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.
Linda says
This looks delish!
Question: are you using liquid or powdered stevia?
Kami says
This was a delicious recipe! I do not have a mini loaf pan so I used muffin tins instead. It made 9 muffins and I baked them for 15-20 minutes (can’t remember). Since we are on GAPS, I substituted baking soda for baking powder and they still rose beautifully. I love that this recipe uses very little sweetener. Thank you!
Natalie says
I made this tonight and it came out wonderfully! I used 1 tbsp. of pumpkin pie spice, and only had baking powder, so it was flatter, but delicious. Thanks for this great recipe!
Mike says
Are we sure it’s Paleo? It does have flour inside…but, anyway, a great recipe!!!
Peace
Mike
benji shine says
It has *almond* flour, not *wheat* flour. Biiiig difference!
MIke says
Sooooo sorry!!!!!!
I’ll try to make it today.
Jenn says
I’m so glad you created this! I bought some sugar free apple butter (just apples and spices) a few weeks ago and was dying for something yummy to use it with! Unfortunately, I used to use biscuits and those are no longer an option… I can’t wait to try this!
Amanda says
I love this recipe. I substituted xylitol for honey and used butternut squash instead of pumpkin and made this into muffins. I baked the muffins for 35 minutes at 350 degrees. The results were delicious!!
Holly says
I think I just made my forth loaf of this bread. My family can’t get enough. I love it topped with cream cheese.
Diana says
This was great – thanks! Made it on Saturday and it’s gone. I doubled it to fit a normal loaf pan, and it worked perfectly. Thanks again!
Rebecca says
This is an excellent recipe. I made it as-is the first time and then added 1/2 t of vanilla extract the next several times and thought it really complimented the other flavors.
I decided to make it as muffins, because I thought my boys might ration them out better this way. *sigh* :-)
For those who want to know- in regular sized muffin pans, I baked them for about 20-22 minutes at 350 and that is when the toothpick came out clean. These muffins are super moist and amazingly delicious- you must try them, simple as that.
I will be making this one again and again!
Rin says
Thanks Rebecca, you just answred my question!! I’ll be trying the muffin version today :)
Laura says
Has anyone done a nutritional analysis on this recipe? I am making it right now for a friend, but I want to make it for another friend whose son was just diagnosed with Type 1 diabetes. She’s looking for good baked goods that he can eat.
Rebecca says
Hi Laura-
Go to fitday.com and start a free account, then you can use the food journal tool to figure out the nutritional analysis on this, ingredient by ingredient. You could consider subbing yacon syrup for the honey…
Laura says
Thanks, Rebecca!