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.
Danielle at againstallgrain.com says
I’ve recently been told I am allergic to eggs and have been trying my hand at egg-free/dairy-free baking… I’ve tried a few different pumpkin bread recipes of my own, and now this one using flax “egg” and have failed miserably! The inside comes out wet. Anyone that doesn’t eat eggs have suggestions for me?!
Renee says
In place of 1 egg: 1 tablespoon Chia seeds with 3 tablespoons water. Let sit for 20 minutes. It will turn into a gel.
Kyra says
When I bake with almond meal, my breads often come out verrryyy gooey and too moist for my liking. The recipes I have been trying did not include baking soda, and my friend told me that it often helps to tone down the moistness, so I am definitely going to try this recipe. Does anyone else have this problem?
Jenny says
Kyra, might you be using Bob’s Red Mill almond meal and not a blanched, finely ground flour? Hover over “Questions?” at the top of the site and read her info on almond flour. I had the same poor results as you with more coarsely ground almonds. Good luck and happy baking!
Sandy says
I have never used anything other than Bob’s Red Mill almond flour, and everything comes out perfectly. The label says “finely ground” and it is. I’m making the biscuits this morning, for about the tenth time. Bob’s Red Mill has always worked for me, in everything I have made, so I don’t think that is the source of Kyra’s problem.
Lilly says
Highly recommend Ralph’s brand Simple Truth Organics Almond Meal (it is blanched and finely ground) it yielded perfect results for this recipe as well as other almond flour baked goods!
Sarah M. says
This bread is fabulous! It just came out of the oven a little bit ago, and I already cut a piece. It’s not very pumpkin-y, but that’s okay. It smelled like pumpkin pie in the oven!
I did double the recipe, because I don’t have a mini-loaf pan. It still turned out really well. My daughter and husband also liked it.
I’ve been eating Paleo for a few months now, and breakfast is the hardest meal of the day for me. I get bored with bacon and eggs, and I’ve been looking to change things up a bit. I think this will make a great breakfast with some meat.
Bernadette says
I was considering doubling the recipe because I don’t have petite loaf pans either……How long did you bake it?
Nicole P says
First recipe I have made from this site even though I have stalked it for quite some time. I am transitioning into Primal way of eating and really wanted something like this.
This bread was phenomenal. I added chocolate chips to mine for some added sweetness. I used to attempt to use whole wheat flour for my baked goods thinking it was better for me but I always hated the taste- but this bread using almond flour was way better than I was expecting. I can see myself using it a lot!
Oh and I didn’t have baking soda in the house so I just used baking powder and tripled the amount and it came out great!
Thank you, thank you, thank you!
Nicole P says
Oh and I used canned pumpkin instead of fresh- still wonderful.
Sarah M. says
Yeah, I used canned pumpkin too. I had some left over from another recipe I made. It was still really good!
Rebecca says
How would you change the cooking time or temperature for regular-sized loaf pans? I realize the outside may be a bit crunchier, but can’t just go out and buy some petite loaf pans. Love your recipes!
Rebecca says
Nevermind- I see the note at the bottom saying that there are “rising” issues with bigger loaf pans! I will just try it when I have a chance to buy some small loaf pans.
Nicole P says
I used a loaf pan that was a bit bigger and my bread turned out great. I baked for 30 minutes and the outside was not crunchy.
Debbie says
Oh but does my house smell delicious right now. Just took the pumpkin bread from the oven. Applesauce and pearsauce simmering. Leaves blowing about the yard. Homey. I did sub the roasted fresh pumpkin as I was in a rush to bake. Used canned organic. I’ll post if it worked. Smells and looks like it did.
Peace and Paint,
Debbie
Debbie says
OK, cool enough already! Deliciousness. I will make this many times this winter. Healthy breakfast. Though I subbed the canned pumpkin was very good. I will pick up a pumpkin at the farm this week and try it next weekend.
Thanks Elana!
Samantha says
I like my pumpkin in ravioli, bread, soup and oatmeal form during this time of the year! I’ll be giving this recipe a shot soon. Probably replacing the almond flour for bob’s red mill GF flour, hopefully it will be okay!
Chris says
Thanks to the commenter on the pan size. The batter will fill the pan. It will not overflow, don’t be tempted to use two pans. You don’t need to. . It will be pretty like the picture and it will be delicious.
Thanks Elana!
Karin says
Thank you Elana,
Now we’d appreciate some Halloween recipes!
:)
Mark Crichton says
I wanted too make this last year ,and never got to it.I am all over it
this year.Thanks Elana!