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.
Balkan music says
I love the pumpkin smell and it is so nutritious – it is a good source of the minerals magnesium, manganese and phosphorus, iron, copper, protein, zinc.
Anastasia says
I posted a muffin recipe yesterday very similar to this: need to try your awesome loaf next time.
Dana says
I am all about pumpkin this fall. I have been making pumpkin custard with coconut milk. I don’t even miss the crust.
Sarah says
I am just reading that you do not answer substitution questions as I start to write this but maybe someone else reading can help me. I LOVE all of the Elana’s Pantry recipes but so many baking ones include eggs and my son is incredibly allergic. Does anyone out there have any recommendations on what to substitute especially for a recipe like this pumpkin bread one?
fareeda says
I also do not consume eggs. I substitute 1 tablespoon ground flax seeds for one egg. Works great every time.
Holly says
Do you gel the flax seed in water first or just throw it in? I can eat eggs, but my chickens aren’t producing much at the moment and would like to stretch out their bounty.
Cindi says
I’m curious about this. We eat eggs, but I hate it when I run out and want to make something. This sounds very intriguing, so I’ll reask the question: do you put them in water to “gel” first? If so, how much and for how long?
Thank you tons!
Cindi
monique says
My son is allergic to egg and we use 1 tbs ground flax mixed with 3 tbs water to replace one egg. I mix it first and let it sit for a couple minutes before adding to the recipe. I’ve had good success replacing as many as 3 eggs this way. I’ve heard more than that may not turn out well. Hope that helps : )
Becca Pronchick says
Hello Elana,
Can’t wait to try your gf pumpkin bread recipe with a fresh punkin’ from my friend’s garden here in Napa. I’d like to purchase one of your gf cook books and I’m currious if the recipes are also dairy free? I usally replace cow milk with almond milk.
Thanks much, Becca
jennifer stephenson says
I love to make the Barefoot Contessa’s recipe: I take a small pie pumpkin, removing the top and hollowing it out to hold applesauce. Add your favorite spices, rub the pumpkin w/ oil of preference and then bake. This is fabulous with a roasted chicken.
Joan says
Ah…so now I see where I went wrong. Thanks for doing all the testing to find a great recipe for Pumpkin Bread. Can’t wait to try it. Maybe I’ll try sweet potato too!
Christine says
On the “print” version, the photos are super elongated, taking up the entire first oage of printing. They are not nice and small like on the web. Just thought you’d want to know. And thanks for the continuing supply of fantastic recipies. I myself am allergic to coconut but my husband loves the cupcakes from your book.
Marla says
I have the same problem with the pictures being long…but I love the recips :)
Alta says
You beat me to this! I already was working on a paleo pumpkin bread, after seeing your banana bread recipe, but my version needed some tweaking yet. Speedy speedy. This sounds so good.
Julia says
I’m not paleo, but thinking about it…recipes like this sure are encouraging me to REALLY give it a shot! Great picture too!
pamela says
I do know what you mean. This looks good enough to eat off the page, and it’s Paleo to boot.