Gluten Free Pumpkin Bread

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. 🙂 

For this recipe all you need is canned Pumpkin Puree (not the pie filling), Maple Syrup, Vanilla, Eggs, Almond Flour, Baking Soda, Sea Salt, Pumpkin Pie Spice, and Pepitas (Pumpkin Seeds).

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.

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!

Print