This Gluten-Free Pumpkin Bread is made with coconut sugar, it's dairy-free and absolutely delicious! Serve it warmed up for breakfast, as a snack, or even for dessert!
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Why This Recipe Works
- Light, fluffy, and moist - Sorry if you hate the word moist but it perfectly describes this pumpkin bread! It's not too sweet, dense, or dry. The top gets sprinkled with pumpkin seeds and coarse sugar that caramelizes after baking and creates a delicious crust on top.
- Gluten-free - The recipe calls for almond flour and arrowroot flour which yield a fluffy, and light bread that's higher in protein than ones made with regular wheat flour due to the almonds. You'd never guess it's gluten-free!
- Better than Starbucks - If you love Starbucks' pumpkin bread, you should definitely give this one a try! I've made a bunch of copycat Starbucks drinks but I don't make too many copycat foods which should definitely change! This loaf is just as sweet and moist as the Starbucks one but it's gluten-free, made with coconut sugar, and full of good-for-you ingredients!
Ingredients Notes
- Almond flour - Always go with blanched almond flour. It simply means the skins of the almonds have been removed. When they're kept on, it yields a different texture and the flour is often called "almond meal".
- Arrowroot flour - Arrowroot flour or starch works like any other starch and can be substituted with tapioca or corn starch. It acts as a thickener and has no taste. It's often used in gluten-free baking to help bind everything together.
- Pumpkin spice - This one can't be missing in any sweet pumpkin recipe. You can either make your own or use store-bought.
- Pumpkin puree - You can either buy it canned or make your own by cooking and pureeing a pumpkin. If you're buying it, make sure it's 100% pure pumpkin puree and not pumpkin pie filling which has sugar and spices.
- Coconut sugar - You can use any sugar here. Cane sugar works well in a 1:1 ratio. I like using coconut sugar because it's slightly healthier and has a caramel-like flavor.
- Avocado oil - Avocado oil is my oil of choice for any baked goods but any neutral-tasting oil works here as well as melted butter.
- Turbinado sugar - I sprinkle coarse sugar on top instead of coconut because coconut sugar doesn't melt the same way and burns. Cane sugar works too but won't stay intact the same way turbinado does after baking.
Step-by-Step Instructions
First, mix together the almond flour, arrowroot flour, baking powder, pumpkin spice, and cinnamon in a medium bowl and set aside.
In a large bowl, whisk the eggs. Add coconut sugar and whisk again.
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Add fine sea salt, vanilla extract, pumpkin puree, and milk (I used almond milk). Whisk together well.
Add in the dry ingredients and whisk again until just combined. Try not to overmix the batter.
Preheat your oven to 350F (175C). Grease a loaf pan with a knob of butter and dush with flour. This helps the bread to not stick after baking.
Pour your batter into the prepared pan and sprinkle with pumpkin seeds and turbinado sugar.
Bake the loaf in the preheated oven for 45-55 minutes. Allow it to rest in the pan for 20 minutes after taking it out of the oven.
It's best to wait for the bread to cool down completely before slicing to avoid it falling apart.
Serving and Storing
Fridge: To help the pumpkin bread last longer, store it in the fridge in an airtight container. This also helps it firm up and makes it easier to slice.
Freezer: You can freeze the bread. I recommend slicing it up and placing the slices in a single layer either into a ziplock bag or on a baking sheet. Once the bread is frozen solid, you can transfer them to a freezer-safe container or ziplock bag. This way, they won't stick together in the freezer.
Warming it up: You can serve it as is, or warm it up in the oven at 300F (150C). Simply place your slices on a baking sheet (lining it with parchment paper is optional) and bake in the preheated oven for 5-10 minutes.
FAQs
I haven't tried it but I believe it would work. This recipe is very forgiving, just replace both the almond and arrowroot flour with all-purpose flour.
You can use an egg replacement like flax or chia "egg". I can't guarantee it will work but a flax egg (3 tablespoon water and 1 tablespoon ground flax seeds) would be my first choice.
Yes! Slice the bread up and freeze in a single layer on a baking sheet or in a ziplock bag until frozen and then transfer to a freezer-safe container. This prevents the slices from sticking together.
More Pumpkin Recipes
If you're a fan of all things pumpkin (same!), definitely check out the three recipes linked below. Especially the savory ones! The risotto is my all-time favorite and the first thing I make when pumpkin season rolls around.
📖 Recipe
Gluten-Free Pumpkin Bread
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 8-10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This loaf is fluffy, light, and moist. Similar to Starbucks' pumpkin bread, except gluten-free! The perfect baked good for fall.
Ingredients
- 2 cups almond flour
- ½ cup arrowroot flour (or tapioca starch)
- 2 ½ tsp baking powder
- 1 tbsp pumpkin spice
- 2 tsp ground cinnamon
- 2 large eggs
- ¼ avocado oil or melted coconut oil
- ¾ cup coconut sugar
- ½ tsp fine sea salt
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ cup milk
- ¼ cup raw pumpkin seeds (for garnish, optional)
- 1-2 tablespoon turbinado sugar (or more coconut sugar)
Instructions
- Preheat your oven to 350F (175F). Grease a loaf pan with a little bit of butter and dusk with flour. Set aside.
- Combine the almond flour, arrowroot flour, baking powder, pumpkin pie spice, and ground cinnamon in a bowl and set aside.
- In a large bowl, beat the eggs well.
- Add the avocado oil, coconut sugar, and fine sea salt. Whisk well for about 30 seconds to combine.
- Add the pumpkin puree and milk and whisk to combine.
- Whisk in the flour mixture. Don’t over mix, you might have a few almond flour lumps, that’s okay.
- Pour the mixture into the prepared loaf pan and sprinkle with the pumpkin seeds and the turbinado sugar.
- Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 20 minutes before removing. Cool completely before slicing.
Notes
Loaf pan: I’m greasing and dusting the pan to prevent the bread from sticking even though it is nonstick. For the flour, I just use a fine gluten free flour blend.
Garnish: I recommend adding turbinado sugar or brown sugar instead of coconut sugar on top of the bread (the photos have coconut sugar shown) because turbinado sugar won’t burn like coconut sugar would. If using coconut sugar, add it before the pumpkin seeds and only do a light sprinkle so it sinks in a little.
Storing: Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to a month.
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veenaazmanov says
Made with all the healthier ingredients. Such a delicious light and fluffy bread. Cant wait to try this recipe.
Sean says
Such a great recipe for my g-free family members. They absolutely loved it and will make it again.
Kathryn says
This pumpkin bread is my new favorite fall go-to! We just can't get enough of it and better than any bread I've gotten from the store. SO GOOD!
Cathleen says
I love eating pumpkin bread, but I want to share it with my friend who can't tolerate gluten. This is perfect for them! Thanks so much for sharing :)
Leslie says
I always have a hard time waiting for the bread to cool down because I'm so excited to eat this! Loving this gluten-free pumpkin bread recipe!
Lori | The Kitchen Whisperer says
I love the addition of the pumpkin seeds for a textural juxtaposition! So moist and packed with flavor!
Heidy says
Gluten-Free Pumpkin Bread is my new best friend! This bread was fantastic, and everyone loved it. You should have seen the surprise on their faces when I told them it was GF!
Loreto and Nicoletta says
This is just fantastic. Love the seeds, and it looks so moust. Thus is well worth a try!
Thank you!
Tristin says
This pumpkin bread was moist and we really loved the texture of the pumpkin seeds on top.
Audrey says
I love how every ingredient you used is so healthy but it looks exactly like the classic recipe! can't wait to try this.
Isabelle says
Did not cook right, the middle was extremely oily even after I cooked it for 30 extra minutes.
Veronika Sykorova says
I'm so sorry to hear the recipe didn't work for you! I've made it many times, and it always comes out the same as the photos so I'd love to troubleshoot this for you.
Did you use all ingredients as listed in US measurements? Did you use any substitutes? There's only 1/4 cup of oil so it shouldn't be very oily. Was the oil mixed in properly with the wet ingredients first?