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Incredibly Moist Organic Pumpkin Bread Recipe

Incredibly Moist Organic Pumpkin Bread Recipe

 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?

 

breads Batters and Doughs

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!

 

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Incredibly Moist Organic Pumpkin Bread Recipe

★★★ 3 from 6 reviews
  • Author: Halle Cottis
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x
  • Category: side dish, dessert
  • Method: making
  • Cuisine: american
Print Recipe

Description

Who knew that pumpkin bread could taste so incredibly amazing!

 

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. With a blender or food processor mix pumpkin, eggs, vanilla, raw honey and coconut oil together.
  3. Add the almond flour, salt, cinnamon, pumpkin spice and baking soda and mix well.
  4. Pour batter into a well greased 5×9 loaf pan.
  5. Bake for 50 minutes.
  6. 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)


Halle Cottis/Whole Lifestyle Nutrition is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Comments

  1. emily says

    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.

    ★★

  2. Mel says

    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

  4. AnneMarie says

    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.

  5. Gigi says

    Best pumpkin bread ever! I used maple syrup instead of honey. Thank you so much for this recipe!

  6. Heather says

    My family and I love this recipe! I add raisins and grated carrots. It reminds me of carrot cake.

    ★★★★★

  7. Julie says

    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.

  8. kayla says

    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.

  9. kayla says

    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.

  10. Michelle says

    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

  11. John says

    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.

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