As family rolls in this week, help stay stress-free by having some loaves of bread and easy-to-fix items in the kitchen. You can bake this bread over the weekend, put it in the freezer, thaw overnight, and toast slices for breakfast. It also keeps well on the counter for a couple of days.
Grain Free Pumpkin Bread
I prefer to make my own baking powder to ensure that it’s grain-free. Here’s the recipe: 1 part baking soda + 1 part cream of tartar + 2 parts arrowroot. I make the baking powder in large batches and store it in a glass jar. Makes 1 loaf
For the Batter:
6 large eggs
1/3 cup heavy cream (or coconut milk)
1/2 cup organic whole cane sugar or sucanat (or 1/4 cup honey)
1 teaspoon vanilla extract
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup coconut flour
1/2 cup almond flour
2 teaspoons grain-free baking powder (see above)
1 teaspoon baking soda
1/2 teaspoon Celtic sea salt
1 1/2 teaspoons pumpkin pie spice
1 cup cooked and pureed pumpkin
Directions:
Preheat oven to 400 degrees F and adjust rack to middle position. Whisk eggs, cream, sucanat, vanilla and butter in a large mixing bowl. Sift coconut flour, almond flour, baking powder, baking soda, sea salt and pumpkin pie spice over a medium mixing bowl. Add dry ingredients to wet and whisk until no lumps remain. Fold in pumpkin. Spoon batter into an oiled standard-size loaf pan. Bake for 35-45 minutes, until golden brown on top and a cake tester inserted in the middle of the loaf comes out clean. Cool for 15 minutes and then invert bread out of pan onto a serving plate. Store at room temperature for up to 3 days.
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I rave about myself every night at the dinner table, “Honey, can you believe I made this??” And it’s all thanks to you!! (and teaching me that organic butter is welcomed and embraced! No more fat free, yay!!
{ 26 comments… read them below or add one }
That looks wonderful! I have a friend who recently found out she’s allergic to many grains (and a few other things). I directed her to your fab site. Here is another recipe that she can enjoy! Hope you have a great Thanksgiving, Carrie.
Carrie – I am so excited to try this! We have been eating mostly grain free and dairy free for over a month, and my husband and I have both lost over 10 lbs! I loved reading Wheat Belly, but have been searching for recipes to replace things like pumpkin bread etc. I cannot wait to try this!
A.
Thank you! My little GF kiddo was very excited to see this post. Will make it tomorrow!
Looks so great Carrie-now that I’m home for awhile, I am going to attempt more grain & gluten-free recipes. Happy Thanksgiving!
Thanks Carrie! I’ve been grain free for about 2 months now thanks to your recommendation of the Wheat Belly. I probably never would have tried it had I not read your post. I always think of those things as Divine intervention. So, thank you and thanks for attempting all these recipes. Being new to grain free cooking, I find I’m frustrated experimenting with coconut flour. My kids have said yuck to a lot and frankly it’s too expensive to throw things out. So, I’m thankful for your efforts.
This recipe is just in the nick of time because I plan on baking something today and this is it. Are we going to see a new cookbook in the making called Deliciously Grain Free. Hmmm!!! I know you have my vote.
I would love a slice of this bread…or an entire loaf:)
Looks amazing Carrie!
This sounds delightful!
I agree, Carrie, a quick bread like this is essential to have on hand when company is coming.
Carrie, this grain free bread sounds wonderful! Have a great Thanksgiving with your sweet family. Give your girls a hug from me
Yum! Pumpkin bread is one of my favorite quick breads.
This bread looks awesome!!!!! I love bread so this recipe is great for me!!!
Pumpkin bread is probably one of my favorite nibbles of all time! I am so intrigued by the coconut flour! Bet it adds a great taste and texture.
I love pumpkin bread – so smart to make it ahead for breakfast or snacks!!
Pumpkin bread? Count me in!
Does the almond flour make the loaf taste almondy?
The pumpkin and spices in this loaf cover up the “almondy” flavor.
Has anyone ever tried substituting Stevia for the sugar requirement? I wondered if that could work.
Now I know what to use that extra can of pumpkin for!
Hi, I discovered your site about a month ago while searcing for grain free recipes. The pumpkin muffins and the original banana coconut recipe from Organic Spark are now staples in our house – both are awesome! This just came out of my oven for morning snacks this week. I’d really like to “grain-freeify” a gingerbread cake. I think if I added molasses to this instead of the sucanant that might help, but it might require something else to offset the additional moisture in the molasses.
Thanks for the recipes! I look forward to seeing what else will be gracing your Christmas table.
I’m currently working on a gingerbread cake and hope to have it up on the blog within the next week. I’m so glad you’ve been enjoying the recipes!
Hi Carrie – I made this to take to the beach on Thanksgiving, yes, our whole family meets at the beach, BBQ turkey, side dishes, desserts and all, it’s loads of fun. Anyway, the pumpkin bread didn’t make it past breakfast. It truly tastes like the REAL thing. My sister had made some maple butter for her cinnamon french toast so some of us toasted the pumpkin bread on the griddle and smothered it with the maple butter, it was to die for! ps – I topped the bread with some chopped walnuts, I love nuts in bread, cookies, etc., perfect addition.
Hi, I really like your recipes and blog however, I have a daughter with egg and peanut/treenut allergies which means I cannot use coconut flour. Do you have any suggestions?
For this recipe I don’t have any substitutions that would also make this a grain free recipe. I do have a whole wheat recipe and maybe you could use what you like best as a substitution for eggs in the recipe: http://deliciouslyorganic.net/pumpkin-whoopie-pies-with-maple-cream-cheese-frosting/#s.abxzbva4qbiaa
I’m curious what grain(s) are in baking powder? I had no idea!
I know, right?! Cornstarch is in baking powder. Corn is a grain, so I like to make my own with arrowroot instead.
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