Gluten-Free Pumpkin Bread Recipe

Dr. Axe Healthy Recipes Dr. Axe

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  2. M1 says:

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

    • 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.

    • Aymar says:

      Tapioca flour is a good substitute .

  3. Lexie says:

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

  4. 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!

  5. Either one. I used canned for this recipe

  6. Cathleen Francis says:

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

  7. Jacqueline says:

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

  8. 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 ?

  9. 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.

  10. 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.

  11. 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

  12. Quinoa flour is fine. I would use stevia instead of xylitol…Check this out:

  13. 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.


  14. 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.

  15. Lon says:

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

  16. Rachel says:

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

  17. Nancy says:

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

    Thanks for the recipe it’s a keeper!

  18. 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.

  19. 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.

  20. 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.

  21. 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?

  22. 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.

  23. 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

  24. 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. :(

  25. Brittany says:

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

  26. 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.

  27. 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.

  28. 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.

  29. 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!😋

  30. 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.

  31. Lisaoshea says:

    Can I use one egg and the rest egg whites?

  32. Janeen says:

    SOOO Delicious!

  33. 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.

  34. 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)

  35. Jack says:

    I made this last night and it’s fantastic! Someone asked about the nutritional information. I put all the ingredients into 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.

  36. 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!

  37. 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

  38. Debi says:

    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… very satisfying! Thank you Dr. Axe!

  39. Lucy Harrison says:

    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!

  40. Angela says:

    If i use pamelas gluten free flour in place of the almond flour do I still use the coconut flour also?

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