Gluten free and refined sugar free pumpkin bread. Easy and quick recipe with delicious outcome.
It’s October, you know what the means!
Pumpkin here, pumpkin there, pumpkin everywhere!
Previously, I have shared a parve (kosher non-dairy) pumpkin loaf recipe, but this recipe is similar to most of the recent ones - it’s gluten free and refined sugar free too.
The ingredients for this pumpkin bread are pumpkin puree, almond flour, eggs, maple syrup, pumpkin spice, baking soda, vanilla, and salt.
Pumpkin puree - make sure to use pure pumpkin puree and not pie filling as it contains sugar and other ingredients we don’t need in this recipe. Pumpkin is very healthy and full of vitamins, iron, and folate. Pumpkin is low in calories and very versatile so it's easy to add it to your diet.
Almond flour – I like to use almond flour in my gluten free baking. Ground almonds or almond meal is almost the same product, the difference is the level of fines in grinding the almonds. Almond flour is the finest version and it gives a moist texture when baking with it thanks to the essential oils in the almonds.
Maple syrup – this pumpkin bread is not very sweet, I used only ½ cup of maple syrup, if you want it sweeter add ¼ cup more or garnish the bread with some sweet glaze or powdered sugar.
Pumpkin spice – I like to make a batch of homemade pumpkin spice at the beginning of the fall for all my pumpkin recipes. It's easy and only takes a few minutes to mix 5 spices and get this spice blend ready for use. If you don’t want to bother, just use a store-bought pumpkin spice mix.
The process of making this delicious pumpkin bread is very simple and quick. Mix all ingredients well in a bowl and transfer to a loaf pan to bake it. The baking is the longer part here though, 45-50 minutes.
This pumpkin bread is dairy free and gluten free and made with almond flour only. It can fit any time and any meal but it’s best on a chilly fall day. This pumpkin bread is also free of refined sugar as long as you don’t add any powdered sugar for garnish or a sweet glaze. It has a rustic homey look and a moist texture. You can feel the different spices in the pumpkin spice mix in every bite. Since the bread is not very sweet it can fit as a savory breakfast bite or as a healthy dessert option.
If you want to upgrade this bread a bit you can add ½ cup chocolate chips or pecan nuts. It's delicious as is but also fun with an adding too.
Love pumpkin recipes? Here are some other options:
For more gluten free recipes, check out my gluten free recipe index. And for more parve desserts, check out my parve dessert index.
Here is the recipe for this yummy gluten-free pumpkin bread:
Gluten-free Pumpkin Bread
- 1 cup pumpkin puree
- ½ cup maple syrup
- 3 cups almond flour
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon homemade pumpkin spice mix
- 1 teaspoon baking soda
- pinch of salt
- Set the oven to 180°C / 350°F with the fan.
- In a bowl, mix all ingredients into a unified batter.
- Pour the batter into a loaf baking pan.
- Bake for 45-50 minutes.
- Cool at room temperature.
- Serve and enjoy!
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