I’ve tested many pumpkin bread recipes, and this gluten-free pumpkin bread stands out. It combines almond flour and oat flour for a moist, tender crumb with a satisfying, hearty texture. Flavored with maple, pumpkin spice, and a touch of dark chocolate, it uses minimal oil, no refined sugar, and no dairy. Best of all, it mixes in one bowl and bakes into a loaf that will please gluten-free and gluten-eating friends alike.
I love the scent of pumpkin spice in the house when fall begins. Even in California, when the weather lags behind the season, baking this loaf creates instant cozy vibes.
For years I started autumn with a whole wheat pumpkin loaf, but after reducing gluten for digestive reasons I developed this gluten-free version. I think the texture and flavor here are even better—soft and tender, with enough heft to feel substantial without being dense.
If you enjoy quick loaf recipes, try the chocolate banana loaf or healthy pumpkin muffins for more seasonal baking ideas.
Why you’ll love this recipe:
- Moist, hearty texture with warm pumpkin spice and mini dark chocolate chips.
- A blend of almond flour and oat flour adds fiber and nutrients, avoiding bland gluten-free one-to-one mixes.
- No refined sugar and no dairy; minimal oil makes it suitable for a variety of diets.
- Quick and simple: everything comes together in one bowl in about 10 minutes.
Recipe ingredients
Many gluten-free quick breads rely on commercial all-purpose gluten-free blends, which often contain rice flour and a flavor I don’t enjoy. I prefer to bake with oat flour and almond flour. Oat flour brings a light, nutty whole-grain flavor and tender crumb, while almond flour contributes protein, healthy fat, and a slightly denser, satisfying texture.
This loaf uses a balance of both flours for the ideal combination of fluffy and hearty. It also keeps the ingredient list short and wholesome.
Ingredient notes
- Oat flour. Buy certified gluten-free oat flour or make your own by grinding rolled oats in a blender or food processor until fine.
- Almond flour. Use finely ground almond flour for the best texture. Avoid almond meal, which includes skins and can produce a coarser crumb.
- Pumpkin. Use pure pumpkin purée, not pumpkin pie filling (which already contains spices and sweeteners).
- Maple syrup. Pure maple syrup adds depth; you can substitute honey or coconut sugar if desired.
- Oil. Neutral oils like avocado or light olive oil work well; coconut oil is another option.
- Pumpkin pie spice. Use a homemade or store-bought mix, whichever you prefer.
- Chocolate chips. Mini dark chips work nicely. Swap for nuts or seeds, or omit for a plain pumpkin loaf.
How to make this recipe
This loaf is simple: whisk the wet ingredients, add the flours and leaveners, fold in the chocolate, and bake. The straightforward method keeps cleanup to a minimum since everything is mixed in one bowl.
Pro tip: For the best texture, use finely ground almond flour rather than almond meal.
See the recipe card below for full ingredient amounts and baking time.
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- Whisk together 2 large eggs, 1/4 cup oil, 2/3 cup maple syrup, 1 cup pumpkin purée and 2 teaspoons pumpkin pie spice until smooth.
- Add 1 cup oat flour, 1 cup almond flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Whisk until no lumps remain.
- Stir in 1/2 cup mini dark chocolate chips, reserving about 2 tablespoons to sprinkle on top.
- Pour the batter into the prepared pan, smooth the top, and scatter the reserved chips over the batter.
- Bake 50–60 minutes, until the loaf is lightly golden and a toothpick inserted near the center comes out fairly clean. Cool completely on a wire rack before slicing.
FAQs
Traditional pumpkin bread often uses white flour and lots of refined sugar. This version uses oat and almond flours, plus maple syrup and minimal oil, so it provides more fiber and nutrients than a typical sweet loaf. Individual dietary needs vary, so consult a healthcare professional for specific guidance.
Does pumpkin bread need to be refrigerated?
If you’ll eat it within three days, store the loaf at room temperature in an airtight container. It will keep up to one week in the refrigerator.
Recipe notes
- Pro tip: Finely ground almond flour gives the most tender texture; almond meal will be coarser.
- Mini dark chocolate chips are optional; nuts or seeds (pecans, walnuts, pepitas) make a great swap.
- Store leftovers at room temperature for up to 3 days, or refrigerate for up to one week.
More gluten-free breakfast recipes you’ll love:
- Baked steel cut oats
- Crockpot steel cut oats
- Healthy pumpkin muffins
- Oat flour pancakes
- Pumpkin breakfast cookies
- Pumpkin coffee cake
- Pumpkin granola
- Pumpkin overnight oats
- Gluten-free pumpkin waffles
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see your loaf.
Gluten-Free Pumpkin Bread (Almond + Oat Flour)
Servings: 10 slices | Prep: 10 mins | Cook: 50–60 mins | Total: ~1 hr 10 mins
Gluten-free pumpkin bread made with a mix of almond and oat flour for a moist, tender loaf with warm spice and chocolate chips.
Ingredients
- 2 large eggs
- 1/4 cup oil
- 2/3 cup maple syrup (or preferred unrefined sweetener)
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 cup oat flour
- 1 cup almond flour (not almond meal)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup mini dark chocolate chips (reserve 2 tbsp for topping)
Instructions
- Preheat oven to 350°F and grease a standard loaf pan.
- In a large bowl, whisk eggs, oil, maple syrup, pumpkin purée, and pumpkin pie spice until smooth.
- Add oat flour, almond flour, baking powder, baking soda, and salt. Whisk until combined and lump-free.
- Fold in the chocolate chips, reserving about 2 tablespoons for the top.
- Pour batter into the prepared pan, level the top, and sprinkle the reserved chips over the batter.
- Bake 50–60 minutes, until the top is lightly golden and a toothpick comes out fairly clean. Cool completely on a wire rack before slicing.
Notes
- Use finely ground almond flour for best results.
- Swap chocolate chips for chopped nuts or seeds if preferred.
- Store at room temperature for up to 3 days or refrigerate up to one week.
Nutrition (approx. per slice)
Calories: 292 kcal • Carbs: 32 g • Protein: 6 g • Fat: 16 g • Fiber: 3 g • Sugar: 17 g
Nutrition is estimated and intended for general informational purposes only.