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+ servings

The Best Gluten-free Pumpkin Bread

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
Prep Time 10 minutes
Cook Time 40 minutes
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.