Gluten-free Applesauce Pumpkin Bread

gluten free applesauce pumpkin bread.jpg

Makes 1 loaf

This delicious pumpkin bread is healthy, hearty and sweetened with applesauce and a drop of maple syrup instead of refined sugar, and made gluten-free by using almond flour instead of regular flour. It will win you over the first time you bake it and become your new favorite breakfast or snack!


  • 1 cup canned pumpkin

  • 4 eggs

  • 1 cup unsweetened applesauce

  • 1 tsp. vanilla extract

  • 3 tbsps. unsalted butter, coconut oil or ghee, melted

  • 2 ½ cups almond flour/meal

  • 1 tbsp. ground cinnamon

  • 2 tsps. pumpkin pie mix (or 1 tsp. each of nutmeg, ground ginger and pinch of cloves)

  • ½ tsp. sea salt

  • 1 tbsp. baking powder


  • Preheat oven to 350 degrees.

  • Grease a 9x5 inch loaf pan.

  • In a bowl, mix together the wet ingredients: pumpkin, eggs, applesauce, vanilla and melted butter.

  • In a separate bowl, mix together the dry ingredients: almond flour, spices, salt and baking powder. 

  • Combine wet and dry ingredients well and pour into greased loaf pan.  Spread batter evenly. 

  • Bake for 40 minutes until a toothpick comes out clean.

  • Cool for 15-20 minutes, remove bread from pan and place on cooling rack.  

  • Slice and enjoy!

  • To store bread, wrap in paper towel and seal in Ziploc bag or covered container in the refrigerator for up to a week or freeze for up to 6 months.