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!
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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.
Gayle says
Can I use stevia without the honey?
Elana says
Gayle, I haven’t tried that, but doubt it would work :-)
Christine Webster says
This Paleo pumpkin bread was delicious! Of course, my daughter-in-law and I finished it before the evening was over! I look forward to making one of your pumpkin pie recipes.
Elana says
Christine, so glad to hear this was delicious!
marie says
can you substitute the eggs for something else if someone has an egg allergy?
Elana says
Marie, I haven’t tried that so not sure, but when I’ve experimented with egg replacements in my other bread recipes they have not worked :-)
Denise says
Thanks Elana! this is a go-to bread for breakfast, snack or on the side of our big dinner salad we have each night. Just an FYI to those that get distracted: if you forget to put the baking soda in this recipe, it’s still good! Dense…but good, especially grilled. It happened with my first double batch. Once they came out, I made another loaf because I was bringing it to coffee with a friend, and I remembered the baking soda and what a difference in the texture and rise. It’s so good. As I write this, it is my third time making the recipe and a doubled the recipe but I got 3 mini loaves out of it. Side note: I did add 2 tablespoons of coconut flour to the mix for each time I made it. I find with paleo bread recipes they don’t come out as the creator intended and are often too wet or too dry for me. Is it my oven? Different altitude? I don’t know, so I’ve learned to boost a bread with coconut flour, or if dry, with banana. So far, it’s been working.
Elana says
Denise, thanks for letting me know this is a go-to bread recipe for breakfast, snack or dinner!
Beth Hansotte says
Greetings Elena,
Your pumpkin bread recipe was awesome! I don’t really care for pumpkin or squash, so I am looking to find ways to enjoy it. I am in the middle of a move. Loaf pans are packed, so I used an 8×8 shallow glass pan. Connect baked for 20 min, turned off oven and let sit for another 3 min. before removing to cool. I added walnuts to mine. Came out perfectly!
I have a great lamb masala recipe I make frequently in my slo cooker/pressure cooker. I serve it over steamed riced cauliflower that I toss with olive oil, tumeric, pink salt/pepper and fresh cilantro. Rather than Naan, I used this pumpkin bread. It complimented the dish perfectly!
I used liquid Stevia + high actives (16+) Manuka honey for an extra immune system boost. Bread is fantastic by itself, and would also be delicious with raw butter and/or Manuka honey.
Busy with holidays and move right now, but intend to further check out your recipes/books etc. my sister in law and several of my friends will be interested as well.
Thank you…..Beth Hansotte/Atlanta, GA
Elana says
Beth, I hope your holidays are amazing and thanks for letting me know this bread turned out perfectly!
Amy W says
The first time I made this recipe, I quadrupled it and mostly made it in my Vitamix. Instead of the pumpkin, I had butternut in the freezer….I usually use squash instead of pumpkin to use less sweeteners. Instead of the pumpkin pie spice, I used the spices for the pumpkin cupcakes in your cupcake cookbook. I used agave instead of the honey and stevia…not a huge stevia fan and honey is too sweet.
4x this recipe is 2 standard sized loaf pans. It came out perfectly….as all your recipes do for me!
Elana says
Amy, thanks for letting me know this came out perfectly!!!
Wendy says
Can canned 100% pumpkin be used instead of roasting pumpkin?
Elana says
Wendy, I haven’t tried that so not sure :-)
Karen says
Just finished making this bread and eating it :) Used what I had on hand, substituted 100% can pumpkin for roasted pumpkin, xylitol for honey. The bread is moist and delicious. Thank you Elana for you hard work to create and sharing you recipes.
Elana says
Karen, thanks so much for letting me know this bread is delicious! I’m so happy to hear you are enjoying my recipes, your comment really made my day :-)
Christa says
Yes! I use canned organic pumpkin. It worked great.
jenny says
Yummm! I love pumpkin cookies but never had pumpkin bread before. sounds tasty!
Elana says
Jenny, I hope you love this bread as much as we do! It’s one of our favorites :-)
Rosalinda says
Can one bake this recipe in a mini bunt cake pan? If so, how many minutes baking time?
Elana says
Rosalinda, I haven’t tried that so not sure :-)
Jacqueline says
Hi Elana!
Do you use parchment paper to line the bread pan? Every time I make gluten free breads, it always sticks to the pan, even after I grease it. Not sure what I”m doing wrong. Same thing happened with your banana bread recipe. It tasted delish but the whole bottom half was stuck to the pan….suggestion?
Elana says
Hi Jacqueline! thanks for your comment! I haven’t ever had to use parchment paper to line the bread pan for my recipes because they pop right out. Make sure you are using the recommended pan for each recipe and greasing adequately so that the bread comes out easily :-)
Jacqueline says
Thanks Elana! What do you grease the pan with? Coconut oil?
Elana says
Jacqueline, coconut oil works very well for that :-)
Kim says
I use parchment paper for easy clean up. It works well.