Winter means pumpkin season. I love anything and everything pumpkin, but one of my most favorite pumpkin things is pumpkin bread. This recipe was inspired by Elana’s Pantry Paleo Pumpkin Bread. This bread is very dense, yet very tender. It makes a great, hearty breakfast slathered with pastured butter. Because it has no gluten, the texture can be a but crumbly if you don’t completely cool the loaf before slicing. This is a high-fiber, high-protein, low-sugar alternative to store bought pumpkin breads.
Pumpkin Bread (Gluten and Grain Free)
1 cup almond flour
1/4 cup coconut flour
1/2 cup pumpkin puree
1/2 cup coconut oil
4 large pastured eggs
3 tbsp. pumpkin pie spice
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. high-quality cinnamon
2 tbsp. maple syrup (or honey)
10-15 drops vanilla stevia (optional)
1/8 cup pumpkin seeds, soaked and dehydrated
Combine the almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cinnamon in a bowl and stir well. Set aside. In a mixer bowl, cream the eggs and the coconut oil together. Add the pumpkin, maple syrup, and stevia. Mix well, and then slowly add the dry ingredients. Mix until combined. Pour into a small loaf pan. Sprinkle the pumpkin seeds on top (which I forgot to do for the loaf I was photographing). Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking. My oven is old and I’ve had a loaf take a full hour to bake, but if your oven works well, the loaf should be done after 40 minutes or so.
Remove from oven and let cool for about an hour before removing from the pan. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter! 
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Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
with a delicious recipe like this it wouldn’t be too bad to go GF for a while
http://www.DavetteBrown.com
Haha! It’s definitely one of the best GF breads I’ve tried, though I’m sure I’m a little biased
I hope you enjoy!
Yum! I like pumpkin bread and haven’t tried almond flour or coconut flour before. Would love to sometime!
Hi Steph! Thanks for stopping by and commenting. I’m finding that the bulk of my baking uses coconut and almond flours. I rarely use wheat flour anymore! I hope you get around to making it. It is SO delish!
Hi Jessica,
This is a great Pumpkin Bread that we would really enjoy. It looks very moist and packed full of flavor. Have a wonderful week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you for the feedback Miz Helen!!
Thanks for the pumpkin recipe. I love pumpkin! I think I’ll add more stevia, or I’ll replace sweetner with Xylitol because it’s not sweet enough for us. I like the texture, though.
Thank you! So glad you liked it! I find that I can never leave a recipe alone. I am a constant tweaker (I guess that sounds kind of bad, huh?)
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts!
This sounds delicious! Thank you for sharing your recipe with the Hearth and Soul Hop.
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Your Pumpkin Bread sounds absolutely scrumptious. Even though we don’t have to eat gluten free in our house, I often use almond flour because it just tastes so good! Thank you for sharing this post with Hearth and Soul and with Let’s Do Brunch.
I am so excited. Another field tested Grain and Dairy free bread. My kids love it when I treat them with some muffins or breakfast breads. Cant wait to try it.
I hope they enjoy! It’s one of my favorite breads, especially slathered with tons of grass-fed butter!
This bread looks great!
I also used a ton of pumpkin in my recipes. Just love it.
Thank you for sharing your recipe with us this week on AFW! Be sure to check back next week for reader favorites and hostess picks. Have a great week!
Be Well,
–AFW Hostesses
Thank you for the kind words!
I am featuring this incredible bread this week on Allergy-Free Wednesdays!
Thank you!!!
[...] Pumpkin Bread by Delicious Obsessions (gluten-free, grain-free, dairy-free) [...]
[...] vegetable oils in baked goods (like brownies, cupcakes, muffins, cake, cookies, cookies, and bread) with coconut [...]
I have everything but the pumpkin seeds. Are they critical, and what’re they for?
They are not critical. They are to sprinkle on the top of your loaf before baking. This gives a bit of a crunchy top to the loaf, but it tastes wonderful without them too!
OK! I might sprinkle with my chia seeds instead. I’ve been trying to find ways to use them. Thanks!
thank you for this recepie. I made it once few days ago. followed your directions. came out nice, the only issue i was having it was little moist indside. is it becuase i used pumpkin purred from organic Pacific brand? and it also didn’t raise much. of course it was finished in few days despite that
today i made another one, the same issue, moist inside and didn’t raise much. I also added two tbs of mesquite flour.
hope you can advise me on the issue.
thank you
Hi Liza – Thanks for stopping by! It could be many things, including the fact that our ingredients might not be the same and we’re at different altitudes. I would say if it is still too moist, cut back the wet ingredients by a little. Maybe use 1/3 cup pumpkin puree and 1/3 cup of coconut oil. The loaf won’t raise really high. When I make it, it only comes up to the top of my pan. It is a denser bread, due to not having the gluten to make it lighter and fluffier. I hope that helps!
P.S
Meant to type Pumpkin Puree.
Thank you for replying. I will try your suggestions. it still so delish…i made two time this, and it was gone in two days
Sure thing! I’m glad to help and happy that you guys enjoy it! I really need to make some this weekend! I love pumpkin season!!