I am a huge fan of pumpkin bread. I am an even huger fan of super healthy pumpkin bread…which is why I am a big fan of this recipe!

Now, if you are new to gluten-free cooking, the texture is different with this bread. Not in a bad way at all, but it is different… it kinda melts in your mouth more. You’ll still like it though I’m pretty certain 😉


3 small loaves or one medium size


  • 1 cup almond meal flour (can make your own with raw almonds in a high-power blender)
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 3/4 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil (or avocado oil)
  • 3 eggs
  • 1/2 tsp vanilla extract
  • 1/2 cup mini dark chocolate chips (optional)


  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients.
  3. In a separate bowl, mix wet ingredients.
  4. Combine wet and dry ingredients and beat well. F
  5. old in chocolate chips.
  6. Spray 1 loaf pan (or 3 mini pans) with cooking oil and pour in batter.
  7. Bake for 40-45 minutes (25-30 for small pans).

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