite :-).
Elana says
CJ, I’m so glad to hear this was wonderful!
Jenny says
I used Bob’s Red Mill Gluten Free flour and nixed the Stevia. The bread smells great and got a good rise on it. The texture is a little off and it needs more sweetening [ I’ll try more honey next time ], but otherwise this is a good start I think. Thanks for the recipe!
Elana says
Hi Jenny, I’m so glad you liked this recipe. Here’s a link that will help you get the texture spot on:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Claudia says
Can I use Bob’s Red Mill almond meal in place of the almond flour? My husband just brought this home instead and I need to make it for Christmas in two days!
Elana says
Hi Claudia, I don’t think that will work unfortunately. For more information please see my almond flour post here:
https://elanaspantry.com/ingredients/almond-flour/
If you do adjust the recipe please let us know the changes made and how it turned out.
Happy Holidays!
Elana
Tara says
I just made it using Bobs Red Mill. I doubled the recipe because I didn’t have a mini pan, substituted out the honey for agave and didn’t add the extra sweetener. I thought the texture was unique, but served warm with a drizzle of syrup… it turned out really good. I’ll make it again.
Kathleen says
I made this with the following substitutions and it was delicious! For lower carb, I replaced the 2 tbsp honey with 1/4 cup Swerve. I added 2 tbsp coconut oil. I used 1 1/2 tbsp pumpkin pie spice in place of the spices. I also used canned pumpkin. Love this recipe!
Elizabeth says
Hi Kathleen, Did you use the whole can? THanks in advance!
Cid says
This is a fabulous recipe! I made it today with sweet potato instead of pumpkin, and I left out all the spices and the sweetners because I wanted a savory bread to go with fried eggs. I used the batter for fry bread rather than baking a loaf, and the cakes turned out perfect. The texture and taste was delicious, went great with fried eggs instead of regular wheat toast, and they could easily double for pancakes if I wanted to top them with some fresh fruit and maple syrup. I suspect this recipe could be altered in all kinds of ways. Next time I’m going to substitute butternut squash for the pumpkin, and fresh herbs for the spices, as butternut is not quite as sweet as sweet potato and so might make a delicious savory herb bread.
Elana says
Cid, so great to hear this is fabulous!
Lilly says
Fantastic recipe!! My first time baking with almond flour was definitely a success – the kids LOVED it and left some for me to enjoy also ;) I made it last night and wrapped the loaf in foil, it was even better this morning, super moist and flavorful. I only made a few slight changes to the recipe: added a splash of vanilla extract, used a tablespoon of pure maple syrup instead of the stevia, and substituted 1/2 tsp of pumpkin pie spice for the cloves. THANK YOU for giving us a healthier option for a holiday favorite treat!
Elana says
Lilly, great to hear this recipe is fantastic!