Gluten-Free Pumpkin Bread
I’ve had a lot of pumpkin bread recipes in my day, and this Gluten-Free Pumpkin Bread rivals the best of them. It’s got a moist yet hearty texture thanks to a unique blend of almond flour and oat flour, and has the flavors of maple, dark chocolate chips and plenty of pumpkin spice. There’s no refined sugar or dairy in sight, and it comes together in one bowl!
I love fall more than any other season, and while the weather here in California doesn’t normally give me the fall vibes until later in the season, my first fall baking project always does the job.
That’s because it always includes pumpkin bread, which does a great job of filling the house with the scent of warm, cozy spices.
For years I would kick off fall with a loaf of my healthy pumpkin bread, which is made with whole wheat flour. About 4 years ago I decreased my gluten intake significantly because of gut issues, so I got right to work on a gluten-free version that I could enjoy.
This Gluten-Free Pumpkin Bread is even better than that recipe in my opinion. The texture is soft and tender yet hearty, and it’s a loaf that even gluten lovers will enjoy!
If you love banana bread, be sure and try my Chocolate Banana Bread recipe as well!
Why you’ll love this recipe:
- This gluten-free pumpkin bread recipe has a moist, hearty texture with plenty of pumpkin spice flavor and mini dark chocolate chips.
- It’s made with a blend of almond flour and oat flour, so it’s packed with fiber and nutrition instead of empty calories.
- It includes minimal oil and no refined sugar or dairy, so it’s great for special diets.
- It’s very easy to make and it comes together in just one bowl!
Recipe ingredients
The majority of gluten-free pumpkin bread recipes include gluten-free one to one flour, which I’ve never been a fan of. I’ve tried a variety of different brands, but they all included rice flour, which I could always taste. I simply don’t care for the flavor.
I discovered oat and almond flours early on and baked with them often. I developed my healthy pumpkin muffins exclusively with oat flour, which adds a nutty, whole grain flavor that I love, and lends a soft, fluffy texture.
I created my gluten-free banana bread exclusively with almond flour, on the other hand, which makes it higher in protein, healthy fat and nutrition, it’s lower in carbs, and it has a more dense, hearty texture with a bit of fluffiness.
This recipe, as well as my blueberry banana bread, is the best of both worlds. The texture is the perfect blend of tender, dense and hearty, and I adore the results!
Ingredient notes
- Oat flour. I typically purchase gluten-free organic oat flour, but it’s very easy to make your own by simply grinding rolled oats in a food processor or blender until fine.
- Almond flour. Almond flour may be purchased coarse or fine ground. I typically use fine almond flour, but the coarse grind works great as well. Just make sure not to use almond meal, which includes the almond skins and results in a more mealy texture.
- Pumpkin. Use homemade pumpkin purée or your favorite store bought brand, just don’t use pumpkin pie filling as that includes spices.
- Maple syrup. I love the flavor that pure maple syrup lends, but you may substitute it with coconut sugar or honey as they’re also unrefined.
- Oil. I use olive oil, coconut oil or avocado oil for their health benefits.
- Pumpkin pie spice. I always make a batch of my homemade pumpkin pie spice to use during the fall months, but you can use your favorite store bought brand.
- Chocolate chips. I used Lily’s mini dark chocolate chips, which are dairy and sugar free as I’m avoiding can sugar and dairy at the moment. They can be subbed with your favorite brand or omitted altogether.
How to make this recipe
This gluten-free pumpkin bread recipe has been a staple this fall because I adore the texture, flavor and it’s downright easy to make.
There are just a few simple ingredients and it comes together in about 10 minutes in one bowl!
Pro tip: For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
See the recipe card below for full instructions.
- Place the eggs, oil, maple syrup, pumpkin and pumpkin pie spice in a large bowl and whisk well to combine.
- Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.Add in all but 2 tablespoons of the chocolate chips and whisk to combine.
- Pour the batter into the prepared pan and spread evenly, then top with the remaining chocolate chips.
- Bake for 50-60 minutes until lightly golden brown and a toothpick inserted into the middle comes out fairly clean. Remove from heat and cool completely on a wire rack.
FAQs
Most pumpkin bread recipes are made with white flour and are packed with refined sugar and oil, so they’re higher in fat, sugar and don’t have much nutrition to speak of.
This Gluten-Free Pumpkin Bread recipe is made with a blend of oat flour and almond flour, so it includes fiber, added nutrition, along with a minimal amount of unrefined sugar and oil which makes it a healthier choice. Everybody is different, so consult your doctor if you have dietary restrictions.
There’s no need to refrigerate this gluten-free pumpkin bread if it’s consumed within 3 days. It will keep for one week stored in the refrigerator.
Recipe notes
- Pro tip: For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
- I used Lily’s mini dark chocolate chips which are dairy and sugar free. They’re every bit as delicious and a great way to minimize the amount of sugar in this recipe.
- Leftover gluten-free pumpkin bread will keep at room temperature for 3 days or in the refrigerator for up to one week.
- Swap the chocolate chips for pecans, walnuts or pepitas.
More gluten-free breakfast recipes you’ll love:
- Baked steel cut oats
- Crockpot steel cut oats
- Healthy pumpkin muffins
- Oat flour pancakes
- Pumpkin breakfast cookies
- Pumpkin coffee cake
- Pumpkin granola by Pinch of Yum
- Pumpkin overnight oats
- Pumpkin waffles
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Gluten-Free Pumpkin Bread (Almond + Oat Flour)
Equipment
Ingredients
- 2 large eggs
- 1/4 cup oil
- 2/3 cup maple syrup sub with your favorite sweetener
- 1 cup pumpkin puree not pumpkin pie filling
- 2 teaspoons pumpkin pie spice
- 1 cup oat flour
- 1 cup almond flour not almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup mini dark chocolate chips reserve 2 tablespoons for the top of the bread
Instructions
- Preheat the oven to 350 degrees and grease a standard loaf pan with cooking spray or oil.
- Place the eggs, oil, maple syrup, pumpkin and pumpkin pie spice in a large bowl and whisk well to combine.2 large eggs, 1/4 cup oil, 2/3 cup maple syrup, 1 cup pumpkin puree, 2 teaspoons pumpkin pie spice
- Add the oat flour, almond flour, baking powder, baking soda and salt and whisk until incorporated and no lumps remain.1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon sea salt
- Add in all but 2 tablespoons of the chocolate chips and whisk to combine.1/2 cup mini dark chocolate chips
- Pour the batter into the prepared pan and spread evenly, then top with the remaining chocolate chips.
- Bake for 50-60 minutes until lightly golden brown and a toothpick inserted into the middle comes out fairly clean. Remove from heat and cool completely on a wire rack. Slice and enjoy!
Notes
- Pro tip: For best results, use finely ground almond flour for the most optimal texture. Do not use almond meal as it includes the skin of the almonds and lends a coarser texture.
- I used Lily’s mini dark chocolate chips which are dairy and sugar free. They’re every bit as delicious and a great way to minimize the amount of sugar in this recipe.
- Leftover gluten-free pumpkin bread will keep at room temperature for 3 days or in the refrigerator for up to one week.
- Swap the chocolate chips for pecans, walnuts or pepitas!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
