Let’s be honest: pumpkin-flavored everything has taken over. Whether it’s pumpkin lattes or pumpkin cakes, this vegetable has exploded onto the food scene — and I love it!
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. And 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 when it comes to this gluten-free pumpkin bread.
I was determined to make a flavorful, gluten-free pumpkin bread that was moist and fluffy, which is the best part of any homemade bread. And with this Paleo pumpkin bread, I definitely succeeded!
The Power of Pumpkin
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 that it’s packed with beta carotene, an antioxidant that changes to vitamin A once consumed. The vitamin helps to 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.
Now let’s talk about this gluten-free pumpkin bread. It’s likely you have all the ingredients on hand already. Instead of white flour, we’ll use almond and coconut flours. They’re both high in fiber, low in sugar and easily digested — no tummy issues with these.
Instead of refined sugar, we’ll sweeten this healthy pumpkin bread with maple syrup, which is lower on the glycemic scale than regular 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 pumpkin bread is good for breakfast or to serve alongside a coffee. You might find yourself making loaves quite frequently!
How to Make Gluten-Free Pumpkin Bread
Let’s get started. Preheat the oven to 325 F, then combine all the wet ingredients (pumpkin, maple syrup, coconut oil and eggs) into a bowl and mix together.
In another bowl, combine the dry ingredients and mix. Then, mix up all the ingredients into one bowl together, stirring until it’s all well combined.
Once that’s done, pour the gluten-free pumpkin pie mixture into a greased loaf pan (I like greasing with coconut oil). Then bake the bread for 45–60 minutes.
Let the bread cool for 10 minutes or so before slicing and serving warm.
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Gluten-Free Pumpkin Bread Recipe
- 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
- Preheat oven to 325 F.
- Combine all wet ingredients in a bowl.
- Combine all dry ingredients in another bowl.
- Mix both bowls together until well incorporated.
- Pour into greased loaf pan and bake for 45–60 minutes.
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