Gluten Free Pumpkin Bread: Making Fall Fun

Erin D. | Texanerin Baking

You won't believe how amazingly moist this heavily spiced gluten free and grain free pumpkin bread is! A perfect afternoon treat.

Gluten Free Pumpkin Bread Photo

This gluten free pumpkin bread uses an incredibly generous amount of spices. There are, believe it or not, ten teaspoons of fall spices for only 1 cup of flour! I was a bit reluctant to add so much spice, but it absolutely works in this recipe. The spices don't overwhelm the pumpkin to the point that you can no longer taste the pumpkin, but the spice is pretty intense.

I've mentioned this before, but I don't have any gluten sensitivities. So for me to like something that's gluten free or even grain free, it has to be amazingly good. And believe me - this bread fits the bill!

I've made naturally gluten free pumpkin goodies before, like this no bake white chocolate pumpkin fudge, but this was my first experience with gluten free pumpkin baked goods. I was incredibly impressed and this loaf went way beyond my expectations (which, to be honest, were pretty high!)

Gluten Free Pumpkin Bread Picture

One thing I love about this recipe is that it doesn't yield too much for one or two people. If you prefer to double the recipe, use a 9"x5" pan and adjust the cooking time accordingly. This pumpkin bread recipe would also work well in cake form!

One problem I had with this gluten free pumpkin bread is that it's so moist that it was no longer good after only 2 days at room temperature. There's an easy solution for that, though - just store it in the refrigerator right from the beginning!

While you're snacking away at this pumpkin bread, why not make a pumpkin smoothie to go along with it? Or if you're looking for more fall flavors, don't miss my Apple Cinnamon Gluten Free Granola Recipe too.

Gluten Free Pumpkin Bread Recipe

    8 Servings


For the Bread:
  • 1 cup Almond Flour
  • 1/8 teaspoon Salt
  • 1/2 teaspoon Baking Soda
  • 2 tablespoons Brown Sugar, or unrefined sugar
  • 2 tablespoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Allspice
  • 1/2 cup Pumpkin Puree
  • 3 Eggs
  • 3 tablespoons Honey
  • 1 teaspoon Pure Vanilla Extract
For Topping:
  • 2 tablespoons Granulated Sugar, or unrefined sugar
  • 1 teaspoon Cinnamon


  1. Preheat the oven to 350°F.
  2. Line a 6.5" x 4" pan with parchment paper or spray it with cooking spray. You can alternatively use two mini loaf pans.
  3. In a medium bowl, mix together the dry ingredients until well combined.
  4. In a small bowl, mix together the wet ingredients until well combined.
  5. Add the wet mixture to the dry and mix just until combined. In another small bowl, mix together the sugar and cinnamon.
  6. Pour the batter into the prepared pan or pans and sprinkle the cinnamon sugar on top.
  7. Bake 27 - 35 minutes or until a toothpick inserted in the middle of the loaf or loaves comes out clean.
  8. Remove the bread from the pan and let it cool on a wire rack.
  9. Once the loaf is completely cool, cover and store in the refrigerator for up to 5 days.


Source: Adapted from Pumpkin Spice Bread made with Almond Flour - The Barefoot Cook
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Erin D.

About Erin

Erin loves to bake, and especially the challenge of grain-free and gluten-free baking. We're huge fans of her work on Texanerin Baking too!