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.
Kathy says
Elana – thank you for this recipe. I have made 3 pumpkin bread loaves and plan to bring it to a company potluck on Halloween!
Q. says
Just made this, but didn’t have a petite loaf pan so I made them into muffins. SO AWESOME! Almond flour always amazes me…you really can’t tell these are made with a nut flour. Thank you, as always, Elana!
Alissa says
Hi Elana,
What are the dimensions of the petite loaf pan?
Heather says
I was wondering if you know what we could substitute for the Honey?? We have to do the Candida diet for my son and he can’t have honey, but he can have everything else…
Rin says
Just substitute the same amount of another liquid sweetener…maple syrup, agave, etc. :)
Beverly says
I have used liquid stevia in many of her recipes. Just have to guess, I don’t have any conversions.
bernieb says
Hi Elana,
I read your site often but almost never comment. I just wanted to take the extra minute today to say thank you–you have changed my gluten-free life. I have Celiac and have been gluten-free for 3 or 4 years. Now I’m experimenting with going Paleo and am, once again, so grateful to the trailblazing you’ve done. Thank you for all that you do for me, and for so many.
xo
Michelle R. says
Fabulous! Fabulous! Fabulous! Just doubled the recipe and baked in a regular size loaf. I omitted the stevia and just went with the honey and it was great! Next time I think I might add some organic raisins. I’m constantly amazed with what one can do with almonds and coconut! YIPEE!!
Abel James says
I’ve been looking for a paleo pumpkin bread for some time now – this looks awesome. I think I’m going to make it tonight. Thanks so much!
Rhonda from Baddeck says
I made this last night – it’s delicious! I brought some for a birthday celebration at work today – even those without food allergies enjoyed it. Thanks for all your hard work!
Christina says
Elana I love your site and especially the grain-free recipes!! I do have a question about baking with almond meal and coconut flour…do they tend to go “bad” quicker? I have been baking bread with regular flour for a while and it lasts at least one week before mold etc, but I made your wonderful Paleo bread recipe and the Paleo Pumpkin bread and they both got slimy and off tasting sitting on my counter within 4 days of baking. I had to throw them out which was such a bummer!! Just curious if you have had this experience:-) Thanks!!
fiona says
Baked goods made with nut flours do not keep more than two or three days on the counter, maybe a week in the fridge at the most. But they freeze beautifully so I stick whatever I’m not going to eat in a day or two in the freezer and take some out everyday. (They don’t keep more than 6 months or so in the freezer though.)
Christina says
Thanks such much for the info fiona….soo appreciated!
Beverly says
Somewhere on the site Elena recommends to wrap breads in a paper towel, then put in plastic bag and store in refrigerator. Lasts 4-5 days I think.
Echo Zard says
This bread was awesome!! I have made it 3 times in the last 10 days :) my kids are super excited to have it around for snacks and quick breakfast additions. I ran out of honey so I used maple syrup the other day, more moist but still great! I will probably stick to honey unless there is another emergency situation again lol.