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+ servings
Slices of gluten-free pumpkin bread on a cutting board

Gluten-Free Pumpkin Bread (Almond + Oat Flour)

Gluten-Free Pumpkin Bread is a blend of almond flour and oat flour, which gives this bread a moist, amazing texture. It has minimal oil, no refined sugar, and it comes together in one bowl!

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  • 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


  • 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.
  • 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. Slice and enjoy!


  • 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!


Serving: 1slice, Calories: 292kcal, Carbohydrates: 32g, Protein: 6g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 37mg, Sodium: 185mg, Potassium: 217mg, Fiber: 3g, Sugar: 17g, Vitamin A: 3869IU, Vitamin C: 1mg, Calcium: 119mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!