Grain-free Harvest Pumpkin Bread


Grain-free Harvest Pumpkin Bread


November 10, 2016

  • Yields: 8 servings


3 eggs

1 cup organic pumpkin puree

⅓ cup creamy full-fat coconut milk [see notes]

⅓ cup pure maple syrup

1 tsp pure vanilla extract

1 and ¾ cup almond flour, super-fine [do NOT use almond meal]

¼ cup tapioca flour

1 tbsp coconut flour

1 tsp baking soda

1 tbsp pumpkin pie spice

½ tsp ground cinnamon

pinch fine grain sea salt

spray coconut oil

parchment paper

Turbinado sugar, optional



1Pour contents of canned coconut milk into glass dish - microwave for 1 minute until liquified. Whisk.

2Preheat oven to 350°F.

3Cut a piece of parchment paper and line bottom of glass loaf pan. Spray bottom and sides of pan with oil.


1In a large bowl, whisk together eggs, pumpkin, coconut milk, maple syrup, and vanilla extract.

2In a separate bowl, whisk together dry ingredients.

3Fold wet ingredients into dry and stir until just incorporated.

4Pour into loaf pan and top with a sprinkle of turbinado sugar [if desired]. Bake for 30-40 minutes or until center is set [insert toothpick into center, loaf is done when it comes out clean. Center will also spring back when pressed.]

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