Gluten Free Pumpkin Bread is perfect in fall, and this one is made with my favorite gluten-free flour pairing: oat and almond flour. This is a beautifully simple recipe that won’t fail to please.
Gluten-Free Pumpkin Bread
A classic, simple pumpkin loaf is on heavy rotation in my kitchen come October. Since we’re in the middle of the month already (!), the recipe I’m sharing today has become a fixture as we navigate the end of soccer season, cool mornings and hot afternoons, lots of leaf culling, and the general fall rush. I’ve taken a recipe you may find familiar — there are many versions of “pumpkin bread” that are very similar to each other — and adapted it to be both gluten and refined-sugar free. It’s a classic for good reason.
I love a pumpkin bread that is soft, sweet, and never dry. Here I did one of my favorite pairings of oat and almond flours (see “notes” for easy ingredient substitutions) in just the right amounts to create a tender, spice-infused loaf perfect for breakfast or a snack, This is a dairy-free recipe as well, which makes it accessible to those who are avoiding dairy, though if you’re not it’s delicious with a little butter or cream cheese. This makes a nice standard sized loaf, but you could also try it in mini loaves with adjusted baking times. I might also suggest chocolate chips in the batter but I was very happy without (for once!) or even walnuts.
Hope fall is treating you well, wherever you are.
Til next time – N xx
What You’ll Need
- Oat flour: Oat flour is a gorgeous, fluffy whole grain gluten-free flour made from ground oats
- Almond flour: Go with almond flour rather than almond meal
- Baking powder and baking soda
- Ground spices: Cinnamon, ginger, nutmeg
- Extra virgin olive oil
- Eggs: Use large eggs in this recipe
- Pumpkin puree: Pure pumpkin puree works best in this recipe
- Coconut sugar and maple syrup
- Pure vanilla extract
Tips for Success
- Let batter rest for at least 15 minutes before baking. Oat flour really benefits from a rest to let it absorb liquids.
- Bring ingredients to room temperature before using
- You can use dark brown sugar in place of the coconut sugar
- See “Notes” section following the recipe for substitution suggestions.
How to Store
Store the bread, well wrapped, in the fridge for up to 5 days.
Gluten Free Pumpkin Bread
- 160 g gluten-free oat flour (about 2 cups)
- 55 g almond flour (about 1/2 cup)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 cup olive oil
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 3 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2/3 cup pure pumpkin puree
- Grease a standard loaf pan with a little olive oil. Line with a piece of parchment paper. Set aside. Move a rack to the middle of the oven.
- In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and ground spices.
- In a large bowl, whisk the coconut sugar and maple syrup into the olive oil. Add the eggs one at a time and whisk well to combine. Whisk in the vanilla and pumpkin. Gently stir in the flour mixture and stir to combine.
- Pour the batter into the prepared pan. Smooth the top. Turn the oven and and heat to 350 F, letting the batter rest in the pan while the oven preheats.
- When oven is ready, place the pan in the oven and cook for at least 60 minutes, checking after 55 minutes, to see that a tester inserted in the center comes out clean, the top is slightly firm when pressed, and the edges are starting to come away from the edge of the pan.
- Remove loaf from oven and place on a wire rack to cool. Cool for about 15-20 minutes in the pan, then turn out on the rack to cool completely. Let loaf cool completely before cutting and serving.
- Bread will keep, well wrapped in the fridge, for up to 5 days.