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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.

Print

Ingredients

• 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)

Instructions

1. Preheat oven to 350 F.
2. Combine the almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cinnamon in a bowl and stir well. Set aside.
3. In a mixer bowl, cream the eggs and the coconut oil together.
4. Add the pumpkin, maple syrup, and stevia. Mix well, and then slowly add the dry ingredients. Mix until combined.
5. Pour into a small loaf pan. Sprinkle the pumpkin seeds on top (which I forgot to do for the loaf I was photographing).
6. 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.
7. 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! 

Notes

Learn how to make your own pumpkin pie spice here.

Recommended Products

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

Learn How to Make Perfect Ice Cream (and Other Frozen Treats) at Home

Ice cream is the quintessential dessert (and, ahem, it would probably go pretty darn great with this recipe!). I mean, I can’t think of a single person that I’ve ever met who doesn’t like ice cream. While not everyone is as passionate about the cold, creamy, sweet concoction as I am, I am betting that if you’re reading this, you probably enjoy a frozen treat of some sort every now and then.

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I am crazy for ice cream, but I find that there are very few commercial ice creams that I can eat. I can’t do dairy, so that scratches a good 75% of them off the list. And the non-dairy options either taste funny, have too much sugar, or have weird gums and additives that my poor gut just doesn’t tolerate.

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