The Best Gluten-free Pumpkin Bread

I know I know…it might seem like a far stretch to label this bread as the best, but I have good reasons for it. It’s moist, fluffy, perfectly sweet -not overally sweet, and is good for you (well better than the average dessert).

Sprinkle with a bit of pepitas and rolled oats and you got the perfect crunch in every bite. So good you might be tempted to eat more than 2…or 3 slices.

I published a pumpkin bread recipe last year and don’t get me wrong it’s really good, but I knew I could make it even better and healthier this time. Ditched the vegan butter and white flour and here we are with a new and improved and even better recipe.

Replaced the vegan butter with coconut oil. Although coconut oil does contain saturated fat it doesn’t contain palm oil (not environmentally friendly). Feel free to substitute the coconut oil for a creamy nut butter.

Also, replaced the white flour with a gluten-free alternative. A mix of all-purpose gluten free flour and almond. I always find that almond flour always adds a nice texture to the bread and has a yummy nutty flavor.

This recipe is…

  • Gluten-free
  • Can easily be made vegan
  • Healthy
  • Refined sugar-free
  • Easy
  • Simply
  • Addictingly (not a word, but it is now) delicious
5 from 1 vote
The Best Gluten-free Pumpkin Bread
Prep Time
10 mins
Cook Time
40 mins

So moist, fluffy, and perfectly sweet. Add some pepitas and rolled oats and you got a perfect crunch in every bite.

Course: Dessert
Keyword: vegan gluten-free pumpkin bread
Servings: 1 Loaf
Author: Taavi Moore
  • 1 cup gluten-free all-purpose flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • ¼ cup softened coconut oil
  • ½ cup coconut sugar
  • 1 egg or flax egg
  • ¾ cup pumpkin puree
  • ½ cup almond milk
  • 1 tsp vanilla extract
  • 1 tbsp pepitas (optional)
  • 1 tbsp rolled oats (optional)
  1. Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.

  2. In a large bowl, using an electric hand mixer or stand mixer, beat the coconut oil and sugar until creamy. Beat in the egg, pumpkin, milk, and vanilla until combined. Add in the rest of the dry ingredients.

  3. Pour batter into the loaf pan. (Optional): sprinkle with pepitas and rolled oats. Bake for 40 min. or until a toothpick inserted comes out clean.



  1. Maneesha
    October 23, 2019 / 12:09 pm

    So yummy! I made this last weekend and loved it! The kitchen smelled so good too hehe

    • healthienut
      October 23, 2019 / 1:55 pm

      I’m so happy to hear that!! Nothing better than your home smelling like a fall dessert 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating