Eggs and pumpkin puree, cinnamon and almond meal and maple syrup come together in this gluten free pumpkin bread. This is a gluten free pumpkin bread that is actually a teatime cake, and it would bring a smile to the face of any guest who happens by your house. It's a quiet song, an ode to simplicity that we can all embrace at these busy, tiring times.
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Pumpkin puree, cinnamon, almonds and maple syrup come together in this flourless pumpkin bread, from the excellent Flourless. by Nicole Spiridakis. A celebration of fall, warm tea, fall cakes, and inviting, cozy blankets.
An Natural and Easy Gluten-Free Pumpkin Bread Recipe
This gluten free pumpkin bread is the gold-standard of gluten-free baking! It's wholly delicious, wholesome, and satisfying. It's quickly become one of my favorite gluten free bread recipes, so bookmark this recipe because you are going to make it again and again!
Like my easy gluten free pumpkin spice muffins, this gluten free pumpkin bread is unbelievably easy. So easy, in fact, it almost feels obscene to end up with such a gorgeous piece.
It requires no more than 5 minutes of prepping, one bowl and one spatula! The ingredients are all simple, beautiful natural products that can be found on most working forms, let alone the shelves of your supermarket.
Flourless Bread Recipe
This is also a flourless bread recipe, so no flour needed! For a recipe that uses an almond gluten-free flour blend, check out my easy to make gluten free chocolate peanut banana bread.
Ingredient Highlight: Pumpkin Puree
Pumpkin puree is the heart of this flourless gluten-free pumpkin bread, lending it a moist, tender crumb and a subtle sweetness that pairs perfectly with warm spices. For best results, choose 100% pure pumpkin puree (not pumpkin pie filling, which contains added sugar and spices). You can easily make your own by roasting and blending fresh pumpkin and using my pumpkin pie spice mix, but the canned variety works beautifully for ease and consistency.
If you've got extra pumpkin puree on hand, try it in my fragrant gluten-free pumpkin spice cake or creamy vegan gluten-free pumpkin pie for even more autumn baking inspiration. My kids also love it when I make a batch of Pumpkin Banana Chocolate Chip Bread.
Top Tips to Make Gluten Free Pumpkin Bread
Use room-temperature eggs - This helps the batter mix evenly and rise better in the oven.
Measure almond meal by weight - Almond meal packs differently in cups, so weighing (120 g) ensures the perfect texture.
Don't overmix - Stir just until the batter is smooth; overmixing can make the bread dense.
Check early for doneness - Ovens vary; start testing at 35 minutes to avoid overbaking.
Let it cool before slicing - This loaf is delicate when warm; cooling fully gives cleaner slices.
Storage Instructions:
To keep your flourless gluten free pumpkin bread fresh and moist, wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 1 week. The flavors actually deepen over the next day or two, making it even more delicious after resting.
For longer storage, slice the loaf and freeze the pieces in a freezer-safe bag for up to 3 months.
When ready to enjoy, thaw at room temperature or warm briefly in the oven for that just-baked feel.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
All-Natural Gluten Free Pumpkin Bread (No Flour Needed!)
Equipment
- Bread Pan (9 by 5 inch)
Ingredients
- ⅔ cup pumpkin puree (170 g)
- 1 cup ground almonds (120 g)
- ½ cup maple syrup (120 ml)
- 2 large eggs lightly beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 1 teaspoon baking soda
- ¼ cup chopped walnuts (optional) (30 g)
- ¼ cup chocolate chips (optional, omit if fully paleo) (45 g)
- ¼ cup sliced almonds or pumpkin seeds (25 g)
Instructions
- Preheat oven to 350F/170C. Grease a loaf pan with vegetable oil.
- Combine all the ingredients but the last three in a medium bowl, and stir well until a smooth batter forms. Stir in the chopped walnuts and chocolate chips, if using. Pour the batter into the prepared pan and scatter the sliced almonds/pumpkin seeds over the top.
- Bake until the loaf is puffed and slightly browned and a tested inserted into the middle comes out clean, 35-40 mins. Remove from the oven and cool in the pan for 15 mins before turning out onto a wire rack to cool completely.
- Store tightly wrapped in plastic wrap in the fridge for up to 1 week.
Katy says
I love using almond/coconut flour as a GF substitute for flour 🙂
kseniaprints says
What ratio do you use them in? I am just wading into the world of gf baking, and I still haven't figured out the magic formula (if there is one).
Sofia // From the Land we Live on says
Oh yum! The pumpkin bread looks delicious 🙂 I don't often bake gluten free (or bake that much at all these days), but when I do, I usually get too ambitious and end up with what we affectionately call a "gareliy blin". I could definitely use some help 😉 Thanks for the awesome giveaway!
kseniaprints says
You just really made me laugh! We had quite a few buckwheat 'garelie blini' last weekend, for Maslentiza 🙂
Valya @ Valya' s Taste of Home says
I've never made anything with out flour. I should try some recipes like this one.
kseniaprints says
They're oftentimes sooo easy, Valya. And feel less heavy - the cakes are much moister.
kristie {birch and wild} says
I love the look of this bread! Who wouldn't love pumpkin and chocolate?!
Your photos are gorgeous here, too 🙂
kseniaprints says
Thank you, Kristie! It's quite a compliment when coming from you, I love your photography.
Kelsey @ Snacking Squirrel says
saving this recipe its soooooo good i wanna try. well done!!!
kseniaprints says
Hope you do, Kelsey!
Holly E says
My favorite is almond flour.
kseniaprints says
I think it's my favourite, too!
Simi Jois says
My kind of bread…am in love with this recipe and am going to be book marking this to make it really soon. There is no butter or oil so this is quilt free too, thanks for sharing.
kseniaprints says
Absolutely guilt-free! Let me know how you like it, Simi
ikkinlala says
I don't often bake gluten-free, but I have to for certain friends. What I substitute depends on the recipe, but I do like almond flour for a lot of things.
kseniaprints says
I started baking gluten-free for certain friends, and now I just love it.
Debbie says
What are the nutrition facts?
kseniaprints says
Added!