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:

Gluten Free Pumpkin Bread

Prep Time 00:10 Cook Time 00:45 Total Time 00:55 Yields 8-10 slices

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.
Loading nutrition data...
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!