Delight in the warm and inviting flavors of fall with this delectable Gluten-Free Pumpkin Bread recipe. Bursting with the rich essence of pumpkin and cozy spices, this bread offers a comforting taste experience that's perfect for any time of day. Made with wholesome ingredients that cater to gluten-free lifestyles, it's a treat that everyone can savor. With the perfect balance of pumpkin puree, almond flour, and a touch of maple syrup, each slice is a harmonious blend of texture and taste. Refined sugar free. Easy and quick recipe with a delicious outcome.
Almond flour pumpkin bread
Previously, I have shared a parve (kosher non-dairy) pumpkin loaf recipe, but this recipe is gluten free and refined sugar free too. Indulge in the irresistible harmony of flavors with this almond flour pumpkin bread. Each slice encapsulates the essence of autumn, blending the richness of pumpkin with the delicate nuttiness of almond flour for a gluten-free delight that's both wholesome and decadent.
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.
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.
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.
I like to make a batch of homemade pumpkin pie 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.
This pumpkin bread recipe is gluten-free because it uses almond flour instead of traditional wheat flour. Almond flour is naturally gluten-free and adds a nutty flavor and moist texture to the bread.
While eggs provide structure and moisture to the bread, you can try using egg substitutes like flax eggs or applesauce to make it egg-free. Keep in mind that the texture and rise of the bread may be slightly different.
Absolutely! You can customize the recipe by adding chopped nuts, such as walnuts or pecans, or raisins to the batter for added texture and flavor.
Once the bread has cooled completely, you can wrap it in plastic wrap or place it in an airtight container. It's best stored at room temperature for a day or two, or you can refrigerate it for longer freshness.
Yes, you can freeze the pumpkin bread. Slice it into individual portions, wrap them tightly in plastic wrap and then in aluminum foil, and store in a freezer-safe bag. Thaw slices in the refrigerator or at room temperature.
Certainly! You can enjoy slices of this pumpkin bread on their own, or spread with butter, cream cheese, nut butter, or your favorite jam for an extra layer of flavor.
Absolutely! You can use this batter to make pumpkin muffins by pouring it into muffin tins lined with paper liners. Adjust the baking time accordingly; muffins will likely bake faster than a full loaf.
Other recipes to try:
Love pumpkin recipes? Here are some other options:
Bake this gluten free pumpkin bread today!
Whether you're enjoying it as a satisfying breakfast or a delightful snack, this pumpkin bread is bound to become a seasonal favorite. Follow these simple steps to create a loaf that's moist, flavorful, and completely gluten-free. Your kitchen will be filled with the inviting aroma of autumn spices as you bake, and soon enough, you'll be indulging in a slice of homemade goodness that truly captures the essence of the season.
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!