pumpkin bread

Seeing as fall officially started on Thursday, I was in the mood for something pumpkin-y! This pumpkin bread is made with almond flour so it’s gluten free, and it has no refined sugar or dairy. Plus, it’s delisshhh!


  • 3 eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full fat coconut milk
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • pinch fine grain sea salt


  • 1/2 cup chopped pecans
  • 1/4 cup organic coconut sugar
  • 1/4 cup organic gluten free oats
  • 2 Tbsp coconut oil, melted
  • 2 tsp pumpkin pie spice


  1. Preheat your oven to 350 degrees and coat the inside of an 8″x8″ pan or baking dish with coconut oil (to prevent bread from sticking)
  2. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup, and vanilla extract.
  3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt

  4. Slowly mix the dry ingredients into the wet ingredients until combined.
  5. In a small bowl, combine the topping ingredients and combine.
  6. Pour the pumpkin bread batter into your pan and spread it out evenly.
  7. Using a spoon, scoop the topping mixture out and cover the top of the batter.
  8. Bake for 1 hour or until a toothpick inserted in the center of the loaf comes out clean.
  9. Remove from oven and allow to cool for at least 5 minutes before slicing and serving. Tasty!
Adapted from Paleo Running Momma.


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