Trying to stay gluten free is not always fun or easy. I love bread… and muffins and bagels and cereal and cake. I’m not gluten free 100% of the time, a girl needs a Levain cookie or slice of NYC pizza every once and awhile. The downside is I never feel good after eating it, so it has to be something that’s worth it to me.
For everything else, I just got used to using gluten free replacements! Now-a-days you can pretty much find anything in a gluten free version. Brown rice breads and quinoa pastas have become a new staple. Udi’s makes a variety of gluten free bagels, and there are now a bunch of gluten free cereals out (including Cheerios) there that I have with almond milk.
Baked goods get tricky, because the “real deal” baked goods are just so damn delicious. Gluten free flours, like almond flour and coconut flour, can also be a bit tricky to work with. However, I promise once you are used to using them they are life changing! You can bake things like this awesome Gluten Free Pumpkin Bread that is so delicious you would have no idea it is gluten and refined sugar free. 🙂
- 1 1/2 cups of almond flour/almond meal
- 1/4 cup of gluten free all purpose flour
- 3/4 teaspoon of baking soda
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of ginger
- 1/2 teaspoon of sea salt
- 1/2 cup of organic pumpkin puree (fresh or canned)
- 1/3 cup of raw honey or pure maple syrup (maple syrup is a bit sweeter!)
- 2 eggs
- Pre-heat over to 350 degrees.
- Lightly grease one standard or two mini bread pans with coconut oil.
- Combine all dry ingredients (almond flour, gf all purpose flour, baking soda, cinnamon, nutmeg, ginger, salt).
- In a separate bowl, combine wet ingredients (pumpkin puree, honey/maple syrup, eggs).
- Add wet ingredients to dry ingredients and mix until combined.
- Pour batter into a bread pan. I used a 5×9 pan.
- Bake for approximately 35 minutes (top should be lightly browned and a toothpick will come out clean).
- Let bread stand in the pan for 5 minutes.
- Transfer to a cooling rack and allow to cool completely.
Check us out on The Roasted Root for 50 Gluten-Free Pumpkin Recipes!
I tried this and it worked out really well. Pretty tasty gluten free alternative and perfect for fall.
Thanks!
Danielle
So glad you liked it!
Hello:) thank you for this recipe 🙂 I’m going to make this lovely recipe this weekend 🙂 I may add some enjoy mini choclate chips and pecans. Have you tried this ? Hopefully these extra ingredients won’t make a big difference 🙂 I will let u know how it goes
I have not, but that sounds delicious 🙂 Let us know how it is!
Made this bread twice this week. Simple and delicious! Thank you 🙂
so glad to hear!! Thanks! 🙂
Excellent bread 🙂 taste like pumpkin pie 🙂 I had a little challenge with the heating but my rommies said it was delicious 🙂 great recipe . I added the pecans and Enjoy chocolate chips. 🙂
Love the pecan idea! And you can never go wrong with chocolate chips 🙂
This looks awesome! Is there anything I can use as a substitute for eggs? Thanks for the recipe 🙂
Try two chia eggs! Mix two tablespoons of chia seeds with six tablespoons of water (for 2 “eggs”). Let it sit for about 15 minutes until a thick gel forms and then mix it into your batter as you would regular eggs. I haven’t tried it yet, so let me know how it works out!
Can I use this recipe to pour into muffin tins? Or will the consistency be off? Thanks!
Hi Audrey, I haven’t tried it but I am pretty sure you can! Reduce the baking time to about 15-20 minutes and keep checking it. Make sure a toothpick comes out clean. Let me know how it works!
I made it as muffins. It made six muffins. I baked them for 20 minutes.
Great idea, thanks!
This came out delicious!! I even used “flax eggs” as one of your other recipes suggested (instead of eggs).
Your recipes have helped my husband and I stay on track with the cleanse diet. It’s definitely a challenge but some of your recipes are geared towards a younger audience which appeals to us.
We also made the chickens strips with Thai sauce….we were very pleasantly surprised!!
Awesome! Glad you liked it 🙂
Hello,
My son has a nut allergy, and I’d like to make this bread for him. What can I use instead of the almond flour? Would coconut flour work well? If yes, would I use the same amount as the almond flour?
Thanks!
Hi Susanna! So coconut flour and almond flour are very different in the fact that coconut flour is super absorbent, and requires a lot of eggs and liquid. I found this recipe for you though that looks good! Hope your son enjoys 🙂 http://www.megsvegucation.com/#!bestpaleopumpkinbread/cxj4
Would I be able to use rice flour instead of almond since I’m allergic to almonds
Just made this for a table of 6 brutish men and they polished off the entire thing…GREAT recipe. (Mine took 35 min exactly)
Love this!
Would I be able to make this in a bread machine? I have never used it but this looks like a perfect first bread to try. Thanks!
You know I have never used a bread machine so I am not sure! But the consistency of the “dough” is different from real bread due to the flour, so I am not sure if that will impact it?
Can you use plain gluten free flour?
Hey Jacquie! Because almond flour bakes so different than typically flour, I don’t think they are exactly interchangeable. If you try it please let me know how it turns out! You might need to make some judgements on the amount of liquid used based on the “dough” consistency.
Love this recipe. I made mine with 1/3 cup agave nectar.
Awesome!
Could I omit the honey/maple syrup and use stevia instead? Would it be too dry taking out 1/2 cup of wet ingredients?
So this bread is super moist! Which is why I love it. So I do not think the bread would be “too dry.” Remember stevia is super sweet! You only need a little bit, and it should be dispersed as evenly as possible into the mixture 😉 Let us know how it turns out!
I tried GF flour and it turned out terrible. Don’t try it.
Thanks Jennifer. As I said almond flour and gluten free flour are two different beasts.
I’ve been baking this for over an hour and a half and the bread is still goopy! What did I do wrong?! Help!
Mine was in the oven for 45 minutes, and I just pulled it out now. Looks good. One and a half hours? Is your oven at the correct temperature?
Hey Melissa! For some reason this bread has been working for some and not for others! I just made it again tonight and altered the flour mixture a bit. I think this should solve all problems!
Can the almond flour be substituted by anything? I’m allergic to almonds.
Hi Christine! I haven’t tried any other flour combinations. One follower tried only gluten free all purpose flour and said that it didn’t work out. I’m sorry! I did find this one for you by food network that doesn’t use almond flour. I would maybe substitute the brown sugar with coconut palm sugar 🙂
http://www.foodnetwork.com/recipes/gluten-free-pumpkin-bread-recipe.html
Great recipe. I definitely agree that intolerances and clean eating shouldn’t mean a miserable food existence.
Do you still have the original recipe? I was in love with it, and so disappointed that I didn’t write it down before you changed it… Thanks!
Yes look at the Notes on the recipe card! All we did was alter the flour for easier baking, since some people were having a hard time. The original was two cups of almond four.
Hiya,
I can’t do almond flour for dietary reasons, so I use a gluten free baking flour mix for most of my baking recipes. Can I use just that flour for your recipe, do you think? Or should I sub coconut flour for the almond flour? If so, 1:1 ratio? Thanks in advance! 🙂
Hi Toni! So you might be able to use a gluten free baking flour mix, I just can’t promise it will come out the same! I would stay away from coconut flour for this recipe because then you would need to add more eggs. I did hear that only using gluten free all purpose flour did not work. So if you try a baking flour mix let me know how it turns out!
This is a great recipe, THANK YOU! I made 12 cupcakes/muffins, adding some carob chips. My kids love them! They cooked in about 15 minutes and came out perfectly. 🙂
So glad you and your family liked it!
I’m sitting in the living room channeling every ounce of will power I have not to go into the kitchen and devour the bread! It’s light, moist, and super delicious! I’m so glad I found your blog 🙂
Hahaha I’ve been there! Then I try to tell myself “but it’s healthy!” 😉
I am making them as muffins. They are baking right now and I can’t wait to try them. They look beautiful and the house smells so good!
I just tired making this bread… The Butterfly came out really dry and pasty, and the bread is not riseing! Do you add any water or oil to make it moist!? 1/2 cup of pumpkin purée and honey did not make it moinst ;((
Hm not sure what happened there Margo? You remembered the eggs right? The bread does not rise very much because it is made with almond flour, however it should rise a bit and it should definitely be moist! I’m sorry it didn’t work out for you.
What is gluten free ALLPURPOSE flour? Is it corn or millet flour?
I loved this recipe!! So good! I was also thinking about replacing the pumpkin with banana to make a banana bread… Has anyone tried that?
Hey Stephanie take a look at our home page! We just posted a Gluten Free Chocolate Chip Banana Bread 🙂
Just made this….love it….spread on some light whipped cream cheese…wow!! I iknow, kind of deferats the whole purpose….but everything in moderation….lol..;-)
I just baked it today and it turned out excellent. I added few pecans, and used half honey, half maple syrup.
Will be making it again. Thank you!
Glad you liked it Savannah!
This was so yummy! Especially warm out of the oven! I made it for some family members visiting out of town to have with morning coffee and one of them is “anti-gluten free” and I didn’t tell him and he loved it! Ha!
Haha that’s what we love to hear 😉
Could you substitute with sweet potato?
I haven’t tried but I don’t see why not as long as it’s in a consistency similar to pumpkin puree!