Print Options:

Grain-free Harvest Pumpkin Bread

Yields1 ServingPrep Time15 minsCook Time40 minsTotal Time55 mins

 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

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


Preheat oven to 350°F.


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


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


In a separate bowl, whisk together dry ingredients.


Fold wet ingredients into dry and stir until just incorporated.


Pour 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.]

Nutrition Facts

Serving Size 8 servings