Gluten Free Pumpkin Bread - Real Food Whole Life

Gluten Free Pumpkin Bread

October 5, 2021

close up of a cut loaf of gluten free pumpkin bread on wooden cutting board

This delicious gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat.

close up of a cut loaf of gluten free pumpkin bread on wooden cutting board

about this gluten free pumpkin bread recipe

This oat flour pumpkin bread is super tender, absolutely satisfying, and made with oat flour.

Once baked and cooled, it tastes almost exactly like a gluten-free, healthier version of Starbuck’s pumpkin loaf!

It’s also refined sugar free, as it’s sweetened naturally with maple syrup.

In place of traditional flour, this recipe uses oat flour, making the quick pumpkin bread flourless but still completely delicious.

Canned pumpkin is used to add a healthy hit of vegetables, and also replace some of the oil found in traditional baking recipes.

top down view of a slice of pumpkin bread on a white plate next to a loaf of bread

process & tips for making this gluten free pumpkin bread

This gluten free pumpkin bread is so easy because it uses canned pumpkin and can be made in just one bowl!

Make your own gluten-free oat flour by placing 2 cups whole gluten-free rolled oats in a blender and blending until a coarse flour forms. 

You can also purchase pre-made gluten-free oat flour at many grocery stores and natural food markets or online. 

Make sure you use gluten-free oats or gluten-free flour for this recipe, as regular oats and oat-flour can be cross contaminated with gluten.

Ingredients & Substitutions

  • refined coconut oil: unrefined coconut oil will work, as will any neutral flavored oil such as avocado oil.
  • eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer. So if you try it let us know how it turns out!
  • canned pumpkin puree makes this recipe super easy, but fresh, cooked, pureed pumpkin will also work.
  • maple syrup: use honey as an alternative refined sugar free alternative.
  • oat flour: buy pre-made gluten free oat flour, or make your own!
  • pumpkin pie spice: look for pumpkin spice on the spice aisle near the cinnamon.
  • chocolate chips: they’re optional, but feel free to add a handful of chocolate chips to the top of the bread. Or mix ¼ cup directly into the batter.
top down view of a slice of gluten free pumpkin bread with butter and cinnamon

What to Serve with Gluten-Free Pumpkin Bread

We love enjoying a slice of this healthy, copycat starbucks pumpkin loaf with a glass of vanilla cashew milk or warm cup of coffee.

It’s also delicious with some butter (traditional or dairy-free), honey or a dollop of our pumpkin spice coconut whipped cream on top.

How to Store & Freeze Leftovers

  • Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days.
  • Past 4 days you’ll want to freeze any leftover quick bread, I like to slice mine before it goes in the freezer and store in a sealed ziptop bag or freezer friendly container for up to 2-3 months

If you live in a high humidity environment, I recommend refrigerating your quick bread after baking

How to Store Leftover Canned Pumpkin

Store canned pumpkin in a separate container in the refrigerator, covered, for 4-5 days. Or freeze for up to 3 months.

side view of a sliced pumpkin loaf on a wooden cutting board with mini pumpkins around it

this recipe is…

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I hope you’ll make this healthy Gluten Free Pumpkin Bread recipe soon.

If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

More Pumpkin Recipes

one-bowl pumpkin chocolate chip muffins (grain-free, dairy-free)

one-bowl pumpkin chocolate chip breakfast cookies

pumpkin spice pancakes (gluten-free, dairy-free, nut-free)

pumpkin and sweet potato soup

slow cooker pumpkin paleo chili

tuscan pumpkin pasta sauce

close up of a cut loaf of gluten free pumpkin bread on wooden cutting board
5 from 6 votes

Gluten Free Pumpkin Bread

Yield 10 slices
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins

This delicious gluten-free pumpkin bread is made with canned pumpkin, oat flour, and plenty of pumpkin spice for a nourishing treat.


  • cup melted refined coconut oil
  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups oat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp pumpkin pie spice



  • Heat the oven to 350F.
  • In a large bowl, whisk together the coconut oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
  • Add the oat flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
  • Pour the batter into a greased 9×5 inch loaf pan.
  • Bake for 40-50 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool in the pan for 10 minutes, then cool the rest of the way on a rack prior to slicing. Do not slice until completely cooled or the slices will fall apart.
  • Store, covered, in the fridge for up to 5 days or freeze for up to 3 months. Bring to room temperature or gently reheat prior to serving.


This recipe make 10 slices
See post above for notes on ingredient substitutions
Oat flour quick breads need to cool completely before slicing to avoid breaking apart, so be sure the pumpkin bread is cool before slicing.
Nutritional info above is based on the recipe without chocolate chips


Calories: 233kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 240mg | Potassium: 197mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3885IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 2mg
Nutrition disclaimer
did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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11 comments to " Gluten Free Pumpkin Bread "

  • Bridget

    5 stars
    Yum! Looking forward to making this one!

  • Bridget

    5 stars
    Yum! Can’t wait to make this one

  • Krystin

    5 stars
    Made this pumpkin bread this morning and it was a hit! We couldn’t wait to dig in so it was a little crumbly when fresh out of the oven, I know you warned about that but impatient kiddos 🙂 I am sure it will firm up more as it rests but we devoured half of it in no time.. delicious! Thank you!

    • Robyn Downs

      Krystin, I completely understand – the reason I knew about the bread falling apart when cutting it warm was because I couldn’t resist cutting into it the first two times I made it. 🙂 So glad this was a hit with you and your crew. Thanks so much for leaving a review!

  • Angie

    5 stars
    Made this last night and the house smelled sooo good! EVERYONE gave it an A+, even the teen that groaned about ‘pumpkin’ LOVED it. Another winning healthy recipe 🙂

    • Robyn Downs

      Angie, love it when we convert those picky teenagers! So happy you and your crew enjoyed this one, and thanks so much for leaving a review!

  • Ellen Miano

    5 stars
    This is delicious! I used canola oil rather than coconut oil and I added chocolate chips. Thanks Robyn!

    • Robyn Downs

      Ellen, great to know this works well with other oils as well, thanks for the tip! Chocolate chips sound like a lovely addition. Yum! Thanks so much for leaving a review.

  • Lisa

    Can I substitute oat flour with almond flour? I can’t tolerate oats.

    • Robyn Downs

      Hi Lisa, I haven’t tested this one with almond flour so I can’t say for 100% sure. Typically almond flour subs well for oat, but I’m wondering if it might end up a bit too squishy for this recipe? It might be worth a try, or you could also use almond flour and bake them as muffins. If you give it a try let us know how it turns out!

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If you love this recipe it would mean SO MUCH if you gave it a star rating and left a comment. Your feedback helps me create more recipes you'll love, and helps others find my recipes online. Thanks so much for your feedback! —Robyn

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