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.
hanna says
hi elana! i just wanted to let you know that i tried your breakfast bar recipe, and it came out great! i did a post about it on my blog, with credit to you. :)
Shayna says
Keep the Paleo goodness coming! I love it. Thank you for all of your inventions. For the past year I have spread the word about your recipes to everyone that will listen ;o)
Also – for anyone that can’t eat eggs, I’ve been doing some substituting with chia seed gel. So far the substitutions have turned out great in the Paleo Bread. I’ll test it with this pumpkin bread and leave a comment how it works out.
Riki Shore says
Wow, this pumpkin bread looks wonderful, can’t wait to try it! The only change I’d make is topping it off with pepitas for a little crunch. Delicious.
Stacey says
Hi Elana:
I am a huge fan of your site. I made this bread and the recipe is wonderful. I also tried it with 1/2 cashew flour 1/2 almond flour and it came out great. To be honest I also went to make a third, with the half and half flour mix, and noticed I did not have enough pumpkin so I subbed in some banana (sorry to go so far off the beaten path with your recipe) but it also came out great.
One question: in general how do you feel about cashew flour? I use it often because I like the taste of cashews – they add a little sweetness, but noticed you never do.
I particularly like this recipe:
Cashew Bread
Ingredients (makes 1 large loaf, or two small loaves)
• 3 cups of raw cashews (organic if possible; unsalted)
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 3 eggs, separated
• 1/2 tablespoon of apple cider vinegar (or lemon juice)
• 1 cup of greek yogurt (or non dairy yogurt for vegan)
• 1/2 cup of almond milk (applesauce or apple juice will work)
• 1/2 teaspoon stevia
• 2 tablespoons agave nectar
Makes 2 small loaves or one large one
Method
1. Preheat oven to 300 degree F.
2. Line loaf pan with parchment paper.
3. Grind the cashews in a food processor or high-speed blender to create cashew flour.
4. To the cashew flour, add egg yolks, vinegar (or lemon juice), yogurt, almond milk, and baking soda, and blend well. I use a food processor.
5. Beat the egg whites and salt until stiff peaks form.
6. Fold the nut batter into the egg whites in parts, until it is all folded together and blended by hand.
7. Pour the batter into the loaf pan and bake for about one 1 hour for two small loaves – a few minutes more for a large one. top will be brown but not burnt and knife should come out clean.
Stacey says
Oh – I should also mention this is a modified SCD -specific carbohydrate diet recipe. (I do not follow this diet).
Cristie says
I didn’t have a petite loaf pan, so I bought the disposable foil ones! So convenient and would be easy to make and give away. Also, I just knew this bread was going to overflow because the little pan was so full, but I decided to trust Elana instead of my gut. Good choice … it didn’t overflow. It made a very cute little loaf!
Melissa says
What is the size of pan they are recommending?
Sheryll Ziemer says
I used an aluminum pan and it was too small….But the end result was fantastic! I’ll be baking one more today and one on Saturday when my daughter visits.
Jacqueline says
Just finished making two!! One for me and my parents and one for a co-workers birthday tomorrow!! Delicious Thank you :)
Kat says
Are there any subs for the almond flour? What about coconut flour? I am allergic to Almonds :(!
Tina says
You could try using hazelnut meal…..not sure if you can buy it but it’s easy enough to make if you have a food processor.
Julie says
This recipe looks great!
Gena says
Can you use canned pumpkin for this recipe?
Jess says
I made this with canned pumpkin because I wanted to try to recipe immediately. I think it came out good. It stayed really moist for the 3 days I paced myself to gobble it up. The pumpkin taste wasn’t overwhelming–the main flavor for me was the spices.