I’m In Love With This Recipe!
My goodness, who knew that pumpkin bread could taste so incredibly amazing! As many of you know, I try my hardest to stay away from wheat, grains, and gluten.
Do I live and die by these guidelines? Of course not! I believe in a balance.
Baking bread can be such a challenge when you are not using all purpose flours (wheat) or if you are using gluten free or grain free ingredients.
Have You Seen My Cookbook Yet?
So over the past few years, I have dove into the art (yes it is a total art) of gluten free and grain free baking!
And you know what guys, I share all of my tips and tricks in my Gluten Free and Grain Free Breads, Batters and Doughs Cookbook! Learn:
- How to use gluten free & grain free alternative flours
- All the tips and tricks to becoming an amazing gluten free & grain free baker
- How to create delicious recipes like various breads, pastas, and tortillas that the whole family will love!
- With 6 simple cooking classes!
So what are you waiting for? Go ahead and make this delicious recipe and see how easy it is to bake without gluten and grains! Oh, and if you would like a sample of my cookbook, click here to get one!
Incredibly Moist Organic Pumpkin Bread Recipe
Prep Time: 10 minutes- Cook Time: 50 minutes
- Total Time: 1 hour
Yield: 10 servings
Category: side dish, dessert
Method: making
Cuisine: american
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print Recipe
Pin RecipeDescription
Who knew that pumpkin bread could taste so incredibly amazing!
Ingredients
- 1 1/2 cup mashed cooked pumpkin (canned can be used if you don’t have fresh pumpkin) Click HERE to watch a video showing you how to cook a pumpkin
- 3 large organic eggs
- 1 tbsp vanilla extract
- 1/4 cup raw honey
- 1/4 cup coconut oil
- 2 cups organic almond flour
- 1/2 tsp unrefined sea salt
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
Instructions
- Preheat oven to 350F.
- With a blender or food processor mix pumpkin, eggs, vanilla, raw honey and coconut oil together.
- Add the almond flour, salt, cinnamon, pumpkin spice and baking soda and mix well.
- Pour batter into a well greased 5×9 loaf pan.
- Bake for 50 minutes.
- Allow cooling completely before serving.
Notes
Nutritional Information: Calories: 231.1, Fat: 18.2g, Carbs: 13.6g, Protein: 6.9g
Nutrition
- Serving Size: 1 serving (1 piece)
My girls ate this loaf up. My oldest said “Mama, why don’t you make this more often?” It is a hit in my family 🙂
Halle,
Would you consider posting the P/F/C totals for those of us on the DSP? It would be appreciated!
I wish I could, but that would just take to much time. One recipe can take me about a half hour to input all the ingredients and instructions. You might want to suggest that on Isabel’s website 🙂
Love you for posting this!
Halle, would oat flour or brown rice flour work instead of almound flour. I need to replace it.
Can you make with unbleached regular flour and would I use the same amount?
I’m not sure that would work Wendy. Almond flour has a different fat ratio and consistency of that of a regular flour.
As a taste tester, I must say…It was AWESOME!!!!
I think it would work just fine Jane. Brown rice flour is a little sweeter. Give it a try and see 🙂 Let us know how it works! Also, the batter should be very thick.
My, my, my.
Halle, did you try any versions testing coconut flour in conjunction with (or in lieu of) the almond flour alone?
Yum! Can’t wait to try this!
Stephanie made some and is was asume
sorry for the spelling
Hey Jan, I have another pumpkin bread out there with coconut flour…I was trying for a different texture with this bread. Coconut flour can get dry, with the almond flour it is super moist. I bet it would work out nicely to use a combination. I tried to make some pumpkin pancakes tonight with coconut flour and although they had great flavor, they were a huge flop…will try again maybe with the coconut flour and almond flour…will keep you posted 🙂
Try sifting the coconut flour twice. Then measuring the flour.
Halle ~~~ Thinks looks incredibly delicious!!!
should we use the raw pumpkin or shall we boil it and then smash it?hope i am not sounding stupid.
I roasted mine and then mashed it. Cut in half, take seeds out and roast face down in about 1/4″ water in a 375F oven for about 40-50 minutes or until soft
ok thanks will surly try it soon and tell yaa,,,,,,,,,,,,,its been a long that i have not had a bread,,,,,,,,,,,,,,,lost 16 pounds feels great.
GREAT JOB Amita!
I want to make this today but I don’t have almond flour. I see that you said oat flour would be okay and I have brown rice too. Which would you suggest, a combination of the two?…Then, any changes to the recipe? Also, do you have a pie crust recipe Halle?
Hey Debbie, keep in mind…I have not experimented with either of those flours, so it would be an experiment 🙂 I would try either, brown rice flour might be a little sweeter. Let us know how it turns out. What kind of pie crust are you looking for sweet or traditional pie crust?
Traditional, something to make a T-day fresh pumpkin pie with.
Mmmm. I made this tonight. Move over pumpkin pie!
Made this yesterday. Used agave nectar instead of honey, and it worked great. Cannot believe how moist it is. I am going to try butter instead of coconut oil next time, as I prefer not to have any coconut flavor. Has anyone tried to add raisins to this?
Made this with butter, and will go back to the coconut oil. It does seem to bring out more flavor. I do miss raisins and pecans in pumpkin bread, so may make an agave nectar syrup with raisins, pecans and?
@Songbird9 Change your coconut oil to refined and it won’t have the coconut flavor but will still be super moist. Go right ahead and add raisins (organic if possible) and pecans (chopped)! Sounds delicious!
Refined coconut oil is much better. Used raisins and pecans, and next time think I’ll just use the pecans. My friends have gone nuts for this!
@Songbird9 Sounds delicious! Can’t wait to try it with your adaptations 🙂
I made this tonight! Baked my first pumpkin and I thought i was going to mess it but but how exactly do you do that? Right? So i used rice flour instead of the almond, I couldn’t find the other. It turned out pretty good! I think maybe it could be a little sweeter, i might try adding a little more vanilla next time, it was a little bland, but non the less, it tastes REALLY good! For my first organic recipe I have to say I think it turned out pretty good! I also might try cheating next time and put a sweet glaze over the top and see how it turns out. Thank you for sharing this, I will definitely be trying more of your recipes!
-Sabrina
I used to make just a regular pumpkin bread recipe (unorganic) and I would add a box of dried instant french vanilla pudding mix in it and everyone loved it. Now I am cooking organically and want to make this recipe for my children and grandchildren but I cant use the vanilla pudding. Can i substitute it with Vanilla powder? If so, do you know how much i should add?
I am not sure how you would substitute for that. If you do try to substitute please let us know how it turns out.
This is very moist, but mine came out sort of flavorless and not sweet at all. I would definitely add some sweetener to the mix. Too bad because it would have been delicious if it weren’t bland.
I made it and I thought the same. I mixed up some butter and honey and topped each piece with it. My husband even liked it and he doesn’t normally care for honey in baked goods.
Love this recipe, it is chock full of goodness! I used 2 c coconut flour and added 1 cup of whole milk. Added 25 minutes of baking time and voila! Will make this again and again…thank you so much!
FYI, agave nectar is as bad or worse than high fructose corn syrup and will give you a fatty liver. Just because it doesn’t increase blood sugar or insulin (because it is not glucose, but fructose) doesn’t make it healthy.
Yes! it is …. No Agave!
I agree that this was rather bland, however the texture/crumb/moistness was GREAT! I’m going to make it again and try increasing the amount of spice and use 1/2 cup honey instead of just 1/4 cup. I don’t like things that are overly sweet at all but do feel this could use a tad bit more sweetness. Will also try adding some chopped nuts and mini chocolate chips at some point because I love the addition of chocolate to almost any baked good. Great recipe, Halle, thanks so much for sharing!
I like how moist this is and I think the sweetness is just right. However, It was a little bland for my taste so I will double the cinnamon and pumpkin pie spice amounts next time. Thanks for posting this recipe and helping those of us who are new to the Paleo way of life.
These comments were helpful. I doubled the pumpkin pie spice and added a bit more honey (seemed to be more tasty, not more sweet) – really, really good recipe!
Hey Sarah, when that happens to me, I make a quick cream cheese, or conf sugar icing and just drizzle over it. Just for emergency rescue! (:
Could you substitute Coconut floor for almond? Blanched Almond is hard to find..just almond meal..which I’m trying today..fingers crossed…i have also used once frozen organic bananas( no way I’m throwing them out because they get ‘past ‘what I would eat raw) with the pumpkin
..in a similar recipe and it came out even moister and deli-sh!
★★★★
Hello my son is allergic to coconut so I was wondering what I could substitute and how much for the coconut oil. THANK YOU!
Followed instructions to a T and this just came out of the oven. It’s like a brick of bland bread. Moist, yes. Made with healthy ingredients? Yes. But oh so not worth it.
I just made this. I substituted 3/4 cup of King Arthur Gluten free flour to mix up the almond texture. Then I used organic cane sugar and a TSP molasses. Added walnuts. Great texture but VERY BITTER. Please tll me what happened.
I have use Simple mix with almond flour base and it turns out wonderful and not overly sweet.
★★
Great recipe! Just came out of the oven fluffy and delicious. I used 1 cup almond meal and 1 cup spelt flour, because I had run out of almond. And MCT oil instead of coconut oil. Super easy. I will be making again! Thank you
This recipe is perfect. I added raisins and walnuts and topped it with a few chocolate chips. Wow,
Happy you enjoyed it Lilly, your additions sound wonderful!
I have made this over the past several years and we all love the taste, however, we are at high altitude (~5000 feet) and I wonder how to adjust the recipe. Sometimes it comes out and just flops in the middle.
Best pumpkin bread ever! I used maple syrup instead of honey. Thank you so much for this recipe!
My family and I love this recipe! I add raisins and grated carrots. It reminds me of carrot cake.
★★★★★
I had a hard time getting out of pan and my first impression of tasting it was “meh”. Then I put it in fridge overnight, tried next day and it was a very different experience! The flavors had set up and chilling this very moist bread made it easier to eat as it’s quite delicate and falls apart easily. I’m making another one today—thank you for a great recipe.
Great tip Julie, thanks for sharing and glad you are now enjoying the bread!
I have been looking for a pumpkin recipe made with almond flour and I came across this today. I grew up eating my mother’s pumpkin bread, which I loved and have made myself, dozens and dozens of times. But her recipe came off the back of the Libby’s can and called for white flour and white sugar and margerine (!!). I tweaked it to be a bit healthier by using whole wheat pastry flour, freshly roasted pumpkin, butter, and reducing the sugar a good bit. However as I’ve gotten older I’ve become quite hypoglycemic and so have cut out most baking, but I missed pumpkin bread. I made another almond flour pumpkin bread recipe last week, but it was a heavy, dense brick. So after reading all the comments here and doing some reading about GF baking in my America’s Test Kitchen paleo cookbook, I tweaked this recipe. I used 1-3/4 cup almond flour and 1/4 cup arrowroot flour. I used 1/2 cup honey as suggested in the comments, and tripled the spices. After combining everything in the food processor I let the batter sit while I preheated the oven (America’s Test Kitchen says the arrowroot needs time to absorb liquid). After 50 minutes in the oven it had risen up beautifully and smelled wonderful, but my knife came out with batter on it. It needed about an hour and ten minutes total before it was done. I couldn’t wait for it to cool completely and just ate a big slice. Amazing!! The texture is perfect. I think it needs even more cinnamon — the spices are very subtle. But I’m super happy with how it turned out and bet it will be even tastier tomorrow.
I have been looking for a pumpkin recipe made with almond flour and I came across this today. I grew up eating my mother’s pumpkin bread, which I loved and have made myself, dozens and dozens of times. But her recipe came off the back of the Libby’s can and called for white flour and white sugar and margerine (!!). I tweaked it to be healthier by using whole wheat pastry flour, freshly roasted pumpkin, butter, and reducing the sugar. However as I’ve gotten older I’ve become quite hypoglycemic and so have cut out most baking, but I missed pumpkin bread. I tried another almond flour pumpkin bread recipe last week, but it was a heavy, dense brick. So after reading all the comments here and doing some reading about GF baking in my America’s Test Kitchen paleo cookbook, I tweaked this recipe. I used 1-3/4 cup almond flour and 1/4 cup arrowroot flour. I used 1/2 cup honey as suggested in the comments, and tripled the spices. After combining everything in the food processor I let the batter sit while I preheated the oven (America’s Test Kitchen says the arrowroot needs time to absorb liquid). After 50 minutes in the oven it had risen up beautifully and smelled wonderful, but my knife came out with batter on it. It needed about an hour and ten minutes total before it was done. I couldn’t wait for it to cool completely and just ate a big slice. Amazing!! The texture is perfect. I think it needs even more cinnamon — the spices are very subtle. But I’m super happy with how it turned out and bet it will be even tastier tomorrow.
I am looking for a non sweet moist bread and this looks like a great option. I notice many comments wanted it sweeter, maybe because they are seeking traditional pumpkin sweet bread? I would love a bread just for any use like sandwich or to add topping such as a avacado. Is this recommended or do you have another recipe you recommend. I like that this one only has 3 eggs. Thanks for posting
I actually have two bread recipes that I would recommend for that.
Gluten-Free Sandwich Bread With Oats
The Best Gluten-Free Bread Recipe Ever!
Give it a whirl and let me know what you think!
I want to try your sandwich bread recipes but they both have yeast in them. I have a problem with yeast so I have been staying away from it. This may sound like a stupid question but is there any comparable recipe that you know of that would be like your Best Gluten-Free Bread Recipe Ever… but without yeast??? That recipe looks so good!
Use the ballet to make some oat flour. Half almondand half oat. Substitute walnut oil for flavor and omega 3. If it’s still to bland for you make a hazelnut/honey/walnut oil crumb for the top before you throw it in the oven.
The recipe is missing clear information on the amount of Coconut Oil 1/4 what ? Cup?
Hi Belle,
Thanks for bringing this to my attention. It is 1/4 cup, I corrected it in the recipe. Thanks again!
Thank you for this great recipe! I am baking my second loaf right now. I enjoy warm spices so I doubled the spices and used monk fruit instead of honey just because I eat low carb. It was my breakfast every day last week warmed up with some grass fed butter and a cup of coffee. It kept me full all morning. Thanks again for a wonderful recipe!! Yum!!!!
★★★★★
It turned out like pudding with a crust. I even baked it 30 minutes longer. Disappointing and a waste of expensive ingredients.
★
Turned out completely uncooked inside. I am a frequent baker using almond flour and this just didn’t work :(.
★