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.
Maur says
Hi…my daughter has a nut allergy…what other GF flour would you suggest?
Thank you!
Sabrina says
I have a friend with a similar problem but who wanted to go GF- you can substitute coconut flour, but it’s not a direct substitute, because you will only need a little bit. Also, recipes that use coconut flour as a base require more eggs. I’d recommend looking at other recipes in which Elana uses coconut flour, and then tweaking them. I don’t know of any other bloggers that are dedicated to coconut flour…
krista says
i have the coconut flour cookbook, by bruce fife. it is wonderful!! the popovers and pancakes especially :)
Jess says
Maybe the Spunky Coconut blog?
steph says
Tropical tradition has recipes for allthings coconut…Hope it helps!
Bligh says
Too late for you (by years!) but hopefully someone else will benefit…
I have had good luck in almost all cases replacing almond flour with:
1/2 tapioca flour (a bit more than half)
1/2 coconut flour (a bit less than half)
2 extra eggs per 1 cup of flour
Hillary Jones says
Thank you SO much for posting this recipe! I can’t wait to try it and pumpkin bread is just one of my favorite things in the world. You are fabulous and I just love your cookbooks & site ;)
Stacy says
Thank you Elana!
Jody Byrne says
I’ve been using silicone muffin top pans that I got from Vitalicious and I love how they work. I bet these would be super in them. Also, I would love it if you posted a nutritional analysis of your recipes. Just like to know …
darkhorse says
Yea!!! I love the Palio breads…have been wondering about pumpkin and how to do it…can’t wait to try this one! Thank you!!! :)
Elizabeth says
Elana-
I am BEYOND excited to have found your blog, cookbooks, & recipes! I just recently switched over to a gluten-free diet (Paleo) & was looking for different bread recipes & found YOU! Thank you so much for all your hard work in developing the recipes you share – I cannot wait to try them out!
Chrissy says
Oh thank you, thank you, thank you!!! I can’t wait to make this!
Carolina D. says
Thanks, Elana!–You’ve done it again. This looks great, and I can’t wait to try it.
Alex Wells says
Mine’s in the oven right now, although I didn’t have any stevia so it won’t taste as sweet. My other favorite way to use pumpkin is to make it into paleo pumpkin pudding. There are lots of coconut milk recipes in the web and you don’t need much sweetener to make it taste like pumpkin pie!
Hänni says
I love pumpkin bread! I have to let you know, I’ve been making a pumpkin bread based on your zucchini bread recipe and it is exceptional. Here is a link to the recipe (found in your forums!).