The Best Pumpkin Bread By: Madeline Wehking

Trying to stay gluten free is not always fun or easy. My greatest weakness in life is bread. Don’t even get me started on bagels, muffins, and scones! Believe me, I get it. Below is a recipe that will satisfy you and your kids in both the bread and sweets department without the guilt! This pumpkin bread will hit the spot on a chilly fall morning with a cup of tea or coffee.


  1. 1 1/2 cups of almond flour/almond meal
  2. 1/4 cup of gluten free all-purpose flour
  3. 3/4 teaspoon of baking soda
  4. 1 teaspoon of cinnamon
  5. 1/2 teaspoon of nutmeg
  6. 1/4 teaspoon of ginger
  7. 1/2 teaspoon of sea salt
  8. 1/2 cup of organic pumpkin puree (fresh or canned)
  9. 1/3 cup of raw honey or pure maple syrup (maple syrup is a bit sweeter!)
  10. 2 eggsInstructions
    1. Pre-heat oven to 350 degrees.
    2. Lightly grease one standard or two mini bread pans with coconut oil.
    3. Combine all dry ingredients (almond flour, gf all-purpose flour, baking soda, cinnamon, nutmeg, ginger, salt).
    4. In a separate bowl, combine wet ingredients (pumpkin puree, honey/maple syrup, eggs).
    5. Add wet ingredients to dry ingredients and mix until combined.
    6. Pour batter into a bread pan. I used a 5×9 pan.
    7. Bake for approximately 35 minutes (top should be lightly browned and a toothpick will come out clean).
    8. Let bread stand in the pan for 5 minutes.
    9. Transfer to a cooling rack and allow cooling completely.
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