Pumpkin Bread

Gluten Free Pumpkin Bread Sweetened with Maple

Flourless_Pumpkin Bread

Flourless is a book about naturally flour free desserts such as this bread and the Apple Tea Cake with Maple Glaze. This loaf uses ground almonds, pure pumpkin purée and eggs to create a moist, dense loaf. Use can use sliced almonds on top, or pumpkin seeds as in the image.

Excerpted with permission from Flourless.: Recipes for Naturally Gluten-Free Desserts by Nicole Spiridakis. Published by Chronicle Books (2014). Photography John Lee.


For this lightly sweetened, maple-scented loaf, scattering sliced almonds or pumpkin seeds across the top of the batter makes for a nice presentation and adds a welcome, extra layer of texture. It’s a luscious late-morning snack, topped with melted butter, or partner to tea in the afternoon, especially on cool, windy fall days.

Pumpkin Bread
Makes: 10
  • ⅔ cup/170 g pumpkin purée
  • 1 cup/120 g ground almonds
  • ½ cup/120 ml maple syrup
  • 2 large eggs, lightly beaten
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 1 tsp pure vanilla extract
  • ¼ tsp sea salt
  • 1 tsp baking soda
  • ¼ cup/30 g chopped walnuts (optional)
  • ¼ cup/45 g semisweet chocolate chips (optional)
  • ¼ cup/25 g sliced almonds
  1. Heat the oven to 350°F/180°C. Grease a 9-by-5-in/23-by-13-cm loaf pan with vegetable oil.
  2. Combine the pumpkin purée, ground almonds, maple syrup, eggs, cinnamon, cloves, vanilla, salt, and baking soda together in a medium bowl, and stir well until a smooth batter forms. Stir in the chopped walnuts and chocolate chips (if using). Pour the batter into the prepared pan and scatter the sliced almonds evenly over the top.
  3. Bake until the loaf is puffed and slightly browned and a tester inserted into the middle comes out clean, 35 to 40 minutes. Remove from the oven and cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.
  4. Store tightly wrapped in plastic wrap in the fridge for up to 1 week.

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