Gluten Free Pumpkin Bread

Better-For-You Pumpkin Bread

This pumpkin bread is not your typical coffee-shop pumpkin bread (ahem, cake). This one is gluten free, dairy free, and full of veggies! But you’d never know! The wonderful mixture of spices, pumpkin puree, brown sugar and coconut oil give this fall favorite the most delicious flavor.

For the veggies, you can use grated zucchini or carrot (or even apple), depending what you have on hand. In addition to some extra vitamins and fiber, the grated produce adds additional sweetness and moisture. For the flour, I use a mix of gluten-free flour and oat flour, but you can sub in all-purpose flour cup for cup.

Same for the walnuts on top. I love them, but you can skip the nuts if you’re not a fan. Or sub in chocolate chips for a sweeter version. Serve warm with a swoosh of cream cheese or pat of butter for a satisfying snack. Hope you enjoy!

Looking for some other quick bread favorites? Try my Classic Banana Bread or Gluten-Free Double Chocolate Banana Bread — with either, you’re in for a treat!

Better-For-You Pumpkin Bread



  1. Preheat oven to 350 degrees F. Grease 9 x 5 x 3 – inch loaf pan with refined coconut oil.
  2. Place all dry ingredients (flours, sugar, baking soda, baking powder, salt and spices) in a large bowl. Mix to combine. Add pumpkin, grated zucchini (and/or carrot or apple), refined coconut oil, and eggs. Mix to combine. Batter will be very thick.
  3. Spoon batter into the greased loaf pan. Sprinkle chopped walnuts on top, if desired. Bake for 65-70 minutes or until a toothpick inserted into the center comes out clean. Cool, slice and enjoy!

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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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