Gluten Free Pumpkin Bread

If it’s Fall, then you have to make this easy, one-bowl Gluten Free Pumpkin Bread! This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.

A bite taken out of gluten free pumpkin breadGluten Free Pumpkin Bread

Pumpkin season is coming in hot! With our tutorial on making Homemade Pumpkin Puree and Pumpkin Butter this week, it only seems fitting to make up a pumpkin bread to utilize both. Easting a loaf of this is almost a fall right of passage, at this point! And, this Gluten Free Pumpkin Bread will be loved by everyone, whether you need to be gluten free or not. It’s perfectly spiced, moist and so tender! Plus, it’s made all in one bowl, is gluten, nut, dairy and refined sugar free.

paleo pumpkin bread batterPumpkin Bread Ingredients

We tested this with both homemade pumpkin puree and store-bought canned pumpkin puree!

  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Cinnamon
  • Eggs
  • Avocado Oil
  • Coconut Sugar
  • Coconut Flour
  • Tapioca flour
  • Baking Soda
  • Baking Powder
  • Salt

Sliced gluten free pumpkin breadOptional Add-In Ingredients

We kept it pretty simple for this pumpkin bread recipe. But there is lots of room to add in additional flavors here! Some good choices to mix in with the batter would be:

  • Chocolate chips
  • Chopped pecans
  • Chopped walnuts
  • Raisins
  • Dried Cranberries

To use, fold in about a 1/2 cup of your optional add-in, after the batter has been mixed.

How to Store Gluten Free Pumpkin Bread

Store this pumpkin bread covered at room temperature for up to 2 days. For longer storage, place in the refrigerator. You can also freeze this loaf for up to two months! Defrost at room temperature.

slice of paleo pumpkin bread with pumpkin butter on a plate

If you like this pumpkin recipe, check out these others:

If you like this fall-inspired recipe, check out these others:

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Gluten Free Pumpkin Bread

If it’s Fall, then you have to make this easy, one-bowl Gluten Free Pumpkin Bread! This perfectly spiced loaf is so moist and made using a nut-free blend of coconut and tapioca flour. It’s also dairy-free and refined-sugar free and the perfect weekend (or weeknight!) baking project.

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 8-10 slices 1x
  • Category: Bread
  • Cuisine: Gluten-free, Nut-free, Dairy-free, Paleo

Ingredients

Scale
  • 4 large eggs
  • ¼ cup avocado oil
  • 1 cup pumpkin puree (homemade or canned)
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla
  • 1/2 cup (56 grams) coconut flour
  • 1/2 cup (60 grams) tapioca flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 11/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch fine sea salt

Instructions

  1. Preheat oven to 350ºF and line a 8″ x 5″ loaf pan with parchment paper.
  2. In a large bowl whisk together eggs, oil, pumpkin puree, coconut sugar and vanilla until combined. Add to the bowl coconut flour, tapioca flour, pumpkin pie spice, baking soda, baking powder, cinnamon and salt and whisk until fully combined.
  3. Pour batter into prepared loaf pan and smooth over the top.
  4. Bake in preheated oven for 45-50 minutes until a toothpick inserted in the middle comes out clean.
  5. Let cool slightly before serving. Serve with butter or pumpkin butter.

Notes

If your coconut flour is very clumpy, sift it first before using.

Nutrition

  • Serving Size: 1/10 of loaf
  • Calories: 153
  • Sugar: 14g
  • Sodium: 200mg
  • Fat: 4g
  • Saturated Fat: 1.5g
  • Carbohydrates: 26g
  • Fiber: 6g
  • Protein: 4.5g
  • Cholesterol: 74mg

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47 comments
October 9, 2019

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Join The Discussion

47 Responses

  1. My family loves this recipe! Even my 15 month
    Old goes to town. We aren’t a gluten free family but love this recipe!! Thanks Lexie!!

  2. This pumpkin bread is perfection, paleo or not. Perfectly sweet and the texture couldn’t be better. Not dense or eggy like so many paleo baked goods can be. Another example why Lexi’s recipes are my go-to!

  3. One of my favorite pumpkin recipes to make every year! It’s fool proof! Comes out perfect every time!

  4. I LOVE this bread! I made it for Thanksgiving and it was perfect. I followed the recipe exactly and it was fluffy with a light hint of sweet pumpkin. This is my go-to recipe for sure!

    5.0 rating

  5. Very tasty!!! I did not have tapioca flour on hand so I used 1/4 cornstarch it worked perfectly fine! Also did not have avocado oil used vegetable oil. Would definitely make again!

    5.0 rating

  6. This is delicious! I have been baking paleo for years and I’m not a huge fan of coconut flour but this doesn’t have the traditional ‘wet/eggy’ taste of coconut flour baking at all! The tapioca really steps up and helps this bread. It is moist and firm, delicious!!

    5.0 rating

    1. Thank you Savannah! We agree with you about the undesirable wet/eggy texture of moist coconut flour baked goods! We’re thrilled with how this one turns out.

  7. I made this bread into muffins. It made 12 muffins. Baked 20 mins they were fantastic! I also subbed 1 for 1 arrowroot for the tapioca flour. This is one of the best GF breads I’ve made. Thank you!

    1. Any substitutes tried would be in the post – otherwise we cannot guarantee the same results since baking is such a science! 🙂 Good luck and let us know!!!

    1. Hi Laura, you do not taste the coconut. But we do know for sure you cannot substitute in another flour for coconut 1-1. If you tried, you would have to play around with the moisture level since coconut flour is very absorbent.

  8. This has been tested many many times in my house and it is the best. I’ve shared the recipe with work colleagues and friends- everyone agrees that you can’t tell it’s flour free. It’s so good. Thank you Lexi for sharing this one!!

    5.0 rating

  9. This pumpkin bread is AMAZING! I bake all of the time and this is by far the BEST gluten free/grain free pumpkin bread recipe I have ever found. I made mini muffins and they were gone in about 10 minutes. I will be making this again for Thanksgiving. Thank you lexi!!!!

    5.0 rating

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