Gluten Free Pumpkin Bread

This Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with canned pumpkin, almond flour and coconut flour and pure maple syrup.  It has a delicious nutty streusel and it totally screams of fall!

Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with almond flour, coconut flour, pure maple syrup and a nutty streusel

This is hands-down the best pumpkin bread I’ve ever had. It’s super soft and it has a wonderful cozy fall flavor.

 

Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with almond flour, coconut flour, pure maple syrup and a nutty streusel

Homemade pumpkin bread is a fall favorite!  And this easy pumpkin bread recipe comes together in a pinch so you can make it as often as you like!   You’ll love how incredible your house smells while it bakes in the oven!

PUMPKIN BREAD RECIPE

  • Almond flour
  • Coconut flour
  • Ground cinnamon
  • Pumpkin pie spice
  • Canned pumpkin
  • Pure maple syrup
  • Coconut oil
  • Free-range brown eggs
  • Almond milk
  • Pure vanilla extract
  • Toasted walnuts, chopped
  • Coconut sugar

Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with almond flour, coconut flour, pure maple syrup and a nutty streusel

HOW TO MAKE PUMPKIN BREAD

  • Be sure to use 100% pure pumpkin also known as pumpkin puree (don’t use pumpkin pie mix)
  • In a medium size bowl whisk together the flours and spices
  • In a separate bowl blend together the wet ingredients (pumpkin, eggs, etc)
  • Using a spatula fold in the flour mixture into the wet ingredients
  • Spread half of the batter over the bottom of a greased (with coconut oil) loaf pan
  • Spread a layer of the walnut-cinnamon streusel mixture over the batter
  • Spread the remaining batter over the top of the streusel layer
  • Using a butter knife, zigzag back and forth through the batter to get swirl the streusel layer through the batter
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 5 to 10 minutes before carefully removing it from the pan
  • Let the pumpkin bread cool completely before slicing

The streusel in the healthy pumpkin bread might remind you a wee bit of Sock-it-to-me cake (which is one of my favorite coffee-cakes).  The walnut cinnamon swirl is made with chopped walnuts (lightly toasted), cinnamon, pure maple syrup and a wee bit of coconut sugar.  It’s so good!!

Gluten Free Pumpkin Bread is an easy pumpkin bread recipe made with almond flour, coconut flour, pure maple syrup and a nutty streusel

HEALTHY DESSERT RECIPES 

This Gluten Free Pumpkin Bread is made with almond flour and coconut flour, and it's sweetened with pure maple syrup
Yield: 6-8 servings

Gluten Free Pumpkin Bread

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour

This Gluten Free Pumpkin Bread is made with almond flour, sweetened with maple syrup, has a delicious nutty streusel, and totally screams of fall!

Ingredients

  • 1-1/4 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon aluminum-free baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 4 free-range brown eggs
  • 2 tablespoons almond milk
  • 2 teaspoons pure vanilla extract

FOR THE STREUSEL

  • 1 cup lightly toasted walnuts, chopped
  • 2 tablespoons pure maple syrup
  • 2 tablespoons coconut sugar
  • 1/4 teaspoon sea salt

Instructions

FOR THE BREAD
  1. Preheat oven to 350 degrees.
  2. Lightly grease a loaf pan with coconut oil.
  3. Combine all of the dry ingredients in a bowl
  4. Combine all of the wet ingredients in a bowl.
  5. Using a rubber spatula, fold the flour mixture into the wet mixture until combined.
  6. Spread half of the batter over the bottom of the prepared loaf pan.
  7. Layer the walnut-cinnamon mixture evenly over the batter. Top the streusel with the remaining batter.
  8. Using a small rubber spatula or butter knife, zigzag back and forth through the batter.
  9. Place the loaf pan in the oven and bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean.
  10. Remove from oven and cool on a wire each for about 5 minutes before removing from the loaf pan.
FOR THE STREUSEL
  1. Mix all of the ingredients in a small bowl.

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