A good go-to gluten free pumpkin bread recipe is an absolute must every Fall!
My version of gluten free pumpkin bread is subtly sweet and the perfect satisfying start to your day. And, when it’s also a diabetes friendly, lower sugar, low carb pumpkin bread, that’s even better!
The best low carb pumpkin bread
If you’re like me, the phrase “low carb” used in connection with a recipe immediately makes you very suspicious of it. Especially with breads. I feel like every “low carb” bread I’ve tried somehow tastes like barely flavored cardboard. But, I promise you that is just not the case with this recipe. In fact, it’s probably not truly low carb to some people, but it definitely is a lower carbohydrate pumpkin bread when you compare it to other options.
Diabetes-friendly pumpkin bread
When I started to create this recipe, I noticed that one of the most common terms put into google for a blood sugar friendly pumpkin bread was “Diabetic pumpkin bread.” And, it made me laugh. If I ever saw a bread labeled as diabetic pumpkin bread, I’d run far far away.
But, I guess technically this recipe is just that. And it also tastes amazing. Each slice offers 4g protein, 4g fiber, and only 9g sugar.
Gluten-free pumpkin bread
As with a lot of my recipes, this low carb pumpkin bread is also a gluten free pumpkin bread recipe (assuming you use gluten free oats). The more blood-sugar friendly flours also happen to be gluten free.
Oat flour pumpkin bread
Part of the flour mixture we use in this recipe is ground up oats, aka, oat flour. It helps the bread hold together and gives it that nice dense texture.
Gluten free pumpkin bread almond flour
Almond flour makes up the other part of our flour mixture. It offers a much more blood sugar friendly nutrient mix. (More protein, more fat, less carbohydrate.) And, it pairs perfectly with the oat flour. If we just did almond flour, it would be a bit crumbly. The combination of the two flours really helps everything hold together well.
Low sugar pumpkin bread
And, one of my favorite things about this recipe is you can totally make it as sweet or not-sweet as you want! The recipe below with 2/3 cup sugar is not super sweet, which is exactly how I love it! But, if you prefer a sweeter low carb pumpkin bread, you can use an alternative sweetener or increase the sugar up to 1 cup.
Make sure to try my Gluten-Free Pumpkin Cheesecake Bars with Oatmeal Crust too if you’re in the mood for more blood sugar friendly pumpkin goodness!
Simple pumpkin bread recipe for 1 loaf
You know how when you’re making a recipe that calls for canned pumpkin, you never have any idea what to do with the leftover pumpkin?? Well, I have the same problem. I try to be responsible and save the remaining pumpkin puree but it never fails it grows mold before I can get around to using it.
So, I wanted to make a simple gluten free pumpkin bread recipe that uses the WHOLE can of pumpkin! Makes life much easier right?! Plus, pumpkin has so many amazing nutritional benefits, the more the better!
Diabetes Friendly Gluten Free Pumpkin Bread
Ingredients
- 1 15oz can pumpkin purée
- 3 large eggs beaten
- ¼ cup cooking oil
- 1 ½ tsp almond extract
- 1 ½ tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 ½ cups almond flour
- 1 ½ cups rolled oats use gluten free if needed
- ⅔ cup sugar if you prefer a sweeter bread, increase this to 1 cup
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp salt
Instructions
- Preheat your oven to 350 degrees F. Then, grease a standard size loaf pan or line it with parchment paper. Set your prepped pan aside.
- Add the pumpkin puree, eggs, cooking oil, almond extract, vanilla extract, and apple cider vinegar to your blender or food processor and blend until combined.
- Now, add the dry ingredients (almond flour, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt) to the blender or food processor and blend on high until combine and most of the oats are ground up. You may need to stop it once or twice to scrape down the sides.
- Transfer the batter to your prepared pan and spread it out evenly in the pan.
- Bake the bread for 50-65 minutes until set and a knife inserted in the center comes out mostly clean.
- Let the bread cool for at least 30 minutes before slicing.
- Your gluten free pumpkin bread will keep in a sealed container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
26 Responses
Mary Ellen, Hi, question. In your description you wrote you use two flours: oat and almond. In the ingredients you just listed oats. Did you mean oat flour or standard oats? Thanks for all your recipes!
Since the oats get blended up in the blender they essentially become oat flour… Oat flour is just ground up oats ?
So good! I really enjoyed this recipe. Thanks for using up the whole can of pumpkin – I too hate having a partial can leftover! I found it plenty sweet with just 2/3 c. sugar. Thanks for all the great recipes – they have really helped me since being diagnosed last year.
This is such a nice gf bread. It has great consistency and flavor. Even my husband loved it and he is quite particular with his food. I loved the use of the oats in the recipe so I can eat a couple slices for breakfast and not still be hungry!
I decided to make this recipe for my diabetic husband. It is absolutely amazing! It has a great texture and it doesn’t seem possible that it is low carbs! The whole family loves this bread! I am going to make several loaves for the holidays as gifts. The only downside is the cost of the almond flour. I noticed the local grocery store marked some down because I think it doesn’t sell as quickly as regular flour. I took advantage of the sale and also bought some walnut flour as well. Thank you so much for sharing this healthy and wonderful recipe!
I’m so glad you all enjoyed it!
Almond flour is expensive, but I get it at Costco.
As a former dietitian (Long story) I am happy to have found your blog. I prepare breakfast for club members once a month, and one of them has diabetes. Question: how long to cool in the pan before turning onto a rack?
I like to let it cool until it’s easy to handle without feeling too hot on your hands.
Hi! I really like this recipe and have made it several times. The last time, I added 1/2 cup of raw pumpkin seeds, 2 tbsp of ground flaxseed, 2 tbsp of hemp seeds and 2 tbsp of chia seeds. Came out great, with good texture and flavor. My question is – do these additions compromise this bread nutrition-wise? Or is it still ok for someone with diabetes? Thank you in advance! ❤️
those sound like great additions and filled with fiber too!
Can I substitute coconut flour for the almond flour? If so, is it a 1 to 1 substitute?
Thabks!
You can, but it will result in a denser bread. 1 cup almond flour = 1/3 cup coconut flour.
Really enjoying the pumpkin bread recipe this fall, despite endless summer in Houston!
It bakes up really nice, with a great texture and is moist and flavorful. The oatmeal and almond flour combo works great. Thanks!
Yay! Glad you’re enjoying it!
This bread is amazing. Brought it to my kid’s school office as a thank you (the celiac admin was incredibly grateful)! And I’ve made 2 other loaves this week to eat and share. So great for the fall season! Thanks
So glad you are enjoying it!!
Could I substitute coconut flour for the almond flour? If so, is it a 1 to 1 sub?
Thanks! I enjoy following you.
Just made this. Fabulous taste and texture. I like sweet so along with 2/3 cup of granulated sugar, I added 1/3 cup of brown coconut sugar. This recipe is definitely a keeper. Thank you.
This turned out so good! Love the soft moist texture. I made muffins instead of bread. The only thing I might try next time is making a cream cheese topping or filling.
What does the vinegar do?
It helps with the leavening 👍
How long would I bake for if I made these as muffins instead of a loaf? Thx
25-30 minutes
Can I substitute regular GLuten Free flour for the almond flour? Can’t have nuts. Thank you
Yes, you can 👍