Pumpkin Bread (Grain Free, Paleo, Primal, Gaps)

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.

Pumpkin Bread (Grain Free, Paleo, Primal, Gaps)

Serving Size: Makes 1 loaf

Pumpkin Bread (Grain Free, Paleo, Primal, Gaps)

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.


    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


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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  1. Amy Sandling Crawford

    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.

  2. Sally

    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.

  3. Susan

    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.

  4. Nicole Kavanagh

    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.

  5. karen

    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.

  6. My oven is currently broken but this recipe looked so good, I had to try it. I halved the recipe and made it into waffles and they are FANTASTIC! Best Paleo pumpkin waffles I have ever had, and I’ve tried a number of recipes online. Thank you, Carrie!

  7. We made this bread over the Halloween weekend. This is moist and delicious. My husband is on a candida diet so we substituted xylitol as the sweetener Very easy to put together with minimal ingredients. My kids didn’t even know it was grain/sugar free. We will definitely make this again.


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