Gluten and Dairy-Free Pumpkin Bread

pumpkin bread


Serves 4

Delicious gluten and dairy-free pumpkin bread that’s a great autumn breakfast or healthy snack and of course perfect for a Thanksgiving side! Soft, fluffy, naturally sweetened, full of flavor and so easy to make!


  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 3 eggs
  • ¾ cup pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • ½ tsp. sea salt
  • ½ tsp. baking soda


  • Grease a 9×5 inch loaf pan with coconut oil and preheat oven to 325 degrees.
  • In a large bowl, combine the eggs, maple syrup, pumpkin and melted coconut oil. Mix well.
  • Add the rest of the ingredients and stir until well-combined.
  • Pour the batter into loaf pan and bake for 45-60 minutes, until top is lightly browned and a toothpick inserted into the center comes out clean. Let bread cool in the pan for 10-15 minutes before slicing.
  • Enjoy!
  • Store in a closed container for about a week in the refrigerator.
  • Feel free to add walnuts, pecans and/or chocolate chips in the batter or as a topping if desired.