The BEST Gluten-Free Pumpkin Bread (1 Bowl!) Recipe
This delicious gluten-free pumpkin bread recipe combines the rich flavors of pumpkin and warm spices in a moist, tender loaf. Made with almond flour and a gluten-free flour blend, it’s a simple one-bowl recipe perfect for fall or any time you crave a wholesome treat. It uses avocado oil for healthy fats and is naturally sweetened with organic cane sugar, offering a delightful balance of flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 75-90 minutes
- Total Time: 1 hour 30 minutes to 1 hour 45 minutes (including cooling time)
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1/2 cup avocado oil
- 1 ¼ cup organic cane sugar
- 3 large eggs (pasture raised, organic when possible)
- 1 (15 oz) can pumpkin purée
Dry Ingredients
- 2/3 cup almond flour (we like Wellbee’s)
- 1 ⅓ cup MB 1:1 gluten-free flour blend
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tsp ground cinnamon
- 1 tsp pumpkin pie spice (or substitute an extra 1/2 tsp cinnamon and 1/4 tsp each ground nutmeg and ginger)
Other
- Parchment paper for lining the loaf pan
Instructions
- Prepare Oven and Pan: Position an oven rack in the center of the oven and preheat to 325°F (162°C). Line a loaf pan with parchment paper, ensuring enough parchment hangs over the sides to easily lift the bread later.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the avocado oil, organic cane sugar, and eggs until the mixture is evenly combined and silky smooth. Stir in the pumpkin purée until fully incorporated.
- Add Dry Ingredients: Add the almond flour, gluten-free flour blend, baking soda, sea salt, ground cinnamon, and pumpkin pie spice to the wet mixture. Whisk all ingredients together until the batter is smooth and homogenous.
- Transfer and Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 75-90 minutes or until a toothpick inserted in the center comes out clean. If the loaf starts to darken too much, tent it loosely with foil to prevent burning.
- Cool Bread: Remove the bread from the oven and let it cool about 10 minutes in the pan. Then, use the parchment paper edges to lift the loaf out and place it on a cooling rack. For best texture, allow the bread to cool completely for 2-3 hours before slicing, placing it near a cool window or fan to speed up the process if desired.
- Serve and Store: Slice the cooled bread and enjoy. Store leftover bread at room temperature for 2-3 days or refrigerate for up to 1 week. Reheat slices in the oven or toaster oven for best flavor. The bread can also be frozen sliced or whole for up to 1 month.
Notes
- Use parchment paper in the loaf pan for easy removal and cleaner slices.
- Make sure to test doneness by inserting a toothpick in multiple spots to ensure the bread is fully baked.
- If the crust darkens too quickly during baking, cover loosely with aluminum foil to prevent burning.
- Allow the bread to cool completely before slicing to avoid crumbling and to achieve the best texture.
- You can freeze the pumpkin bread either sliced or whole, well wrapped, for up to a month.
- Using avocado oil adds healthy fat and a mild flavor; other neutral oils could be substituted if needed.
- The recipe is naturally gluten-free and dairy-free, suitable for gluten-sensitive diets.
