Gluten-Free Pumpkin Bread
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The best Gluten-Free Pumpkin Bread you will ever have! Made with gluten-free flours, pumpkin puree, coconut sugar, walnuts and topped pumpkin seeds. So fluffy, moist, nutrient-dense, and nutty. Perfectly spiced and so easy to make. It’s also dairy-free and refined sugar-free.
Gluten-Free Pumpkin Bread
If you are a pumpkin lover then you know pumpkin bread is a must have during pumpkin season. This Gluten-Free Pumpkin Bread is a family favorite and a must have every fall. It’s fluffy, moist, nutrient-dense and nutty. Perfectly spiced to where it will make your house smell amazing. Just like autumn! It’s also dairy-free and refined sugar-free. This bread is one you definitely need to add to your fall baking. Although it’s so good, you really should be making it all year round!
Ingredients needed to make Gluten-Free Pumpkin Bread:
- Flours– Blanched almond flour and tapioca flour.
- Coconut Sugar– You can also use maple sugar.
- Baking Powder– Adds moisture to the pumpkin bread and helps it rise.
- Baking Soda– Helps pumpkin bread rise.
- Pink Sea Salt– Balances flavors.
- Spices– Cinnamon, nutmeg, cloves, and ground ginger.
- Pumpkin Puree– Either store-bought or homemade.
- Eggs– Binding agent.
- Coconut Oil– I like using refined because it has less of a coconut taste. You can also use unsalted butter or ghee.
- Vanilla Extract– Elevates flavors.
- Add-ins– Raw pumpkin seeds and raw walnuts.
Equipment needed to make Gluten-Free Pumpkin Bread:
- 9×5 Loaf Baking Pan– This is a pretty standard pan size to bake bread.
- Parchment Paper– For lining baking pan.
- Large Mixing Bowls– One for dry ingredients and another for wet ones.
- Whisk– For whisking batter.
- Spatula– To smooth out the top of the of the batter before baking.
- Cooling Rack– Allows pumpkin bread to cool-down evenly and set.
How to make Gluten-Free Pumpkin Bread:
- Step 1– Preheat oven at 350 degrees F. Grease a 9×5 loaf baking pan with coconut oil. Line pan with parchment paper and cut a piece as long as the length of the pan. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place. Set aside.
- Step 2– In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger. Whisk together until all ingredients are well combined.
- Step 3– In a separate large mixing bowl, combine dry ingredients; pumpkin puree, eggs, coconut oil, and vanilla extract. Whisk together until well combined.
- Step 4– Pour wet ingredients into dry ones and whisk together making sure all ingredients well combined and dough is formed. Make sure there aren’t any streaks of flour left.
- Step 5– Fold in pumpkin seeds and walnuts into dough using a spatula. Pour dough into prepped baking pan. Use spatula to smooth out the top of the dough. Sprinkle some extra pumpkin seeds over for garnish if you wish. Slightly press them down into the dough.
- Step 6– Place bread in preheated oven and bake for 55 minutes.
- Step 7– Once timer goes off, open the oven door slowly. This will make the heat slowly exit the oven and prevent bread from flattening. Remove pumpkin bread from the oven and place on cooling rack. Allow bread to cool off for 1 hour. Use the sling to help you slowly and carefully remove the bread from the pan.
- Step 8– Serve immediately and enjoy! Any leftover bread, allow it to completely cool off. Wrap on saran wrap and keep refrigerated for up to 5-7 days. If freezing, wrap cooled loaf of bread in saran wrap. Place in a freezer bag and freeze for up to 3 months.
Tips and Substitutions:
- Measure exact dry ingredients– Scoop flours into measuring scoop with a spoon and level using a knife.
- Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Line baking pan with parchment paper- Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Substitute for coconut sugar- You can use maple sugar.
- Substitute for coconut oil- You can use unsalted butter, ghee, or avocado oil.
- Switch up your walnuts- Pecans make for a great substitute.
Gluten-Free Pumpkin Bread Add-ins and Variations:
- Nuts– I like adding walnuts to my gluten-free pumpkin bread as it adds a nice crunch. You can also add pecans or almonds.
- Pumpkin Seeds– They are so good in pumpkin bread and they make it look pretty.
- Chocolate Chips– Pumpkin and chocolate make a great flavor combo.
- Raisins– If you like raisins, they can make for a great add-in to pumpkin bread.
- Make it Pumpkin Banana Bread– Add a mashed banana and about 1/4 cup less of pumpkin puree. This combo is a total game changer!
- Turn into Gluten-Free Pumpkin Muffins– Use a 12-muffin pan and line with muffin liners. Make muffins instead of bread. Adjust time and bake for about 30 minutes instead.
- Make Protein Pumpkin Bread– Add 2 scoops of protein powder or collagen peptides.
Gluten-Free Pumpkin Bread FAQ’s:
Can I use pumpkin pie filling in this gluten-free pumpkin bread recipe?
No. Pumpkin pie filling and pumpkin puree are not the same thing. Make sure you are using pumpkin puree for this recipe. Not pumpkin pie filling.
What is the best baking pan to use to make pumpkin bread?
I typically use a standard 9×5 inches loaf baking tin pan. You can also use a glass pan and it should work the same. You can also use an 8½x4½ inches pan without having to adjust the baking time.
Is this Gluten-Free Pumpkin Bread recipe dairy-free?
Yes. This gluten-free pumpkin bread recipe is dairy-free too.
Is this Gluten-Free Pumpkin Bread recipe vegan?
No. This gluten-free pumpkin bread recipe uses eggs as the binding agent. You can substitute the eggs for flax eggs for a vegan pumpkin bread.
Is canned pumpkin gluten-free?
Yes. Canned pumpkin is typically gluten-free. You can check for the certification on the label to make sure.
Storing Gluten-Free Pumpkin Bread:
Place any leftover gluten-free pumpkin bread in an airtight container. Keep it refrigerated for up to 5-7 days. You can either reheat the bread in the microwave or oven; or you can also serve it cold.
Freezing Gluten-Free Pumpkin Bread:
To freeze Gluten-Free Pumpkin Bread, wrap cooled loaf of bread in saran wrap. Place in a freezer bag and freeze for up to 3 months. To defrost, place bread in the fridge and let it thaw-out for 8-12 hours. Preheat oven at 350 degrees F and place bread back in the oven. Reheat for 8-10 minutes.
Are you a pumpkin lover? You may also like these other pumpkin baked good recipes:
Did you like this Gluten-Free Pumpkin Bread recipe? You may also like these other bread recipes:
- Best Homemade Banana Bread (Gluten-Free)
- Orange Cranberry Walnut Bread
- Chocolate Zucchini Bread
- Gluten-Free Homemade Cornbread
Gluten-Free Pumpkin Bread
The best Gluten-Free Pumpkin Bread you will ever have! Made with gluten-free flours, pumpkin puree, coconut sugar, walnuts and topped pumpkin seeds. So fluffy, moist, nutrient-dense, and nutty. Perfectly spiced and so easy to make. It's also dairy-free and refined sugar-free.
Ingredients
- 2 cups blanched almond flour
- 1/2 cup tapioca flour
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp pink sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ground ginger
- 3/4 cup pumpkin puree
- 2 eggs
- 1/4 cup coconut oil (melted, plus more for greasing)
- 1 tsp vanilla extract
- 1/3 cup raw pumpkin seeds (plus more for garnish)
- 1/4 cup raw walnuts
Instructions
Preheat oven at 350 degrees F. Grease a 9×5 loaf baking pan with coconut oil. Line pan with parchment paper and cut a piece as long as the length of the pan. Place piece of parchment paper inside baking pan across the width of it. Press down right into the middle leaving some sticking out of both sides of the pan. The oil on the baking pan will help hold the parchment paper in place. Set aside.
In a large mixing bowl, combine dry ingredients; almond flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ground ginger. Whisk together until all ingredients are well combined.
In a separate large mixing bowl, combine dry ingredients; pumpkin puree, eggs, coconut oil, and vanilla extract. Whisk together until well combined.
Pour wet ingredients into dry ones and whisk together making sure all ingredients well combined and dough is formed. Make sure there aren't any streaks of flour left.
Fold in pumpkin seeds and walnuts into dough using a spatula. Pour dough into prepped baking pan. Use spatula to smooth out the top of the dough. Sprinkle some extra pumpkin seeds over for garnish if you wish. Slightly press them down into the dough.
Place bread in preheated oven and bake for 55 minutes.
Once timer goes off, open the oven door slowly. This will make the heat slowly exit the oven and prevent bread from flattening. Remove pumpkin bread from the oven and place on cooling rack. Allow bread to cool off for 1 hour. Use the sling to help you slowly and carefully remove the bread from the pan.
Serve immediately and enjoy! Any leftover bread, allow it to completely cool off. Wrap on saran wrap and keep refrigerated for up to 5-7 days. If freezing, wrap cooled loaf of bread in saran wrap. Place in a freezer bag and freeze for up to 3 months.
Recipe Notes
Tips and Substitutions:
- Measure exact dry ingredients– Scoop flours into measuring scoop with a spoon and level using a knife.
- Don’t over mix your dough– This can prevent your bread from rising and getting fluffy. It can get flat once you take it out of the oven.
- Line baking pan with parchment paper- Create a sling that will allow you to easily pull the bread out of the pan once it comes out of the oven and cools down a bit.
- Use an oven-safe thermometer- to make sure the oven is heated at the correct temperature.
- Substitute for coconut sugar- You can use maple sugar.
- Substitute for coconut oil- You can use unsalted butter, ghee, or avocado oil.
- Switch up your walnuts- Pecans make for a great substitute.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
