Healthy Pumpkin Bread (Gluten-free & Dairy-free)
Healthy Pumpkin Bread- made with a combo of whole grain brown rice flour and low-carb almond flour. So good you would never guess it’s gluten-free, dairy-free, and refined sugar-free!
Oh boy, have I got a pumpkin bread for you!
When I have a recipe turn out this good it makes my heart sing. Mostly because it’s proof that you don’t need a bajillion flours, starches or gums to bake delicious gluten-free treats.
It’s as simple as combining brown rice flour and almond flour. Bada bing, bada boom.
That’s been my go-to flour combo for a while now, as seen here, here and here. The texture always turns out perfect. Soft and moist with a delicate crumb. No gumminess whatsoever.
The best part is that brown rice flour and almond flour are both nutritional powerhouses offering up a significant serving of fiber, protein, vitamins and minerals. Because I mean, wouldn’t you much rather sit down with a cup of tea and a slice of drool worthy whole grain pumpkin bread than a glass of Metamucil? I know I would. I’ve never even had Metamucil but I can imagine it’s nothing to shake a stick at.
So let’s talk about how easy this pumpkin bread is to make. We start by combining said flours with spices, baking soda and salt in a large bowl. Then we add the wet ingredients to a blender and blend for about 30-seconds, until the eggs get nice and frothy. This step helps give the bread a lighter texture. Trust me, it’s worth it.
After that we pour the wet ingredients into the bowl with the dry, fold them together, transfer to the loaf pan, bake and inhale the dreamy scents of fall coming from the oven.
Once it’s cool, you have the option to top it with the Vanilla Maple Glaze that I used for these cookies, or you can stir in chocolate chips/nuts and dried fruit to the batter prior to baking. Whatever tickles your pickle.
I hope you love this pumpkin bread as much as I do! Enjoy, friends!
Healthy Pumpkin Bread
Yield: 1 loaf // 9 pieces
Prep Time: 15
Cook Time: 30
Total Time: 45

Ingredients:
- 1 cup almond flour (I like Bob’s Red Mill)
- 1 cup brown rice flour (I like Bob’s Red Mill organic brown rice flour; oat flour will also work)
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 pasture-raised eggs
- 1/4 cup almond milk
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons oil (I like this Chosen Blend)
Directions:
Preheat the oven to 350°F then lightly grease a loaf pan.
In a large bowl, combine the almond flour brown rice flour, cinnamon, ginger, baking soda, and salt. Stir together then set aside.
In a blender, combine the eggs, almond milk, pumpkin, maple syrup, vanilla extract and oil. Blend on high for 30 seconds, until frothy.
Pour the contents of the blender into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry until just combined. Careful not to over-mix. Transfer the batter to the loaf pan then bake in the preheated oven for 30 minutes. Allow to cool for at least 15 minutes before removing from the pan. Top with glaze (optional), serve and enjoy!
Feel free to mix in your favorite nuts, dried fruit or chocolate chips. To give it more of a spice, try adding a pinch of cloves and nutmeg.
If you’d like it top it with a glaze (as pictured) whisk together 1 cup organic powdered sugar with 1 tablespoon almond milk, 1 tablespoon pure maple syrup and 1/2 teaspoon vanilla extract in a small bowl, until smooth. Pour over the top and allow to set.
Click Here for Nutrition Facts
Nutrition Facts are for one slice with icing
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
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Last year I loved your zucchini bread with almond and brown rice flour. I am determined to make this bread this weekend! Just gotta stock up on brown rice flour and pumpkin. :) Can’t wait to taste it and report back!
I feel like I should hire you as my personal recipe tester, lol! You’re the best. <3
Keep me in mind for your book deal. ;) I’d do it for free!
Haha! I’m not sure if that day will ever come but I’d definitely take you up on your offer if it does! xoxo
Can we talk about the fact that you are moving? The Bay Area will miss you!! :)
Aw, I’m going to miss the Bay Area and you! I wish we were able to spend more time together but I love that I can still keep up with you on the blog. :)
This is like my DREAM gluten-free pumpkin bread. I adore your oat-y pumpkin chocolate chip muffins, so I betcha I will LOVE this recipe. I wanna whip up a batch and bring it home when I visit family this weekend.
I’m so happy you love the muffins! I hope you love the bread too! :)
This looks SO lovely! I was hoping you would post another pumpkin recipe, so thank you! One question, I have Trader Joe’s almond meal in stock here; do you think I could use that to replace the almond flour, or is almond flour necessary to the success of the recipe? Thanks for your help. I look forward to making this!
Absolutely! I’ve found that almond flour gives it a more cake-like texture but almond meal will work fine. I hope you enjoy it! :)
Ahh this looks so good, and you’ve totally got the gluten free baking down girl! It still confuses me so I tend to avoid it…oneeeeee of these days I’ll start experimenting with it more! <–hold me to that.
I’m definitely not an expert but I’ve found a combo that works for me. Vegan and gluten-free is another animal. I can’t seem to my breads/cakes/muffins to turn out the same without eggs. :/
I don’t even need to avoid gluten and I want this haha. Pumpkin bread is the perfect quintessential fall food!
I don’t need to avoid it either but I honestly rather eat this version than one with AP flour. It tastes just as good and at least I know I’m getting something for it!
Ooooo this looks just perfect! I am dying to make a pumpkin bread! Stupid kitchen woes – I feel like I am missing out on all my favorite fall baking!! Hopefully soon I can whip this up myself!! For now, I’ll just try to smell it through my computer screen… :)
You poor thing! I hope it’s finished soon!
Your photos are GORGEOUS! I am totally loving this stunning gf bread :) Pinning!
Thanks Medha!
Sarah, can I just say how much I adore you :) First GF pumpkin cookies, now GF pumpkin bread?!? You are speaking to my heart. I have tried another flourless pumpkin bread and the texture was just off….more like bread pudding than bread. But this looks positively amazing! Cannot wait to make this with my 5 year old – he loves to bake with me :)
Aw, I adore you too! Seriously, I don’t know what I would hve done without your encouragement through the years. :)
I hope you enjoyed your week off from work! And I also hope this turns out better for you than the flourless version. Bread pudding doesn’t sound that appetizing. :/
Look at that crumb, Sarah! Every time I come to your site, I’m drooling over the delicious food you create! I LOVE pumpkin bread but have never made a GF (alternative) version. I jumped into spelt last year.. and I love it, but it looks like this year is the year to try some alternative baking flours (thanks to you, and Alanna!) Delicious work my dear! xo
You’re too sweet, Traci! Spelt is awesome. I need to get my hands on Alana’s cookbook!
I am always in love with Pumpkin Bread. It’s so tempting Sarah. :)
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The topping drizzled on this pumpkin bread looks like perfection, Sarah! Pumpkin bread is definitely a favorite of mine this time of the year. I can’t get enough of it!
Sarah,
I NEVER COMMENT ON ANYTHING EVER – but I HAD to comment on this recipe.
AMAZING – I’ve never baked gluten free before, but Ive had other gluten free breads and they were always meh. This bread seriously came out smelling and looking amazing. One bite and i was in heaven…i literally feel like i’m eating a pumpkin cloud.
Thank you!
Well I’m glad you saved your commenting for me because this is the best one I could ask for! It makes me so happy to hear that it turned out as good for you as it did for me. Thanks for letting me know, Marisa! :)
I was so excited when I saw this in my email. It did not disappoint! I’ve made it twice in the last 2 days. The first time, I baked for 30 minutes but the center of the loaf needed more time. The second time, I left it for 45 minutes and it was perfect! Delicious!! Not too sweet – it lets the pumpkin shine through. Yum! Beautiful texture too! Will make again, freeze and serve sliced and topped with a dollop of homemade whipped cream as one of the desserts for Thanksgiving.
Thank you Sarah! :)
I’m so happy to hear that, Rebecca! I love the idea to serve it with whipped cream as a dessert. I hope everyone else loves it too. Thank you! :)
Hi Sarah….what can i substitute for the 2 eggs in the recipe. I am vegan. Can I use flaxseed meal?
Hi Padmini! I haven’t tried it with flax eggs but it should work okay. It will probably change the texture but the flavor should still be good. Please let me know if you give it a go!
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Hi Sarah,
I made this last week and loved it! Thanks so much for the recipe. So many of your recipes are weekly staples in my house!
Do you think I could substitute oat flour for the rice flour? I’m just not a huge fan of the texture of rice flour, so I’m going to give the oat flour a try tonight and wanted to get your thoughts…
Congrats on your move!
Jennifer
Hi Jennifer! Oat flour should work fine. I tend to go for Bob’s Red Mil brown rice flour because it is ground very fine, similar to an all purpose. Oat flour tends to have lumps that require more stirring which can give the bread a gummy texture. But if you’re careful not to overstir then it should be just as good. Please let me know how it turns out if you give it a try. Thank you for the congrats! :)
After falling in love with your zucchini bread I had to give this one a try. Sure enough it is just as amazing! Thank you again for such an awesome recipe. I look forward to trying more of your brown rice flour/almond meal recipes! =)
Thank you so much for taking the time to let me know you enjoyed my recipes, Vanessa! I just so happen to have another one with brown rice and almond meal coming tomorrow! :)
Yum! I cannot wait! =) I meant to ask in my last post – do the pumpkin loaf and zucchini loaf freeze well (or any of your almond meal/brown rice recipes?) Not sure if you have done it but I thought I would ask.
You know, I haven’t tried freezing them yet but I need to. That would be good to know. I’ll be sure to report back when I do! :)
Hi. Finding you and your site for the first time. I did have the almond meal but had to substitute 1/2 cup coconut flour and 1/2 cup Bob’s RedMill All purpose gluten flour for the brown rice flour. I noticed that when I mixed the wet into dry, it didn’t remain “batter-y”, it was more like a muffin mix. more solid than liquid. Its in the oven anyway. Can you let me know what I may be missing? Was it the flour substitution or the fact that I didn’t use a blender to whip together the wet ingredients? Thanks so much. Have a feeling its going to be delicious anyway. :) Had fun making it, quite simple.
Hi Monisha! So happy you found me. :)
It’s definitely from the flour substitutions. Coconut flour is extremely different from grain based flours as it absorbs a ton of moisture and requires an excess amount of eggs to yield good results in baking. That is why I rarely work with it in my recipes. Next time try it with just the AP GF and it should turn out much better!
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Just made this and it did not rise at all. Made exactly by directions
Sorry to hear that it didn’t turn out well for you! Is it possible your baking soda was bad?
I think baking soda is fine- how much does it rise?
It rises enough so that it’s not sunken in the middle but it’s not super puffy like a bread made with gluten. The pictures in the post show exactly what it should look like.
Huge hit with my 2 & 5 year old grandsons. (Both asked for another really big piece please) The 2 year old has food allergies so this was perfect for him. I thought I had rice flour but didn’t so I used 1 1/4 cup oats and ground them into flour. Thanks for the great recipe.
So amazingly good!! I used oat flour and didn’t bother with the icing. Delish!!