This gluten‑free pumpkin bread is made primarily with almond flour, and that choice is intentional. As a dietitian, I love almond flour for its lower carb count, healthy fats, and naturally lower glycemic impact - it makes pumpkin bread feel cozy without the sugar crash. But almond flour also solves a big texture problem. When I tested this recipe with standard 1:1 gluten‑free blends, the rice‑based flours created a sandy, gritty feel that clashed with the moisture of pumpkin. Leaning heavily on almond flour (with just a touch of 1:1 flour for structure) gives this loaf a soft crumb, rich flavor, and a perfectly tender slice every time.
Every fall, I get excited about pumpkin everything - muffins, breads, lattes, you name it. But what I really wanted this year was a pumpkin bread I could prep ahead for busy mornings. Something warm, comforting, and quick to grab on the way out the door. It has a similiar structure to my banana bread, but highlights the fall flavor of pumpkin. This recipe became my go‑to: simple to make, perfect for meal prep, and full of that nostalgic pumpkin‑spice coziness I look forward to every fall.
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Ingredients
- Almond flour
- 1:1 Gluten-free all purpose flour
- Canned pumkin
- Maple syrup (or sugar-free syrup)
- Vanilla
- Milk (optional)
- Eggs
- Brown sugar
- Baking soda
- Baking powder
- Salt
- Neutral oil such as canola or avocado
- Pumkin pie spice
See recipe card for quantities.
Instructions
- Step 1: Mix pumpkin, brown sugar, vanilla and maple syrup until well combined.
- Step 2: Add eggs and mix until well combined
- Step 3: Place almond flour, 1:1 flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl and mix until well blended.
- Step 5: Preheat oven to 350. Spread batter evenly into a greased loaf pan. Bake for 40-55 minutes, until done.
- Step 4: Add dry ingredients to wet and stir until just blended. Rest batter for 15-20 minutes.
Hint: You may use parchment paper to help the loaf come out evenly.
Substitutions
Almond Flour: Can be replaced with more gluten‑free 1:1 flour (use 1½ cups total and increase oil to ½ cup). For an almond‑flour‑only loaf, see Variations.
Gluten‑Free 1:1 Flour: Can be replaced with more almond flour. Use 2 cups almond flour + 2 tablespoon coconut flour for structure.
Eggs: Replace with 2 flax eggs (2 tablespoon ground flax + 6 tablespoon water). Texture will be slightly denser but still moist.
Oil: Use melted butter, coconut oil, or avocado oil.
Brown Sugar: Replace with regular, granulated sugar, coconut sugar, maple sugar, or ⅓ cup brown sugar for a lower‑sugar loaf.
Maple Syrup: Replace with honey, agave, or an extra 2 tablespoon brown sugar.
Variations
All Gluten‑Free Flour: Use 1½ cups gluten‑free 1:1 flour and increase oil to ½ cup.
All Almond Flour: Use 2 cups almond flour + 2 tablespoon coconut flour (or 2-3 tablespoon 1:1 flour).
Lower‑Sugar Pumpkin Bread: Reduce brown sugar to ⅓ cup. Pumpkin + maple syrup keep it naturally sweet and moist.
Chocolate Chip Pumpkin Bread: Fold in ½-1 cup chocolate chips.
Nutty Pumpkin Bread: Add ½ cup chopped pecans or walnuts.
Pumpkin Muffins: Scoop the batter into muffin tins and bake for 18-22 minutes.
Equipment
- 2 medium sized mixing bowls
- Spatula
- Loaf pan
- Measuring cups
Storage
Room Temperature:
Store the pumpkin bread tightly wrapped or in an airtight container for 2-3 days. Almond flour keeps it naturally moist.
Refrigerator:
Keeps well for up to 1 week. This is the best option if you used the lower‑sugar version or added mix‑ins like chocolate chips.
Freezer:
Freeze slices individually for up to 3 months. Wrap each slice, then place in a freezer‑safe bag. Thaw at room temperature or warm gently in the microwave.
Top Tip
Don't skip letting the batter rest for 15-20 minutes for best results.
FAQ
Yes. It uses all gluten-free flours. Always check your individual products to ensure they are gluten-free.
It can be. Almond flour lowers the carb amount and blood sugar spike. You can also decrease the sugar to ⅓ cup and use sugar-free syrup to decrease the carbs to around 14gm and sugar to 6.5 gm per slice. Always ask your doctor or dietitian for specific recommendations.
It can be. It uses an optional 1 tablespoon of milk. You can skip the milk or use a non-dairy milk such as almond, oat or coconut.
Yes, it freezes for up to 3 months. Thaw in the refrigerator overnight or in the microwave (for approximately 30-40 sections or until warm throughout).
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Pairing
These are my favorite dishes to serve with [this recipe]:
Gluten-Free Pumpkin Bread with Almond Flour
Equipment
- 1 loaf pan
- 2 medium mixing bowls
- 1 spatula
- measuring spoons
Ingredients
- 1 cup pumkin
- ⅓-1/2 cup sugar depending on desired sweetness
- 2 tablespoons maple syrup (or sugar-free syrup)
- 1 tablespoon milk of choice optional but helps decrease grit from 1:1 flour
- 1 teaspoon vanilla
- ¼ cup oil
- 2 eggs
- 1 cup almond flour
- ½ cup 1:1 gluten-free flour I used Pilsbury
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 2-3 teaspoons of pumpkin spice depending on desired spice level
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5‑inch loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, whisk together: 1 cup almond flour, ½ cup gluten‑free 1:1 flour, ¼ teaspoon salt, 1 teaspoon baking soda, ¾ teaspoon baking powder and pumpkin spice
- Mix the wet ingredients
- In a large bowl, whisk together:1 cup pumpkin purée, ¼ cup oil, 2 eggs, ½ cup brown sugar, 2 tablespoon maple syrup, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and stir until just combined. Scrape the sides and bottom of the bowl to make sure no dry pockets remain, but avoid over‑mixing.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake at 350°F for 40-50 minutes, or until the center is set and a toothpick inserted in the middle comes out mostly clean (a few moist crumbs are okay).
- Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
David says
This now my go-to with my coffee. Thanks for sharing.
Gary says
Finally a gluten-free pumpkin bread that doesn’t taste like sandpaper!