The best gluten and dairy free pumpkin bread!


  • 3 eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full fat coconut milk
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • A pinch of fine grain sea salt


  • Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper, with a couple of inches overlapping for easy removal.
  • In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk, maple syrup, and vanilla extract.
  • In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
  • Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, or nuts and seeds.
  • Transfer all the batter into the prepared loaf.
  • Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is golden brown.
  • Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then gently remove the loaf.

After fully cooled slice and enjoy!

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