This Gluten Free Pumpkin Bread requires minimal ingredients and is super easy to make. It comes out perfectly moist and delicious every time!
It’s almost the end of October and I just realized I haven’t made any Pumpkin treats yet! I’m usually all about the Pumpkin Season, but this year it kind of got away from me.
This was actually my first time making a gluten free Pumpkin Bread and I must say I was truly surprised by how well it came out!
For me gluten free baking can be hit or miss. Mainly because I don’t bake treats a whole lot. Not because I don’t like them, I just don’t want desserts around my house all the time. But this time of year I always make an exception!
Recipe Ingredients
- 1 15oz canned Pumpkin Puree (not the pie filling)
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 3 Eggs
- 2 1/4 cup Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 Tbs Pumpkin Pie Spice
- 1/2 cup Pepitas (pumpkin seeds) plus more for sprinkling on top
- Non-stick baking spray (I used Coconut Oil spray)
Can I use Pumpkin Pie filling in this Pumpkin Bread recipe?
No, you should not use Pumpkin Pie filling for this recipe. The recipe calls for canned Pumpkin Puree which is different than Pumpkin Pie filling.
Do I need to use Pepitas in Pumpkin Bread?
If you can’t find Pepitas no worries. You could just leave them out, or feel free to add something else like dried Cranberries, or even Chocolate Chips.
What is the best pan to bake Pumpkin Bread in?
I’ve baked this in 9 x 5 and 8 1/2 x 4 1/2 metal loaf pans, which are standard sized loaf pans.
Can I use another type of Gluten Free Flour
This recipe calls for Almond Flour, if you use a substitute flour it will not bake the same.
Is this Pumpkin Bread also Dairy Free?
Yes this recipe is dairy free as well.
Can I freeze Pumpkin Bread?
Yes, absolutely! Once it is completely cooled wrap it tightly with aluminum foil or plastic wrap. Put it in a freezer bag and seal it getting as much air out as you can. This can be frozen up to 3 months.
You can defrost this in the refrigerator overnight, or on your countertop at room temperature for several hours.
How to make Gluten Free Pumpkin Bread
Preheat oven to 350 degrees. In a large bowl whisk together Pumpkin Puree, Maple Syrup, Vanilla, and Eggs.
In a smaller bowl mix together Almond Flour, Baking Soda, Salt, and Pumpkin Pie Spice. Add the dry ingredients to the wet ingredients and mix until combined.
Fold in the Pepitas. Spray loaf pan with non-stick baking spray. Pour batter into pan and sprinkle more Pepitas on top.
Bake 45-50 minutes or until toothpick comes out clean after sticking it in the center. Let it rest for 1 hour before slicing.
Yes you need to let it sit at least an hour so it doesn’t fall apart when slicing. I know you want to eat it now, but trust me on this important step!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram! I LOVE seeing what you guys cook up.
Cheers!
Be sure to try my Gluten Free Cranberry Banana Bread as well as my Chocolate Chip Banana Bread!
Gluten Free Pumpkin Bread
Ingredients
- 1 15 oz canned Pumpkin Puree not the pie filling
- 1/4 cup Maple Syrup
- 1 tsp Vanilla
- 3 Eggs
- 2 1/4 cup Almond Flour
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1 Tbs Pumpkin Pie Spice
- 1/2 cup Pepitas pumpkin seeds plus more for sprinkling on top
- Non-stick baking spray I used Coconut Oil spray
Instructions
- Preheat oven to 350 degrees
- In a large bowl whisk together Pumpkin Puree, Maple Syrup, Vanilla, and Eggs
- In a smaller bowl mix together Almond Flour, Baking Soda, Salt, and Pumpkin Pie Spice
- Add the dry ingredients to the wet ingredients and mix until combined
- Fold in the Pepitas
- Spray loaf pan with non-stick baking spray
- Pour batter into pan
- Sprinkle more Pepitas on top
- Bake 45-50 minutes or until toothpick comes out clean after sticking it in the center
- Let it rest for 1 hour before slicing
- Enjoy!
Leave a Reply