Gluten Free Pumpkin Bread (low sugar & dairy free)
This Gluten Free Pumpkin Bread is soft, cozy, and perfectly spiced! Made with almond and coconut flour, lightly sweetened with maple syrup, and completely dairy free. It’s low in sugar, full of nutrients, and just the right balance of sweet and wholesome. Perfect for toddler snack time, breakfast, or a cozy fall treat for the whole family.
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.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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