Pumpkin Bread (Gluten-Free, No Added Sugar)

A healthy pumpkin bread recipe made gluten-free with no added sugar. This nutritious pumpkin bread is sweetened with dates and made with buckwheat flour. It’s packed with fiber and makes for a delicious fall snack, breakfast or dessert.

sliced pumpkin bread on a wooden board

If you’re looking for a nutritious gluten-free pumpkin loaf, this recipe is for you. This recipe is made with buckwheat flour and is sweetened with dates to create a hearty, high-fiber, gluten-free loaf. This is not your typical pumpkin bread, but it’s a delicious alternative if you’re looking for something a little more nutritious or if you need a gluten-free option.

If you’re looking for more of a classic pumpkin bread, I have a recipe coming soon. I’ll link it here when it’s posted! In the meantime, you can also try these easy vegan pumpkin muffins.

Gluten-Free and Date-Sweetened Pumpkin Bread Ingredient Notes:

  • Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling. I used canned pumpkin puree to test this recipe, so I can’t guarantee the same results with homemade pumpkin puree.
  • Medjool dates: Use soft Medjool dates for the best results.
  • Coconut oil: This recipe uses melted coconut oil for extra moisture. You shouldn’t taste the coconut, but if you’re not a fan, you can use refined coconut oil to make sure.
  • Egg: See the FAQ version for a vegan option.
  • Vanilla: For flavor.
  • Buckwheat flour: This gluten-free flour has a distinct flavor and makes this bread hearty and high-fiber.
  • Baking soda and baking powder: To help the loaf rise a little bit.
  • Spices: Cinnamon, ginger, nutmeg and clove add lovely fall flavors to this bread.
  • Salt: To balance the sweetness and enhance the flavors.
pumpkin bread batter in a loaf pan
sliced pumpkin bread closeup

How to Make a Gluten-Free Pumpkin Bread with No Added Sugar:

Here’s how to make a pumpkin bread that is both gluten-free and sweetened with dates.

  1. Combine the Wet Ingredients

    Start by adding your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.

  2. Combine the Dry Ingredients

    In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove. Stir in your wet ingredients and the eggs.

  3. Bake

    Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.

Pumpkin Bread FAQ:

Can I Use Regular Dates Instead of Medjool Dates?

I don’t recommend using regular Deglet Noor dates in this recipe. These dates aren’t as sweet and soft as Medjool dates, which will result in a dry loaf that won’t be as sweet. That being said, if that’s all you have available, you could try soaking the dates for a few hours first. However, I can’t guarantee the same result.

Can I Replace the Buckwheat Flour with Another Flour?

I haven’t tried other flours for this recipe, but many readers have tested the recipe with a combination of oat flour and gluten-free flour mix. Check out the comments if you want to try these alternatives.

Can I Make This Recipe Vegan?

For a vegan option, replace the egg with a flax egg. To make a flax egg, combine 1 tablespoon of ground flax seeds with 3 tablespoons of water and let it sit for a few minutes. The bread will be a bit more dense, dry and it won’t rise as much. While the texture will be different, the flavor will be the same. If you’re okay with this, feel free to make this vegan option. If you’d like a more classic vegan pumpkin bread, I have a recipe coming soon.

More Pumpkin Dessert and Snack Recipes:

baked pumpkin bread in a loaf, seen from the top
sliced pumpkin bread on a wooden board, seen from the top
Pumpkin Bread (Gluten-Free, No Added Sugar)
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5 from 7 votes

Pumpkin Bread (Gluten-Free, No Added Sugar)

A healthy pumpkin bread recipe made gluten-free with no added sugar. This nutritious pumpkin bread is sweetened with dates and made with buckwheat flour. It's packed with fiber and makes for a delicious fall snack, breakfast or dessert.
Course Breakfast, Snack
Cuisine gluten-free, vegan, vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 1 cup pure pumpkin puree, canned
  • 1 cup pitted Medjool dates
  • 1/4 cup water
  • 1/4 cup coconut oil, melted
  • 1 large egg (or flax egg)
  • 1 1/2 teaspoon vanilla extract
  • 1 cup buckwheat flour, spoon and level
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon fine grain sea salt
  • Pinch of clove, ground

Instructions

  • Preheat oven to 350°F. Line a loaf pan with parchment paper.
  • Add your pumpkin puree, water, melted coconut oil, Medjool dates and vanilla in a food processor. Blend until smooth. Set aside.
  • In a large mixing bowl, whisk together your flour, baking soda, baking powder, cinnamon, ginger, nutmeg, salt and clove.
  • Transfer the wet ingredients to the dry ingredients. Add the egg and stir everything together until combined.
  • Transfer to your prepared dish and bake for 45 minutes at 350°F or until a toothpick comes out clean.

Notes

Store in an airtight container or sealable bag at room temperature or in the fridge for 3-4 days or in the freezer for longer.
For a vegan option, omit the egg. You can replace it with a flax egg. To make a flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let it sit for a few minutes before using.
I haven’t tried using other flours, but some readers have had success using oat flour and/or gluten-free flour mix. Check out the comments if you want to try these alternatives.

If you make this pumpkin bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

30 Comments

  • Ashlee

    Made this tonight! I didn’t have dates so I used soaked raisins and cranberries. It was delicious!! Nice and fluffy.

    • Unsweetened Caroline

      Hi Dan, I never tried it, but I’m thinking the whole wheat flour will work. The loaf will probably even have more volume! As for the gluten-free flour blend, it’s hard to say. I know each brand is a little different, but if you try it, please let me know how it turned out. It may help others as well. Thank you!

  • Donna Sawchyn

    I believe that if you want to omit an egg, 3 tbsp of water to 1 tbsp ground flaxmeal is an egg replacement (let sit to thicken for 5 min). Thanks for your website, it is really difficult to find completely sugar free recipes.

  • Danica

    5 stars
    These were amazing! I have been on a no sugar challenge including added sugar and this site has been really nice. Thank you so much! Is there any way you can turn this into muffins?

  • danica

    Is there any way that you could substitute the pumpkin/carrots/bananas for zuchini in some of your recipes to make zuchini muffins/bread?

    • Nourished by Caroline

      Hi! I can’t say for sure as I haven’t tried it myself. If you’re looking for a zucchini recipe, I do have zucchini cookies and an apple zucchini cake. If you’re looking for a bread, I think the best bet would be my carrot cake loaf. You could try using zucchini instead of carrots. Try squeezing the liquid from the zucchini first. Let me know if you try it! 🙂

  • Sarah

    5 stars
    Mmm delicious! I did oat flour (no buckwheat on hand) and also 1/2 banana + ~5 small dates to lower the sugar content more (Candida over here ) and yum so good still! Ty for sharing!

    • Nourished by Caroline

      Hi Raya, sorry, but I haven’t tried other options and reducing the dates or changing it for other ingredients will likely change the recipe significantly. What I could suggest is to try my fruit-sweetened banana bread and use pumpkin puree instead of bananas. You could also add the spices from the pumpkin bread to that recipe. I haven’t tried it and I can’t guarantee it would work, but this is the best option I can recommend. Keep in mind that it won’t be sweet though. I hope this helps!

      Here’s the banana bread recipe: https://www.nourishedbycaroline.ca/sugar-free-breakfast-banana-bread/

  • Lindsay Cavett-Goodwin

    5 stars
    I used 3/4 cup oat flour and 1/4 cup gluten free baking flour instead of the 1 cup of buckwheat flour and it turned out well. I also added some chopping walnuts. Delicious! I’m looking forward to trying more of your recipes! Thank you so much for sharing. 🙂

  • Sarah

    5 stars
    Made this bread with a few substitutions and it turned out delicious! Used 7 dates + 1 Tbsp maple syrup + 1/2 ripe banana for the cup of dates. For the oil I filled 1/4 cup with extra pumpkin purée and applesauce. Replaced the egg with a flax egg. Added 1/2 cup walnut pieces and a handful of pepitas to the batter and top of loaf. For spices I used 11/2 tsp cinnamon, 1 tsp cloves and 1 tsp nutmeg. Loved the result! Just what I was looking for – healthy buckwheat pumpkin bread that’s lightly sweetened and generously spiced.

  • Christine

    5 stars
    I love this recipe! I made it for Thanksgiving and Christmas and even my sugar loving boyfriend thought it was delicious. I add 100% cacao chips and chopped walnuts for a little more texture. Absolutely fabulous. Thank you for making recipes that don’t use processed sugars/honey/maple. When I cut back on sugars, I made the decision to only use whole fruits for sweeteners. Thank you for making recipes that feel like I’m not giving up anything.

    • Nourished by Caroline

      Hi Christine! Thank you so much for your feedback. I’m happy you love the recipe! And I do love the sound of the walnuts and cacao chips in there. I hope you’ll enjoy the other fruit-sweetened recipes too. 🙂

  • Kate Lynch

    5 stars
    Outstanding!!!

    I made them as muffins and added raisins and walnuts-very hearty!! LOve this recipe, good healthy, feel good food.

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WELCOME!

Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!

 

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