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Gluten Free Pumpkin Bread With Spiced Caramel Sauce

This delicious pumpkin banana bread has a lovely oat texture greeted with a light sweetness and the beautiful, warm flavor of pumpkin spice. Top it off with some wonderful pumpkin spice caramel sauce made without refined sugar and, boy, you are in for a treat.
Course Breakfast, Dessert
Cuisine American
Keyword gluten free pumpkin bread, pumpkin bread
Prep Time 10 minutes
Total Time 55 minutes
Servings 12
Calories 216kcal
Author Amy K


  • 2 cups oats ground into flour
  • 2 tbs coconut flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1-1.5 tbs pumpkin pie spice
  • 1 ripe banana
  • 3/4 cup canned pumpkin
  • 4 eggs
  • 1/2 cup maple syrup or honey
  • 1/4 cup coconut oil melted


  • Preheat oven to 350 and grease a bread pan well.
  • In a blender or food processor, make oat flour by grinding oats into a fine flour, and place into bowl.
  • Add coconut flour, baking soda, salt, and pumpkin spice to ground oats and stir.
  • In the blender, add banana, canned pumpkin, oil, eggs, and maple syrup. Blend for 1-2 minutes until completely combined and smooth.
  • Stir wet ingredients into dry ingredients and pour into bread pan.
  • Bake for 45-60 minutes until you can insert a toothpick and it comes out clean.
  • Allow to cool on cooling rack.
  • Top with spiced caramel sauce (optional).
  • Enjoy!


Add 1 tbs of pumpkin spice for light spiced flavor, and 1.5 tbs if you like a stronger pumpkin spice flavor.


Serving: 1g | Calories: 216kcal | Carbohydrates: 13g | Protein: 9g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 71mg | Sodium: 366mg | Potassium: 130mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2860IU | Vitamin C: 1.6mg | Calcium: 83mg | Iron: 1.3mg