The Healthful Ideas

  • Home
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipe Index
  • Breakfast
  • Appetizers
  • Dinner
  • Drinks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Breakfast
    • Appetizers
    • Dinner
    • Drinks
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home > Recipes > Breakfast > Breads and Muffins

    Gluten-Free Pumpkin Bread

    Published: Oct 10, 2022 · by Veronika Sykorova · This post may contain affiliate links · 12 Comments

    18 shares
    Jump to Recipe·Print Recipe·5 from 10 reviews
    Sliced pumpkin bread on small white plates with a spoon cutting off a corner of one slice.

    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!

    Slices of pumpkin bread with pumpkin seeds stacked up on a small white plate.
    Jump to:
    • Why This Recipe Works
    • Ingredients Notes
    • Step-by-Step Instructions
    • Serving and Storing
    • FAQs
    • More Pumpkin Recipes
    • 📖 Recipe

    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!
    Sliced pumpkin bread on small white plates with a spoon cutting off a corner of one slice. Pumpkins on the top left of the frame.

    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.
    Almond flour, arrowroot flour, pumpkin puree, coconut sugar, and other ingredients on a grey background.

    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.

    Step by step photos showing how to mix dry ingredients together, how to whisk eggs and mix in sugar.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    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.

    Four photos showing how to make pumpkin bread from mixing wet and dry ingredients separately and then together.

    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.

    Pumpkin bread in a bread tin topped with pumpkin seeds and coarse sugar before and after baking.

    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

    Can I use regular flour?

    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.

    Can I make it vegan?

    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.

    Can I freeze this bread?

    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.

    Slices of pumpkin bread with pumpkin seeds stacked up on a small white plate.

    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.

    • The Best Gluten-Free Pumpkin Spice Muffins
    • Pumpkin and Mushroom Risotto
    • Vegan Pumpkin Pasta with Sage
    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Slices of pumpkin bread with pumpkin seeds stacked up on a small white plate.

    Gluten-Free Pumpkin Bread

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 10 mins
    • Cook Time: 50 mins
    • Total Time: 1 hour
    • Yield: 8-10 slices
    • Category: Bread
    • Method: Baking
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Save Recipe Recipe Saved

    Description

    This loaf is fluffy, light, and moist. Similar to Starbucks' pumpkin bread, except gluten-free! The perfect baked good for fall.


    Ingredients

    Units Scale
    • 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

    1. Preheat your oven to 350F (175F). Grease a loaf pan with a little bit of butter and dusk with flour. Set aside.
    2. Combine the almond flour, arrowroot flour, baking powder, pumpkin pie spice, and ground cinnamon in a bowl and set aside.
    3. In a large bowl, beat the eggs well.
    4. Add the avocado oil, coconut sugar, and fine sea salt. Whisk well for about 30 seconds to combine.
    5. Add the pumpkin puree and milk and whisk to combine.
    6. Whisk in the flour mixture. Don’t over mix, you might have a few almond flour lumps, that’s okay. 
    7. Pour the mixture into the prepared loaf pan and sprinkle with the pumpkin seeds and the turbinado sugar. 
    8. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
    9. 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.

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

    More Breads and Muffins

    • Two cherry and chocolate muffins stacked on a small wooden board.
      Chocolate Cherry Muffins
    • Two blueberry peach muffins stacked with more muffins, peaches, and blueberries behind them.
      Blueberry Peach Muffins
    • Two strawberry chocolate chip muffins stacked on top of each other.
      Chocolate Strawberry Muffins
    • A slice of blackberry banana bread showing multiple blackberries inside on a blue floral plate.
      Blackberry Banana Bread
    18 shares

    Comments

    1. veenaazmanov says

      October 11, 2022 at 8:06 am

      Made with all the healthier ingredients. Such a delicious light and fluffy bread. Cant wait to try this recipe.

      Reply
    2. Sean says

      October 12, 2022 at 10:23 am

      Such a great recipe for my g-free family members. They absolutely loved it and will make it again.

      Reply
    3. Kathryn says

      October 12, 2022 at 2:25 pm

      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!

      Reply
    4. Cathleen says

      October 12, 2022 at 8:33 pm

      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 :)

      Reply
    5. Leslie says

      October 14, 2022 at 4:16 pm

      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!

      Reply
    6. Lori | The Kitchen Whisperer says

      October 16, 2022 at 12:45 pm

      I love the addition of the pumpkin seeds for a textural juxtaposition! So moist and packed with flavor!

      Reply
    7. Heidy says

      October 16, 2022 at 2:36 pm

      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!

      Reply
    8. Loreto and Nicoletta says

      October 16, 2022 at 11:05 pm

      This is just fantastic. Love the seeds, and it looks so moust. Thus is well worth a try!
      Thank you!

      Reply
    9. Tristin says

      October 16, 2022 at 11:36 pm

      This pumpkin bread was moist and we really loved the texture of the pumpkin seeds on top.

      Reply
    10. Audrey says

      October 19, 2022 at 11:36 am

      I love how every ingredient you used is so healthy but it looks exactly like the classic recipe! can't wait to try this.

      Reply
    11. Isabelle says

      August 29, 2024 at 12:43 pm

      Did not cook right, the middle was extremely oily even after I cooked it for 30 extra minutes.

      Reply
      • Veronika Sykorova says

        August 30, 2024 at 10:20 am

        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?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • A red bourbon cherry cocktail in a short glass with a gold rim garnished with a slice of lemon, a fresh cherry, and a sprig of fresh mint.
      Bourbon Cherry Cocktail
    • Two cherry and chocolate muffins stacked on a small wooden board.
      Chocolate Cherry Muffins
    • Bright red cherry margarita in a short glass garnished with a slice of lime and fresh cherries.
      Cherry Margarita
    • A glass jar with dark red cherry syrup with light and dark cherries all around it.
      Cherry Simple Syrup

    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • A red bourbon cherry cocktail in a short glass with a gold rim garnished with a slice of lemon, a fresh cherry, and a sprig of fresh mint.
      Bourbon Cherry Cocktail
    • Two cherry and chocolate muffins stacked on a small wooden board.
      Chocolate Cherry Muffins
    • Bright red cherry margarita in a short glass garnished with a slice of lime and fresh cherries.
      Cherry Margarita
    • A glass jar with dark red cherry syrup with light and dark cherries all around it.
      Cherry Simple Syrup

    Footer

    • Latest recipes
    • Recipe Index
    • Free Appetizers E-book
    • About
    • Contact
    • Portfolio
    • Privacy Policy
    • Terms of Use
    • Disclaimer

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2025 Foodie Pro on the Foodie Pro Theme

    18 shares
    • Pinterest
    • Facebook
    • X
    • Flipboard
    • Email
    • SMS
    • Bluesky