Gluten Free Pumpkin Bread Recipe | Yummly
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Gluten Free Pumpkin Bread

DaniBakes: "yummy! i substituted regular flour the coconut fl…" Read More
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Gluten Free Pumpkin Bread

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  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 3/4 cup pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 4 eggs
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    NutritionView More

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    Calories200Calories from Fat140
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Calories from Fat140
    Total Carbohydrate11g4%
    Dietary Fiber2g8%
    Vitamin A30%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    DaniBakes 5 months ago
    yummy! i substituted regular flour the coconut flour, increased the pumpkin pie spice to 1 and 1/2tsp per other reviewers advice and used 4 eggs.
    Reviewer Profile Image
    Jackie 2 years ago
    Simple recipe. I used Kamut and Tapioca flours instead of the Almond and Coconut and it turned out beautifully. It was also very moist. I also added chopped walnuts and raisins. I will certainly make this again.
    Reviewer Profile Image
    Eric 2 years ago
    Didn't have quite as much pumpkin flavor as I was expecting from the smell, but that may have been due to the rest of the food being eaten with the bread overpowering it. The flavor also had a flat spot, probably due to substituting rice flour for almond flour.
    Reviewer Profile Image
    It is super moist and amazing!!!!
    Reviewer Profile Image
    Sharron 2 years ago
    Just made this today. Used canola oil instead of coconut. Added extra pumpkin pie spice and 1/4 cup monk fruit sweetener. Used sugar free syrup. It is awesome.
    Reviewer Profile Image
    Heidi Johnson 2 years ago
    Very grainy texture from the almond flour. Went bad sitting on my counter after only 3 days! 😢 Baked for longer than directions listed and still too soft - not a bread consistency. Not impressed with this recipe.
    Reviewer Profile Image
    De Luna 3 years ago
    Made these last night and they were a hit with the whole family. The only thing I changed was, I used choc zero maple syrup. I will be making these again! Thank you.
    Reviewer Profile Image
    Faith Erickson 4 years ago
    Very moist, I felt like I had to keep cooking longer, but it did not effect how moist it was at an hour. I did double the pumpkin spice and added more pumpkin. I think next time I'll keep the same AMT of pumpkin per recipe, but triple pumpkin spice maybe more. Overall like this a lot and will make again.
    Reviewer Profile Image
    Christine Lindauer 4 years ago
    Delicious! Will definitely make this again. Perfect amount of sweetness for me. I used a little extra pumpkin, 1/3 c coconut flour, and 4 eggs. It was very moist and still rose nicely in the oven.
    Reviewer Profile Image
    Kelly Grounds 4 years ago
    Very dry the first time around, and not sweet enough for my taste. For the next loaf, I used butter instead of coconut oil (because I ran out) and added 1/4 of local honey. I also used a full teaspoon of pumpkin pie spice because I love it.
    Reviewer Profile Image
    Kreative Kook 5 years ago
    I'm so happy to have a healthy and yummy treat for the upcoming holidays as well as any day!
    Reviewer Profile Image
    Donna Stolnacker 5 years ago
    Excellent added walnuts yum
    Reviewer Profile Image
    Sarah Popish 5 years ago
    I added about 2 cups of freshly cooked pumpkin purée and switched my flours. 1 cup coconut flour & 1/3 cup almond flour. I doubled my spices and didn’t have pumpkin pie spice so I just used varying amounts of cinnamon, ginger, nutmeg, and cloves. I think it’s really good! Filling and healthy!
    Reviewer Profile Image
    Amy Nicole 5 years ago
    This was delicious, but I doubled the amount of pumpkin pie spice for a stronger pumpkin flavor. I might even triple it next time. I had to cook mine for about 55 minutes.