• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Spring
  • Recipes
  • Meal Prep
  • Courses
  • About

Allianna's Kitchen

menu icon
go to homepage
  • Spring
  • Recipes
  • Meal Prep
  • Courses
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Spring
    • Recipes
    • Meal Prep
    • Courses
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Allianna's Kitchen » Season » Fall

    Published: Aug 12, 2022 · Modified: Sep 8, 2022 by Allianna Moximchalk · This post may contain affiliate links · 1 Comment

    Gluten Free Pumpkin Bread

    19 shares
    • Share
    • Tweet
    jump to recipe / print recipe

    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. 

    stacked gluten free pumpkin bread on a cutting board

    What Makes This Recipe So Good?

    • 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.  

    ingredients laid out in bowls

    Recipe Ingredients

    • 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.

    dried ingredients in a bowl

    How To Make

    • Step 1 

      • Preheat the oven to 350 degrees F. 

    mixed dried ingredients in a bowl

    • Step 2

      • In a large bowl, combine almond flour, baking soda, cinnamon, cloves, nutmeg, and salt. 

    wet ingredients in a bowl

    • Step 3

      • In a separate bowl, whisk together eggs, canned pumpkin, maple syrup, and vanilla extract. 

    all ingredients mixed together

    • Step 4

      • Make a well in the center of the dry ingredients, then pour in the wet ingredients. Gently stir until fully combined. 

    chocolate chips in a bowl with the pumpkin bread ingredients

    • Step 5

      • Fold in the chocolate chips. 

    folded in chocolate chips

    • Step 6

      • If using a metal bread mold, line with parchment paper and spray with nonstick spray. If using a silicone mold, you can skip the parchment paper and simply spray. Scrap mixture into bread mold and smooth the top. 

    pumpkin bread in a loaf pan

    • Step 7

      • Bake for 42-48 minutes, or until an inserted toothpick comes out clean. Let cool for at least 30 minutes before removing from the bread mold.

    Recipe FAQ’s

    • How Should I Store Leftovers?

      • Store leftovers in an airtight container for up to 1 week. 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 4 months. 
    • Can I Skip The Chocolate Chips? 

      • 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. 
    • Can I Freeze Pumpkin Bread?

      • Yes! Absolutely! The key is allowing the bread to fully cool prior to freezing. Once the bread is cool, wrap it in cling wrap. 
    • What Is Your Go To Pan For This Recipe?

      • I love using a silicone bread pan! It allows the bread to pop out smoothly and allows for easy clean up.

    Chef’s Tips

    • 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! 
    • Be sure to fold in your ingredients instead of over mixing them, this will prevent the dough from being over worked.

    pumpkin bread laid out on a cutting board

    If you like this recipe, you will LOVE

    • Paleo Pumpkin Bundt Cake with Dairy Free Chocolate Ganache
    • Gluten Free Pumpkin Cookies
    • Pumpkin Baked Oatmeal Bars
    • Paleo Pumpkin Cheesecake Jars
    • Pumpkin Spice Smoothie

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

    stacked gluten free pumpkin bread on a cutting board

    Gluten Free Pumpkin Bread

    Course Breakfast, Dessert, Snack
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 45 minutes minutes
    rest time 30 minutes minutes
    Total Time 1 hour hour 29 minutes minutes
    Servings 8 slices
    Author Allianna Moximchalk
    225kcal
    Cost $5
    Print Recipe Pin Recipe

    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, in a separate bowl mix together all of the wet ingredients. Then, mix the two together.
    • 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.

    Notes

    If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna
     
    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.
    This most, easy and delicious gluten free pumpkin bread is perfect for fall and SO good!
    Serving: 1slice of bread | Calories: 225kcal | Carbohydrates: 19g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 284mg | Potassium: 105mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3695IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Fall

    • apple crisp on a plate with whipped cream
      Gluten Free Apple Crisp
    • beets and carrots on a plate
      Roasted Beets and Carrots
    • butternut squash in a bowl with fresh herbs on top
      Butternut Squash Curry
    • close up photo of turkey soup in a bowl
      Instant Pot Turkey Soup

    Reader Interactions

    Comments

    1. Lori says

      August 14, 2022 at 12:29 pm

      5 stars
      This is so good!! perfect to make for the upcoming fall season 🙂

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    about sidebar alliana

    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

    More about me →

    Popular Recipes

    • peanut butter and jelly chicken wings on a plate with limes
      Peanut Butter And Jelly Wings
    • close up photo of dehydrated kale chips in a bowl with nutritional yeast on top
      Dehydrated Kale Chips
    • close up photo of pork belly in a bowl
      Air Fryer Pork Belly
    • paleo hollandaise sauce on toast
      Dairy Free Hollandaise Sauce
    • gluten free fried shrimp 3 scaled
      Gluten Free Fried Shrimp
    • Gelatin and water in a glass mixing bowl with a small whisk.
      How To Make A Gelatin Egg | AIP Egg

    Spring Recipes

    • bacon wrapped asparagus 1 scaled
      Bacon Wrapped Asparagus In The Air Fryer
    • instant pot zucchini with red pepper flakes in a bowl
      Instant Pot Zucchini Recipes
    • Lemon garlic asparagus on a serving dish.
      Lemon Garlic Asparagus
    • fresh pesto in a jar
      Dairy Free Whole30 Pesto
    • dairy free strawberry pretzel salad on a plate with whipped cream on top
      Gluten Free Strawberry Pretzel Salad
    • strawberry poppyseed salad 1 scaled
      Panera Inspired Strawberry Poppyseed Salad

    Footer

    • Recipes
    • My Courses
    • Meal Prep Services
    • Contact
    • About Me
    • Blog
    • Instagram
    • Facebook
    • Twitter

    Allianna’s Kitchen 2022 - All Rights Reserved