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!


  • 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)


  1. Preheat oven to 350 degrees
  2. In a large bowl whisk together Pumpkin Puree, Maple Syrup, Vanilla, and Eggs
  3. In a smaller bowl mix together Almond Flour, Baking Soda, Salt, and Pumpkin Pie Spice
  4. Add the dry ingredients to the wet ingredients and mix until combined
  5. Fold in the Pepitas
  6. Spray loaf pan with non-stick baking spray
  7. Pour batter into pan
  8. Sprinkle more Pepitas on top
  9. Bake 45-50 minutes or until toothpick comes out clean after sticking it in the center
  10. Let it rest for 1 hour before slicing
  11. Enjoy!

Keywords: gluten free pumpkin bread, pumpkin bread, pumpkin loaf, gluten free baking, gluten free, almond flour pumpkin bread, dairy free