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With the arrival of fall, it’s time to embrace the season’s cozy comforts and enticing flavors. And what better way to do so than by indulging in a slice of warm, gluten-free pumpkin bread? Our scrumptious recipe is perfect for those with gluten sensitivities and captures the essence of autumn in every bite.
Made with a blend of moist pumpkin puree, aromatic spices, and a touch of sweetness, this gluten-free pumpkin bread delivers a delightful balance of flavors. The warm cinnamon, nutmeg, and cloves create a tantalizing aroma that will waft through your home as it bakes, leaving you eagerly anticipating that first taste.
Whether you enjoy it as a breakfast treat or an afternoon pick-me-up, our gluten-free pumpkin bread is sure to satisfy your cravings this fall. Each slice is moist, tender, and bursting with the rich flavors of the season. So why wait? Embrace the alluring tastes of autumn and try our gluten-free pumpkin bread recipe today.
Why Gluten Free?
The benefits of going gluten-free extend beyond the relief of digestive issues. Because this pumpkin bread is made with almond flour, it’s also keto-friendly and low-carb.
Benefits of Making Homemade Gluten-Free Pumpkin Bread
Making gluten-free pumpkin bread at home is super easy and offers numerous benefits beyond simply accommodating your dietary needs. By using fresh, high-quality ingredients and controlling the baking process, you can create a loaf of pumpkin bread that is far superior to store-bought alternatives.
Essential ingredients for keto pumpkin bread
Now that we’ve covered the benefits let’s dive into the essential ingredients you’ll need to create the perfect keto-friendly gluten-free pumpkin bread. Gathering these ingredients in advance will ensure a smooth baking process and a delicious end result.
- Almond Flour: Almond flour serves as the base for our keto pumpkin bread. It adds a delicate nuttiness and a moist texture to the bread. Make sure to use blanched almond flour for the best results.
- Coconut Flour: A combination of coconut flour and almond flour gives this bead its tender crumb.
- Unsalted Butter: Butter adds moisture and rich, buttery flavor.
- Eggs: Eggs act as a binder and provide structure to the bread. They also add richness and help to achieve a moist texture. Make sure to use large eggs at room temperature.
- Vanilla: Vanilla extract is optional, but I like the flavor that it adds. It rounds out the pumpkin pie spices nicely.
- Pumpkin Puree: Pumpkin Puree is the star of the show! It gives the bread its signature flavor and moistness. Make sure that you don’t buy pumpkin pie filling.
- Swerve: I use brown sugar Swerve in this recipe. Swerve is a combination of erythritol and oligosaccharides.
- Allulose: This is a non-digestible sugar derived from corn and wheat sources. It has a very good taste and works well in baked goods.
- Spices: To achieve that classic pumpkin pie spice flavor, you’ll need a blend of ground cinnamon, nutmeg, cloves, allspice, and ginger. These warm spices add depth and complexity to the bread, making it irresistible.
- Baking Powder: Baking powder is essential for the bread to rise and achieve a light and fluffy texture. Make sure to use a gluten-free, aluminum-free brand for the best results.
- Salt: A pinch of salt helps to balance the sweetness and enhance the flavors of the other ingredients. Use fine sea salt or kosher salt for the best taste.
Common Substitutions For Keto & Gluten-Free Baking
- Gluten-free flour blends: I recommend King Arthur’s One-to-One (affiliate link)
- Coconut Oil: Coconut oil provides richness and moisture to the bread. It also adds a subtle tropical flavor that perfectly complements the pumpkin and spices. Look for unrefined, virgin coconut oil for the best taste.
- MCT Oil: MCT oil is a highly refined coconut oil used for baking and cooking. Because it is refined, it has no coconut flavor.
- Erythritol: Erythritol is a sugar alcohol that adds sweetness to the bread without raising blood sugar levels. It tastes similar to sugar but has fewer calories and a lower glycemic index. Look for powdered erythritol for easier incorporation into the batter.
- Monk Fruit: A sugar substitute derived from a Chinese gourd known as Swingle fruit.
- Allulose Is a naturally occurring sugar found in many plants, including figs and raisins.
- Lankanto: Lankanto brand sweetener is a blend of monk fruit and erythritol.
Step-by-step instructions for making gluten-free pumpkin Loaf
Step 1—Preheat the oven
Preheat your oven to 350°F (175°C); grease a loaf pan or line it with parchment paper.
Step 2— Make The Batter
Whisk together the almond flour, coconut flour, pumpkin spice, baking powder, and salt in a large mixing bowl.
Add the beaten eggs, pumpkin puree, melted butter, sweetener, and vanilla. Mix in the wet ingredients until the batter is relatively smooth and well combined.
Step 3—Pour the batter into the prepared loaf pan
Smooth the top with a spatula.
Optional: Sprinkle some pumpkin seeds on top for added crunch and visual appeal.
Bake the pumpkin bread for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread towards the end to prevent it from overbaking.
The internal temperature should measure 201℉/99℃ with a probe thermometer (affiliate link).
Step 5—Cool before slicing or frosting
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Cream Cheese Frosting
This pumpkin bread is moist and delicious, just as it is. But that doesn’t mean we can’t add a little extra. Make this loaf extra decadent; make a small batch of cream cheese frosting.
Ingredients For Cream Cheese Frosting
For this recipe, I’ve decided to keep the frosting low-carb. So, I made a keto-friendly cream cheese frosting. You only need a few simple ingredients. If you aren’t counting carbs, feel free to use regular confectioner sugar in this frosting recipe.
- unsalted butter
- cream cheese
- vanilla extract
- confectioners sugar substitute
- salt- just a pinch
Tips for achieving the perfect texture and flavor
Baking keto pumpkin bread requires a bit of finesse to achieve the perfect texture and flavor. Follow these tips and tricks to ensure your bread turns out moist, fluffy, and bursting with pumpkin spice goodness.
- Measure Ingredients Accurately: Baking is a science, so make sure to measure your ingredients accurately. Use measuring cups and spoons for dry ingredients and a kitchen scale for precise measurements.
- Whisk the dry ingredients: Almond and coconut flours can be dense. Whisk to break up any chunks. Another trick I like to use is to pulse the dry ingredients in a food processor to give the flour one more layer of fineness and to ensure that large chunks are blended.
- Let the Bread Cool Completely: It can be tempting to slice into the bread while it’s still warm, but patience is key. Allowing the bread to cool completely before slicing helps it set and ensures a clean cut without crumbling.
- Store the Bread Properly: To keep your keto pumpkin bread fresh and moist, store it in an airtight container at room temperature for up to 3 days. You can refrigerate it for a longer shelf life, but bring it to room temperature before serving.
Variations and add-ins to customize your gluten-free pumpkin bread
Enhance the Flavor: If you want to take your keto pumpkin bread to the next level, consider adding some extras to the batter. Chopped walnuts, pecans, or dark chocolate chips can add a delightful crunch and flavor to each bite.
Cream Cheese Swirl: Create a marbled effect by swirling some softened cream cheese into the batter before baking. This adds a tangy and creamy element to the bread.
Cream Cheese Frosting: Use ¼ cup of softened butter and ¼ cup of softened cream cheese. Add ¼ cup of confectioners style sugar substitute such as Swerve or Lankanto. Whisk until smooth and frost the top of the loaf before slicing. Add a little vanilla if desired.
Pumpkin Seed Streusel: Mix together pumpkin seeds, almond flour, melted butter, and a sweetener of your choice to create a crunchy streusel topping for the bread. Sprinkle it on top of the batter before baking for added texture.
Maple Glaze: Drizzle a homemade keto-friendly maple glaze over the cooled bread for a touch of sweetness. Combine powdered erythritol, sugar-free maple syrup, and a splash of vanilla extract until smooth.
Citrus Zest: Add a burst of freshness by incorporating some orange or lemon zest into the batter. This brightens up the flavors and adds a citrusy aroma to the bread.
How to store and freeze almond flour pumpkin bread
If you find yourself with leftovers or want to make a batch ahead of time, knowing how to store and freeze your keto pumpkin bread is essential. Here’s how to keep it fresh and ready to enjoy whenever the craving strikes.
Storing: Store your keto pumpkin bread in an airtight container at room temperature for up to 3 days to keep it fresh. Make sure the container is well-sealed to prevent the bread from drying out.
Freezing: If you want to extend the shelf life of your keto pumpkin bread, freezing is the way to go. Wrap the bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. It can be stored in the freezer for up to 3 months. I recommend slicing the loaf before freezing.
To thaw the bread, transfer it to the refrigerator overnight. Once thawed, you can enjoy it at room temperature or warm it in the oven for a few minutes to recapture that freshly baked taste.
Frequently asked questions about keto pumpkin bread
While almond flour is the best choice for a low-carb and gluten-free option, you can experiment with other flours, such as coconut flour or a blend of different nut flours. Keep in mind that the texture and taste may vary.
You can use other keto-friendly sweeteners like stevia, monk fruit, or a blend of erythritol and stevia. Adjust the amount according to your desired level of sweetness.
To make the recipe vegan, you can substitute the eggs with flax eggs or applesauce. Keep in mind that the texture may be slightly different.
Absolutely! If you have fresh pumpkins on hand, you can roast and puree them yourself. Just make sure to remove any excess moisture before adding the puree to the batter.
More Baking Recipes You’ll Love
Gluten-Free Pumpkin Bread Recipe
- 8 x 4 – inch bread pan
- parchment paper (affiliate link)
- Preheat your oven to 350°F (175°C), grease a loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the almond flour, coconut flour, pumpkin spice, baking powder, and salt.
- Add the beaten eggs, pumpkin puree, melted butter, sweetener, and vanilla. Mix until the batter is relatively smooth and well combined.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle some pumpkin seeds on top for added crunch and visual appeal.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Internal temperature of 200℉. Keep an eye on the bread towards the end to prevent it from overbaking.
- Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
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