Gluten-Free Pumpkin Bread

Those with a gluten intolerance are often left out of dessert options but not with this tasty treat. This fall-inspired loaf will satisfy sweet cravings for everyone, regardless of dietary restrictions.

Regular flour is replaced by gluten-free flour in this recipe, which is made from a mixture of different kinds of beans and non-gluten grains. This bread is so delicious that you won’t even notice it’s gluten-free.

Give some of our other gluten-free recipes a try if you enjoyed this one:

Photo credit: A Healthier Michigan

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  • 1 cup puréed pumpkin (not pumpkin pie filling)
  • 2 eggs, room temperature
  • 1/3 cup avocado oil (or oil of choice)
  • 1/3 cup almond milk (or milk of choice)
  • 1 1/4 cups gluten-free flour blend (I like Bob’s Red Mill 1-to-1)
  • 1/2 cup certified gluten-free rolled oats (and some for sprinkling on top, if desired)
  • 3/4 cup coconut palm sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 cup pepitas, optional, for sprinkling on top
  • Potential add-ins could be ½ cup chopped pecans or chopped walnuts or dark chocolate chips

Gluten-Free Pumpkin Bread

1. Preheat the oven to 350°F (180°C). Lightly grease a metal loaf pan; set aside
2. Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl. Using a hand mixer, blend until creamy.
3. In a medium mixing bowl, mix the flour, oats, sugar, baking soda, baking powder, salt, cinnamon and pumpkin pie spice.
4. Add the dry ingredients into the wet and mix thoroughly until smooth. Pour the batter into your prepared loaf pan. If desired, sprinkle the top with rolled oats or pepitas
5. Bake for 50 to 60 minutes or until a toothpick inserted comes out dry and center is set. Allow to cool in the pan before removing to a wire rack. Slice when completely cooled. Enjoy!

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