Gluten-Free Pumpkin Bread Recipe

Gluten-free pumpkin bread recipe - Dr. Axe

Total Time

1 hour 25 minutes

Serves

8–10

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

Directions:

  1. Preheat oven to 325 F.
  2. Combine all wet ingredients in a bowl. Mix.
  3. Add the dry ingredients to the wet ingredients. Stir until well-combined.
  4. Pour the mixture into a greased loaf pan. Bake for 45–60 minutes.

Let’s be honest: pumpkin-flavored everything has taken over. Whether it’s pumpkin lattes, pumpkin butter or pumpkin cakes, this vegetable has exploded onto the food scene — and I love it! Is it possible that this gluten-free pumpkin bread recipe is just as good or even better than the usual classic pumpkin bread recipes?

Gluten-free pumpkin bread recipe - Dr. Axe

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 this recipe, 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. I think it’s safe to say this Paleo pumpkin bread is a success.


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 it’s packed with beta carotene, an antioxidant that converts 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.

Gluten-free pumpkin bread recipe ingredients - Dr. Axe

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 pumpkin bread is good for breakfast, or to serve alongside a cup of coffee or tea. You might find yourself making loaves quite frequently!


Gluten-Free Pumpkin Bread Nutrition Information

One serving of this amazing pumpkin bread contains about: (1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11)

  • 180 calories
  • 6 grams protein
  • 12.5 grams fat
  • 11 grams carbohydrates
  • 3 grams fiber
  • 6.5 grams sugar
  • 187 milligrams sodium
  • 74 milligrams cholesterol
  • 1,608 IUs vitamin A (32 percent DV)
  • 1.9 milligrams iron (11 percent DV)
  • 47 milligrams calcium (3.6 percent DV)

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 F.

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.

Gluten-free pumpkin bread recipe step 1 - Dr. Axe

Let’s get started. Preheat the oven to 325 F, then add all the wet ingredients into a bowl.

Gluten-free pumpkin bread recipe step 2 - Dr. Axe

That includes the pumpkin puree, maple syrup, coconut oil and eggs.

Gluten-free pumpkin bread recipe step 3 - Dr. Axe

Mix together.

Gluten-free pumpkin bread recipe step 4 - Dr. Axe

Add the dry ingredients to the wet ingredients.

Gluten-free pumpkin bread recipe step 5 - Dr. Axe

Stir until well-combined.

Gluten-free pumpkin bread recipe step 6 - Dr. Axe

Once that’s done, pour the gluten-free pumpkin bread mixture into a greased loaf pan (I like greasing with coconut oil).

Gluten-free pumpkin bread recipe step 7 - Dr. Axe

You’ll probably have to smooth down the top of your bread with a spatula before putting in the oven.

Gluten-free pumpkin bread recipe step 8 - Dr. Axe

Then bake the bread for 45–60 minutes.

Gluten-free pumpkin bread recipe - Dr. Axe

Let the bread cool for 10 minutes or so before slicing and serving warm.

Gluten-free pumpkin bread recipe - Dr. Axe

I like to serve my bread with grass-fed butter, but it’s delicious all on its own!

Gluten-free pumpkin bread recipe - Dr. Axe

 


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100 Comments

  1. Michelle K on

    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!

    Reply
  2. Frances on

    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 ?

    Reply
  3. Nick on

    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.

    Reply
  4. Carol from Shanghai on

    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.

    Reply
  5. Dr. Josh Axe on

    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

    Reply
  6. CK on

    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!

    Reply
  7. shelly on

    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.

    Reply
  8. Jessica on

    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.

    Reply
  9. donna on

    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.

    Reply
  10. Donna on

    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.

    Reply
  11. Kathy Higgins on

    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?

    Reply
  12. Lynn on

    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.

    Reply
  13. Irene on

    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

    Reply
  14. Kelly on

    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. :(

    Reply
  15. Allyson on

    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.

    Reply
  16. Michelle on

    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.

    Reply
  17. Jenny on

    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.

    Reply
  18. Christine Sudyka on

    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!?

    Reply
  19. Ellie on

    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.

    Reply
    • ann oestreich on

      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.

      Reply
  20. Kathyann on

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

    Reply
  21. Nicola on

    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)

    Reply
    • Ruth on

      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.

      Reply
  22. Jack on

    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.

    Reply
  23. Sharon Hansen on

    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!

    Reply
  24. jazmine on

    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

    Reply
  25. Debi on

    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!

    Reply
  26. Lucy Harrison on

    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!

    Reply
  27. Toni Graeme on

    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.

    Reply
  28. Karen on

    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!

    Reply
  29. Barb on

    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

    Reply
  30. Pam on

    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?

    Reply
  31. Bonnie on

    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.

    Reply
  32. Shannon on

    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?

    Reply
  33. Stephanie on

    Does not have enough taste and the almond flour is overpowering and the bread came out crumbly. I followed recipe exactly. Will try maybe a different flour and more sweetner.

    Reply
  34. Nona on

    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.

    Reply
  35. Chris S on

    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.

    Reply
  36. Flygirl 5280 on

    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.

    Reply
  37. Britaly on

    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.

    Reply
  38. marci prag on

    Love this recipe. I doubled the recipe and used 8 eggs and a stick of grass fed butter melted and added cranberries. Yum yum.

    Reply
  39. Susan G on

    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!

    Reply
  40. Patti C on

    Can gluten free flour be used instead of Almond and Coconut flours? Also, could fresh honey be used instead of maple syrup?

    Reply
  41. Margaret Reinbold on

    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?

    Reply

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