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.
Jcarlan says
Hi! First thank you for all your hard work! I wanted to know can you easily double the batch if making for a party?
Elana says
J, thanks for your comment! I haven’t tried that so not sure :-)
Mary M. says
I’ve doubled it with great success! I also add chocolate chips after tossing them in a little almond flour so they don’t sink to the bottom. Tastes great!
Elana says
Thanks Mary! That’s amazing :-)
Hank W says
HI, What is the difference between almond flour and meal, please? Thank you
Elana says
Hank, here you go:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Elizabeth says
I love your site! I believe I have an egg allergy along with my Celiac and Corn Allergy. What do you recommend is the best egg replacement? Thanks in advance for your expertise!
Elana says
Elizabeth, I haven’t yet found a good substitute for eggs in my recipes. I do have a large collection of Egg-Free Recipes that you might like:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Michelle says
My son can’t have chicken egg yolks so I have been baking with duck eggs and everything comes out great.
Elana says
Thanks Michelle!
Katie says
Great replacement for eggs ..flax seed and or chia seed mixed with water! Replacement you can find on line:)
Elana says
Katie, if you try that in this recipe I’d love to know if it works :-)
Autumn says
Hi, i use Ener-G-Egg-Replacer. I have not tried it in this recipe, but i have tried it in everything from quick breads to brownies and it never failed me.
Elana says
Autumn, thanks so much for your comment! I hope you’ll let us know if that works in this recipe :-)
jaime says
Hi. Is there a trick to keeping your gluten-free muffins or bread from not get to moist or gooey? I have been refrigerating mine so they last longer but whenever I take them out they are almost wet.
Thank you!
Jaime
Elana says
Jaime, I let my muffins and bread cool on the counter overnight before storing them in the fridge and that does the trick :-)
jaime says
Thank you! I appreciate your reply. Now to keep them high enough so my Golden Retriever doesn’t fetch them. :-)
Elana says
Jaime, you’re welcome!
Tyra says
A good trick is to let them cool completely , then freeze in sandwich Ziplocks. 2 muffins per bag. When a craving hits, you can pull them and let it thaw or pop in the microwave on speed defrost for 40 secs. For this pumpkin bread, I slice it all up and freeze for an hour on small cookie sheet then I pop it in Ziplocks with parchment paper in between. The bread thaws in minutes and doesn’t get soggy.
Elana says
Thanks Tyra!
Marsha says
I whipped this up after reading your recipe. It was so easy and really good!! I did not have pumpkin pie spice, so I had to make up my own. I think it was great.
Thanks!!
Elana says
Marsha, thanks for letting me know this bread was so easy and really good!
Miranda says
I just made this and it is delicious. I left out the stevia, as I didn’t have any, and it is sweet enough just with the honey. I’d had some roasted pumpkin in the fridge for about a week and it had dried out a little, but this didn’t seem to matter! Thanks Elana
Elana says
Miranda, you’re welcome! So glad this was delicious :-)
Lori Brandt says
I definitely did something wrong if everyone else is having their bread turn out moist. Mine was very dry, and I wondered if I left out the oil. I doubled the recipe, used 3 foil mini loaf pans. If I try again, I’ll probably use one larger pan and add applesauce, oil, another egg… something. I used almond flour from Costco and liquid stevia. Added chopped walnuts.
Elana says
Lori, I think you’ll love this recipe if you make it as written. Because of the science and complexity of baking, doubling recipes does not always work :-)
ariana says
thanks for post
Elana says
You’re welcome Ariana!
Alan says
all these grain free recipes are pretty exciting except that I’m allergic to almonds. I’m going to try the almond flour on the off chance that the flour doesn’t effect me the way the nuts would. but if it does, I wonder if substituting one of the other grain free flours like coconut or chickpea will work. I know they are different but can the recipes be modified with the alternatives?
Elana says
Alan, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Camille says
For anyone who doesn’t have a food processor, I used my immersion blender. It was super easy, basically just mixed the dry ingredients together with a fork, then added the wet and blended. SO easy.
Elana says
Thanks Camille!