This easy Gluten-Free Pumpkin Bread is a one-bowl recipe! Full of pumpkin flavor and spice, it's an almond flour quick bread recipe everyone will love. Dairy-free.
This delicious gluten-free pumpkin bread recipe is whipped up quickly and uses better for you ingredients like almond flour and maple syrup.
The best part? No one will know!
Jump to:
Why you'll love this recipe
- One-bowl recipe
- Simple ingredients
- Gluten-free and dairy-free
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Pumpkin puree - Make sure you use canned 100% pure pumpkin purée and not pumpkin pie filling!
The pureed squash is great not just for flavor and moisture, but does the job of a neutral-flavored oil.
You can even roast your own and make homemade pumpkin puree.
Almond flour - Gives our gluten free pumpkin bread a perfect tender crumb and provides a good source of protein.
Avoid using almond meal as it will give the bread more of a gummy texture.
Honey or maple syrup - The natural sweetness of pure maple syrup adds flavor that compliments the warm spices.
Honey will be a bit sweeter with less of a caramel-like flavor.
Both sweeteners aid our quick bread in having a moist crumb.
Eggs - This acts as our binder and leavener.
Make sure they are at room temperature for the best results!
Cinnamon, ginger, and cloves - These warming spices compliment a variety of pumpkin recipes.
Use what you have in the pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Using pure vanilla extract will give you the best flavor.
Chocolate chips - You can use dark chocolate chips or semi-sweet chips. Chocolate chunks work well too.
Choose dairy-free chocolate chips if needed.
Step-by-step instructions
Before you start: Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 bread pan with coconut oil and then line with parchment paper.
Step 1: Combine the dry ingredients and the wet ingredients except chocolate chips in a medium bowl.
Fold in chocolate chips, reserving some pieces for the top.
Step 2: Pour the pumpkin bread batter into prepared pan.
Step 3: Sprinkle the top with pepitas, sunflower seeds, and reserved chocolate if desired.
Bake for 45-55 minutes or until a tester in the center of the loaf comes out clean.
Tips
- The quick bread may need to bake up to an hour. If using honey, the top will brown faster. Cover lightly with a sheet of foil in the last 15 minutes or so of baking.
- Let the bread cool completely in pan on a cooling rack before removing and cutting into individual slices.
Storage
Depending on your needs and preferences, there are a few options for storing.
Room temperature
To store, wrap the cooled loaf in plastic wrap, aluminum foil, or keep it in an airtight container at room temperature. Store for 2-3 days.
The gluten-free loaf can also be stored in the refrigerator for up to one week.
Freezing
To keep for a more extended period of time, wrap the bread in plastic wrap and then place it in an airtight, freezer-safe container or a resealable freezer bag.
It can be stored for up to 2-3 months.
When you're ready to enjoy the frozen pumpkin bread, transfer it to the refrigerator to thaw slowly.
Once it's fully thawed, you can warm it in the oven for a few minutes to refresh it.
FAQs
Canned pumpkin puree typically does not contain gluten as it is made from pure pumpkin puree with no added wheat or gluten-containing ingredients.
It's always a good practice to check the label on the specific brand and product you are using, as cross-contamination can occur or gluten ingredients can be added.
No. Pumpkin pie filling (mix) uses added sugar and spices. Adding pie filling to this recipe would result in an overly sweet and spicy bread.
Yes! With or without chocolate chips, you can add pepitas, sunflower seeds, chopped walnuts, pecans, or even coconut flakes.
More quick bread recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below and let me know what you think in the comments!
📖 Recipe
Easy Gluten-Free Pumpkin Bread
Ingredients
- 2 large eggs lightly beaten
- ⅔ cup pumpkin puree
- ½ cup honey or maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- a pinch or two of ground cloves
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup dairy-free chocolate chips or chopped bittersweet chocolate
- pepitas and/or sunflower seeds for sprinkling
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
- Whisk together eggs, pumpkin, honey or maple syrup, and vanilla in a medium bowl. Add remaining ingredients except chocolate chips and stir until smooth batter forms. Fold in the chocolate, reserving some pieces for the top.
- Pour the batter into prepared pan. Sprinkle the top with pepitas, sunflower seeds, and reserved chocolate if desired. Bake for 45-55 minutes or until a tester comes out clean. It may need to bake up to an hour. If using honey in the bread, it will brown faster. Cover lightly with a sheet of foil in the last 15 minutes or so of baking.
- Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
Mindy
Have you ever made this without eggs and used an egg replacer instead?
Tessa
Hi Mindy! I have not made this one with an egg replacer. I think it would need some extra leavener, like the addition of baking powder, unless the replacer you are using already has it.
Social Astrologer
This was a great post. what you said is really helpful to me and it was really interesting as well. Keep up with your good work. https://www.socialastrologer.com/
Kim
My absolute favorite!
Tessa
Yay! Thank you!!
Kim
Made this today! It is a fav recipe at our house!
Tessa
That's awesome, thank you!
Rony Jahid
What a marvelous color, photograph, presentation this bread, all are think too good. Firstly I thought it was to hard to make, but after see this article I can realize its really too easy but very sweet for any festive.
Tessa
Thank you, Rony!
Ruby
I LOVE how simple this pumpkin bread is! I usually get scared when I see gluten-free bread because it uses so many obscure flours, but this one is just easy perfection. Can't wait to give it a try! xo
Tessa
Thank you, Ruby! I know what you mean, sometimes the multiple flours can be overwhelming. I hope you love this one! xo
Rachel @ Baking Up Bliss
This bread looks sooo tasty and autumny! And that virtual pumpkin party was magical :)
Tessa
I could get easily lost down the rabbit hole that is the virtual pumpkin party! :) Thanks so much for stopping by!
Sarah | Well and Full
I always get the pumpkin bread when I go to starbucks, but I've yet to make it successfully at home. So reading this post makes me want to put my apron on and get baking! :D
Tessa
Oh gosh, before I had to go gluten-free I loved getting the starbucks pumpkin bread. I hope you like this one just as much! <3
Abby @ Heart of a Baker
YAY for pumpkin party! Why can't we all get together IRL to throw this? It would be epic! Your bread looks lovely my dear, that topping is calling my name!
Tessa
An IRL pumpkin party would pretty much be the best thing. I like this idea! xoxo
Tori
This looks incredible! So sweet and festive!
Tessa
Thanks, Tori! Definitely a good holiday bread!
Mary Ann | The Beach House Kitchen
This has to be the prettiest pumpkin bread I've ever seen Tessa!! I'm a sucker for pumpkin and love the store displays too! Can't wait to try this!!
Tessa
Thank you, Mary Ann!! That's so nice. Hahaha, those store displays get me every time. <3
Aimee | Wallflower Kitchen
I've been craving that pumpkin + chocolate combo ever since I saw your teaser post on instagram. Sounds SO yummy!
Tessa
Aww. Not a combo I can turn down ever! I would think this could easily be made vegan too. Thanks Aimee! <3
christine desroches
Okay, if you can whip this up while simultaneously making dinner(!), than you've convinced me I can bake this tonight. My craving for pumpkin loaf has been put off because my go-to recipe is a bit involved. Thanks Tessa! You've just sorted breakfast/snacks for us tomorrow xo
Tessa
Yay! I have been breakfast-ing and snacking on this pumpkin bread for the last few weeks and I am ready to make it again. :) I hope you guys love it. Thanks, Christine! xoxo
Jerilyn
Your quick bread looks really good. Would it be possible to substitute almond meal for the almond flour called for in your recipe; almond meal is what I have in stock here right now plus all the other ingredients ready to use. Thanks so much for your thoughts for the possible substitution. :)
Tessa
Thanks, Jerilyn! Almond meal should work just fine. I hope you enjoy the bread! :)
Jerilyn
Hi, just wanted to report back that I made your recipe and it turned out well. I cut back to 1/4 cup honey, and added in 3/4 teaspoon grated orange zest, (no vanilla) and added in 1/4 cup Enjoy Life mini chocolate chips into the batter. (No pepitas or sunflower seeds). I used two baby loaf pans and they took 40 minutes and were done. The orange zest added a nice hint of flavor and it complimented the pumpkin. Thanks for the recipe...next time I may use 2T. chopped lightly toasted almonds and 2 T. mini chocolate chips for the add-ins.
Jerilyn
P.S. I ended up using almond flour, not almond meal to try your recipe for the first time!
Tessa
I love it! Thanks so much for reporting back, Jerilyn. The orange zest sounds like a wonderful addition and I'm so glad to know a 1/4 cup honey worked just as well. Toasted almonds would be wonderful too!
Erica
It's beautiful. I love the wholesome goodness and the toppings - especially all those seeds! Will definitely be trying this out too since it sounds so easy and simple, perfect for the busy hospital days ;)
Tessa
Thank you, Erica! The seeds on top are my favorite too. Definitely good for those busy hospital days!! xo
Rosie
What an unusual recipe and beautifully photographed too! I had a lot of fun following the pumpkin trail - what a great collab idea :)
Tessa
Thanks, Rosie! Isn't it a fun idea?! I can't wait to check out all the recipes. :)