Pumpkin Pie Bread (Gluten-free!)


Pumpkin Pie Bread (Gluten-free!)

Is it pie? Is it bread? This creamy delicious pumpkin experience is a gluten-free indulgence that will have you searching the fridge til it's gone!


  • 3 eggs
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 2 tsp vanilla
  • 1/3 cup pure maple syrup
  • 2 Tbsp coconut oil melted
  • 1/2 cup coconut flour
  • 1 Tbsp cinnamon
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp allspice
  • 1 pinch nutmeg
  • 1/8 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup pecans or walnuts crushed (optional)


  1. Preheat oven to 350. Line a 8" x 4" loaf pan with parchment paper (will hang over sides.)

  2. Using a mixer, whip the eggs in a large bowl until triple in volume (about 3-4 minutes.)

  3. In a smaller bowl, whisk together pumpkin, vanilla, maple syrup, and coconut oil. Add to the eggs and mix on low speed just until blended.

  4. In another small bowl, whisk together coconut flour, spices, salt, baking powder and baking soda. Lightly fold into the wet ingredients until blended.

  5. Spread batter into pan, smoothing the top. Top with crushed nuts (if desired.)

  6. Bake for about 50 minutes, or until toothpick inserted in center comes out clean.

  7. Cool completely before slicing. Store in the fridge in an airtight container for up to a week.

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