Healthy Gluten-Free Pumpkin Bread

Finally, a delicious yet healthy gluten-free, paleo pumpkin bread! This gluten-free pumpkin bread is moist and flavorful. The perfect autumn treat! This post contains affiliate links, which means we may make a commission when you shop through them. 

We love baking pumpkin treats, but we love them more when they are healthier options that keep us feeling well. This tender, warmly spiced pumpkin bread loaf is grain-free, but everyone loves it. It’s the prefect autumn breakfast, afternoon snack, or dessrt. 

Made with a paleo almond flour blend, this healthier pumpkin bread is gluten-free, lower-carb, and higher in protein and fiber. We bake a grain-free quickbread (banana or pumpkin) every week. 

HEALTHY GLUTEN FREE PUMPKIN BREAD INGREDIENTS

• Pumpkin – the star of the show. I recommend using any canned pumpkin puree here, such as the organic pumpkin from Trader Joe’s or Whole Foods. 
• Sugar – pumpkin bread needs to be sweet. For a truly paleo pumpkin bread, use coconut sugar. Otherwise, cane sugar is fine. We prefer the flavor and texture of cane sugar, and this loaf has less sugar than most other recipes. 
• Eggs – important for binding and structure, eggs are essential here. I recommend using pasture-raised eggs whenever possible. This recipe has not been tested with vegan eggs, though you could try flax eggs instead, or try our Vegan Pumpkin Bread. 
• Butter or Oil – help keep this pumpkin loaf perfectly moist and tender. Use any neutral vegetable oil or unsalted butter. 
• Milk – use your favorite milk (we use almond or coconut) to thin the batter to the perfect consistency. 
• Spices – pumpkin pie spice adds that warm cinnamon flavor that autumn pumpkin recipes need. Pumpkin pie spice includes cinnamon, ginger, nutmeg, allspice, and cloves, which you can use if you don’t have the pumpkin pie spice blend. 
• Vanilla – compliments the warm spices, pumpkin, and sweetness. We use homemade vanilla extract but any pure vanilla extract will work. 
• Leavening – a mix of baking soda and baking powder works best here to lift this healthy pumpkin bread loaf. 
• Gluten-Free Flour – most refined flours are stripped of nutrition and fiber, so we love baking with ingredients like almond and oat flour. For this delicious paleo pumpkin bread recipe, we use a paleo blend. 

BEST GLUTEN-FREE FLOUR FOR PUMPKIN BREAD

A blend of almond flour, coconut flour, and tapioca starch blends works best for grain-free breads like banana and pumpkin bread. Rather than keeping so many types of gluten-free flours on hand, we use Bob’s Red Mill Grain Free Paleo Baking Blend, which is also great for making grain-free cookies and brownies, and keto-friendly pancakes. Almond flour-based gluten-free baked goods are usually easier on blood sugar and high in nutrition. It can be hard to find in stores, so we order a few packages on Amazon and store it in the freezer. 

MAKING GLUTEN-FREE PALEO PUMPKIN BREAD

Making this healthy pumpkin bread is simple, especially with our shortcuts of using a pumpkin pie spice and paleo flour blend. 

Just like most other baked goods, we whisk together the dry ingredients, then the wet ingredients, and then combine. 

RECOMMENDED PUMPKIN BREAD ADDITIONS

We recommend choosing one addition to give your pumpkin bread another layer of flavor and texture. 

• Top with pecan halves 
• Mix chocolate chips into the batter 
• Mix in chopped walnuts or pecans 
• Fold in dried or fresh cranberries 
• Top slices with cream cheese and pumpkin butter or Trader Joe’s pumpkin cream cheese 

PUMPKIN BREAD SERVING AND STORING SUGGESTIONS

We recommend enjoying the pumpkin bread topped with cream cheese as the tanginess and creamy texture complement the warmly spiced pumpkin bread. 

We love Trader Joe’s pumpkin cream cheese. For a dairy-free (paleo) option you could use a store-bought or homemade dairy-free cream cheese. 

Since this healthy paleo pumpkin bread contains no artificial ingredients, we recommend storing it at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for up to one month. 

This pumpkin bread is so delicious, however, it’s only lasted a couple of days in our home. 

FREQUENTLY ASKED QUESTIONS 

1. Can I make this gluten-free pumpkin bread vegan? It is possible to make gluten-free vegan pumpkin bread. However, this recipe works best with eggs. To make it vegan, use vegetable oil or vegan butter and either flax eggs or an egg replacer (we like Bob’s Red Mill egg replacer best for baking). Due to the texture and weight of almond flour, using vegan eggs will affect the final product and is not recommended. 
2. Can I use fresh pumpkin? We recommend using canned pumpkin puree for the most consistent flavor. 
3. What if I can’t find this Paleo Baking Flour? Feel free to use any cup-for-cup gluten-free flour. However, the almond flour blend we use results in a more nutritious and moist loaf. 

Continue to Content

Yield: 8-9 slices

Healthy Gluten-Free Pumpkin Bread

Prep Time 10 minutes

Cook Time 55 minutes

Additional Time 1 hour

Total Time 2 hours 5 minutes

Your family will love this healthier grain-free, gluten-free pumpkin bread. It's not too sweet, filled with pumpkin and spice flavors, and stays perfectly moist. Enjoy a slice of pumpkin bread for breakfast, snack, or dessert.

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Ingredients

• 1 ½ cups Paleo Baking Flour
• 2 tablespoons pumpkin pie spice
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 cup pumpkin puree
• ¼ cup milk of choice
• ½ cup coconut sugar, or cane sugar
• 2 large eggs
• 1 ½ teaspoons vanilla extract
• Pecan halves, optional
• Cream cheese, for serving, optional

Instructions

1. Preheat the oven to 350°F and grease an 8 x 4-inch loaf pan. We use avocado oil but butter works as well.
2. First, mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt in a medium bowl. Set aside.
3. Next, blend the wet ingredients. Whisk the pumpkin puree, milk, sugar, eggs, and vanilla in a larger mixing bowl until smooth.
4. Pour the dry ingredients into the wet ingredients and mix with a rubber spatula or wooden spoon until combined.
5. Pour the pumpkin bread batter into the prepared loaf pan and smooth the top. Top with pecan halves if desired.
6. Bake for 55 minutes, or until the top is golden, the center has completely set, and a toothpick comes out clean or with a few crumbs. Let the loaf cool for at least 20 minutes.
7. We recommend enjoying this gluten-free pumpkin bread sliced and topped with cream cheese.

Notes

We recommend this almond flour blend for this gluten-free pumpkin bread so that it's higher in nutrition, grain-free, and super moist and delicious. However, you can use a cup-for-cup gluten-free flour of your choice.

Trader Joe's pumpkin cream cheese is so tasty on this bread! Enjoy!

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  Bob's Red Mill Paleo Baking Flour

Nutrition Information:

Yield: 9 Serving Size: 1 slice
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 42mgCarbohydrates: 13gFiber: 3gSugar: 13gProtein: 6g

Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your favorite calculator.