This Gluten Free Pumpkin Bread is a decadent fall bread that makes the perfect dessert or snack! Only involving 15 minutes of hands-on time, you can have a warm loaf on the table in under 2 hours. This homemade grain free pumpkin bread is moist and full of flavor. We love batch making a bunch of loaves in advance to freeze and eating them all throughout fall.
This gluten free pumpkin bread is always a crowd pleaser! I love to have it in the refrigerator so that anytime I need a quick snack or to satisfy my sweet tooth it is ready to go. As soon as the weather gets cooler, that’s when I love to have my home with all kinds of fall spiced goods to snack on.
If you are into Fall baking like I am, you have to check out my other Fall favorites, like my Homemade Gluten Free Apple Cake. I have also spent a large amount of time in developing other delicious and gluten free fall recipes that are always a crowd pleaser. Some of my favorite fall baking recipes are: gluten free chocolate donuts with pumpkin maple frosting, pumpkin spice oat flour muffins, cranberry orange cardamom coffee cake, pumpkin cheesecake jars, gluten free pumpkin muffins, and gluten free apple muffins.
What You Will Love This Recipe
- This recipe is so simple to whip together, it only requires 15 minutes of hands on time.
- This bread is lower carb in comparison to other gluten free flour breads since the main flour here is almond flour.
- You can batch make this recipe and freeze it so you can eat it all throughout fall.
- Pumpkin and chocolate is one of my favorite combinations for the fall.
- I have other pumpkin recipes on my website to satisfy all of your fall baking desires!
- This recipe is naturally gluten free, grain free, dairy free, paleo, soy free, and refined sugar free.
- If you are in the Pittsburgh area, we feature different seasonal treats on my weekly meal prep menu. They are delivered right to your door.
- Almond flour- Make sure to use blanched almond flour. Blanched almond flour means that the skin was removed from the almond. This creates a nice texture for baking. I like to get mine in a big bag from Costco.
- Baking soda– To help the bread rise.
- Ground cinnamon, ground cloves & ground nutmeg- The best combination of fall spices. Seriously, this bread just TASTES like fall.
- Eggs– Bind everything together.
- Canned pumpkin- The best thing to make pumpkin desserts. I like to get mine from Whole Foods. Make sure you buy canned pumpkin puree rather than pumpkin pie filling. They are very different.
- Pure maple syrup– Costco’s Kirkland brand is the best. No crazy additives!
- Vanilla extract & salt- Enhances all the flavors.
- Chocolate chips- Pumpkin and chocolate is one of my favorite combinations for fall. I like the enjoy life chocolate chip brand but you can use any kind you would like. My top two favorite dairy free chocolate brands are enjoy life and hu brand.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- If you are not dairy free, you can use any brand or type of chocolate chip that your prefer.
- If you do not have gloves and nutmeg, you could substitute for allspice.
This recipe has not been tested with other substitutions and variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: First, preheat the oven to 350 degrees F. Then, spray a 8 by 4 bread loaf pan with cooking oil spray.
Photo 2: Combine all dry ingredients in a mixing bowl.
Photo 3: Place all wet ingredients into a separate mixing bowl and combine.
Photo 4: Add your dry ingredients to you wet ingredients and mix together until well combined.
Photo 5: Add your chocolate chips to your mixed batter.
Photo 6: Fold you chocolate chips into your batter until well combined.
Photo 7: Now place the batter in the bread loaf pan. Bake for 45 minutes or until you can stick a toothpick in and it comes out clean. Allow the bread to sit for 30 minutes before moving.
- Tip # 1: I highly recommend investing in a silicone bread mold. Be sure to apply cooking oil spray, and the bread will slide right out, completely mess free!
- Tip # 2: Make sure you use blanched almond flour in this recipe-not course almond flour. If you use course it won’t come out as smooth.
- Tip # 3: When purchasing your pumpkin puree, be sure to check that you are getting pumpkin puree and not pumpkin pie filling. They will have different ingredients.
Store leftovers in an airtight container for up to 5 days. It tastes even better the second day- once the flavors have fully combined and settled! This bread can also be tightly wrapped and frozen for up to 3 months.
Yes! Absolutely! The key is allowing the bread to fully cool prior to freezing. Once the bread is cool, wrap it in cling wrap.
Of course, if you are looking for a simple, plain paleo pumpkin bread, leave out the chocolate chips. Follow the instructions as usual, minus the chocolate.
I love using a silicone bread pan! It allows the bread to pop out smoothly and allows for easy clean up.
- This recipe can be stored in an air tight container in the refrigerator for up to 5 days.
- This recipe can be stored in an air tight container in the freezer for up to 3 months.
Other Gluten Free Pumpkin Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
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Gluten Free Pumpkin Bread
- loaf pan I prefer a silicone one
- Large mixing bowl
- 1.5 cups blanched almond flour NOT course
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 4 eggs
- 3/4 cup canned pumpkin
- 1/4 cup maple syrup
- 1 tsp pure vanilla
- 1/2 cup chocolate chips
- cooking spray oil I prefer avocado oil
- Preheat the oven to 350 degrees F. Spray an 8 by 4 bread loaf pan with cooking spray oil (I like avocado oil.)
- In a big bowl mix together all of the dry ingredients. Then, in a separate bowl mix together all of the wet ingredients. Next, add your dry ingredients to your wet ingredients and mix until combined. Slowly fold in your chocolate chips so that you do not over mix your batter.
- Now place the the batter in the bread loaf pan. Bake for 45 minutes or until you can stick a toothpick in and it comes out clean. Allow the bread to sit for 30 minutes before moving.