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?
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.
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!
Recipe Nutrition Information
- 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.
Let’s get started. Preheat the oven to 325 F, then add all the wet ingredients into a bowl.
That includes the pumpkin puree, maple syrup, coconut oil and eggs.
Add the dry ingredients to the wet ingredients.
Stir until well-combined.
Once that’s done, pour the gluten-free pumpkin bread mixture into a greased loaf pan (I like greasing with coconut oil).
You’ll probably have to smooth down the top of your bread with a spatula before putting in the oven.
Then bake the bread for 45–60 minutes.
Let the bread cool for 10 minutes or so before slicing and serving warm.
I like to serve my bread with grass-fed butter, but it’s delicious all on its own!
1 hour 25 minutes
- 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. Mix.
- Add the dry ingredients to the wet ingredients. Stir until well-combined.
- Pour the mixture into a greased loaf pan. Bake for 45–60 minutes.
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