• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Try my baking mixes!

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Shop My New Baking Mixes!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Breads & Muffins
★★★★★ 5 from 4 Reviews

Gluten Free Pumpkin Bread

50
GF Gluten-Free DF Dairy-Free
Avatar by: Lindsay Grimes Freedman
October 28, 2015 (Updated: March 2, 2022)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Pumpkin Bread
Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert.

So my To Do lists are thorough, detailed, and thoughtfully crafted. My execution of the To Do lists is subpar. Ok, not even subpar. Like nonexistent. I haven’t done anything to prepare for my trip. Maybe I’m a bit overwhelmed by my To Do list. Maybe I don’t even know where to start.

Well, pumpkin bread was on my list, so I suppose I can go check that one off! canigetawhoopwhoop.

I have a hard time with pumpkin bread. Probably because I’ve had some seriously delicious pumpkin bread and muffins in my life and so to make a gluten free one that measures up is quite the feat.

My goal was to make it moist and have that iconic pumpkin flavor. You know those breads that you scarf down with your coffee can eat for breakfast? The ones that are perfect with a glass of cold milk or coffee or almond milk? Yep. That’s what this is. A perfect breakfast, lunch, snack, dessert, any time of day bread.

True test: Jaryd just came home from work. Went straight to the kitchen. Ate it the pumpkin bread and exclaimed with delight about its deliciousness. No joke, this just happened. He exclaimed.

Pumpkin Bread

Ingredients for gluten free pumpkin bread

  • pumpkin puree
  • eggs
  • coconut sugar
  • refined coconut oil
  • agave nectar
  • vanilla extract
  • blanched almond flour
  • cassava flour
  • baking soda
  • baking powder
  • spices: pumpkin pie spice, cinnamon, ground ginger
  • sea salt
  • shelled pumpkin seeds

How to make this perfect gluten free pumpkin bread

Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth. Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.

Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer. Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.

Bake for 35 minutes or until it rises and a toothpick comes out clean.

Pumpkin Bread

More pumpkin recipes to try:

  • Microwave Pumpkin Mug Cake (gluten free)
  • Pumpkin Roll Cookies
  • Easy Baked Pumpkin Oatmeal
  • Pumpkin Spice Latte
  • Moist Gluten Free Pumpkin Cake

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free

Gluten Free Pumpkin Bread

Gluten free Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert.

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 4 reviews
Prep: 10Cook: 40Total: 50
Print recipe Rate recipe Pin Save recipe
Servings: 1 loaf 1x

Ingredients

  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1/2 cup coconut sugar + 1 tablespoon for topping
  • 1/4 cup refined coconut oil
  • 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup cassava flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon sea salt
  • 2 tablespoons shelled pumpkin seeds (pepitas) for topping

Instructions

  1. Preheat oven to 350F.
  2. Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
  3. Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
  4. Line a 9×5 inch loaf pan with parchment paper.
  5. Transfer the batter into the bread pan and smooth it out into an even layer.
  6. Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
  7. Bake for 35 minutes or until it rises and a toothpick comes out clean.

Nutrition Info:

  • Serving Size: 10
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Grab a warm cup of coffee and enjoy an extra slice for me 🙂 xo

415 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • side view of pumpkin cake with cream cheese frosting and cinnamon sprinkled on top
    Moist Gluten Free Pumpkin Cake
  • overhead image of a yellow mug with a baked pumpkin cake and a spoon digging in
    Microwave Pumpkin Mug Cake (gluten free)
  • Gluten Free Pumpkin Pie Squares

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarGilda V says

    Posted on 11/26/18 at 8:23 pm

    What exactly is cassava flour? Never heard of it or used it. Which stores in OC carry it?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/16/20 at 9:24 pm

      It’s a root vegetable and is ground into a fine powder that’s similar in texture to all-purpose flour. WholeFoods or Mother’s may have it, but I buy it off amazon.

      Reply
  2. AvatarJasmine says

    Posted on 1/2/19 at 10:14 pm

    Hi Lindsay, thanks for making delicious recipes. I can’t have any flours than coconut and cassava flour. Wondering if I could sub almond flour with cassava or coconut?

    Reply
    • AvatarLindsay says

      Posted on 1/21/19 at 6:20 pm

      Hi Jasmine,

      Cassava flour would be the one I’d try first, though you may want to half or 3/4 the amount of flour used in the recipe. Let me know how it turns out! xo

      Reply
  3. AvatarCarly says

    Posted on 10/8/19 at 2:24 pm

    Can you sub cassava flour with coconut flour? 

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/14/20 at 8:28 am

      Hi! Generally I don’t recommend using coconut flour because it changes the texture and can be really drying. It may turn out delish, I just don’t recommend it because I can’t guarantee it’ll be an ok sub all the time. Let me know how it goes! xo

      Reply
  4. AvatarRoshana says

    Posted on 10/20/19 at 7:18 pm

    This recipe turned out great! I loved it even better the next day and the day after that….

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/11/20 at 7:53 am

      Yay! So happy you loved it!! xo

      Reply
  5. AvatarSarah says

    Posted on 9/27/20 at 1:02 pm

    Love this bread. But I don’t think I drained the pumpkin enough (didn’t use canned pumpkin). I also used almond flour instead of cassava flour, next time I might use coconut flour to soak up the moisture.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/2/20 at 9:36 am

      Ah I do notice homemade pumpkin is a bit ore watery. Cassava flour soaks up the moisture which is why I like it for this recipe. Coconut flour may work but I don’t always like the texture of it. Let me know how it goes!

      Reply
Older Comments
Newer Comments

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All
good and gooey

Try My New Baking Mixes!

Use the code pine nut
For 10% off

Check em’ out!

Most Popular

Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon + Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Breads & Muffins

This is an overhead image of muffins with pine nuts and spinach. The muffin is lined with a purple paper liner and sits on a white counter with two other muffins to the right of the images and a couple pine nuts on the counter.

Savory Spinach & Feta Muffins

This is an overhead image of a slice of chocolate chip bread with a chocolate ganache frosting on top. Mini chocolate chips are sprinkles around. The slice lays on a white piece of parchment paper with more slices to the top right corner and the rest of the loaf to the bottom right corner of the image.

Chocolate Chip Loaf Cake

This is an overhead image of a single chocolate chip scone on a white piece of parchment paper. Text overlay reads:delicious peanut butter sourdough scones."

Peanut Butter Chocolate Chip Sourdough Scones

This is a side view of a cheese and chive scone with a bite taken out of it. The scone sits on a white plate which is sitting on a beige surface. More scones are blurred in the background.
★★★★★

Cheddar Cheese and Chive Scones

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2022 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
415 shares