Pumpkin Spice Bread Recipe (gluten, grain, dairy, sugar free)

Pumpkin Spice Bread Recipe (gluten, grain, dairy, sugar free) Follow Me on Pinterest

I love pumpkin bread. As a matter of fact, I love all things pumpkin! I have been craving pumpkin bread this season, but wanted to make a new version of it. You can find my original (and delicious, if I do say so myself) recipe for pumpkin bread here. This version fits more of my dietary needs now that I am lower carb and eating no sugar at all, not even non-sugar sweeteners like stevia. The coconut cream concentrate has a lot of natural sweetness in it, but if you want yours a little sweeter, feel free to add a couple tablespoons of sweetener of your choice.

This bread is smooth and soft, with an almost creamy texture if you warm it up. The smooth texture comes from the coconut butter and pureed pumpkin. Full of pumpkin spice flavor, I add a little extra cinnamon for a boost in spice. I use Vietnamese cinnamon, which is regarded as the best in the world. Read about why I love cinnamon (and 9 reasons cinnamon is good for you) here. Top your warm slice with some grass-fed butter or ghee and it is pure heaven!

Depending on the type of coconut butter and coconut flour you use, you may need a tad less or a tad more coconut flour. Start with the 2 rounded tablespoons and see what the batter looks like. Add a little more if needed. For one of my batches, I needed a total of 3 tablespoons. I made this recipe with Tropical Traditions products, one of my trusted affiliate partners.

P.S. Don’t forget to check out the very bottom of this post for a great list of delicious pumpkin recipes from some of my friends!

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Image courtesy of Mitch Nicklas –

BUT WAIT! For some more amazing pumpkin recipes, check out some of these great recipes from my friends:

Pumpkin Pie Kombucha” by Melanie from Pickle Me Too

Pumpkin Poppers“, “Pumpkin Bread“, “Pumpkin Coconut Milk Custard“, and “Pumpkin Coconut Smoothie” by Starlene from GAPS Diet Journey

Pumpkin Nog“, “GAPS Pumpkin Spice Coffee Creamer“, and “Pumpkin Cranberry Spice Muffins” by Patty from Loving Our Guts

Pumpkin Ice Cream“, “Pumpkin Muffins“, and “Pumpkin Chocolate Swirl Brownies” by Lydia from Divine Health

Crock Pot Pumpkin Custard“, “Pumpkin Recipes Gone Wild #1“, “Pumpkin Recipes Gone Wild #2“, and “Pumpkin Mousse” by Jennifer from Hybrid Rasta Mama

Pumpkin Bean Fudge“, “Crock Pot Pumpkin Pudding“, “Rich Pumpkin Custard“, and “Curried Pumpkin Soup” by KerryAnn at Cooking Traditional Foods

Pumpkin Yogurt“, “Spiced Pumpkin Muffins“, and “Hot Pumpkin Drink” by Michaela from Vicariously Vintage

This post is part of Motivation Monday

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About Jessica Espinoza

Jessica is a real food nut, coconut everything enthusiast, avid reader and researcher, blossoming yogi, and animal lover. She has had a life-long passion for food and being in the kitchen is where she is the happiest. Jessica started Delicious Obsessions in 2010 as a way to help share her love for food and cooking. Since then, it has grown into a trusted online resource with a vibrant community of people learning to live healthy, happy lives through real food and natural living.



  1. Just shared on FB! Looks great!


    Posted 11/16/12

  2. Thank you for including my pumpkin recipes! :-) Yours looks fantastic and I am dying to try it. I just ordered coconut cream concentrate so I think I have all the ingredients on hand.

  3. Hi. I just wanted to check. Are these imperial or metric measurements?
    I live in Australia and can’t wait to make this when the weather cools down a bit :) it’s a bit hot to have to oven on at the moment.


    Posted 02/09/14

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