15+ Delicious Gluten-Free Pumpkin Bread Recipes to Try

As the air turns crisp and autumn hues paint the landscape, it’s the perfect time to indulge in comforting baked treats that embody the flavors of the season.

If you’re looking for gluten-free options to satisfy your pumpkin cravings, look no further than these delightful gluten-free pumpkin bread recipes.

Whether you’re a seasoned baker or just starting out, these recipes are easy to follow and guaranteed to bring warmth to your kitchen.

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15+ Delicious Gluten-Free Pumpkin Bread Recipes to Try

These Gluten-Free Pumpkin bread recipes are versatile and easy to make, perfect for any occasion.

We hope you will enjoy trying out these gluten-free pumpkin bread recipes and savoring the warm flavors of pumpkin, spices, and other delightful additions.

Classic Gluten-Free Pumpkin Bread

This classic gluten-free pumpkin bread is moist, flavorful, and easy to make. It’s a perfect treat for pumpkin lovers looking for a gluten-free option.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy slices of this classic gluten-free pumpkin bread with a cup of tea or coffee for a delightful autumn treat.

Gluten-Free Pumpkin Chocolate Chip Bread

This gluten-free pumpkin chocolate chip bread combines the warmth of pumpkin spices with decadent chocolate chips for an extra indulgent treat.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free chocolate chips

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the gluten-free chocolate chips.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Indulge in the delightful combination of pumpkin and chocolate with this gluten-free pumpkin chocolate chip bread, perfect for dessert or a sweet snack.

Gluten-Free Vegan Pumpkin Bread

This gluten-free vegan pumpkin bread is dairy-free and egg-free, making it suitable for those with dietary restrictions while still being deliciously moist and flavorful.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup coconut sugar or brown sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, coconut sugar (or brown sugar), maple syrup, melted coconut oil, applesauce, and vanilla extract until well combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free vegan pumpkin bread is a wonderful option for those with dietary restrictions, offering the same delicious pumpkin flavor in a dairy-free and egg-free recipe.

Gluten-Free Pumpkin Walnut Bread

This gluten-free pumpkin walnut bread combines the earthy flavor of walnuts with the warm spices of pumpkin for a comforting and wholesome treat.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup chopped walnuts

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chopped walnuts.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy slices of this gluten-free pumpkin walnut bread as a satisfying snack or dessert, perfect for sharing with family and friends.

Gluten-Free Pumpkin Banana Bread

This gluten-free pumpkin banana bread combines the sweetness of ripe bananas with the rich flavor of pumpkin for a moist and delicious loaf.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, mashed bananas, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free pumpkin banana bread is a delightful fusion of flavors, making it a wonderful choice for breakfast or brunch.

Gluten-Free Pumpkin Chia Seed Bread

This gluten-free pumpkin chia seed bread offers a nutritional boost with the addition of chia seeds, which provide omega-3 fatty acids and fiber.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup chia seeds

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chia seeds.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free pumpkin chia seed bread is not only delicious but also packed with nutritional benefits, making it a great choice for a healthy snack.

Gluten-Free Pumpkin Spice Bread with Cream Cheese Swirl

This gluten-free pumpkin spice bread features a decadent cream cheese swirl, adding richness and a delightful contrast to the spiced pumpkin flavor.

For the Bread:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
• Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture on top, then repeat with the remaining pumpkin batter and cream cheese mixture.
• Use a knife or skewer to gently swirl the cream cheese mixture into the pumpkin batter.
• Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Indulge in the luxurious flavors of this gluten-free pumpkin spice bread with a creamy, tangy cream cheese swirl for a delightful autumn treat.

Gluten-Free Pumpkin Apple Bread

This gluten-free pumpkin apple bread combines the sweetness of apples with the warm spices of pumpkin for a comforting and fruity loaf.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup finely chopped apples (such as Granny Smith or Honeycrisp)

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chopped apples.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the delightful combination of pumpkin and apples in this gluten-free pumpkin apple bread, perfect for enjoying with a cup of cider or tea.

Gluten-Free Pumpkin Cranberry Bread

This gluten-free pumpkin cranberry bread pairs the tartness of cranberries with the warmth of pumpkin and spices, creating a festive and flavorful loaf.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (coarsely chopped)

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chopped cranberries.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Celebrate the season with this gluten-free pumpkin cranberry bread, bursting with festive flavors and perfect for holiday gatherings.

Gluten-Free Pumpkin Pecan Bread

This gluten-free pumpkin pecan bread combines the richness of pecans with the comforting flavors of pumpkin for a delightful autumn treat.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup chopped pecans

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chopped pecans.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Indulge in the nutty goodness of this gluten-free pumpkin pecan bread, perfect for enjoying with a cup of hot cider.

Gluten-Free Pumpkin Cranberry Nut Bread

This gluten-free pumpkin cranberry nut bread combines the tartness of cranberries and the crunch of nuts with the warmth of pumpkin and spices.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts
• 1/2 cup fresh or frozen cranberries (coarsely chopped)

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the chopped nuts and cranberries.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the delightful combination of cranberries, nuts, and pumpkin in this gluten-free pumpkin cranberry nut bread, perfect for holiday gatherings.

Gluten-Free Pumpkin Coconut Bread

This gluten-free pumpkin coconut bread features the tropical flavor of coconut, adding a unique twist to traditional pumpkin bread.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup shredded unsweetened coconut

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Fold in the shredded coconut.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy a taste of the tropics with this gluten-free pumpkin coconut bread, perfect for a sunny afternoon treat.

Gluten-Free Pumpkin Oat Bread

This gluten-free pumpkin oat bread is hearty, wholesome, and packed with fiber from oats, making it a perfect breakfast or snack option.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 cup rolled oats (certified gluten-free)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the wholesome goodness of this gluten-free pumpkin oat bread, perfect for a nutritious start to your day.

Gluten-Free Pumpkin Maple Bread

This gluten-free pumpkin maple bread is lightly sweetened with pure maple syrup, adding a delightful autumn flavor to every slice.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, maple syrup, vegetable oil (or melted coconut oil), eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the natural sweetness of maple syrup in this gluten-free pumpkin maple bread, perfect for a cozy autumn treat.

Gluten-Free Pumpkin Almond Bread

This gluten-free pumpkin almond bread features the nutty flavor of almonds, adding a delightful crunch and richness to each slice.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon almond extract

Recipe:

• Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
• In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
• In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil (or melted coconut oil), eggs, and almond extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
• Pour the batter into the prepared loaf pan.
• Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Enjoy the delightful crunch and flavor of almonds in this gluten-free pumpkin almond bread, perfect for any occasion.

Final Thoughts

Whether you’re baking for yourself, family, or friends, these gluten-free pumpkin bread recipes are sure to please.

Experiment with different add-ins like chocolate chips, raisins, or seeds to customize each loaf to your liking.

Embrace the cozy aromas of cinnamon, nutmeg, and cloves wafting through your kitchen as you bake these seasonal delights.

Don’t forget to share the joy by gifting a loaf to someone special—it’s a gesture that’s sure to be appreciated.