Gluten-Free Pumpkin Bread (No Added Sugar)

This gluten-free pumpkin bread has a soft, fluffy crumb, warm pumpkin spice flavor, and just enough natural sweetness from dates and tigernut flour. Made with fresh roasted pumpkin, almond and tigernut flour, and extra virgin olive oil, this is grain-free and dairy-free, yet beautifully light and cozy — the perfect coffee or tea treat.

What Makes This Pumpkin Bread Different

Pumpkin breads tend to be generously sweetened, but this recipe takes a more restrained approach. Three Medjool dates complement the natural sweetness of the pumpkin and tigernut flour, while inulin adds a little more sweetness and contributes to the soft texture.

The combination of almond flour, tigernut flour, and a small amount of tapioca creates a moist but fluffy crumb. Extra virgin olive oil keeps the loaf tender without adding dairy, and pumpkin pie spice provides the familiar warmth we associate with autumn baking.

This is a lovely loaf for breakfast, as an afternoon snack with coffee or tea, or as a lightly sweet dessert. If you prefer a sweeter finish, drizzle the warm loaf with a teaspoon of raw honey and sprinkle it with toasted walnuts.

The Key Ingredients

Roasted pumpkin gives this bread its color, moisture, and gentle sweetness. I use Hokkaido pumpkin, also known as red kuri squash, which has dense, flavorful flesh and is less watery than many other varieties.

Tigernut flour has a naturally sweet, slightly nutty flavor that works especially well in cakes and quick breads. Despite its name, tigernut is not a nut but a small root vegetable. If this is a new ingredient for you, my guide to tigernut flour includes more information and recipes.

Almond flour adds richness and tenderness, while tapioca flour lightens the mixture and helps create a springier crumb. These flours behave very differently, so I don’t recommend substituting them or changing their proportions.

Medjool dates provide a subtle, caramel-like sweetness without making the loaf taste distinctly of dates. Blending them with the wet ingredients distributes their sweetness evenly throughout the batter.

Extra virgin olive oil keeps the pumpkin bread soft and moist while adding beneficial fats and polyphenols. Use a fresh, good-quality oil with a balanced flavor. You can read more about how to choose extra virgin olive oil.

Preparing the Pumpkin

I originally made this bread with a Hokkaido pumpkin from my neighbor’s local farm, but another flavorful dessert pumpkin or winter squash with dense flesh will work.

Cut the pumpkin in half and remove the seeds and fibrous interior. Slice it, arrange the pieces on a baking sheet, and roast them at 400°F (200°C) for approximately 20 minutes, or until fork-tender. Once cool enough to handle, remove the skin and weigh 260 grams of the flesh.

The pumpkin can be prepared in advance and refrigerated until you are ready to make the bread.

How to Make Gluten-Free Pumpkin Bread

Before beginning, ensure the roasted pumpkin has cooled. Preheat the oven to 350°F (180°C) and prepare a loaf pan with parchment paper or lightly grease it.

Whisk the tigernut flour, almond flour, tapioca flour, baking powder, baking soda, and pumpkin pie spice together in a large bowl. Breaking up any small lumps at this stage will make it easier to combine the batter without overmixing.

Add the roasted pumpkin, extra virgin olive oil, eggs, dates, inulin, vanilla, and salt to a high-powered blender. Blend until completely smooth and creamy, with no visible pieces of dates remaining.

Pour the pumpkin mixture over the dry ingredients and fold gently with a spatula until everything is evenly combined. The batter should feel light and fluffy. Transfer it to the prepared loaf pan and smooth the surface.

Bake for approximately 50 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 20 minutes, then transfer it to a cooling rack. Allow it to cool completely before slicing so the crumb can finish setting.

For a slightly sweeter and more festive finish, drizzle the warm loaf with one teaspoon of raw honey and sprinkle it with toasted, ground walnuts.

How to Serve It

This pumpkin bread is gently sweet rather than dessert-level sweet. Enjoy it on its own or serve it with butter, nut butter, or a spoonful of thick yogurt.

It also pairs beautifully with a warm cup of coffee, tea, or my dairy-free, sugar-free pumpkin spice latte.

Storage

Let the pumpkin bread cool completely before storing it. Place it in an airtight container and refrigerate it for up to three days. It will retain its soft, moist texture when chilled.

For longer storage, slice the loaf and place pieces of parchment paper between the slices. Transfer them to a freezer-safe container or bag and freeze. Individual slices will take approximately 30 to 40 minutes to thaw at room temperature.

More Gluten-Free Pumpkin Desserts to Try

Pumpkin is perfect for gluten-free baking, adding moisture and great flavor. Try more gluten-free pumpkin treats for delicious and healthy desserts this fall.

• Gluten-Free Pumpkin Muffins (No Added Sugar)
• Gluten-Free Pumpkin Bars with Mascarpone Frosting
• Pumpkin Spice Basil Seed Pudding

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