Gluten Free Pumpkin Bread Recipe

Dr. Axe Healthy Recipes Dr. Axe

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Healthy Desserts &
Gluten Free Meals

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  1. ELIZABETH MINNOW says:

    loose weight and stay healthy

  2. M1 says:

    My husband is allergic to almonds, what’s a good substitute for the almond flour?

    • You could try gluten free flour

      • Julie Vaden says:

        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).

      • Elaine says:

        Please post the calories on your recipes. Thank you.

    • Dorie says:

      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.

  3. Lexie says:

    This looks delicious! Dr. Axe, what brand of almond milk do you recommend?

  4. Nancy says:

    What size loaf pan ? 9×5 or 8×4. Makes a big difference. Thanks

  5. Chris says:

    Do you think these could be made with chia egg substitute?

  6. michelle says:

    dr axe could y kindly email me a healthy diet – that will give me also a healthy digestion too, where i will have a regular bowl – i do excersise every day – live in south africa –

    Thank y
    Michelle

  7. Meri Bitzer says:

    Sounds good, but how about giving us the nutrition/calories/fat information, too. Would be appreciated!

    • Sharon Hansen says:

      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!

  8. Jen V says:

    Hi Dr. Axe! I was wondering in I could make this with just coconut flour or does the recipe need the almond flour? Also, I was going to use organic coconut sugar instead of the maple syrup, but I’m not sure if I should use a 1/4 cup…..is that to much coconut sugar???

    • 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

  9. Michelle K says:

    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!

  10. pat says:

    should you use canned pumpkin, cut up a real pumpkin and use it raw or cook the pumpkin that you cut and then put it in the recipe

  11. Karlene says:

    Hi, iis the pumpkin cooked first?? or is it raw grated?

  12. Chandra says:

    Can I use quinoa flour instead almond flour? On Candida diet, so can I use Xylitol instead of maple syrup?

  13. Cathleen Francis says:

    I’m diabetic. Can I substitute something for the maple syrup? I have maple flavoring. Thank you!

  14. Jacqueline says:

    Looks Fab – Next on my list to make :) Thanks for all the delicious recipes

  15. Frances says:

    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 ?

  16. Tina says:

    What are the carbs on this recipe?? I am doing Atkins and am diabetic. Any suggestions to lower carbs??? Thanks!

  17. Nick says:

    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.

  18. Carol from Shanghai says:

    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.

  19. Smooth says:

    I just made this & it’s horrible! Dry, bland, & tasteless. I followed the recipe exactly, baked it until my knife came out clean & let it cool. I was so totally excited to try it; I can feel the almonds but no pumpkin flavor, it seems to have died somewhere in the baking process. I have wasted money twice: once for the hella expensive flours & coconut oil & twice to toss this crap into the trash! Maybe I’ll see if any homeless are hungry to eat this, no, I wouldn’t do that to them!

    • I’m so sorry it didn’t turn out! I don’t know why that would happen…I’ll look into the recipe to see if I can figure out why that happened.

    • Tara says:

      If you can “feel” the almonds, there is the clue as to why you ruined your bread. You can’t “feel” almond flour after it has been baked. You must have neglected to grind your almonds enough and so the flour was too heavy with chunks of almonds.

  20. Colleen MCS says:

    Please supply the caloric intake!

  21. CK says:

    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!

  22. shelly says:

    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.

  23. Lon says:

    I see that you show 3 or 4 eggs is it because of size? Help!! middle of baking this delicious bread.. (:

  24. Rachel says:

    If I use gluten free flour in place of both almond and coconut should I add xanthum gum? How much?

  25. Doup says:

    Is there anything special for high altitude directions?

  26. Nancy says:

    OMG… the bread was so moist and delicious! Not too sweet, just perfect!

    Thanks for the recipe it’s a keeper!

  27. Jessica says:

    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.

  28. Jennifer says:

    Hi, Dr. Axe,
    I have made this recipe twice, & must be doing something wrong with the mixing of the flours, or maybe mixing the liquid ingredients to the dry. It has turned into a paste both times. I have made the banana bread with great results! What could I be doing wrong?

  29. donna says:

    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.

  30. Donna says:

    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.

  31. Kathy Higgins says:

    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?

  32. Lynn says:

    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.

  33. Terri says:

    Are you sure about the size of the loaf Pan?That is not much flour did that size pan. Not is not very much baking powder either. I have a great recipe but I thought I would try yours. It’s looking small and not rising much. I’ll see what the final outcome is!

  34. Sarah says:

    I just put this bread in the oven… Can’t wait to see how it turns out! I will post soon!

  35. Irene says:

    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

  36. Carina Blood says:

    A quick reference for substituting ingredients would be awesome and might help people to adjust more smoothly as we get more familiar with these “new” ingredients.

    Also, rules on knowing how to store the recipes would be helpful.

    Does this bread have to be stored?

    Thank you very much!

  37. Liz says:

    This recipe looks very yummy, but I unfortunately have not had good luck with almond flour. Anything with almond flour always turns out very oily and tends to sink in the middle. Even the Gluten Free Banana bread recipe on this website I tried and had the same results. Any suggestions with the almond flour not turning out the breads oily?

  38. Kelly says:

    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. :(

  39. Sharon says:

    I followed this to the letter-no taste, except for almond flour! Not sweet, no pumpkin flavor, not the color in the photo- don’t bother!

  40. Andrea says:

    I used honey instead maple syrup ( I run out of it), hopefully it will turn out good – it’s in the oven…I’m very excited as I’m a huge fan of almond flour and everything coconut!

  41. Brittany says:

    Just made this…yum! Always encouraging to find gluten-free recipes that are also whole-grain, for a celiac like me :)

  42. Brenda says:

    Nutritional facts available for this recipe? Looking for protien and fiber amounts, specially.

    Thanks.

  43. Allyson says:

    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.

  44. Michelle says:

    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.

  45. Jenny says:

    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.

  46. Christine Sudyka says:

    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!😋

  47. Ellie says:

    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.

  48. Angela says:

    I just made this loaf and it is delicious, however the texture and colour looks nothing like the photo on the recipe and the predominant taste in coconut rather than the pumpkin or spices. I followed the recipe exactly and am wondering if the American cup measurements are different to the Australian and if this could have effected it?

  49. Penny says:

    I made this and it did not rise at all. The only thing i replaced was coconut sugar for the maple syrup. Could it be the almond flour and it not being fine enough? Got it in a bulk container from Lucky’s Market. I used 4 eggs might only use 3 next time? Also, i melted the coconut oil first then when mixed it with the pumpkin and eggs it turned back to solid chunks, should i have let the eggs get to room temperature first to prevent this? Thanks!

  50. Lisaoshea says:

    Can I use one egg and the rest egg whites?

  51. Janeen says:

    SOOO Delicious!

  52. Kathyann says:

    I made the pumkin bread really delicious and moist.I can’t understand how some one said it turn out horrible. Thanks dr. Axe.

  53. Nonna says:

    I was also wondering about the size of the pan – my loaf also came out flat and dry using 4 eggs – what size did others use – mine was the 9 x 5

  54. Nicola says:

    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)

  55. Jack says:

    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.

  56. jazmine says:

    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

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