This Gluten-Free Pumpkin Bread is the real deal! It is ridiculously moist and packed with cinnamon fall flavor. It’s made with oat flour, a touch of almond flour and sweetened with pure maple syrup or honey. Might give Joanna Gains a run for her money 😉
Easy Gluten-Free Pumpkin Bread
If you’ve been here a while you know that I am ALL ABOUT the easy recipes. I am not a fancy baker in the least… I’ve got kids, I don’t have the time 😉 This is good news for you though because that means you can make my recipes without having to be an expert baker. If you don’t believe me just try out my Easy Banana Cookies, Healthy Zucchini Brownies, Gluten-Free Peach Crisp, and so many more! Check the steps below to see how we only use one bowl for this pumpkin bread too!
Ingredients For Gluten-Free Pumpkin Bread
The ingredients for this pumpkin bread are SUPER SIMPLE! I’m betting you have most of them in your kitchen as we speak.
Pumpkin Puree (not pumpkin pie mix)
Plant Based Milk (or milk of choice)
Pure Maple Syrup (honey should also work although I haven’t tested this)
Oat Flour (I make my own in 3 steps. Make sure your oats are gluten-free if needed)
Almond Flour (lightly packed)
Pink Himalayan Salt & Baking Powder
Full measurements and instructions are in the printable recipe below 🙂 The Pumpkin bread shown in the pictures used regular eggs and the standard amount of maple syrup the recipe calls for therefore it’s fluffy and moist. Adding more maple syrup will affect the texture a bit.
Gluten-Free Pumpkin Bread Recipe
What makes this pumpkin bread gluten-free? Well, we actually don’t use 1:1 gluten-free flour. Instead we use my favorite naturally gluten-free flour combo… oat flour and a touch of almond flour! I use this flour blend for my Healthy Banana Coffee Cake and almost all of my Banana Bread recipes. It makes the perfect amount of fluff and moisture.
You literally can’t tell it’s made with these flours. Ask anyone who tries this bread and they will say it’s made with regular flour :0 You can check out my blog post on healthy flour alternatives here if you want to find out the benefits of using these flours as opposed to processed white flour. I also have an IG TV video talking all about my favorite healthier flour alternatives! Definitely check it out 🙂
How To Make This Gluten-Free Pumpkin Bread (Just One Bowl!)
Are you ready for this? Here’s how to make this healthy pumpkin bread. Add all wet ingredients to a medium bowl. Mix. Add all dry ingredients to the bowl and mix. Bake. Allow to cool. Enjoy!
Can I Make This Pumpkin Bread Vegan?
This pumpkin bread works perfectly with a flax egg. Just use 1 flax egg in place of the two regular eggs. 1 Tbs ground flax seed + 2 Tbs water, mix, and let sit 3-5 minutes until thickened. Let me know if you try this and if it turns out well 🙂
I cannot wait for you to give this Gluten-Free Pumpkin Bread Recipe a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
This Gluten-Free Pumpkin Bread is the real deal! It is ridiculously moist and packed with cinnamon fall flavor. It’s made with oat flour, a touch of almond flour, and sweetened with pure maple syrup or honey. Might give Joanna Gains a run for her money 😉
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
2 Eggs (See Note 1 for egg substitute option)
1 Cup Canned Pumpkin Puree (See Note 4 if using fresh pumpkin puree).
1 tsp Vanilla Extract (or vanilla bean paste)
¼ Cup Olive Oil (I haven't tested another oil yet. See Note 3)
¼ Cup Plant Based Milk (or milk of choice)
¼ Cup + 3 Tbs Pure Maple Syrup (may add 2-4 Tbs Coconut Sugar if you like things a bit sweeter)
1. Preheat oven 350 F. Grease and line a loaf pan with parchment paper.
2. In a medium bowl add all wet ingredients and mix until smooth.
3. Next, add in all dry ingredients except baking powder. Mix until combined. Then gently fold in baking powder.
4. Transfer batter to loaf pan and bake at 350 F. for 45-50 minutes or until a toothpick comes out with a few moist crumbs (mine was perfect after 47 minutes).
5. Allow pumpkin bread to cool at least 10 minutes before enjoying! Store in an airtight container on the counter for 3 days, in the refrigerator for up to 6 days or freeze up to 3 months.
Egg Substitute: Make1 flax egg to replace the two eggs (1 Tbs ground flax + 2 Tbs water. Stir and let sit for 5 minutes to thicken). If using flax egg, the texture of the bread will be moister and a little less fluffy.
This pumpkin bread should work great as muffins too! Let me know if you try making them like this 🙂
Olive Oil: I haven’t tested another oil in this recipe, but avocado oil should work well! Melted butter or ghee should also work. Melted coconut oil should work too, but just be sure it’s melted and cooled before mixing it (it may solidify when mixed into the batter).
Fresh Pumpkin Puree: Fresh pumpkin puree is holds a lot more liquid than canned. For this reason I would recommend trying to use coconut sugar as the sweetener instead of maple syrup. I have not tested this, but it should turn out. Let me know if you try this and how much coconut sugar you used. Also, if you are using fresh pumpkin and a flax egg that will add even more moisture to the bread so it will not turn out as fluffy as the picture.
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Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe! I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me!
Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe creation! Please leave a star rating and or comment! It really helps support me and encourages me to keep making recipes for you!