Pumpkin Bread that is gluten free and small batch! This recipe for Gluten Free Pumpkin Bread is made with almond flour and makes two mini loaves that are moist, tender, full of Fall flavors, and finished with a Cinnamon Sugar Crunch. A perfectly easy recipe to add to your holiday menu!
Gluten Free Cinnamon Crunch Pumpkin Bread
I already have a gluten-version of Pumpkin Bread on the blog. So, I thought I needed to supplement it with a gluten free version with this recipe for Cinnamon Crunch Pumpkin Bread! It is worth pointing out that the original happens to be a reader favorite, and hoping the gluten free version will follow suit!
I use an almond flour blend (and it’s paleo!) that gives this pumpkin bread the flavor and texture of a gluten bread. Here is what you can expect with this Gluten Free Pumpkin Bread:
- Moist – A few things contribute to the soft and moist texture of this bread: pumpkin, brown sugar, and the almond flour blend. I actually find baking with almond flour makes baked goods super moist.
- Tender – The crumb of this pumpkin bread is perfectly soft.
- Perfectly Sweet – Even though we are baking gluten free, there is still sugar in this bread! And we use a mix of granulated and brown sugar for texture and flavor.
- Abundance of Fall Flavors – When you think of Fall baking, do you immediately go to pumpkin and pumpkin pie spice? Well, even if you don’t, there is no shortage of those flavors in this bread. The earthy pumpkin flavor comes through and is topped with all of the cozy spices reminiscent of Fall!
- Easy to Make – And I mean easy. In fact, 10 minute prep easy.
Small Batch And Gluten Free Bread
I’ve rambled on (and will continue to do so) about the gluten free aspect of this recipe. What I have to touch on is that this is a recipe that is gluten free AND small batch. And after what seems like 1000 test batches, I believe I have developed a gluten free pumpkin bread recipe that tastes just like regular pumpkin bread – if not better!
This small batch pumpkin bread will make plenty for two people, or it makes a delightful presentation for a smaller crowd. There are two ways that you can bake the small batch pumpkin bread. And while the end result may be small, it packs a mighty delicious punch!
- 2 Mini Loaf Pans – This will produces the cutest, smallest, loaves of bread.
- Brownie Pan – Wan to get even cuter with the bread? Bake it in a brownie pan (linked in the recipe) to make 5 mini loaves.
What You Need To Make Gluten Free Pumpkin Bread
- Almond Flour – The almond flour should be a finely ground blanched almond flour. I have linked the brand I use in the recipe.
- Arrowroot Flour – You may see brands that call it arrowroot flour or arrowroot starch. They are the same thing. The brand I use is linked in the recipe.
- Coconut Flour
- Tapioca Flour – Just like the arrowroot flour, tapioca flour and tapioca starch are the same thing.
- Baking Powder – Some baking powder brands may add wheat starch to their baking powder. To be certain your pumpkin bread is 100% gluten free, double check that your baking powder is gluten free. Bob’s Red Mill offers a great gluten free baking powder.
- Pumpkin Pie Spice
- Coconut Oil – I only use refined, cold-pressed coconut oil – it is solid, much like shortening. You may come across coconut oil that is already liquid, but that is not the kind I use, and I can’t say for certain how the bread would turn out if it was used.
- Granulated Sugar
- Light Brown Sugar – I recommend light brown sugar because while it still adds moisture and flavor, it won’t add as much moisture as dark brown sugar can.
- Canned Pumpkin – Make sure it is pure canned pumpkin, and not pumpkin pie filling. And you will have leftovers, regardless of the size of can you use. You can find additional Pumpkin Recipes on the blog!
- Egg – Only 1 large egg is needed for this recipe.
- Vanilla Extract
- Cinnamon Sugar – You can always make your own, and the ratio of cinnamon to sugar is totally up to you. I usually end up with a ratio like 1 teaspoon of cinnamon for every 4 teaspoons of sugar. Or, I may end up just eyeballing it!
- Mixing Bowls
- Mini Loaf Pans – These are the mini loaf pans I use for this recipe.
- Or Brownie Pan – If you want to make smaller, cuter mini loaves – like the ones in the regular Cinnamon Swirl Pumpkin Bread – use a brownie pan. The recipe will yield 5 mini loaves.
Gluten Free Pumpkin Bread Made With Almond Flour
I outlined the gluten free flours I use for this Gluten Free Cinnamon Crunch Pumpkin Bread above. However, below is a little more information on why I use this specific almond flour blend. In fact, this is the gluten free flour blend that you will find in most of my Gluten Free Recipes.
Paleo/Almond Flour Blend
- Blanched Almond Flour
- The base in the flour blend. Almond flour produces a light and fluffy cake-like bake. Which makes it a great option for cakes, cupcakes, muffins, and even gluten free cookies. I will always recommend a blanched, super-fine almond flour. This means the flour is ground as fine as it can be (before turning into butter), and the skins are removed.
- Arrowroot Starch/Flour
- Flour and starch are used interchangeably in the package titles. Arrowroot aids in the tender texture we like in baked goods. It also adds structure to the crumb.
- Coconut Flour
- Ground from dried coconut meat, coconut flour is super absorbent. It should be blended with other flours as it does not work well as a 1:1 swap. Its absorbency allows swapping granulated sugar for liquid sweeteners – like maple syrup or honey. I also find it counter-balances other wet ingredients in the recipe.
- Tapioca Starch/Flour
- Another where flour and starch are used interchangeably in package titles. Tapioca adds a little more chew to the baked good – where normally we’d get that from gluten in all-purpose flour. And I have found in baked goods, it gives a ‘crisp’ exterior.
Tips For Making Gluten Free Pumpkin Bread
- Use pure pumpkin – The canned pumpkin should be pure pumpkin, and not pumpkin pie filling. The latter contains sugar and spices that we don’t want for this recipe.
- Spoon and sweep the flour’s – The best way (sans using a baking scale) to measure you flour – especially gluten free flours – is to use the spoon and sweep method.
- Fluff the flour
- Spoon it into the measuring cup, without packing it
- Sweep the top to level it out
- Use light brown sugar – Versus dark brown sugar. I would be concerned that dark brown sugar may add too much moisture to the bread, yielding a bread that may almost seem raw.
- Gluten free takes a little longer to bake – Even if the toothpick comes out clean, you want to make sure that the edges of the bread look baked. So, if they still seem a little pale, bake 3 to 5 minutes longer.
- Cool completely – This is my personal opinion, but I find that gluten free baked goods taste much better when they have had a chance to cool.
Common Questions For Making Small Batch Gluten Free Pumpkin Bread
I have not tested it, but you if you try it, let me know how it turns out!
Probably not. The texture and ratios would likely need to be adjusted, as I find 1:1 gluten free flour to be much drier than the almond flour blend I use.
I think this would be fine.
I’ve only worked with monkfruit and think that would work. I’m less familiar with Stevia and Swerve and would not be able to offer guidance on proper ratio swaps.
You can use a muffin pan to make pumpkin muffins, or a small 6-inch cake pan. Baking times may vary, so you will want to check on your muffins at about 20 minutes, and the cake may take longer than 30.
The pumpkin bread can be stored covered at room temperature for 3 to 5 days. Beyond that, it may start to dry out.
Looking for more Pumpkin Recipes? Check these out!
- Pumpkin Spice Latte Overnight Oats
- Baked Pumpkin Spice Donuts
- Pumpkin Oatmeal Cookies with Chocolate Chips
- Pumpkin Pudding Napoleon Pastries
- Mini Pumpkin Swirl Cheesecake
Gluten Free Cinnamon Crunch Pumpkin Bread
- 2 – Mini Loaf Pans
- 1/2 cup blanched almond flour
- 1/4 cup arrowroot starch/flour
- 2 tablespoons coconut flour
- 2 tablespoons tapioca starch/flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3 tablespoons cold pressed refined coconut oil, melted
- 1/4 cup, plus 2 tablespoons granulated sugar
- 1/4 cup light brown sugar
- 1/2 cup pure canned pumpkin
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 to 3 teaspoons Cinnamon Sugar - for the topping
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Lightly grease the pans, then line with a piece of parchment paper long enough so it hangs over the sides of the pan. Tip – You can also use a brownie pan lined with small strips of parchment paper. The brownie pan will yield 5 mini loaves.
- In a small mixing bowl, whisk together the almond flour, arrowroot flour, coconut flour, tapioca flour, baking powder, salt, and pumpkin pie spice.
- In a medium mixing bowl, add the melted coconut oil and both sugars. Whisk to combine. Then add the pumpkin, egg, and vanilla extract and whisk until smooth.
- Sprinkle the dry ingredients over the wet ingredients and whisk until no dry streaks remain. Pour the batter equally into the prepared mini loaf pans. Sprinkle dhte cinnamon sugar over the top of the batter and swirl around – just on top of the batter, not into the batter – with a knife or offset spatula.
- Bake the pumpkin bread for 30 to 35 minutes, or until a toothpick inserted in the middle comes out clean, and the edges of the bread are brown and pulling away from the sides of the pan.
- Cool the bread in the pans set on a wire cooling rack for at least 10 minutes. Then, using the parchment paper overhang, carefully lift the bread out of the pans and allow to cool on the wire rack completely. Note – I find gluten free baked goods taste better when they have had a chance to cool completely.
- Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.