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Easy Pumpkin Bread Recipe (Gluten-Free)

An easy, delicious, one-bowl gluten-free pumpkin bread that comes together in no time.
Course Breakfast, Dessert
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Author Tessa Fisher


  • 2/3 cup pumpkin puree
  • 1/2 cup honey or maple syrup
  • 1 cup almond flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • a pinch or two of ground cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped bittersweet chocolate
  • pepitas and/or sunflower seeds for sprinkling


  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x5 loaf pan with coconut oil and then line with parchment paper.
  2. 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.
  3. 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.
  4. Allow bread to cool completely in pan on a wire rack. Remove bread from pan using the parchment 'handles'. Slice and serve.
  5. Store in an airtight container in the refrigerator for 2-3 days.