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One Bowl Gluten Free Pumpkin Bread

The only thing I like better than a spicy, gluten free pumpkin bread is one that also comes together in one bowl! This pumpkin bread is easy to make with almond flour, coconut flour and arrowroot flour. It actually rises and has an addicting crumbly topping. Let’s make a loaf!

Straight on image of a loaf of gluten free pumpkin bread slices leaning against one another and coconut butter drizzled on top dripping down the side.

Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting The Real Simple Good Life and our partners.

Ingredients for gluten free pumpkin bread

If you’re a regular paleo and gluten free baker, you’ll have everything in your pantry. If not, these basic gluten free staples should be readily available at your local health foods store. Here’s what you’ll need.

  • Bob’s Red Mill flours: blanched almond, arrowroot and coconut flour
  • Baking soda
  • Pumpkin pie spice
  • Ground cinnamon
  • Sea Salt
  • Eggs
  • Pumpkin puree
  • Coconut milk (or other non-dairy milk)
  • Coconut sugar
  • Maple syrup
  • Vanilla extract
  • Coconut oil
Overhead image of a loaf of gluten free and dairy free pumpkin bread with coconut butter drizzled on top.

Looking for more? Check out all of our gluten free desserts!

What’s the best brand for gluten free flours?

For gluten free and paleo friendly 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!

In this gluten free pumpkin bread recipe, we used Almond Flour, Arrowroot Flour and Coconut Flour. These flours are certified gluten free and non-gmo as well. They are the perfect combo of flours to create a pumpkin loaf that rises well and is moist, but not too dense!

Overhead image of gluten free flours used to make pumpkin bread.
Bob’s Red Mill gluten free flours used to make this paleo pumpkin bread.

How to make paleo and dairy free pumpkin bread

I love this recipe because I make it all in one bowl, without needing to clean up until the end. Here are the simple steps.

  1. Preheat oven and line a metal loaf pan with parchment paper.
  2. Add all of the dry ingredients to a large mixing bowl and whisk.
  3. Make a hole in the center and add the wet ingredients.
  4. Whisk the eggs into the rest of the wet ingredients.
  5. Then, use a spoon to combine all of the ingredients until a batter forms.
  6. Pour the batter into the lined loaf pan and smooth out with the back of the spoon.
  7. Use the same bowl (no need to rinse) to make the crumble topping.
  8. Combine all of the crumble ingredients with a fork.
  9. Crumble mixture over the top of the loaf.
  10. Transfer loaf to oven and bake for about 60 minutes.
Straight on image of gluten free and dairy free pumpkin bread slice.

More gluten free pumpkin desserts and recipes to try

Your turn to make this one bowl gluten free pumpkin bread

It’s that time of year! Make a loaf of this dairy free and gluten free pumpkin bread for the whole family to enjoy!

If you give this recipe a try, leave a star rating and review below. We’d love to hear how it goes. And make sure to share a pic on Instagram. Tag us @realsimplegood, so we can check it out. We love to see what you’re making!



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Vertical split image with text overlay in the middle. Top image is of gluten free pumpkin bread slices leaned against one another. Bottom image is overhead of the loaf of bread with coconut butter drizzled on top.

Overhead image of a loaf of gluten free and dairy free pumpkin bread with coconut butter drizzled on top.

Gluten Free Pumpkin Bread

5 from 3 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 slices
This one bowl gluten free pumpkin bread is made with almond flour, coconut flour and arrowroot flour. Perfectly spicy and a crumbly topping!
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Ingredients

For the crumble topping:

Optional topping:

  • melted coconut butter
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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!
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
One Bowl Gluten Free Pumpkin BreadOne Bowl Gluten Free Pumpkin Bread

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