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Pumpkin Bread {Grain Free}

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 45 mins
  • Yield: 1 loaf 1x


The warmth of the cinnamon and pumpkin pie spice pair perfectly with pumpkin to create a grain free fall quick-bread that is just as delicious as the tradition wheat-based recipe!


  • 1 cup pumpkin
  • 1/2 cup almond butter (I used a natural almond butter, homemade would work too)
  • 1/4 cup coconut flour
  • 1/4 cup maple syrup
  • 3 eggs
  • 1 Tbsp coconut oil melted, but cooled
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 2 tsp apple cider vinegar (I prefer unfiltered like Braggs)
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 tsp pumpkin pie spice


  1. Preheat the oven to 350 degrees F.
  2. Spritz a loaf pan with your favorite non-stick cooking spray (I use spray coconut oil).
  3. Combine all ingredients in a large bowl and mix until thoroughly combined.
  4. Pour into the prepared loaf pan and bake at 350 degrees F for 45-50 minutes, or until the outside is golden brown and a toothpick inserted into the center of the loaf comes out clean.
  5. Allow to cool thoroughly (2-3 hours) before serving.


Please note that coconut flour has not been tested for FODMAP content. Please listen to your own body and eat the foods that make you feel the best.

  • Cook Time: 45 mins
  • Category: low fodmap, paleo, gluten free, grain free
  • Cuisine: breakfast, bread, muffin, snack, baked good