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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5.0 rating
11 reviews

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.


Yields 8-10 slices
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Recipe Type: Bread
Cuisine Gluten-free, Nut-free, Dairy-free, Paleo
Difficulty: Easy
Author: Lexi's Clean Kitchen

Ingredients

Directions

  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.

Recipe Notes

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

Nutrition

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41 comments
October 9, 2019

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41 Responses

    1. Hi Gwyneth. It’s our oil of choice, but feel free to substitute any oil that you typically use that is liquid at room temperature.

  1. This bread is SO. GOOD! I had all the ingredients in my pantry and fridge, and it was super easy to whip up. I added some chocolate chips, and oh my, this is probably one of the best pumpkin breads I’ve had! Super moist and so flavorful. Run, don’t walk, to make this!!

  2. Any suggestions to make sure the middle of the loaf cools through? I find this to be such a problem with gf baking – especially baking with pumpkin. I recently tried using a bunt pan but that seemed to dry it out. Thanks – making this today! ?

    1. Hi Blythe! I can’t vouch for other gluten free recipes, but this GF pumpkin bread should have no problem baking up properly! You can test that it’s baked through the same way you would a normal pumpkin bread: insert a toothpick and moist crumbs stuck to the toothpick should indicate it’s properly cooked. If there is any batter left on it, let it cook a few more minutes. Let us know if you have any specific questions about the instructions! Happy baking!

    1. Hi Christina! Somebody commented above that they used Bobs Red Mill egg substitute for the eggs, but we haven’t tested this egg-free so can’t make any promises it will be the same. If you try it with a sub, let us know how it goes!

  3. Loved this bread so much!! I have an egg allergy, so I used bobs red mill egg substitute for the eggs! I also didn’t have tapioca flour, so I subbed Trader Joe’s gluten free flour for that! And lastly, ran out of coconut sugar so used 1/3 cup of honey! Added in a few choc chips and this baby was DELISH!

    5.0 rating

    1. Hi Marcie. Unfortunately we can’t recommend those substitutes as we didn’t test them. And based on my baking knowledge, my best guess is they will not produce similar results. If you do experiment, let us know how it goes!

  4. This bread is DELICIOUS!! I have recently started a gluten free diet and this recipe is the best!! Perfect spice and super moist. Thank you !!?

    5.0 rating

  5. I just wanted to give you a shout on your pumpkin bread recipe!! My son has EOE and is very limited on what he can eat. This bread is sooooo dang good! It is so moist with the perfect blend of pumpkin and cinnamon. Thank you for the work that you do to make my job as a mom easier with finding recipes that him and the rest of our family can enjoy together.

    5.0 rating

  6. Another winner from Lexi! I made the recipe as directed but multiplied all quantities by 1.5 which for me used exactly one can of pumpkin. I divided the extra batter between two mini loaf pans, and the small loaves were done in about 35 minutes. Thank you for so many recipes like this one that are as good as or even better than the receipts we enjoyed before cutting out gluten and refined sugar.

    5.0 rating

  7. This pumpkin bread is by far the best I have tried in 10+ years of being gluten free. The texture is so legit your family and friends will have no idea it is gluten free. I also appreciate the fact that it has no almond flour as my daughter can’t eat almonds. I highly recommend adding the chocolate chips!?Thank you!

    5.0 rating

    1. Sometimes arrowroot flour works in place of tapioca, but as Kelli said, we haven’t tested it with another flour so cannot promise the same results!

  8. This pumpkin bread is delicious! And so easy to make 😀 my husband who doesn’t eat bread, ate half of it in less than 12 hours. Next time I’m baking 2 so I can get enough. Thanks Lexi, this is now our favorite pumpkin bread, by far!

    5.0 rating

  9. Soooo good! I need to hide from my husband because I made it yesterday and there is barely any left! Delicious! I added chocolate chips to mine!

  10. What would you suggest to substitute for tapioca flour? I am not focused on paleo for the audience I am baking for this time…

  11. Hi Lexi! For some reason whenever I try to make a gluten free loaf, it doesn’t rise and ends up the same height as I put it in and pretty dense. Any suggestions? I’m following the directions to a T so I’m not sure what’s happening! Thank you!

    1. Hi Nicole. Sorry I want to make sure I understand your question: are you saying that this pumpkin bread didn’t rise for you? If yes, sounds like something was wrong with your leavening agent.

  12. Do you think you could make these into muffins? I need to find a healthy treat for my children’s class for Halloween, I thought this recipe in muffin form with your marshmallow fluff would be festive, delicious and on the heather side of things . . . .

    1. Hi Leslie! I bet you could! I actually made these into a layer cake over the weekend and it was so delicious! My guess is that the batter might not make 12 muffins, but maybe closer to 9? Try baking for 20 minutes and testing the batter then. Let us know how it goes?

  13. This pumpkin bread is game changer !! It’s easy to make, moist and so delicious! I made the pumpkin pure instead of buying a pre made one and it was super easy and worth it!
    Definitely going to keep making this all through out the season!

    5.0 rating

  14. Lovedddd this recipe and so did my coworkers! I subbed coconut oil for the avocado oil and it came out perfectly- so glad I made a double batch! Thanks for another wonderful recipe!

    5.0 rating

  15. Thank you once again for another FABULOUS recipe! I’ve been anxious to try this so this morning I made a loaf. It’s delicious! I’m most impressed with the texture – sometimes Paleo baked items have a weird almost pudding-ish texture. This bread is just like the real thing! And tastes fabulous! Thank you for your posts and for providing such delicious food for all of us to incorporate into our meals!!!

  16. 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

  17. 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

    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.

    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!!!

  18. 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!

  19. 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.

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Author: Lexi

Ingredients

Directions

Recipe Notes


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