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.
Angie says
Hi Elana! I am excited to try this pumpkin bread recipe. I am also really interested in the Paleo diet. I am celiac, and about 2 pages of other food allergies, and need to get healthy. Any pointers for a newbie to the concept? A good starting point? I have both your cookbooks and just love them! Keep up your amazing work in educating and providing delicious recipes for us to try : )
Angie
michelle says
This bread is amazing. You are seriously a kitchen goddess.
Kate says
In a single word – yum. I’ve been enjoying mini chocolate cupcakes all weekend myself (gluten free of course).
Mollie Frances says
This looks great! I linked to it in my post for Orange Pumpkin Bread, also in mini size!
http://www.thealmondflower.com/2011/11/grain-free-gluten-free-of-course-and.html
Cynthia Knox says
Thanks so much for a pumpkin bread recipe with no ginger! Can’t wait to try it. Also love that it is paleo. Keep that coming please!!!
Lara says
This looks wonderful and I can’t wait to try it! I am really excited to see all of the Paleo recipes you are doing now, and the use of alternative sweeteners like Xylitol!
Fawn says
Not vegan :(
benji shine says
Not vegan? No — what part of “paleo pumpkin bread” didn’t you understand? Paleo food eats vegan food for dinner, literally.
Dana says
I just made this and it is absolutely delicious! Very moist. Not too sweet; in fact I might add a bit more Stevia next time I make it. I didn’t have any cloves so I used a bit more nutmeg. I think I could have added 1/4-1/2 tsp more to make it even more spicy.
Rachia says
I would like to make this minus the honey due to the sugar content. Does anyone have any suggestions for a replacement for the honey component? Thanks.
Rebecca says
Try coconut nectar? Lower on the GI.
Ranger Linda says
I made this for Thanksgiving and just omitted the honey altogether. I used 1/4 teaspoon of powdered stevia (it’s green). I used the Bob’s Red Mill Almond Meal/Flour that other people don’t like.
The bread was moist and soft and absolutely fabulous. This year I made the best turkey of my life and the best gravy of my life. However, what I can’t stop thinking about is this pumpkin bread.
My gluten and sugar loving boyfriend has already asked me to make another loaf!
Simi says
I use 3 dates
Roxanne KR says
I will not make this recipe again. So much spice that you couldn’t even taste the pumpkin. Dry. Ugh.
Ranger Linda says
Dry? I think that something must have gone wrong somewhere! I didn’t even use the 2T of honey (which would add even more moisture) and mine was so moist that I couldn’t believe it.
Maybe your pumpkin was too dry. Did you put water in the pan with it when you roasted it? Elana has directions for roasting the pumpkin if you click on it in the recipe.