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    Salted Plains » Recipes » Breads & Muffins

    Easy Gluten-Free Pumpkin Bread

    Published: Oct 24, 2016 · Modified: Jan 21, 2018 by Tessa · This post may contain affiliate links · 34 Comments

    Jump to Recipe Print Recipe

    This Gluten-Free Pumpkin Bread is made with almond flour and naturally sweetened. An easy one-bowl recipe!

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.com

    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.

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.com

    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.

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.comHow 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.

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.com

    This pumpkin bread uses only almond flour 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.

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.comYou'll find all the wonderful, delicious #virtualpumpkinparty links below. Enjoy!

    Easy Pumpkin Bread (gluten-free, refined sugar-free) | saltedplains.com

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    Easy Gluten-Free Pumpkin Bread

    This Gluten-Free Pumpkin Bread is made with almond flour and naturally sweetened. An easy one-bowl recipe!
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 5 minutes
    Servings: 10 servings
    Calories: 162kcal
    Author: Tessa

    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.

    Nutrition

    Calories: 162kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 184mg | Potassium: 84mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2599IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Gluten-Free Apple Crumb Cake
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    Reader Interactions

    Comments

    1. Mindy

      November 10, 2022 at 8:59 am

      Have you ever made this without eggs and used an egg replacer instead?

      Reply
      • Tessa

        November 15, 2022 at 10:21 am

        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.

        Reply
    2. Social Astrologer

      September 08, 2022 at 3:17 am

      5 stars
      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/

      Reply
    3. Kim

      October 13, 2021 at 9:51 pm

      5 stars
      My absolute favorite!

      Reply
      • Tessa

        October 14, 2021 at 8:07 am

        Yay! Thank you!!

        Reply
    4. Kim

      October 10, 2021 at 9:14 pm

      5 stars
      Made this today! It is a fav recipe at our house!

      Reply
      • Tessa

        October 11, 2021 at 10:22 am

        That's awesome, thank you!

        Reply
    5. Rony Jahid

      October 29, 2016 at 8:31 am

      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.

      Reply
      • Tessa

        November 01, 2016 at 6:58 pm

        Thank you, Rony!

        Reply
    6. Ruby

      October 28, 2016 at 4:34 am

      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

      Reply
      • Tessa

        November 01, 2016 at 6:54 pm

        Thank you, Ruby! I know what you mean, sometimes the multiple flours can be overwhelming. I hope you love this one! xo

        Reply
    7. Rachel @ Baking Up Bliss

      October 26, 2016 at 12:21 pm

      This bread looks sooo tasty and autumny! And that virtual pumpkin party was magical :)

      Reply
      • Tessa

        October 26, 2016 at 3:45 pm

        I could get easily lost down the rabbit hole that is the virtual pumpkin party! :) Thanks so much for stopping by!

        Reply
    8. Sarah | Well and Full

      October 25, 2016 at 2:55 pm

      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

      Reply
      • Tessa

        October 26, 2016 at 3:35 pm

        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

        Reply
    9. Abby @ Heart of a Baker

      October 25, 2016 at 8:38 am

      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!

      Reply
      • Tessa

        October 26, 2016 at 3:30 pm

        An IRL pumpkin party would pretty much be the best thing. I like this idea! xoxo

        Reply
    10. Tori

      October 25, 2016 at 4:16 am

      This looks incredible! So sweet and festive!

      Reply
      • Tessa

        October 26, 2016 at 3:29 pm

        Thanks, Tori! Definitely a good holiday bread!

        Reply
    11. Mary Ann | The Beach House Kitchen

      October 24, 2016 at 5:23 pm

      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!!

      Reply
      • Tessa

        October 24, 2016 at 8:46 pm

        Thank you, Mary Ann!! That's so nice. Hahaha, those store displays get me every time. <3

        Reply
    12. Aimee | Wallflower Kitchen

      October 24, 2016 at 2:31 pm

      I've been craving that pumpkin + chocolate combo ever since I saw your teaser post on instagram. Sounds SO yummy!

      Reply
      • Tessa

        October 24, 2016 at 8:45 pm

        Aww. Not a combo I can turn down ever! I would think this could easily be made vegan too. Thanks Aimee! <3

        Reply
    13. christine desroches

      October 24, 2016 at 11:42 am

      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

      Reply
      • Tessa

        October 24, 2016 at 8:39 pm

        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

        Reply
    14. Jerilyn

      October 24, 2016 at 11:39 am

      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. :)

      Reply
      • Tessa

        October 24, 2016 at 8:36 pm

        Thanks, Jerilyn! Almond meal should work just fine. I hope you enjoy the bread! :)

        Reply
        • Jerilyn

          October 30, 2016 at 9:29 pm

          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

          October 30, 2016 at 9:30 pm

          P.S. I ended up using almond flour, not almond meal to try your recipe for the first time!

        • Tessa

          November 01, 2016 at 7:03 pm

          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!

    15. Erica

      October 24, 2016 at 10:47 am

      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 ;)

      Reply
      • Tessa

        October 24, 2016 at 8:35 pm

        Thank you, Erica! The seeds on top are my favorite too. Definitely good for those busy hospital days!! xo

        Reply
    16. Rosie

      October 24, 2016 at 2:37 am

      What an unusual recipe and beautifully photographed too! I had a lot of fun following the pumpkin trail - what a great collab idea :)

      Reply
      • Tessa

        October 24, 2016 at 8:27 pm

        Thanks, Rosie! Isn't it a fun idea?! I can't wait to check out all the recipes. :)

        Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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