Gluten Free Pumpkin Bread (GF,DF)

This gluten free pumpkin bread is loaded with chocolate chips and pecans and is moist and soft on the inside. It's also dairy free thanks to coconut oil.

This recipe is , with main ingredient
Gluten Free Pumpkin Bread Recipe

This pumpkin bread recipe is very versatile. Rose and I made it into muffins on Facebook the other day, and it’s just as good. The recipe is gluten free and paleo, but the pumpkin bread is so moist and full of flavor, no one will know the difference.

How To Make Pumpkin Bread

Start off with the dry ingredients Mix the paleo flour with orange zest, baking soda, baking powder, and lots of yummy pumpkin spice.

In a separate bowl, beat two eggs with half a cup of coconut sugar until foamy, about 2 minutes. Add 1 cup of pumpkin puree. Remember, that puree is only the cooked pumpkin meat, you don;t want pumpkin pie filling because it is seasoned and has tons of sugar.

Mix the wet ingredients on top of the dry and then add chocolate chips and chopped pecans. I used Hu Gems, they are sweetened with coconut sugar and taste incredible.

In the Facebook video with Rose, I make a strudel topping by combining 1/3 cup chopped pecans, 1/4 cup unsweetened coconut flakes, and a couple tablespoons of maple syrup. Mix well and top the muffins or the loaf and bake until a toothpick comes out clean.

gluten free pumpkin bread
Gluten free and Dairy Free Pumpkin Bread

Flour Substitute For Gluten Free Baking

Gluten free flours can be very starch-heavy, so I prefer to stick to more low carb flours like almond and coconut flour. However, to achieve that nice soft luscious texture, you do need a bit of starch. That’s why I’m using a paleo mix that includes arrowroot starch and/or tapioca starch. To make your our paleo flour mix use this recipe:

Paleo Flour Mix (makes 4 cups):
2 cups almond flour
1 cup arrowroot starch
2/3 cup coconut flour
1/3 cup tapioca starch

Check out a few of my other gluten free desserts:

gluten free pumpkin bread with chocolate chips
Best Gluten Free and Dairy Free Chocolate Chip Pumpkin Bread

What is Coconut Sugar?

Traditionally, pumpkin bread is made with brown sugar and/or maple syrup, both of which have a high glycemic index (white sugar 65, maple syrup 54 ). However, I prefer coconut sugar, which is made from the sap of flower buds from the coconut palm tree, for two reasons: 1) it has a lower glycemic index (35) and 2) it tastes just like brown sugar and has very delicious caramel-like flavor. On the other hand, brown sugar is a combination of white sugar and molasses, which makes it even more unhealthy.

What is Pumpkin Spice?

Pumpkin spice or pumpkin pie spice is a mix of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it you can make your own from the listed spices. When I first tested the recipe, I made my own blend of 1 and 1/2 teaspoons of cinnamon, 1/4 teaspoons of cloves, and 1/4 teaspoons of nutmeg, and it worked out great. If you have ginger and allspice, you can add 1/4 of each to complete the blend.

Gluten free pumpkin bread with almond flour
Gluten free pumpkin bread with almond flour

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Gluten Free Pumpkin Bread Recipe

Gluten Free Pumpkin Bread

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: glute free pumpkin bread, gluten free, pumpkin bread, pumpkin spice
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 9 slices
Author: Dessi Parrish

This gluten free pumpkin bread is loaded with chocolate chips, pecans, and sweetened with coconut sugar



  • 2 cups paleo flour from Bob's Red Mill (or make your own: 1 cup almond flour, 1/2 cup + 2.5 tablespoons arrowroot(or tapioca) starch, 1/3 cup coconut flour)
  • zest of 1 orange(no juice needed)
  • 2 teaspoons pumpkin spice (or 1.5 tsp cinammon, 1/4 tsp each of ground cloves, numeg, ginger, allspice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs room temperature
  • 1/2 cup coconut sugar
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil
  • 1/3 cup chopped pecans + more to sprinkle on top of the bread
  • 1/3 cup chocolate chips + more to sprinkle on top of the bread


  1. Preheat oven to 400F if making a loaf, or 350F if making muffins.

  2. Use a whisk to mix very well the paleo flour, spices, orange zest, baking powder and baking soda and set aside.

  3. Using a hand mixer beat the eggs with the coconut sugar on high until very fluffy (3-5min). To that add the pumpkin puree, and coconut oil, and beat on low for 10 seconds until well combined.

  4. Pour the wet mixture onto the dry mixture and use a whisk to thoroughly combine all ingredients.

  5. Add the pecans and chocolate chips and pour into a loaf pan lined with parchment paper. Sprinkle the desired amount of chocolate chips and pecans on top.

  6. Bake in the oven for 40-45 minutes for a loaf, or 25 minutes for muffins. The top should look dark brown and when you insert a toothpick it should come out clean. If the top starts getting too dark, just place a piece of tin foil over to prevent from burning.

  7. Let cool completely before slicing.

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13 thoughts on “Gluten Free Pumpkin Bread (GF,DF)”

    1. Hi Jesse-Gabriel, yes these are US cups. To make it vegan, try using flax eggs (1 flax egg = 1 tablespoon of flax meal + 3 tablespoons of water). Let me know how it goes!

    1. defo not coconut flour, the ratios would need to be changed bc its so dry(maybe half the amount of coco flour)! Flax may work, but i am not quite sure.

  1. Hello Desi/Bobby

    I tried your pumpkin bread recipe for the second time. Something is tasting bitter. Could be the almond flour? I bought it from costco. What else could give the bitter taste? First time I thought it was the baking powder so i got a new one. But still the same.

    I didn’t use chocolate chips or orange juice. Added apple sauce. Not sure if those cover the taste.


    1. I would suggest checking your spices but, when zesting the orange are you only getting the orange part of the zest? You don’t want any of the white pith as it is very bitter.

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