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Fall and winter mean pumpkin season. It’s my favorite time of year!
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.
The 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 bit 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.
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Gluten & Grain Free Pumpkin Bread
This is a high-fiber, high-protein, low-sugar alternative to store-bought pumpkin breads.
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup pumpkin puree
- 1/2 cup coconut oil
- 4 large pastured eggs
- 3 tbsp. pumpkin pie spice
- 1/2 tsp. sea 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 toasted pumpkin seeds (soaked and dehydrated for better digestion)
- Preheat oven to 350 F.
- 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!
Learn how to make your own pumpkin pie spice here.
As an Amazon Associate and member of other affiliate programs, I may earn a small commission from qualifying purchases.
Go Raw Pumpkin Seeds
SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme
Wholesome Sweeteners Organic Raw Honey
Coombs Family Farms Organic Maple Syrup
Simply Organic Ground Ceylon Cinnamon
Redmond Real Sea Salt
Simply Organic Pumpkin Spice Organic, 1.94 Ounce
Vital Farms Pasture-Raised Large Eggs 12 ct
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
Farmer's Market Foods Organic Canned Pumpkin - 15 oz - 2 pk
Anthony's Organic Coconut Flour
Anthony's Almond Flour Blanched
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with a delicious recipe like this it wouldn’t be too bad to go GF for a while
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! 🙂
I don’t know what I did wrong…I skipped the stevia b/c it was the only thing I didn’t have on hand. So I baked them into a muffin tin for my kiddos and I pulled them out and didn’t find them to taste too terribly like pumpkin? What could I have done wrong? I think that they taste good, they are gross, but they don’t taste like much of anything. 🙁
Hi Katie – I’m sorry the recipe didn’t turn out how you expected. 🙁 There is only 1/2 cup of pumpkin in the recipe, so the flavor is not going to be overly pumpkin-y. If you’re looking for a bread with more pumpkin flavor, here are a couple recipes you could try:
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!
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.
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!
Thank you for the kind words! 🙂
I am featuring this incredible bread this week on Allergy-Free Wednesdays!
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.
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! 🙂
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!! 🙂
Do you think Stevia is necessary or would honey work? I’m looking for a reason to not leave the house today for ingredients 🙂
What about vanilla extract? I was also thinking that if you don’t have pumpkin seeds, a little turbinado sugar would be good sprinkled on top (if you’re not completely sugar-free).
I think honey would work just fine and no problem omitting the stevia. I think a little sugar sprinkled on top would be delicious! 🙂
This recipe sounds wonderful. I don’t like the taste of stevia. Can I just use an extra tablespoon or so of maple syrup to sweeten it to my taste? Thanks!
Hi Judy – Yes, that would work fine, but you will not taste the stevia in the recipe with all of the other flavors and spices. Enjoy! 🙂
Hi, Jessica, this looks delicious! I want to verify that by small pan you mean an 8″ x 5″?
Hi Ashley – yes, you are correct! I need to update the recipe an add that note in! 🙂
I’m wondering if this could be made without a mixer, just using a fork or whisk?
Hi Susan – I don’t see why not! It may take a little extra stirring, but it should work fine! 🙂
Hi. Can’t wait to try. Since you instruct to cream the eggs and coconut oil together, the oil should be solid, not liquid?
Hi Michelle – You could cream them together in either form. I’ve done it both ways and it works well! Hope you enjoy! 🙂
This looks like a great recipe, as we are a gluten and dairy free house. However, we are also a coconut free house, as well. (Stupid allergies lol)
So, with that being the situation, what would you recommend as a replacement for the coconut flour and oil?
Hi Tracy – You could use any oil you like for the coconut oil, but switching out the coconut flour is more tricky. I have not tried this recipe with anything other than the coconut flour. You could try using a different gluten-free flour (perhaps rice if you can tolerate), but you may need to use a little more than what is called for above. Nut flours may work too in a larger quantity. I cant’ guarantee the end results though since I haven’t tried it myself. Looks like I need to start baking! 🙂