Pumpkin Bread (Gluten Free)

10-Minute Pumpkin Bread (vegetarian, gluten-free)

The perfect pumpkin bread just in time for the fall season. This is super quick and easy to prepare, and a great gluten-free, healthy option for holiday parties!



Wet Ingredients

  • 1 cup pumpkin, canned
  • 3 eggs
  • 1/3 cup date syrup

Dry Ingredients

  • 1 1/2 cups almond meal
  • 2 tsp baking powder
  • 1/3 cup coconut flour
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp salt
  • 1/2 walnuts (chopped)
  • 1/2 cup raisins 
  • Pumpkin seeds (roasted and salted, for sprinkling on top)


  1. Preheat the oven to 350 degrees.
  2. In another large bowl, whisk together the wet ingredients.
  3. In another large bowl, mix together all dry ingredients except walnuts, raisins, and pumpkin seeds, then add the wet ingredients and mix until combined.
  4. Mix the chopped walnuts and raisins into the batter.
  5. Line a bread loaf pan with parchment paper. Pour the batter into the loaf pan, and press down with a spatula so it's even. Sprinkle pumpkin seeds on top before baking.
  6. Bake for 60 minutes. Check to make sure its done by inserting a toothpick into the bread, and making sure it comes out clean when you pull it out.


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