gluten free pumpkin bread
Breakfast,  Desserts,  Snacks

Best Gluten-Free Pumpkin Bread (One Bowl + Naturally Sweetened!)

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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 😉

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gluten free pumpkin bread 1

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!

healthy pumpkin bread compared to starbucks pumpkin bread

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.

  • Eggs
  • Pumpkin Puree (not pumpkin pie mix)
  • Vanilla Extract
  • Olive Oil
  • Plant Based Milk (or milk of choice)
  • Pure Maple Syrup (honey should also work although I haven’t tested this)
  • Cinnamon & Pumpkin Pie Spice (here’s a recipe for homemade)
  • 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.

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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! 

gluten free pumpkin bread

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!

Happy Pumpkin Bread Makin’!

gluten free pumpkin bread

More Fall Inspired Recipes


best gluten free pumpkin bread pinterest image
Yield: 10

Best Gluten-Free Pumpkin Bread (One Bowl + Naturally Sweetened!)

gluten free pumpkin bread

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 Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes



  • 2 eggs (see note 1 for egg substitute option)
  • 1 cup canned pumpkin puree (see note 4 if using fresh pumpkin puree) (sweet potato puree also works!)
  • ¼ cup olive oil (see note 3 for more substitution options)
  • 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 tsp. vanilla extract (or vanilla bean paste)



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.


  1. Egg Substitute: Make 1 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.
  2. This pumpkin bread should work great as muffins too! Let me know if you try making them like this 🙂
  3. Olive Oil: Avocado oil, melted grass-fed butter or ghee should also work. Melted coconut oil works too, but just be sure it’s melted and cooled before mixing it (it may solidify when mixed into the batter).
  4. Fresh Pumpkin Puree: Fresh pumpkin puree 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.
  5. Oat flour substitution: You can substitute gluten-free all-purpose flour in place of the oat flour.
  6. Almond flour substitution: I don't recommend replacing the almond flour as it will change the texture of the bread quite a bit. If you really need to make it nut-free, you can substitute more oat flour in place of the almond flour.

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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!

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 159Total Fat: 8gCarbohydrates: 19.2gNet Carbohydrates: 18.1gFiber: 1.1gSugar: 9.1gProtein: 3.4g

Did you make this recipe?

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!

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  • Lyndsey Gerbec

    Such a delicious recipe!! The bread came out so fluffy and risen! Will for sure be making this again!

    • Claire

      I am so glad you loved it! The fluff is definitely one of my favorite parts 🙂 Thank you for making and leaving a comment! Your support means so much to me!


  • Lucia R

    This recipe is amazing. I used it to make pumpkin muffins. They were done at 25mins. They turned out so moist, pumpkiney and delish!! I will be using this recipe to make them again and again! 😋

    • Claire

      I’m so glad to hear you loved this recipe and that you made muffins with it! YAY! That makes me so happy. Thank you for leaving this helpful comment 🙂 Can’t wait to hear what recipe you make next Lucia!


  • Lisa Mobley

    This pumpkin bread is seriously worthy of 5 stars. I’ve made it countless times and it turns out perfect every time. It’s hard to find a pumpkin bread recipe that’s not full of refined sugar and this one definitely meets the mark. Absolutely delicious and my family (and picky toddler!) loves it!!!!

    • Claire

      Lisa, I am so glad you love this pumpkin bread recipe! It is always a win when your picky eater loves it too. Makes me so happy to hear! Can’t wait to hear about what you make next 🙂


  • Michelle

    This was divine! I would give it 10 stars if I could. I had some puréed jap pumpkin in the freezer so used that up. Subbed honey for maple syrup and sprinkled pepitas on top. Next time I may adjust the recipe and making it more savoury by reducing the honey and put fresh herbs through the batter.

    • Claire

      I am SO glad you loved this pumpkin bread so much, Michelle! Thank you so much for the helpful comment. So excited for you to keep making it 🙂

  • Lucia

    Have used this recipe several times now and everytime its gone by the next day. Have also used it as muffins! Will be keeping this recipe in my fall collection recipes 🙂

    • Claire

      Hi Lucia! This makes me so happy to hear! I am so glad you love this recipe and have used it so many times. Thanks for baking and leaving such a great review 🙂 Happy healthy baking!


  • Kathryn

    I made this recipe the other day and made muffins. Omigosh-this was sooo delicious and moist! I will definitely be making this again soon!

    • Claire

      Awh I am so glad you loved it 🙂 Thanks for the great comment and for making my recipe!

  • Tess

    I never leave comments, but this is the 4th or 5th pumpkin bread recipe I have tried in the last two weeks and it is by FAR the best!!!!! It was perfect! I added chocolate chips 🙂

    • Claire

      This makes me sooooo happy 🙂 I am so glad this was your favorite out of all the recipes you’ve already tried. Yay!

  • Rachel

    I made this yesterday and I’m so glad I did! I decided to add chocolate chips (because pumpkin and chocolate are one of the best combos) and it was so yummy! I took the loaf to work and everyone agreed it was a winner! Thank you!

    • Claire

      AMAZING! So glad everyone loved it. And yes, chocolate chips are such a great addition!

  • Joan

    I made them as muffins too and they were a big hit. Very moist. Time to make another batch! Thank you

    • Claire

      Hi Joan! I am so glad you loved this recipe and made it into muffins. Love that idea. 🙂 Happy healthy baking!

  • Kathy

    What size loaf pan was used?

    Thank you.

  • Gillian

    I love how this bread turned out! I subbed in applesauce for the oil to add a bit of sweetness and fiber and reduce fat. It came out nice and moist. In place of the maple syrup, which I didn’t have, and to reduce the glycemic factor, I used date syrup (Trader Joe’s) and 3 T cane juice crystals. I used a bit less cinnamon because it triggers my histamine sensitivity. And in place of your spice mix I just eyeballed some cloves, allspice, ginger and nutmeg. Mine cooked in about 47 min in a 325F oven with convection. I think next time I’ll add some chopped pecans or walnuts.

    • Claire

      Gillian! I am so glad you loved this pumpkin bread. Love how all your substitutions worked well. And yes adding nuts would be so yummy! Thanks for leaving such a great comment ❤️

  • Gillian

    Oh, and I forgot to say I was out of mylk, so I used a cup of Kite Hill almond yogurt! I think that added to the moisture.

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