This loaf is easy to make, actually rises and has an addicting crumbly topping. Let’s make a loaf!
What our readers are saying
This is amazing. So easy. I made it for friends for brunch and it was just as good the next day too. Not too sweet and just the amount of pumpkin without being overwhelming. I added pecans to the topping as well!
Marjorie
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Looking for more? Check out all of our gluten free desserts!
What’s the best brand for gluten free flours?
For gluten free baking flours, we always use Bob’s Red Mill and have for years. You’ll see us using their flours in many of our recipes – from sweet treats like our gluten free lemon poppy seed muffins to savory dishes like our creamy Tuscan chicken! We love the quality of their products from mill to table and the fact that they’re a local Oregon company!
How to make paleo and dairy free pumpkin bread
I love this recipe because there’s minimal clean up. Here are the simple steps.
- Preheat oven and line a metal loaf pan with parchment paper.
- Add all of the dry ingredients to a large mixing bowl and whisk.
- Make a hole in the center and add the wet ingredients.
- Whisk the eggs into the rest of the wet ingredients.
- Then, use a spoon to combine all of the ingredients until a batter forms.
- Pour the batter into the lined loaf pan and smooth out with the back of the spoon.
- Use the same bowl (no need to rinse) to make the crumble topping.
- Combine all of the crumble ingredients with a fork.
- Crumble mixture over the top of the loaf.
- Transfer loaf to oven and bake for about 60 minutes.
We hope you love this recipe as much as we do!
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Gluten Free Pumpkin Bread
Ingredients
- 1.5 cups blanched almond flour
- 1/2 cup arrowroot flour, (or tapioca flour)
- 1 tbsp coconut flour
- 1/4 cup coconut sugar
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
- 3 eggs, (or flax eggs – mix 3 tbsp ground flax meal with 6 tbsp warm water)
- 3/4 cup pumpkin puree
- 1/4 cup coconut milk, (other nut milks will work too)
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
For the crumble topping:
- 1/2 cup blanched almond flour
- 1/4 cup coconut sugar
- 1 tbsp pure maple syrup
- 2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 cup coconut oil, melted, (ghee or grassfed butter also work)
Optional topping:
- melted coconut butter
Instructions
- Preheat oven to 350° Fahrenheit and line a metal loaf pan with parchment paper.
- Add all of the dry ingredients to a large mixing bowl and whisk.
- Make a hole in the center and add the wet ingredients. Whisk the eggs into the rest of the wet ingredients. Then, use a spoon to combine all of the ingredients until a batter forms.
- Pour the batter into the lined loaf pan and smooth out with the back of the spoon.
- Use the same bowl (no need to rinse) to make the crumble topping. Combine all of the crumble ingredients with a fork. Crumble over the top of the loaf.
- Transfer loaf pan to oven and bake for about 60 minutes, until a knife comes out clean.
- Once done, let cool for at least 10 minutes and then slice and serve!
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Another fantastic recipe! Thank you! I was concerned because I was out of coconut milk and only had almond milk that I make but it was moist and delicious. My husband doesn’t always like gluten free breads or desserts but this one was a winner. I am so grateful that I can always trust your recipes to turn out well.
Yay! So happy you both enjoy this one as well! Thank so much for trusting us in your kitchen. We appreciate your support! 🙂
This pumpkin bread was fantastic. I didn’t have any almond flour so I used Pamela’s Nut Flour Blend and it was delicious. Thank you so much.
You’re very welcome! Thanks for coming back to leave a review. 🙂
This is amazing. So easy. I made it for friends for brunch and it was just as good the next day too. Not too sweet and just the amount of pumpkin without being overwhelming. I added pecans to the topping as well!
Hooray! So happy it was enjoyed by all, and I love the pecan add to the topping. Perfect for pumpkin and Fall. Thanks so much for taking the time to come back and leave a review. Appreciate it! 🙂
My daughter and I made this (subbed oat flour for tapioca) and it is fabulous! It is moist, it is slightly sweet, it’s perfect! And I loved how quick and easy it comes together (no mixer!) We will definitely make this again and again. Thanks guys!
Hooray! So glad you guys loved it as much we do! Nora can’t get enough of this one, and I love that the oat flour sub works seamlessly. Thanks so much for following along with us on IG and for coming back to leave a review! Grateful we get to connect! 🙂