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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

This moist pumpkin bread is not only gluten-free, but is also full of protein and flavor. Recipe by Laura Bashar of Family Spice



  1. Preheat oven to 325ºF.
  2. Coat a 9-inch loaf pan with nonstick spray and line with parchment.
  3. In a large bowl, whisk until smooth and creamy:
    • 1/4 cup almond butter
    • 3/4 cup pumpkin purée
    • 1/3 cup honey
    • 1 TBS vegetable oil
  4. Mix in until incorporated:
    • 1/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tsp salt
    • 1/4 cup almond meal
    • 1/4 cup arrowroot powder
  5. Whisk in one at a time:
    • 3 eggs, large
  6. Mix in by hand:
    • 3/4 cup cranberries, dried , chopped
    • 1/4 cup pistachios , chopped
    • 1/4 cup pepitas
  7. Pour batter into the prepared pan.
  8. Sprinkle over the top of the batter with:
    • 1/4 cup almond slices
  9. Bake until a toothpick inserted into the center of the bread comes out clean, about 50-60 minutes.
  10. Let bread rest in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.

Prep Time: 10 min
Cook Time: 50 min
Inactive Time: 1 hour cooling time
Difficulty: Easy
Servings: 12
Serving Size: 1 slice from 1 loaf

Cooking Tips: Mix the nuts and fruit up and try with raisins, walnuts or sesame seeds.