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. Just like in this gluten-free cranberry orange bread and strawberry banana bread!
The best part? No one will know!
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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 also 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. Please make sure they are at room temperature for the best results!
Cinnamon, ginger, and cloves - These warming spices complement a variety of gluten-free pumpkin recipes. Use what you have in the gluten-free pantry, and feel free to substitute pumpkin pie spice for the spices listed.
Vanilla extract - Pure gluten-free vanilla extract will give you the best flavor.
Chocolate chips - You can use gluten-free dark chocolate chips or semi-sweet chips. Chocolate chunks work well too. Choose dairy-free chocolate chips if needed.
How to make gluten-free pumpkin bread
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 the prepared pan.
Step 3: Sprinkle the top with pepitas, sunflower seeds, and reserved chocolate if desired.
Step 4: Bake for 45-55 minutes or until a tester in the center of the loaf comes out clean.
Recipe tips
- The quick bread may need to bake for 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 the pan on a cooling rack before removing and cutting into individual slices.
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.
Yes! Wrap the bread in plastic wrap and place it in an airtight, freezer-safe container or a resealable freezer bag. It can be stored for up to 2-3 months.
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.
Michele
Absolutely delicious, thank you for all your lovely recipes.
Tessa
I’m so glad you enjoyed it! Thank you, Michele!
Joanne
Simple, healthy and delicious! By far the best pumpkin bread I've ever made. I substituted 1/2 cup chopped walnuts for the chocolate chips. I've been giving slices to everyone I see.
Tessa
That’s awesome! Thanks, Joanne!