Hold on to your hats – this gluten-free pumpkin bread tastes and feels like the real thing and it's free of gluten, grains, nuts, dairy, and coconut. That's a whole lot of free! The only allergen it's not free of is eggs. Sorry, I'm a chef not a wizard!
When I first switched to grain-free 5 years ago, almond flour became my staple baking ingredient. It was the only flour being used at the time by most bloggers and books, but it was a little difficult to work with at first. It took me months to grasp the ins and outs of grain-free baking in itself, and I was never fully content with the taste and texture of a baked good using solely almond flour. I was kind of a pioneer amongst my peers and started experimenting with combining almond flour and coconut flour, ultimately landing on a flour marriage that created the texture I was yearning for. From then on, pretty much everything I baked consisted of these two ingredients.
Then I started seeing more and more requests for nut-free baked goods. Grain and nut free seemed too daunting to take on, so I ignored the requests for a short time and continued creating in my comfort zone. But over time, it became more apparent that so many of you have nut, dairy, and grain allergies, so I set off to explore once again. I used sunflower seed flour in place of almond flour (it's a 1:1 sub) in my lemon bars for you and experimented with sunflower butter in place of almond or cashew butter in my ‘peanut butter' cookies. But coconut flour was still a key player in creating the fluffy texture I loved in baked goods.
Whether preference or allergy was the cause, an influx of coconut-free requests then started coming my way. I create for my fans, so I decided to take on the challenge. And what better time to start than with the commencement of my beloved pumpkin season! I had been wanting to provide a killer pumpkin bread recipe for quite some time so this was my chance. I played with both pumpkin and sunflower seed flour, flaxseed, and a few others and after 6 attempts, wasn't happy with the final product. So I brought in an ingredient that I never use, arrowroot powder.
Sorry SCD folks, this flour is not legal because it is the type of starch that feeds pathogens in the gut. I'm able to tolerate it on occasion, but I typically stay away from it or use it in very small amounts. But as I said before, I'm no magician and this nut/coconut/dairy/grain free bread needed a helping hand! Many people in the Paleo community find this to be a safe starch and a great nut/coconut alternative, but it adds a lot of carbohydrates to a dish, so if you're watching that or trying to even out your gut flora, I'd suggest waiting for my coconut-flour recipe that I will be releasing soon.
With all of those disclaimers, I bring you the recipe! It truly is incredible. I was dancing around in the kitchen the day I finally got it right and my family devoured it on our vacation within 24 hours!
*baking powder is used as opposed to my preferred baking soda to prevent this from turning green
Dieta Paleo en Español
Wow this looks delicious! Congrats on your great blog, it was great meeting you here in Denver 🙂
My “nut free” son will love this. He often doesn’t get to eat our paleo treats because of the nut flours and butters. Thank you!
God bless you for making it “nut” free and without bananas (of which my son is allergic)!!! 🙂
Could you use cashew butter in place of the sunbutter?
Against All Grain
I love , love, love your blog. I have a question about the pumpkin bread. I was wondering if I can sub something for the sunflower butter. I dont have it on hand because nuts are not an issue for us and with a lot of these ingredients being so expensive I was hoping to use something I have on hand.
Against All Grain
Almond butter or cashew butter will work!
Omg….this looks amazing.
Can’t wait to see more pumpkin recipes!
Looks fabulous. Can you suggest subs for arrowroot and maple syrup to make it SCD legal?
Im curious about these two as well… thanks!
I understand this is a nut free recipe but can I sub almond butter for the sun butter if needed?
I love it when you post nut-free recipes! My daughter is allergic to ALL nuts. Making it for breakfast tomorrow 🙂
Yay! I’ve been looking around for a nut free, banana free pumpkin bread! I can’t wait to try this, maybe even tonight!!!
Any chance I could sub. the eggs out? I have one child with soy/egg allergy and the other is dairy/wheat..would love to make this w/o eggs..have you tried?
I made it with Ener-G since my son can’t have eggs either and it turned out great! Looks just like the picture, cut smooth too, held up and rose some, etc. Very good!
Awesome! This looks delicious. I can’t do coconut flour so I appreciate this recipe!
I’m so excited for you and all of us that get to try it out. I so appreciate your excitement and love of cooking. I share that love!
SO excited to try this- thank you, thank you!!
Becky @ A Calculated Whisk
This looks so delicious! I wonder if you could use tapioca starch instead? If not, I might have to try arrowroot for the first time! Love your pictures.
Can cocnut flour be used in place of arrowroot?
Timothy J. O'Reilly
Haven’t tried it yet!
Ok, this sounds great I just have few questions.
1. If you have no peanut allergies, can you use peanut butter instead of sunbutter? How about roasted cashew butter or even raw?
2. What is the difference between grade b & grade a maple syrup?
3. What is Arrow-Root and where can I find it? What is the benefits of this?
4. Where can I find grain free Baking Powder?
Thank you so much! Also I am your Grain Free Bread Fanatic. If I run out and don’t have time to make it, I have withdrawals 🙂
Super excited to try this one!! Woohoo!!
On most of your pumpkin recipes you say to use Pumpkin PUREE. When using canned pumpkin, is there a difference between pumpkin puree and just regular canned pumpkin? At Whole Food, I can see that they have both but the puree never seems to be in stock. Does it make a difference?
Against All Grain
Canned pumpkin and pumpkin purée are the same thing, as long as its not pumpkin pie filling in the can. That’s has additives.
I made this yesterday and it was amazing!!! I didn’t have have sun butter so I used almond butter and I only had tapioca flour on hand. So delicious!!!! I eagerly await the coconut flour version as this is pretty high in carbs.
Is there a way to leave out the maple syrup? I am not a fan of maple, but the rest sounds amazing. 🙂
Against All Grain
I wanted to cry when I couldn’t find pumpkin puree at this store I usually do not go to. The canned food isle was 90% tomato or sauces with the main ingredient tomato… only to find myself in the baking isle where the only thing pumpkin containing was a mix for pie! z.z lol Do you think I could sub the pumpkin out for mashed bananas instead? I may give that a go for now. Thanks for the tip on baking powder! I had no idea!
Good recipe! I agree that the texture is better than most grain-free pumpkin breads. In fact I usually make muffins because the batters never seem to hold up to a whole loaf. This did! I added golden raisins just cuz that’s how we’ve always had it in my fam. If I altered at all, I might do more cinnamon. Thanks much for good CRUMB! 🙂
Did anyone try making it with coconut flour? Anyone plug it into a fitnesspal and get the calories and carbs count?
i don´t stick to a paleo diet but i eat very healthy and enjoy many paleo recipes. i wanted to know if you actually consume xylitol. when not, why? i personally prefer it over honey as a sweetener and it´s great for your teeth. i´m looking forward to your answer :), sci
Against All Grain
I personally do not use it because it’s processed and I don’t like the flavor.
Made this yesterday for a group meeting this morning and I was SO sad when everyone finished it! I was hoping to have leftovers to bring home. The flavor is so complex, the texture so soft, smooth, and “consistent/not lumpy/spongy in a good way”, as my husband described. Everything about it just so perfect! I know some recipes call for chocolate chips and other add-ins, but I really think it’s perfect the way it is and anything extra would take away from the subtle, multi-dimensional deliciousness of this bread! Thank you so much for working so hard to perfect this recipe for us!
Against All Grain
Thank you! So happy you (or everyone else!) enjoyed it!
I LOVE this!! So do my kids! I can’t wait to get your book!
I made this tonight and it is very good! Only substitutions I made was cornstarch instead of arrowroot powder (since I didn’t have any on hand), and used Ener-G for the eggs since my son can’t have eggs either. Otherwise followed as written. It looks like your pictures too. I was quite impressed! Thank you for creating this! It’s hard to find recipes that are dairy free, gluten free, coconut free, peanut free, and can be easily made egg free without having to make or rework the recipe! Much easier!
Cannot wait for coconut version! Thankyou so much for your truly inspirational blog and recipes… x
I can’t find my Bread pan 🙁 Can I use a muffin pan, or “Perfect” brownie pan?
I couldn’t find my bread pan (we just moved), so I sent my husband to the store to buy me a new one. The batter was quick and easy to make. I’m going to need to play with the baking time a temperature. I did 350 degrees for 55 minutes in a stone bread pan. The top was slightly burnt, but the middle wasn’t done 🙁 I ate an end piece to get a feel for the flavor, and it was very good with a fantastic fall spice flavor. I wish there was more pumpkin in it however.
Wow this looks so good. Definitely have to try it out
This is definitely the best pumpkin bread ever! My family ate it up.
Note: it also worked well with wowbutter(nut free) so that my daughter could take it to school
New to cooking in general…
I made the bread and while the taste itself is good, the middle is very soggy and I left it in more than 60 minutes. I finally too it out because I was afraid the top was going to burn. How can I get the middle to be less soggy?
This looks awesome. One problem: I have oral allergy syndrome so my body reacts to sunflower seeds as if they were ragweed. It’s not life threatening but sore tonsils are not a good time. Is there anything that isn’t a nut or seed butter that could be used instead?
Danielle, I just want to thank you for this amazing bread. I have been baking plenty of paleo-ish recipes lately, and all of the nut ingredients were irritating my stomach. This recipe gave me a way to make a fall recipe and enjoy it without worry about digestion. .. it is DELICIOUS! Keep them coming!
We have sunflower seed and tree nut allergies here. I used peanut butter instead. It is baking right now but I think it is just going to taste like peanut butter bread. Do you think I could sub the nut butter for coconut butter? Thanks.
Bread is done and everyone loved it. The peanut butter was not too peanut buttery! Next time I might try and split the nut butter amount in half between peanut butter and coconut butter. Thanks for the recipe!!
I can’t wait to try version 2 , I really appreciate how you try and cover all the bases. Have you come up with coconut flour pancakes?
Just made this loaf today with almond butter since I’m not allergic to nuts & the taste is great. Only thing is mine looks nothing like the pic in terms of texture. It came out very dense- not bread like in texture. Any ideas of why?
For the nut & dairy free recipe, what is SUNBUTTER and can I use agave nectar instead of maple syrup (I’m out of maple!)? Thanks! Looks yummy!
Sunbutter is made from sunflower seeds the same way almond or peanut butter is made. It’s a very good peanut butter substitute.
And you should be able to sub agave nectar just fine. I’ve used honey, agave, and maple syrup pretty interchangeably in my baking.
I am curious what is on thentop of the loaf? it Looks like there is chocolate squares. But nothing mentioned in the recipe. Any ideas?
What a fabulous recipe! I’ve made the coconut flour version for my two year old and am now making the arrowroot version. Can’t wait to see how it turns out. I love experimenting with recipes and trying to make things work, but this recipe is just flat out genius.
Do you (or anyone else reading this) have any suggestions for a good sunbutter brand? I make my own for our day to day eating, but with baking it has too much coconut oil in it. I am using Sunbutter Organic from Whole Foods but the roasted flavor of the sunflower seeds is pretty overpowering. I will try a batch with my homemade stuff but I’m guessing it will require some changes due to the coconut oil. Would sure love suggestions if anyone has a brand (without sugar!) that they like!
Thanks for all your hard work and for blessing others!
Say no to palm oil! https://www.saynotopalmoil.com/
Will try recipe with butter or ghee as suggested!
I to have had to experiment a lot for my scd daughter. I found a new product out just recently and I absolutely love it or baking. It is quinoa flour it’s a 1:1 ratio the texture of baked goods is spot on and maybe a little lighter than ap flour. The flavour is a little nutty so you do have to mask the taste in like vanilla cupcakes and cookies. I am so excited to finally find a product that I not have to try a recipe with 10 times.
Thank you so much for all your hard work, I have your book and have been following you blog for a long while now. I use your wonderful bread recipes for my kids lunches everyday!! The who family loves it. I just took your pumpkin bread out of the oven 🙂 I do have one question maybe you can help with, the breads always fall. They’re alway big and beautiful when there done and then they fall :/ any ideas on why?? Thanks again
Thanks for this recipe! I don’t have arrowroot powder right now, but have tapioca flour. Can I use that instead??
Against All Grain
I don’t know I haven’t tried it. Feel free to test it out!
I just wanted to tell you I used tapioca flour as a 1 to 1 substitution and it came out fine. It’s all I had on hand. Love this bread! Going to try the coconut flour version. *crosses fingers* as I usually don’t like the texture of coconut flour breads.
Cristiane B B Bonenfant
AMAZING! I did the second version and It is very yummy 🙂 so happy right now….. mmmmmmm
I LOVE this bread! Some friends at church and I are on special diets and I brought this sunbutter pumpkin bread to Bible study this morning and it was a huge it! We all agreed it was so nice to be able to indulge with everyone else again and not feel like we have to deprive ourselves.
This recipe is incredible. I’ve made it twice now and my whole family loves it. Awesome job with this one!!
Just popped the coconut flour version into the oven..it’s been 10 minutes and the apartment smells phenomenal already! Can’t wait to try it!
Thanks for yet another amazing recipe 🙂
I made this last night. My daughter (4) loves it. I used a glass measuring cup for the pumpkin and I am pretty sure it was closer to 3/4 of a cup. I was also heavy handed with the spices. It turned out super dark in color and dense and very moist. It tasted more like ginger bread then pumpkin bread. Either was it was very yummy.
Could almond flour be used in place of the seed/nut butter?
Serves 10? uh, funny, I ate almost the whole thing while the kids were at school, I had no desire to share 🙂 I used homegrown. home canned pumpkin puree. livinlovinfarmin.com
And the ‘wait for it to cool completely’ , I happily burnt my fingers eating this as son as I could touch it! 🙂
This recipe is delicious! I made the coconut flour version and used honey and almond butter as substitutions, as well as Enjoy Life chocolate chips and I can’t stop eating it! Thank you!
This looks fantastic! Question: I know you put under the arrowroot version that if you’re subbing with almond butter to adjust the baking soda and powder. If you’re subbing with peanut butter, would make the same adjustments or would you not need to?
Thank you for posting this delicious recipe!
Against All Grain
Probably, but I’ve never tried it. Experiment and let me know how it goes 🙂
I made these this weekend – one with homemade sunflower butter and one with almond butter – and they were delicious…but…I can never get my paleo breads to turn out right! They have a nice crisp crust, but they’re soggy inside, like they didn’t cooked all the way through (I check with a toothpick, but the outside starts to get burnt). Any suggestions? Cover with foil for the first half? Lower/raise heat?
Against All Grain
Did you use the arrowroot one or the coconut flour one?
I’ve made the coconut flour version twice in the past week. It is so moist and delicious. I can’t get enough of it. I’ve already shared the recipe with so many friends. Love it!!!!!
Against All Grain
We’re working in it for the book but it’ll probably be another few months, in the mean time you can use an online free one!
Hi this recipe looks great, I know you mentioned that we can sub. sunbutter for almond butter but I really want to try it out just like you suggest. I’m having a terrible time finding sunbutter that is not sweetened with sugar. Is toasted okay or do you have any brand recommendations? Thanks!
LOVE LOVE LOVE it !!! Thank you so much for this wonderfull recipe !
I made this with coconut butter instead of the nut/sun butters. It was really good. Everyone loved it. Next time I may use only 1/2 cup instead of 3/4 cup. It was very moist even when fully cooked. But no one seemed to mind!
Just got your book! It’s wonderful! And that pumpkin bread looks Good!
I’ve made this bread twice now (the coconut flour version) and it’s been fantastic both times. I recommend sprinkling the top with chocolate chips and/or pumpkin seeds before baking! Thank you, Danielle, for a GREAT recipe!
Danielle, thank you! This is the second recipe of your that I have made this week, and they have both turned out great! I often waste expensive ingredients cooking GF and refined sugar recipes on the internet, but yours seem tried & true, and I am totally confident trying anything you blog. I have your book on my Christmas list 🙂 rock on lovely lady! Xo
I am very picky and this stuff is amazing! I have been looking for a good grain-free pumpkin bread recipe for over a year and had just about given up before finding this. The texture is perfect. It’s heavy and moist and the lemon juice/zest is a nice touch. I replaced 1/4 cup of the almond butter with PB2 (powdered peanut butter) and half of the maple syrup with stevia extract, and the texture and flavor were still perfect. I topped the bread with whipped cream cheese frosting (cream cheese, heavy cream, vanilla extract, and stevia) and a sprinkle of cinnamon. Delicious!!! I highly recommend this recipe!
Thank you for this recipe, I tried the coconut flour version and loved it. I then decided to give the recipe a try substituting the pumpkin and spices for banana and choc chips, perfect!
I often end up with lots of substitutions as not all ingredients are that easy to come by here in deepest darkest South Africa, but I think the only way is to try it and sometimes it goes well, sometimes not so well.
We learn as we experiment, thank you for sharing yours.
Hi Danielle- Thank you for this recipe. I am going to try it today. I think my entire family will love it!!!!! It was so nice meeting you in Pittsburgh!!!! 🙂
I just made this and the only issue is I do not think there will be any left o share with my husband! I used almond butter, fresh ginger and a Meyer lemon. The batter was so good I’m surprised any made it into the pan. The house smelled amazing while it was baking and the taste and texture are perfection. Thank you! It wouldn’t let me rate it for one reason but this is 5 star all the way!
I’m new to this site and this recipe looks great, but I don’t have a high speed blender or food processor (yet!) – would it turn out ok if I mix it in my stand mixer?
Can the maple syrup be replaced by apples?
Made the arrowroot powder version as written above – absolutely fantastic.
This recipe looks delicious. I love the idea of using sunflower seed butter in the recipe. I can tolerate arrowroot on a special occasion, but do not use it regularly. I love making a Paleo Pasta with arrowroot and almond flour and have that once a month or so.
Thank you for all your wonderful recipes and photos. I love your cookbook! Your photography was a big inspiration for my cookbook.
Hello! I am waiting with great anticipation for your recipe for pumpkin bread that is grain and dairy free only. Are you still working on it? I love working with almond and coconut flour and am hoping you have found the magic combination 🙂 I truly want to thank you for all your work on the great recipes, I have been so sick this past year, and because of you I get to enjoy some things I miss so dearly. May the Lord bless you and your beautiful family.
Oh I just now see the recipe!! I totally missed it! Thank you!!
I just made this for my own healthy birthday cake. I made my own almond /cashew butter at home, used honey instead of maple syrup and tapioca starch instead of arrowroot. I did not have coconut flour so I used almond flour. This is soooo delicious! I am trying to click five stars on my phone and its not working but I am giving it 5 stars.!!!
I love how versatile (adaptable) this recipe is. I have made the coconut flour version several times, but only once with pumpkin. I have often made it replacing the pumpkin with mashed bananas and yesterday I substituted the 1/2 cup pumpkin pure with 1 cup grated carrots and again it came out delicious. I use coconut oil instead of shortening and made my own sunbutter as I cannot buy either ingredient. I have also made the bread using macadamia nut butter and peanut butter, which also turned out great (without changing the amount of baking powder). Thank you so much for this recipe it is now a staple in my house.
Delicious! I used Recipe #2 with the coconut flour, almond butter and ghee. Since I did not have nutmeg, I substituted this and the ginger by using the equivalent with pumpkin pie spice, which contains cinnamon , nutmeg, ginger and cloves. The spices were perfect.. Quite addictive, actually. Thanks for a great recipe!
I love this recipe. I ended up using two ripe bananas instead of pumpkin, added walnut and chocolate chips and left out all of the spices except for the vanilla. It turned out GREAT! I did have a quite runny mix that made the walnuts and chocolate chips stay at the bottom but still a yummy variation!
Love love your site. News travels about you as far as New Zealand. Digging up the nutritional value surprised me how awesome dates/figs are as a sugar replacement in baking. I even compared to maple syrup (which I frequently use…and I see you use it here too). Fig/dates rock. I tried to see if you use a puree in recipes but I couldn’t find it. Is it SCD friendly? Which recipes do you use it in? Cheers from NZ, Irina
O…. M….. G. I can’t believe how good this is. We JUST finished the last slice, and it hasn’t even been an hour since I pulled it from the oven. The texture is just like traditional pumpkin bread, and the flavour is… Well, I used the arrowroot version with a mix of sunbutter and hazelnut butter because I didn’t have enough of the former, and a mashed roasted sweet potato instead of pumpkin. And coconut nectar instead of maple syrup.
… wait, is it even still the same recipe anymore?! Sweet potato and hazelnut bread…. Sooo nums….. It’ll be fun to try other variations. 🙂 It only took 50 minutes in my counter top oven and it was moist and perfect! I found this recipe at the perfect time. 🙂
Thank you SO much!!!
I had a question, is there any way to dothis pumpkin bread recipe egg free?
I made version 2 (with coconut flour) and followed the recipe exactly. While it is delicious, it takes on the flavor of the sunbutter more so than the pumpkin. So I would not consider this a pumpkin bread, it is more of a nut spice bread with a pumpkin undertone. Still very tasty!
I need some help here. I’ve made this twice today (the arrowroot version just now and earlier the arrowroot and un-sanctioned, “I didn’t realize I needed quite SO much arrowroot” and cornstarch version. Both have a bitter aftertaste. I am using tahini instead of almond butter (as it is written in the cookbook) and regular aluminum-free baking powder. Is it the baking powder? What am I doing wrong? The texture is excellent. The taste is not.
I’m not sure what the cookbook version says, but tahini is sesame seed not sunflower seeds so that could be the difference.
Tahini often has a bitter aftertaste, betting it’s the culprit.
Absolutely DELISH!!! I used the arrowroot powder version; used 1 tbsp palm shortening, 1 tbsp red palm fruit oil, and 1 tbsp coconut oil; and had to use bottled lemon juice (no lemons on hand so no zest), and this still turned out spectacular! I baked it into muffins instead of bread (22 minutes) because muffins are easier to feed my toddler. I will be making this recipe often this fall. Thank you so much, Danielle! We are always super blessed by your brilliant grain-free masterpieces!
Thank you for providing both recipes! I don’t have arrowroot powder on hand but I do have coconut flour! Trying out this recipe today.
Renee Jordan Bourke
I made this with almond butter and it was awesome. I’m just wondering if anyone replaced the almond butter with almond flour and at fat- oil/butter. Almond butter in my part of the world is kinda pricey but I can get almond flour at a much more reasonable price. Thanks in advance.
Like other reviewers, I also followed Version 2 to the T and it basically tastes like sunbutter bread. A tad disappointed that it’s not really pumpkin bread.
Can you make this without maple syrup? Or is that important to the consistency of the bread?
Hi McKenzie, I haven’t made it without maple syrup, but you can give it a try & write back how it turned out! If you can’t have maple syrup you can try honey.
I adjusted by substituting two bananas and a half cup of applesauce for the syrup. It’s definitely not sweet enough and a little dry, so I’m going to try again, but it is good.
I have to tell you, I’ve been making this for the past few Thanksgivings & Christmases. I just pulled Thursday’s loaf out of the oven now. Everyone I’ve made this for absolutely loves it. I eat gluten-free & dairy-free however everyone else in the family just loves this & can’t tell the difference! ☺️ Thank you for sharing! It’s a real winner. 👏👏👏
I love this bread and add pecans to it just because. Having a virtual dinner with some friends this weekend and wondering how well the bread freezes? I didn’t see anything about freezing and need to make 4 loaves in advance.
Yes! You can freeze this – it unfreezes really well!
Perhaps one of my favorite things about reading Food Saved Me is learning the backstory of so many delicious recipes, many I’ve never heard of, including this one. I am in a pumpkin mood and this smells DIVINE in the oven right now!
Yummy! I made The coconut flour version and it was amazing! A lot of times when I make Paleo baked breads they are very mushy texture but this was not! This was the first recipe I have tried if Danielle’s and it didn’t disappoint! Thank you!
Yay! So glad you enjoyed it!