If you’re craving something cozy this fall but want a lower sugar and nourishing option, this Gluten Free Pumpkin Bread is a must! It’s soft, perfectly spiced, and lightly sweetened with a drizzle of maple syrup (or omit for littles under 2 yo). Made with almond and coconut flour, it’s nutrient-packed, toddler-approved, and the kind of bake that makes your whole kitchen smell like fall.
I personally love baking with almond flour because it gives everything that soft, tender texture. It’s rich in healthy fats and protein, which help keep little tummies full longer and support steady energy (a win for busy mornings!). Plus, it adds a slightly nutty flavor that pairs perfectly with pumpkin, banana, or warm spices and it keeps recipes naturally gluten free if you have an allergy or intolerance. It’s one of my favorite ways to make baked goods feel both cozy and filling!
Why You and Your Little Ones Will Love This Pumpkin Bread
- it’s perfectly cozy and spiced — soft, moist, and full of warm fall flavor without being overly sweet
- gluten free + dairy free — made with almond and coconut flour for a nutrient-dense, filling loaf
- nourishing ingredients — packed with healthy fats, fiber, and a boost of vitamin A from pumpkin
- one bowl & easy to make — simple ingredients, no mixer, minimal cleanup (because, mom life)
- freezer-friendly for busy weeks — slice, freeze, and reheat for quick breakfasts or lunchbox add-ins
- mom-approved too, duh! — it pairs perfectly with your morning or afternoon coffee
If you're a pumpkin lover like us, the you will also love my pumpkin cream cheese muffins and my super easy pumpkin waffles! Or if you need an allergy-friendly option, check out my pumpkin oatmeal bars.
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Ingredients You'll Need
Here's what you'll need to make this gluten free pumpkin bread:
- almond flour: the base that gives this gluten free pumpkin bread its soft, tender crumb and healthy fats
- coconut flour: a little goes a long way, it lightens the texture and helps the loaf hold together
- pumpkin purée: adds natural sweetness, fiber, and vitamin A
- maple syrup: just enough to sweeten but feel free to omit for littles under 2 yo
- olive oil: keeps the bread moist and adds nourishing healthy fats
- eggs: help bind and lift the bread for a fluffy texture (see notes for egg-free option)
- ground flaxseed: adds fiber, omega-3s, and extra binding power
- hemp seeds: for a gentle protein boost and nutrient-dense texture
- cinnamon & pumpkin pie spice: the cozy fall flavor duo every pumpkin bread needs
- baking soda & salt: gives it a perfect rise and balances the sweetness
- vanilla extract: adds warmth and sweetness without extra sugar
See recipe card for quantities.
How To Make Your Gluten Free Pumpkin Bread
- Step 1: Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper or lightly grease it with oil or cooking spray. Grab a medium bowl and start adding dry ingredients to it.
- Step 2: In a medium bowl, whisk together almond flour, coconut flour, baking soda, sea salt, cinnamon, pumpkin pie spice, flaxseed, and hemp seeds until well combined. Then add in your wet ingredients.
- Step 3: Mix in the pumpkin purée, olive oil, eggs, maple syrup (if using), and vanilla, until a thick, smooth batter forms (don’t overmix)!
- Step 4: Pour the batter into the prepared pan and smooth the top. Bake for 35–45 minutes (mine was closer to 45 minutes), or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Hint For The Best Pumpkin Bread
For the softest pumpkin bread, let it cool completely before slicing! Grain-free loaves need that time to set! Use room temperature ingredients, don’t overmix the batter, and check for doneness around 35 minutes (every oven is a little different). Lining your pan with parchment makes for easy removal, and a light sprinkle of cinnamon or hemp seeds on top before baking adds the coziest fall touch.
Substitutions
This pumpkin bread loaf is already gluten free and dairy free! Here are some other substitutions you can try if needed:
- egg-free: replace the 3 eggs with 2 flax eggs (2 tablespoon ground flax + 6 tablespoon warm water) and add ½ teaspoon baking powder for lift (make sure to let this cool FULLY before cutting or removing)
- nut-free: swap almond flour for 1 cup oat flour and add 1 extra tablespoon coconut or olive oil to maintain moisture
- oil: use melted coconut oil or avocado oil or butter in place of olive oil
- sweetener: sub honey or date syrup for maple syrup, or omit entirely for a no-added-sugar version
- pumpkin: try mashed sweet potato for a similar flavor and texture
- spices: use apple pie spice or just cinnamon if that’s what you have on hand
Go try out my pumpkin chickpea muffins or pumpkin zucchini oat muffins for another pumpkin breakfast or snack!
Variations
Feel free to add different mix-ins into this gluten free pumpkin bread for added flavor!
- mini muffins: spoon the batter into a mini muffin tin and bake for 12–14 minutes at 350°F, perfect for snack time or lunchboxes!
- chocolate chip pumpkin bread: stir in ½ cup mini dark chocolate chips for a fun, toddler-approved treat (this would be so yum!)
- pumpkin banana bread: replace ¼ cup of pumpkin purée with ½ mashed banana for a slightly sweeter, softer loaf
- pumpkin snack bites: pour the batter into a mini donut or silicone bite mold and bake for 10–12 minutes for grab-and-go toddler snacks
- nutty fall twist: add a handful of chopped pecans or raisins and a sprinkle of cinnamon sugar on top before baking for a bakery-style loaf
Equipment
All you need to make these is a mixing bowl, whisk, and loaf pan. A parchment-lined 8x4" pan works best for easy removal and clean slices. If you’re making mini muffins or snack bites, use a mini muffin tin. A rubber spatula is handy for scraping every bit of that pumpkin batter into the pan.
Storing Your Pumpkin Bread
Store your pumpkin bread in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days to keep it extra fresh. For longer storage, slice the loaf and freeze individual pieces. They thaw quickly and make the perfect grab-and-go breakfast or snack for you and your little one. Just pop a slice in the toaster oven or microwave for 15–20 seconds to warm it up
Tiff's Dietitian Tip
This pumpkin bread is more than just a cozy fall bake, it’s packed with nutrients that help fuel both you and your little one. The pumpkin adds vitamin A for eye and immune health, while almond flour, flax, and hemp seeds provide healthy fats and fiber to keep tummies full and blood sugar steady. Pair a slice with Greek yogurt, nut butter, or fruit for a balanced snack that nourishes and satisfies.
FAQ
Yes! Replace the 3 eggs with 2 flax eggs (2 tablespoon ground flax + 6 tablespoon warm water) and add ½ teaspoon baking powder for lift. The texture will be slightly more moist and dense, but still soft and yummy! Just make sure to let it cool all the way before slicing.
Of course! Swap the almond flour for 1 cup oat flour and add an extra tablespoon of oil or milk for moisture.
Yep! Spoon the batter into a mini muffin tin and bake for 12–14 minutes at 350°F. Perfect for toddler snack time or lunchboxes.
You can! The bread won’t be as sweet, but the natural pumpkin flavor will still be present. For under-2s, try serving it warm with a smear of nut butter, yogurt, or mashed fruit for extra flavor.
Related
Looking for other recipes like this gluten free pumpkin bread? Try these:
Pairing
These are my favorite dishes to serve with this gluten free pumpkin bread:
Gluten Free Pumpkin Bread (low sugar & dairy free)
Equipment
- spatula
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼-½ teaspoon salt depending taste preference
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice or 2 teaspoon of pumpkin pie spice
- 1 tablespoon ground flaxseed
- 1 tablespoon hemp seeds
- ¾ cup pumpkin purée
- ¼ cup maple syrup or omit for no added sugar
- ¼ cup olive oil or melted coconut oil
- 3 eggs whisked (see notes for egg-free option)
- 2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8x4" loaf pan with parchment paper.
- In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, pumpkin pie spice, flaxseed, and hemp seeds.
- Add the pumpkin purée, olive oil, eggs, maple syrup, and vanilla. Mix until smooth.
- Pour into prepared loaf pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.
Alyson Pappas says
This was AMAZING!! My entire family devoured it! Will be making this weekly for the rest of the season!! Thank you so much!!
toddlerdietitiantiff says
YAY! We are obsessed with it too!! Love baking it in a 8x8 dish for "breakfast cake bars"!