This Gluten Free Pumpkin Bread is a decadent fall bread that makes the perfect dessert or snack! This quick bread recipe only involves 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 think the fall Fall season is the best time of the year like I do, 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 recipes are: Gluten Free Chocolate Donuts with Pumpkin Maple Frosting, Gluten Free Pumpkin Soup, Pumpkin Spice Oat Flour Muffins, Cranberry Orange Cardamom Coffee Cake, Pumpkin Cheesecake Jars, Gluten-Free Pumpkin Muffins, Gluten Free Pumpkin Cake, Gluten and Dairy Free Cake, Dairy Free Pumpkin Spice Smoothie, and Gluten Free Apple Muffins.
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Why I Love This Recipe
- This easy pumpkin bread 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. Unlike the Starbucks pumpkin bread, this recipe is also naturally gluten free, grain free, dairy free, paleo, soy free, and refined sugar free.
- You can batch make this gluten-free pumpkin loaf and freeze it so you can eat it all throughout fall.
- This recipe is seriously the best gluten-free pumpkin bread recipe. No one will even know it is gluten free!
- If you are in the Pittsburgh area, we feature different seasonal treats on my weekly meal prep menu. You can try this healthy pumpkin bread when it is on the menu.
- You can make this gf pumpkin bread as one big loaf or cook it into mini loaves too.
Ingredients
- Almond flour- Make sure to use blanched almond flour instead of almond meal. 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. This recipe requires real eggs, do not try to use flax eggs.
- Canned pumpkin- The best thing to make pumpkin desserts, this is what give this recipe the pumpkin flavor. I like to get mine from Whole Foods. Make sure you buy canned pumpkin puree rather than pumpkin pie filling. They are very different. You can make your own homemade pumpkin puree by roasting your own pumpkins and scooping out the filling.
- Pure maple syrup– Costco’s Kirkland brand is the best. No crazy additives! I prefer unrefined sugars like maple syrup over brown sugar or white sugar.
- 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 or like the pumpkin pie spice, you could substitute for allspice.
- Since not all gf flour mixes are made equally, do not try to substitute the almond flour for 1-to-1 baking flour or other flour blends.
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 . The best way to know if your bread is done is by putting a toothpick in the center of the loaf and seeing if it comes out clean. Allow the bread to sit for 30 minutes before moving. I like to set on a cooling rack to allow for faster cooling. Happy baking!
Expert Tips
- 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.
Recipe FAQs
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.
I can eat pumpkin all year round but pumpkin is in season between September-November.
Storage Instructions
- This recipe can be stored in an airtight container in the refrigerator for up to 5 days. Allow the bread to get to room temperature prior to storing.
- 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
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Gluten Free Pumpkin Bread
Equipment
- loaf pan I prefer a silicone one
- Large mixing bowl
Ingredients
- 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
Instructions
- 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.
Brian P says
Love this recipe! Rather than chocolate chips I added roasted pepitas.
I am so glad you like it!!
Lori says
This is so good!! perfect to make for the upcoming fall season 🙂