Go Back
gluten free pumpkin bread loaf sliced on wooden board

Gluten Free Pumpkin Bread (A Cozy Fall Favorite)

Matteo
A naturally sweet, moist, and warmly spiced gluten-free pumpkin bread that blends real pumpkin, almond flour, and maple syrup for a cozy, healthy bake. Perfect for breakfast or a fall afternoon treat.
Print Recipe Pin Recipe
Course Breakfast, Snack
Cuisine Italian-American
Calories 220 kcal

Equipment

  • mixing bowls
  • whisk
  • 9x5-inch loaf pan
  • spatula
  • wire rack
  • Toothpick (for doneness test)

Ingredients
  

  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • ⅓ cup olive oil
  • ⅓ cup maple syrup
  • ¼ cup coconut sugar
  • 1 tsp vanilla extract
  • 1 ¼ cups gluten-free flour blend (with xanthan gum)
  • ½ cup almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • ½ tsp salt
  • ½ cup chopped pecans or chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper or grease it lightly.
  • In a large bowl, whisk together the pumpkin puree, eggs, olive oil, maple syrup, coconut sugar, and vanilla until smooth and well combined.
  • In another bowl, mix the gluten-free flour blend, almond flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Gradually add the dry ingredients into the wet mixture. Stir until just combined—do not overmix.
  • Fold in your chopped pecans, chocolate chips, or raisins if using.
  • Pour the batter into your prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
  • Let the loaf cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Slice and enjoy!

Notes

Use a gluten-free flour blend that includes xanthan gum for best structure. Let the bread cool completely before slicing to enhance texture and flavor. Optional mix-ins like pecans or chocolate chips add extra depth but should be limited to ½ cup to avoid weighing down the loaf. Try it with a streusel topping or turn the batter into muffins for quick breakfasts.

Nutrition

Calories: 220kcalCarbohydrates: 24gProtein: 4gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 180mgPotassium: 140mgFiber: 2gSugar: 10gVitamin A: 7500IUVitamin C: 2mgCalcium: 50mgIron: 1.2mg
Keyword fall baking, gluten free loaf, gluten free pumpkin bread, healthy pumpkin bread
Tried this recipe?Let us know how it was!