Gluten-Free Pumpkin Bread Recipe

Gluten free pumpkin bread recipe - Dr. Axe

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

Total Time: 85 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.
  3. Combine all dry ingredients in another bowl.
  4. Mix both bowls together until well incorporated.
  5. Pour into greased loaf pan and bake for 45–60 minutes.

Josh Axe

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66 Comments

    • Julie Vaden on

      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).

      Reply
    • Dorie on

      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.

      Reply
  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
  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

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