Easy Pumpkin Bread (Gluten-Free, Sugar-Free, Paleo)

Wholesome and healthy gluten-free sugar-free pumpkin bread is a a moist and flavorful bread that's thick and hearty. It's perfect to serve for breakfast, sandwiches, or an anytime snack. This pumpkin bread is also suitable for low-calorie and paleo diets!

It's a miracle I can bake anything because patience is not a virtue of mine. Less so when it's something I know will turn out good. Like REALLY good. Like OMG, do a handstand in the kitchen I killed it good! That's exactly what you're gonna say {or do} when you try this Sugar Free Pumpkin Bread!

Truthfully, baking another batch of this thick and hearty gluten-free pumpkin bread would not break my heart. It's mind blowing good! This is by far my favorite thing I've ever baked. Other than raw carrot cake oh, and those 100 calorie fudge brownies. But I'm getting way off track here.

Why I Love This Paleo Pumpkin Bread

• Completely Sugar-Free. To make a sugar-free pumpkin bread we're naturally sweetening it with pumpkin, apple cider vinegar and spices to give it just the right combination of flavors.
• Versatile Recipe: This paleo pumpkin bread is perfect for breakfast, a snack, a side and even makes a hearty sandwich bread.
• Easy to Make: It takes virtually minutes and only a few simple steps to make this almond flour pumpkin bread.

Ingredients You Need

We're using mostly pantry staple ingredients to make this savory, lightly sweet pumpkin bread! Here's a look at the main ingredients but be sure to check the recipe card for the full list.

• Eggs: We're using a combination of large eggs and egg whites to give the pumpkin bread its texture and structure. You could also use two extra whole eggs to replace the egg whites but it does change the nutrition in the recipe.
• Pumpkin puree: Make sure you're using pumpkin puree and NOT pumpkin pie filling! These aren't the same. You can also use homemade pumpkin puree and even butternut squash puree would work too but will taste slightly different.
• Apple cider vinegar: Works with the leaveners in this recipe to make the bread a bit lighter and fluffier. Other vinegars will work too but may be missing a bit of the sweetness in apple cider vinegar.
• Almond flour: Works perfectly to add a bit of protein to our bread but also keep it gluten-free. It has a naturally nutty texture that works perfectly with the pumpkin.
• Arrowroot starch: This flour is made from the root of a tropical plant that helps create a lighter texture for the bread when combined with the almond flour. We're using it because it's gluten-free and paleo-friendly.
• Leavener: A combination of baking soda and baking powder gives this gluten-free pumpkin bread all the lift it needs.
• Spices and Vanilla: A combination of cinnamon and nutmeg plus vanilla extract adds warming flavors and enhances the natural sweetness of the pumpkin.
• Pumpkin seeds: Sprinkled over the top our gluten-free pumpkin bread.

How to Make Gluten-Free Pumpkin Bread

1. Sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg, and cinnamon in a medium bowl.
2. Whisk together the eggs in a separate, slightly large bowl. Add the pumpkin, vanilla extract, and apple cider vinegar and mix well.

3. Add 1-2 tablespoons of the flour mixture at a time to the egg mixture, mixing after each until fully incorporated. The consistency of the batter should be a little runny.
4. Transfer the pumpkin bread batter to your prepared loaf pan. Sprinkle pumpkin seeds over the top and press them gently into the batter.

5. Bake the gluten-free pumpkin loaf for 40 minutes, or until a toothpick can be inserted into the center clean. Leave the bread in the pan for 2 hours to cool at room temperature before removing and serving.

How to Serve Sugar-Free Pumpkin Bread

This bread is more on the savory side of things rather than sweet so you can serve it up for a wide variety of meals.

• Breakfast: Enjoy a slice with these Spinach Pepper Egg Muffins or Healthy Denver Omelette Casserole. You can also use it as the base for avocado toast!
• Sandwiches: Slice it thin and use it in place of your regular sandwich bread.
• Snacks: Enjoy it topped with your favorite nut butter or spread!

Expert Tips

• Press the pumpkin seeds lightly into the batter. This way they will bake into the batter a bit and not fall off after baking.
• Prepping your pan. Place a piece of parchment paper inside the pan and allow the ends to hang off the edges a bit for easy removal of your bread after baking.
• Store the bread in the refrigerator for up to one week or you can freeze it for up to three months.

More Gluten-Free Recipes

If you tried this gluten-free sugar-free pumpkin bread or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Gluten-Free Sugar-Free Pumpkin Bread

Megan Olson

Wholesome and healthy gluten-free sugar-free pumpkin bread is a a moist and flavorful bread that's thick and hearty. It's perfect to serve for breakfast, sandwiches, or an anytime snack. This pumpkin bread is also suitable for low-calorie and paleo diets!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cool Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 10 slices

Calories 175 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 2 large eggs
• ▢ 4 large egg whites
• ▢ 1 cup pumpkin puree
• ▢ 2 teaspoons apple cider vinegar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cups almond flour
• ▢ 1 cup arrowroot starch
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ½ teaspoon nutmeg
• ▢ 1 teaspoon cinnamon
• ▢ 3 tablespoons pumpkin seeds

Instructions

 

• Preheat oven 350 F. Prepare an 9x5 bread loaf pan by placing a piece of parchment paper inside. Allow the ends to hang off the edges a bit for easy removal.
• In a medium bowl, sift together the almond flour, arrowroot starch, baking soda, baking powder, nutmeg and cinnamon.
• In a separate larger bowl, whisk together the eggs. Then add the pumpkin, vanilla extract and apple cider vinegar.
• Slowly add 1-2 tablespoons of the flour mixture to the egg mixture, mixing until fully incorporated. The consistency of the batter should be a little runny.
• Transfer the batter to the prepared loaf pan.
• Top the batter with the pumpkin seeds, pressing them gently into the batter. This way they will bake into the batter a bit and not fall off after baking.
• Bake 40 minutes, or until a toothpick can be inserted into the center clean.
• Leave the bread in the pan 2 hours to cool at room temperature.
• Once cooled, gently lift the bread from the pan using the sides of the parchment paper to remove. Cool another 30 minutes before slicing and enjoying.
• Store bread in the refrigerator up to one week.

Notes

• Press the pumpkin seeds lightly into the batter. This way they will bake into the batter a bit and not fall off after baking.
• Prepping your pan. Place a piece of parchment paper inside the pan and allow the ends to hang off the edges a bit for easy removal of your bread after baking.
• Store the bread in the refrigerator up to one week or you can freeze it for up to three months.
• My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.

Nutrition

Serving: 1sliceCalories: 175kcalCarbohydrates: 18.3gProtein: 7.6gFat: 8.2gSaturated Fat: 1.1gPolyunsaturated Fat: 7.1gCholesterol: 37.4mgSodium: 199.9mgFiber: 4.1gSugar: 1.6g

Tried this Recipe? Let me know!Let us know how it was!

This post was originally published October 2016. It has been updated, re-tested and re-photographed for you!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.