Gluten-Free Pumpkin Bread Recipe
Let’s be honest: Pumpkin-flavored everything has taken over. Whether we’re talking pumpkin lattes, pumpkin butter or pumpkin cakes, this vegetable has exploded onto the food scene. Is it possible that this healthy gluten-free pumpkin bread recipe is just as good or even better than the usual classic pumpkin bread recipes?
The only downside is that many pumpkin recipes are full of flour, making them a no-no for people avoiding or unable to tolerate gluten. While you can sometimes find gluten-free versions of the same foods, they’re often packed with sugar to make up for the loss in texture. But that’s not the case at all when it comes to this easy gluten-free pumpkin bread with almond flour and coconut flour.
With this recipe, we were determined to make a flavorful, gluten-free pumpkin bread with coconut flour and almond flour that was moist and fluffy, which is the best part of any homemade bread. It also features great macros, with 12 grams of carbs, 15 grams of healthy fats and 6 grams of protein per 200 calorie slice. We think it’s safe to say this Paleo pumpkin bread is a success.
Key Ingredients
Though pumpkin has just hit its stride in the last few years, it’s always been fantastic for your health. Its rich orange color means it’s packed with beta-carotene, an antioxidant that converts to vitamin A once consumed. The vitamin help keep the immune system in shape, preserve vision and keep our skin looking great.
Pumpkin is also a top fiber food, making it a more satiating food choice. And it’s full of potassium, which is key to keeping our bodies hydrated and our organs working properly. While you can use fresh pumpkin, canned pumpkin is super convenient and versatile — plus chock-full of nutrients, including vitamin A.
Now let’s talk about this gluten-free pumpkin bread. It’s likely you have all the ingredients already on hand.
Instead of white flour, we’ll use almond flour and coconut flour. This is such an awesome flour blend because they’re both high in fiber, low in sugar and easily digested — no tummy issues with these.
A lot gluten-free recipes call for xanthan gum, but you don’t even need it for this yummy pumpkin loaf.
Instead of refined sugar, we’ll sweeten this healthy pumpkin bread with maple syrup, which is lower on the glycemic scale than regular granulated sugar, so it won’t send you on a sugar crash. With coconut oil and spices rounding out the ingredients list, you can whip this gluten-free pumpkin bread up in just minutes with minimal effort.
This easy pumpkin bread is good for breakfast or to serve alongside a cup of coffee or tea. Even better? Serve it alongside our pumpkin spice latte. You might find yourself making loaves quite frequently!
Nutrition Facts
One serving of this amazing pumpkin bread contains about:
- 201 calories
- 11.6 grams carbohydrates
- 2.6 grams fiber
- 6.1 grams sugar
- 5.6 grams protein
- 15 grams fat
- 209 milligrams sodium (9 percent Daily Value (DV)*)
- 62 milligrams cholesterol
- 1,608 international units vitamin A (32 percent DV*)
- 6 micrograms vitamin D (29 percent DV*)
- 1 milligram iron (4 percent DV*)
- 23 milligrams calcium (2 percent DV*)
*Daily Value: Percentages are based on a diet of 2,000 calories a day.
How to Make Gluten-Free Pumpkin Bread
Let’s talk about how to make this pumpkin loaf. First, you’ll want to have some helpful kitchen tools on hand, including a whisk, or fork, and a spatula. Also, make sure your oven is preheated to 325 degrees Fahrenheit.
This recipe is so simple — all you basically have to do is mix the wet ingredients together, add all of the dry ingredients and mix again. Now you can pour the mixture into a greased pan, and in 60 minutes tops, your delicious gluten-free pumpkin bread will be ready for you to eat!
You can also add some gluten-free dark chocolate chips or nuts to this recipe if that sounds good to you.
Let’s get started. Preheat the oven to 325 F, then add all the wet ingredients into a bowl.
That includes the pumpkin puree, maple syrup, coconut oil and eggs. Mix together with a whisk.
Add the dry ingredients to the wet ingredients. Stir until well-combined.
Once that’s done, pour the gluten-free pumpkin bread mixture into a greased loaf pan or glass dish. (Try greasing with coconut oil.)
You’ll probably have to smooth down the top of your bread with a spatula before putting in the oven.
Then bake the bread for 45–60 minutes. Test to see if it’s ready by inserting a toothpick. If it comes out clean, it’s ready. Still some dough on the toothpick? Keep it cooking!
Let the bread cool for 15 minutes or so before slicing and serving warm.
You can serve this pumpkin bread with grass-fed butter, but it’s delicious all on its own, too. You can also add more pumpkin flavor by spreading on some homemade pumpkin butter or pumpkin marmalade.
Other Pumpkin Recipes
- Pumpkin pie oatmeal
- Blueberry pumpkin pancakes
- Toaster pastry with sugar pumpkin filling
- Pumpkin cashew soup
- Pumpkin bars
- Pumpkin pie cheesecake
- Vegan pumpkin pie ice cream
Gluten-Free Pumpkin Bread Recipe
- Total Time: 1 hour 25 minutes
- Yield: 8-10 1x
- Diet: Gluten Free
Description
This gluten-free pumpkin bread recipe is soft, sweet and satisfying. The fluffy texture melts in your mouth with a rich pumpkin flavor.
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup pumpkin
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 3–4 eggs
Instructions
- Preheat oven to 325 F.
- Combine all wet ingredients in a bowl. Mix.
- Add the dry ingredients to the wet ingredients. Stir until well-combined.
- Pour the mixture into a greased loaf pan. Bake for 60 minutes. (Check at 50 minutes, as some ovens vary in temperature.)
Notes
- For sweetness, you can swap any natural sweetener if you don’t care for maple syrup.
- Add dark chocolate chips and/or nuts for added taste if you choose.
- Prep Time: 25 min
- Cook Time: 60 min
- Category: Snacks
- Method: By hand
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 201
- Sugar: 6.1g
- Sodium: 209mg
- Fat: 15g
- Saturated Fat: 6.9g
- Unsaturated Fat: 8.1g
- Trans Fat: 0g
- Carbohydrates: 11.6g
- Fiber: 2.6g
- Protein: 5.6g
- Cholesterol: 62mg
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Sprinkle generous amount of chopped nuts on top of batter before baking. Adds delicious crunch to this wonderful bread/cake.
I made this recipe for the first time for my family. I doubled the recipe. Made 1 loaf with and the other loaf w/o chocolate chips. Planning on adding walnuts and more chocolate chips next time. My family surprisingly enjoyed it!
This turned out beautifully!! Terrific flavor and consistency! Thank you!!
For the people with egg allergies you should have a substitute
Good point Cindy! Here you go: https://draxe.com/nutrition/egg-substitute/
I make this recipe a lot. It is by far the best Pumpkin Bread recipe I have ever made. I substitute the maple syrup for Monk Fruit Maple Syrup so no sugar added. Even maple syrup gives me sugar cravings but Monk fruit does not. I prefer no sugar in anything. I do add Dark Chocolate chips as well from Good Life. No sugar added. This recipe is easy to make and healthy and most importantly delicious. I like to make muffins so i can freeze them and take one out when needed. They freeze great. So good with my morning coffee! Thank you for this recipe.
Great feedback, thanks Laura!
Hi! Could this be made using 3 flax eggs instead? Has anyone tried that?
It can be tried and should work!
want to try next time.
Can I use this recipe for muffins instead of bread? Thank you
Absolutely Neda!
I made this and it is really delicious. I was amazed!
If you don’t have 1 cup of almond flour but less 1/2 cup what can you use to finish to the one cup Cassa flour?
I just made this yesterday! It turned out great and the whole family loved it! :)
Can gluten free flour be used instead of Almond and Coconut flours? Also, could fresh honey be used instead of maple syrup?
Yes to the GF flour but honey really should be heated at high temperatures, as it becomes inflammatory.
This is a perfect, fragrant, deliscious bread. I used chia seed instead of egg. 3 TBS. Chia, 6 TBS. water. Let sit while measuring other ingredients. I also added a 1/4 cup raisins. Thank you Dr. Axe!
Love this recipe. I doubled the recipe and used 8 eggs and a stick of grass fed butter melted and added cranberries. Yum yum.
Too much coconut taste. I couldn’t taste the pumpkin or spices, just coconut. I would change out the coconut flour for gluten free flour. And I would switch out the maple sugar for honey. Didn’t like the maple flavor.
Most folks don’t notice that but if it bothers you, substitute butter for coconut oil, as that’s where most of the coconut flavor comes from (not the flour).
I added 1/ 8 c. of coconut sugar to make it just a little sweeter. I also added sprouted seeds on top before baking and it made a nice finish presentation. I baked this recipe on the smaller baking dishes so I can give them as gifts. I used parchment paper to line the baking dishes and it was perfect. For the final presentation I used a holiday fabric and twine to wrap them for gifts. I also used 4 eggs.
What’s the best flour for making breads, biscuits and pie crusts
What about adding walnuts or pecans? Will they take away from the moistness?
Can almond meal be substituted for almond flour?
Yes, absolutely. Some say it doesn’t mix as well but I’ve found it works just fine.
Go for it! Will work well.
This looks delicious but uses maple syrup. As a diabetic, maple syrup is almost as bad as real sugar. What can I use as a substitute? Thank you.
I use unsweetened applesauce.
I would suggest monk fruit, or applesauce with some monk fruit.
That was absolutely, positively the most inedible thing I have ever made. So… I changed it. I started with a flour mix I created myself (despite being told on nearly every website ‘don’t experiment!” (WTH?)) My flour consists of 1/2 cup brown rice flour, 1 cup coconut flour and 3/4 cup almond meal. I used 1 and 1/4 cup of that in the recipe. Then, I added 1/4 cup arrowroot flour and mixed it in a bowl. I made my own applesauce and used that instead of the coconut oil. I increased the sweetner to 1/2 cup mix of maple syrup and agave syrup. I used all the rest of the ingredients, and added a half a cup of raisins. It was then the most delicious thing ever. I am enjoying a piece of it right now! :-) Sorry, but the recipe below is horrid.
You created an entirely different recipe. Now no longer grain free and with about three times the carbs of the original.
Have made a total of 6 mini loaves and 1 full size loaf this week. This is amazingly delicious! I used raw honey instead of maple syrup. Do you know the nutrition facts on this? Carbs, calories, fat, protein?
When measuring the almond and coconut flours, do you compact the flour down into the measuring cup the way you would with wheat flour, or just pour it into a cup without pushing it down? It makes a big difference in the amount of flour.
I need a substitute for almond flour, nut allergy
Try oatflour.
Go with gluten-free oat flour.
I’m allergic to nuts and tapioca, what other gluten free flour can I use as a substitute for almond flour?
Gluten-free oat flour or millet meal works well.
Dr. Axe I typically use GF Bob Red Mill all purpose flour for my breads but my sisters are on the Keto diet and they won’t eat it. I’ll try yours even though for them the maple syrup is a no no. Is tapioca or GF blend bad?
I am allergic to almonds what other flour substitute do you recommend?
How much Stevia would you use to substitute the maple syrup?
Very disappointed. I clicked a link for a recipe for almond flour bread and I get a recipe for pumpkin bread? #1, I wanted a substitute for bread for sandwiches. #2, I don’t like pumpkin
Hello Barb, we are releasing a brand new paleo bread recipe tomorrow. Keep an eye out for that.
I made it today. Doubled the recipe so as not to have leftover canned pumpkin. Substituted honey for the maple syrup. It tastes absolutely great! Can stand side to side with any conventional recipe when it comes to taste and texture!
On my Ayurvedic diet, I cannot have coconut flour or oil, what would be a good substitute?
I do not know how to mix and match the various flours you have presented in relation to their heaviness. Your help will be appreciated. I love the web page about the flours and have shared it with several friends and family members.
If i use pamelas gluten free flour in place of the almond flour do I still use the coconut flour also?
You can substitute the coconut flour with gluten-free flour as well, but it will change the consistency and texture of the bread.
I was wondering if you have the nutritional info on this recipe? Calories, fat, carbs etc … it would be very helpful!
Turned out yummy but didn’t rise much … Thanks so much!
Hi Lucy, here are the nutrition facts for you: 241 g calories, 24 g carbs, 15 g fat, 6 g protein, 137 g sodium and 19 g sugar. We’re working on adding nutrition facts to each recipe. Blessings!
Would these nutritional facts be per slice or the whole loaf? Thank you!
Hi Debbie, that is per slice.
We made this tonight, I substituted the maple syrup for dates so it would still be “Loose Whole 30” compliant. It turned out like a pumpkin pie cake…..so very satisfying! Thank you Dr. Axe!
That sounds like a great substitution, Debi. I’m glad you were able to enjoy!
dr axe mine came out too moist and sweet i used honey instead of maple syrup and three eggs everything else was perfect. Can you tell me how to make it more dry bread like not so sweet Also Please please can i know nutrition. Thank you
I found that I no longer have to be concerned about calories or fats. I eat as much as I need to be satisfied and am down to 128 pounds from a high of 180. I have been stable over a year. I wasn’t this lean in high school and I was a cheerleader! If you eat the right foods, like is in this booklet, you won’t be hungry, deprived or fat!
I made this last night and it’s fantastic! Someone asked about the nutritional information. I put all the ingredients into LoseIt.com and came back with the following nutritional information per slice, based on the load cut into 10 slices.
Calories: 189
Fat: 13.6g
Saturated Fat: 6.6g
Cholesterol: 74mg
Sodium: 94.2mg
Carbohydrates: 13.1g
Fiber: 2.5g
Sugars: 8.9g
Protein: 5.2g
Obviously, these are estimates. But, it should be a decent guide.
thank you so much is this for three eggs or four
Hi can you tell me what other spices could be used to substitute the pumpkin spice as we don’t have this in New Zealand (well I haven’t be able to find anything like that in the shops)
I think pumpkin pie spice is probably containing some or all of the following spices in bigger to smaller proportions: allspice, nutmeg, ginger, and tiny bit of cloves. To be sure, I would look up a pumpkin pie recipe and use the spices listed there, or look up “pumplin pie spice” on web.
I made the pumkin bread really delicious and moist.I can’t understand how some one said it turn out horrible. Thanks dr. Axe.
SOOO Delicious!
Can I use one egg and the rest egg whites?
I was thinking about using one whole egg and 3 egg whites beaten to a stiff peak like you do for an angle food cake. Haven’t done it yet but will tonight.
I made this the other day and we just about ate the whole loaf in one setting! So delicious! It was so good, I have another loaf in the oven right now. I replaced the pumpkin pie spice with allspice and a sprinkle of nutmeg because that’s all I had and it tastes like the best spice/pumpkin cake ever! The syrup was replaced by the THM gentle sweet. Anyways, best combination of pumpkin to flour ratio EVER. This recipe is a for sure a keeper.
I just made these and love them! So nice to have a healthy muffin and with the almond meal you’re getting protein and good ingredients while you’re having something delicious. I added walnuts and raisins and it was yummy!?
I just placed this recipe in the oven. I’m so excited. I used a muffin tin and it made just enough batter to fill all 12 cups.
This recipe is delicious! I used Xylitol instead of maple syrup and added a little liquid vanilla flavored stevia, I will definitely make this again.
Based on the responses to these comments, Dr. Axe or his assistant must be the most patient person ever.
My friend served this today. My seven and four year old loved it. They asked me to make it for breakfast.
Just made this…yum! Always encouraging to find gluten-free recipes that are also whole-grain, for a celiac like me :)
Is there anything I can use in place of the coconut flour? Maybe a gluten free blend? I recently learned I’m allergic to coconut products. :(
I was looking at Almond flour . It has sugar in it. We are try to go with out grain and sugar. We both have high blood pressure. And we want to stop using sugar. What to do ??
Thank you
There are almond flours available without any added sugars. Otherwise you may try coconut flour. Also check this out:
https://draxe.com/health/natural-ways-to-lower-blood-pressure/
Stop trying to eat cake.
Thanks for the recipe. It would be super helpful if you could post pictures of what the uncooked batter looks like so we know if we are on the right track when making this. I’m very new to removing grains from my diet and never know what batters are supposed to look like when making recipes such as these. I have some in the oven right now, but my batter was super thick so I don’t know if it will turn out right or not. I increased the eggs to 4 because it seem so thick and dry. Hopefully it will turn out, although I can tell it will not look as moist as yours does in the picture.
Thanks for the feedback, Lynn! We will start incorporating this into our recipe shoots!
I a new to cooking/baking with coconut oil. Being that it is solid, do I melt it first and then add it to the liquid ingredients?
Yes, you can melt it first
Dr Axe you said to use coconut oil for leaky gut, but I cannot digest it, as it passes right thru in a few mins after taking. Would olive oil be a good substitute. Thankyou.
Check these out:
https://draxe.com/nutrition/olive-oil-benefits/
https://draxe.com/nutrition/healthy-cooking-oils/
wheat free recipe like pumpkin loaf, has maple syrup in it. For someone who has ” leaky gut syndrome” what would you replace the sweetner with. And what recipes would you use from your list for this problem, thought fermented products i.e. vinegars aren’t good for this either. Please clarify.
Just made these into muffins this morning and they are very, very good! Thank you for the recipe! Not too sweet, not too bland. I like the texture of mixing almond flour with a small amount of coconut flour. Sometimes coconut flour alone can be spongey but the texture of these is excellent.
OMG… the bread was so moist and delicious! Not too sweet, just perfect!
Thanks for the recipe it’s a keeper!
If I use gluten free flour in place of both almond and coconut should I add xanthum gum? How much?
No, you shouldn’t need to
I see that you show 3 or 4 eggs is it because of size? Help!! middle of baking this delicious bread.. (:
Yes, egg size differs. 3 large eggs or 4 small ones :)
The bread turned out really good! I added enjoy life choc chips, a little vanilla extract and baked at 350 for 45min. Enjoying a slice with grass fed butter.
I made this the other day and it was delicious! I baked mine at 350 for 40 minutes exactly and it came out perfect! I liked it so much that this will be going on the weekend holiday trip for friends to share and my friends are all getting loaves for the holidays.
I can’t wait to try the banana bread version and hoping to see an orange/cranberry or zucchini version, too.
Cheers!
Quinoa flour is fine. I would use stevia instead of xylitol…Check this out: https://draxe.com/nutrition/xylitol/
Coconut flour pulls moisture from recipes so the recipe ingredients would need to be modified if using all coconut flour. You may try gluten free flour or an oat flour. You can switch out coconut sugar for maple syrup
I knew I just had to try this. Luckily today, I had all the ingredients on hand though had to be made from scratch (I roasted the pumpkin and then pureed it; used the blendtec to turn the almonds and dehydrated coconut into flour). And just because I wanted a shorter baking time :D , I divided the batter to 2 pans so I only had to wait for less than 20 minutes. Voila! Super moist and perfectly delicious. Thank you Dr. Axe.
Do you have to roast the Pumpkin before making a puree ? And how do you eventually do that?
I have made this twice for my daughter who is gluten free and I also have to have two other children that are not . The bread was so delicious it didn’t last one day in the house either time, everyone loves it.
I was hoping to find a recipe for a treat using pumpkin. I am giving this a try. I do not eat eggs. Will the recipe still work ?
Try substituting 1 tbsp of chia in 2 tbsp of water for each egg. Or applesauce instead
Looks Fab – Next on my list to make :) Thanks for all the delicious recipes
I’m diabetic. Can I substitute something for the maple syrup? I have maple flavoring. Thank you!
Stevia and applesauce
What would the measurements for the stevia and applesauce replacement be, please? :)
How much stevia and applesauce, please?
Either one. I used canned for this recipe
YUM! I made this today and it rates a 10/10! The batter was so light and delicious, like pumpkin chiffon, that for a moment I thought about eating it all uncooked! I went a little lighter on the maple syrup, 4 eggs and I used my Magic Bullet to mix all of the liquid ingredients. I baked it for 46 minutes, tested it with a toothpick and it was perfect! I whipped up a light cream cheese icing using 2/3 package of Greek yogurt cream cheese, 1/2 teaspoon of pure vanilla and 1/2 teaspoon of maple syrup, again whipped in the Magic Bullet. It was divine! I would go so far as to say that this is even better than pumpkin pie (and I do love pumpkin pie)! Thank you Dr. Axe! This is a winner!
Thanks for the feedback!
This looks delicious! Dr. Axe, what brand of almond milk do you recommend?
Suzanne, the suggestion is to “pair it with a glass of almond milk”.
My husband is allergic to almonds, what’s a good substitute for the almond flour?
I make sun flour (flour made from raw sunflower seeds). I prefer it over almond flour and it’s easy to make on your own. Buckwheat flour is also another good one and buckwheat does not have gluten (despite have “wheat” in the name- BW is actually a seed).
I did my own twist on this recipe. Instead of using any kind of flour. I used Vanilla Bean protein powder, peanut butter, and Splenda zero calorie sweetener.
Splenda is so unhealthy. Maple syrup is alkaline to your body which is way healthier than Splenda!
Sounds good. Do you have the ratios for the recipe?
Hi Dorie! How much protein powder did you use and what ingredient(s) did you replace with? Both the almond and coconut flours?
Tapioca flour is a good substitute .
Tigernut flour
loose weight and stay healthy
“lose” weight. Loose means when something is not tight.
Does anyone know If the coconut oil is 1/4 cup in solid or oil form?
Hi, Marletta,
Coconut oil is a white solid at room temperature but quickly liquefies at temperatures just above that. The recipe calls for 1/4 c. melted, but you will find that a 1/4 c. solid will be nearly 1/4 c. when melted.
Coconut oil becomes liquid at about 75 degrees. Just warm it up a tad
Add a little honey . Taastes sweeter.