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Pumpkin Recipes

Best Healthy Gluten Free Pumpkin Bread

Fall in love with this healthy and easy gluten free pumpkin bread that’s fluffy and filled with pumpkin and pumpkin spice in every bite!

healthy gluten free pumpkin bread

In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

gluten free pumpkin bread with pumpkin spice cream cheese frosting

Ingredients for a Healthy Gluten Free Pumpkin Bread

  • Oat flour – be sure to look for gluten free oat flour to keep this recipe gluten free.
  • Blanched almond flour – I do not recommend substituting this flour for another as the oat and almond flour combination will give you the intended taste and texture.
  • Pumpkin spice
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Light brown sugar – alternatively you can substitute brown sugar for coconut sugar.
  • Butter or coconut oil– I haven’t tested it with vegan butter but that could be an option if you’re looking to keep this loaf dairy free.
  • Eggs
  • Vanilla extract
  • Pumpkin puree – just like it all my recipes, I used Libby’s 100% Pure Pumpkin — always make sure it’s not pumpkin pie mix.

Equipment / utensils:

Is Pumpkin Bread Wheat Free?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

fluffy best healthy gluten free pumpkin bread

Tips for Making Amazing Gluten Free Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

Storing Your Pumpkin Bread

I typically store this easy gluten free pumpkin bread on my counter for a day before popping it into the fridge so it stays moist and fresh.

Best Ways To Enjoy This Gluten Free Pumpkin Bread

You can’t go wrong no matter how you slice it — this pumpkin bread is amazing as is, but here are a few of my favorite ways to eat it:

  • with peanut butter or almond butter on top
  • with pumpkin seeds on top
  • with chocolate chips folded into the batter
  • with a pumpkin spice cream cheese frosting spread on top (beat together 4 tbsp of softened cream cheese with 4 tbsp room temperature butter 2 tsp. cinnamon or pumpkin spice, 1/2 cup powdered sugar and a pinch of salt)
  • with this pumpkin cashew cream cheese spread on top
best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Maggie Michalczyk, RDN
Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Servings 8


  • Oven
  • Medium-sized mixing bowl
  • Hand-held mixer
  • Bread pan


  • 1 1/2 cup oat flour GF is desired
  • 1 1/2 cup blanched almond flour not packed
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup light brown sugar
  • 1/3 cup butter melted
  • 2 eggs room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

  • 4 tbsp softened cream cheese
  • 4 tbsp softened butter
  • 1/2 cup confectioners' sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt


  • Preheat the oven to 350 degrees F.
  • In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
  • Lastly, add the pumpkin puree and mix until combined.
  • Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
  • Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
  • Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!


Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 
Keyword almond flour pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread

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slices of gluten free pumpkin bread made with almond and oat flour
Pumpkin Cookies

Gluten and Dairy Free Pumpkin Cookies

These gluten and dairy free pumpkin cookies are the perfect taste of fall wrapped up into one cookie! They’re gluten free, dairy free, and delicious!

These pillowy pumpkin cookies are made with simple ingredients, and if I didn’t tell you that they were gluten and dairy free I sweat you wouldn’t know because of how delicious they are! I don’t have to avoid gluten and dairy myself, yet these are my go-to pumpkin cookies in the fall!

Extra soft, a little sweet, and packed with extra nutrition from the pumpkin puree, banana, and flax seeds. Most cookies contain little to no fiber, but when you add pumpkin you’re getting more fiber, vitamin A, C and potassium per bite! 

gluten free pumpkin cookies

These gluten and dairy free pumpkin cookies have a nice soft and moist texture.  You can feel good knowing they’re made with without a ton of sugar, and that at majority of the sweetness is coming from the banana.

I knew this pumpkin recipe was a winner when I had someone who does not usually eat gluten or dairy free treats and they thought they were delicious too! Win! I’ve made them a couple of times now with both white chocolate chips, dark chocolate chips and a combination of both–you really can’t go wrong!

If this pumpkin recipe is giving you all the feels, I know you will love this one for gluten free pumpkin chickpea blondies, and this recipe gluten free pumpkin banana bread!

super soft gluten free pumpkin cookies

And if you’re like me and try to put pumpkin in as many things as possible all fall long, you’ve got to grab a copy of my Once Upon a Pumpkin Cookbook featuring 50+ recipes including gluten free pumpkin recipes, dairy free recipes and paleo pumpkin recipes.

To make these cookies you will need:

gluten and dairy free pumpkin cookies with chocolate chips

Gluten and Dairy Free Pumpkin Cookies

Maggie Michalczyk, RDN
Soft, pillowy and full of pumpkin flavor, you will FALL in love with these cookies all season long! They are especially great with a cup of coffee on a chilly fall morning!
Prep Time 10 mins
Cook Time 16 mins
Servings 24 cookies (2 batches)


  • 2 1/4 cup gluten-free flour
  • 2/3 cup pumpkin puree
  • 1 medium banana very ripe
  • 1 tbsp. ground flax seeds*
  • 3 tbsp. water
  • 1 cup coconut oil melted
  • 2 1/4 cups coconut sugar
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup dairy free chocolate or white chocolate chips


  • Preheat oven to 375 degrees. Grease a baking sheet with coconut oil or baking spray.
  • In a large bowl, mix melted coconut oil and coconut sugar until combined.
  • In a small bowl mix together the flax seeds and water. Let stand.
  • Mash the banana until smooth. Add the pumpkin, flax mixture, and vanilla and combine.
  • Sift flour, pumpkin pie spice, baking soda and salt, add to larger bowl and mix together until just combined.
  • Add white or chocolate chips, and use a cookie scoop to portion onto baking sheet.
  • Bake for 16 minutes, cool on wire rack, repeat with remaining dough and enjoy! Store cookies in an airtight container in the fridge for up to a week or freeze for longer.


*The flax seed egg is in place of a regular egg. You can substitute that for 1 egg if you do not wish to make this recipe dairy free.




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