Gluten Free Pumpkin Bread Recipe from Frutta Si

Gluten Free Pumpkin Bread Recipe

Cook Time: 1 hour



  • 2 cups almond flour/almond meal
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 tsp sea salt
  • 1/2 cup organic pumpkin puree (fresh or canned)
  • 1/3-1/2 cup raw honey (or pure maple syrup)
  • 2 eggs


  1. Preheat oven to 350F. Lightly grease one standard or two mini bread pans with coconut oil.
  2. Combine all dry ingredients: almond flour, baking soda, cinnamon, nutmeg, ginger, sea salt.
  3. In a separate bowl, combine wet ingredients: pumpkin puree, honey, eggs.
  4. Add wet ingredients to dry ingredients. Mix until combined.
  5. Pour batter into a bread pan. Bake until toothpick comes out clean, about 45 minutes. If the outside is cooking too fast, cover with tin foil. Let stand in the pan for 5 minutes.
  6. Transfer to a cooling rack and allow to cool completely.

Baking soda




Sea salt

Maple syrup


Almond flour

Pumpkin pie filling

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