This Gluten-Free Pumpkin Bread is made with almond flour and naturally sweetened. An easy one-bowl recipe!
You know fall is in full swing when the pumpkin end-of-aisle displays in the grocery store rival the apple end-of-aisle displays.
That's not really a problem in my book, and it is not unusual to find me standing in the grocery store looking slowly and carefully at each and every "you won't believe it's pumpkin" item.
I'm a sucker for seasonal food marketing.
So you better believe that since the #virtualpumpkinparty is blowing up the interwebs today with all things pumpkin, you know where to find me.
Sara of Cake Over Steak and Aimee of Twigg Studios are hosting the #virtualpumpkinparty, and over 100 food bloggers have joined in to bring you delicious recipes from sweet pumpkin to savory pumpkin.
My contribution to the pumpkin potluck? This easy pumpkin bread.
How easy is it, you ask? Too easy.
I've whipped it up before running out the door to play in an orchestra concert. (Side note: Don't bake in your concert black).
I've made it late at night just before bed. I've prepped it for the oven while making dinner. Easy-peasey.
This pumpkin bread uses only almond flour, and a bit of pumpkin spice, and is naturally sweetened with honey. Maple syrup would work well as a substitute, but I prefer the sweet flavor honey lends to the bread.
To make it feel decadent without overdoing it, I sprinkled it with just a bit of chopped bittersweet chocolate.
You'll find all the wonderful, delicious #virtualpumpkinparty links below. Enjoy!
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Sevengrams • Vegan Pumpkin Pie Ice Cream
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
Tending the Table • Roasted Pumpkin and Barley Salad
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan)
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
The Monday Box • Pumpkin Butterscotch Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
- Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Liliahna • Chicken Legs with Pumpkin and Tortellini
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
Floating Kitchen • Chicken and Pumpkin Chili
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
Fork to Belly • Pumpkin Gnocchi
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
Drink and Cocktail Recipes • Pumpkin Dirty Chai
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
📖 Recipe
Easy Gluten-Free Pumpkin Bread
Ingredients
- ⅔ cup pumpkin puree
- ½ cup honey or maple syrup
- 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
- 2 large eggs lightly beaten
- 1 teaspoon pure vanilla extract
- ¼ cup 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.
- Combine the first ten ingredients in a medium bowl. Stir until smooth batter forms. Fold in the bittersweet 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. Due to the 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.
- Store in an airtight container in the refrigerator for 2-3 days.
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. :)