This AIP Pumpkin Bread is filled with warming spices and sweet raisins. It’s spongy and moist just like your favorite conventional recipe but totally AIP friendly.
What is the best gluten free flour for baking?
Gluten free flours are tricky and none of them perform the same as wheat flour. For AIP baking, I like to use a combination of coconut, arrowroot or tapioca and cassava flours. I find that this trio gives me the best results for AIP baked goods.
Is pumpkin paleo friendly?
Yes, pumpkin is AIP and paleo. In fact, all winter squash are AIP friendly. If you're curious about what to eat or avoid while AIP check out my What is the AIP Diet post for more information.
How do you store pumpkin bread?
This is a debate between my husband and I ever since I first made my AIP Banana Bread. He says, leave it out and I think it belongs in the fridge. We always end up compromising and put it in the fridge after 12 hours. The risk for mold is just too high if left out on the counter.
How to Make AIP Pumpkin Bread
Preheat oven to 350 degrees. Line a loaf pan with parchment paper then set aside.
In the large mixing bowl, combine the pumpkin, coconut oil, honey and molasses then stir to combine. Next add the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon, ginger and cloves then to combine using a hand mixture to combine.
Next make the gelatin eggs by adding 1/4 cup water to a small saucepan over low heat. Sprinkle the gelatin over the water and whisk constantly until completely dissolved. Add the gelatin eggs into the batter and stir for about 1-2 minutes. Next fold in the raisins.
Pour the batter into the loaf pan. Place in oven then bake for 45 minutes then cover with parchment or foil and bake for another 15 minutes. Remove and allow to cool (at least 20 minutes) completely.
Heat up coconut butter until liquid and drizzle over the top then slice and serve.
Tips for Making the BEST AIP Pumpkin Bread
- Using the coconut butter over the top is optional. I used Nutiva Coconut Manna.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
- I used Kiva Vanilla Powder. You can find it online here.
- I used Vital Proteins grassfed gelatin. You can find it online here.
If you like this AIP Pumpkin Bread recipe then you’ll love these other AIP baked goods.
- AIP Banana Bread
- Gluten Free Flatbread
- AIP Ginger Cookies (AKA AIP Gingersnaps)
- AIP Gingerbread Cookies
- AIP ‘Chocolate Chip’ Cookies
- AIP ‘Chocolate’ Cake
- No Bake AIP Pumpkin Pie
- Gooey Apple Sheet Cake
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AIP Pumpkin Bread with Raisins
Equipment
- Hand Mixer
- Parchment Paper
- Loaf Pan
Ingredients
- 1 15 oz. can Pumpkin Puree Not pumpkin pie filling!
- 1/2 cup Coconut Oil
- 1/2 cup Honey
- 1 tablespoon Blackstrap Molasses
- 1 cup Cassava Flour
- 1/2 cup Arrowroot Starch
- 3 tablespoons Coconut Flour
- 2 teaspoons Baking Soda
- 1/2 teaspoon Cream of Tarter
- 1/2 teaspoon Salt
- 1/2 teaspoon Vanilla Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 2 Gelatin Eggs 2 tablespoons gelatin, 1/4 cup water
- 2/3 cups Raisins
- 1/4 cup Coconut Butter optional
Instructions
- Preheat oven to 350 degrees. Line a loaf pan with parchment paper then set aside.
- In the large mixing bowl, combine the pumpkin, coconut oil, honey and molasses then stir to combine. Next add the cassava flour, arrowroot starch, coconut flour, baking soda, cream of tarter, salt, vanilla powder, cinnamon, ginger and cloves then to combine using a hand mixture to combine.
- Next make the gelatin eggs by adding 1/4 cup water to a small saucepan over low heat. Sprinkle the gelatin over the water and whisk constantly until completely dissolved. Add the gelatin eggs into the batter and stir for about 1-2 minutes. Next fold in the raisins.
- Pour the batter into the loaf pan. Place in oven then bake for 45 minutes then cover with parchment or foil and bake for another 15 minutes. Remove and allow to cool (at least 20 minutes) completely.
- Heat up coconut butter until liquid and drizzle over the top then slice and serve.
Notes
- Using the coconut butter over the top is optional. I used Nutiva Coconut Manna.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Don’t skip the step where you cover the bread for the last 15 minutes of baking. If you do, the top will burn.
- I used Kiva Vanilla Powder. You can find it online here.
- I used Vital Proteins grassfed gelatin. You can find it online here.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
I am not a fan or raisins. Would you use chopped medjool dates or would you omit it altogether?
Yes, chopped dates work too.
The AIP baking god would frowned upon this as I did probably 5 deviations from the original recipe (adding in plantain flour while I was shy of 1/5 cup of cassava flour; adding in some date syrup as I was low in honey, with extra coconut oil as I didn't want to use all of the honey the recipe called for to tame the sweetness a little; plus using homemade kabocha squash which might be a tad drier than your typical pumpkin puree. I am delighted to report that the AIP pumpkin bread was scrumptious with some melted coconut manna. I would recommend to reheat any leftover low and slow in the oven. It's a little bouncy but it could likely be just me making the aforementioned substitutions!! Thanks, Beth, for another great baked goods recipe!
Hi Beth, I am going to make this today. I have both of your flour blends in my pantry. Will any of those work in this recipe? Just curious and if yes, which one and how much?
Thank you,
Anne
I haven't tested Beth Blends with this recipe. If you are looking for a Pumpkin Bread recipe using Beth Blends try this one.
Could you use regular eggs in place of the gelatin eggs (paleo instead of full AIP)?
Thanks!
I haven't tested it but I believe that you could. But like I said, I've never tried it. Although I'm curious. Let me know how it goes.
This was one of the best gluten free breads I have tried. I subbed nuts for raisins which is an AIP reintro but so yummy in this bread. Can’t wait to share with family and friends this fall.
I’m allergic to beef & cannot use gelatin eggs. Can you think of another substitute that would work? Banana ?
If I couldn't use gelatin, I'd probably try agar agar. I've never tried it so I don't know if it would work out quite as well.
I have trouble digesting cassava, any need to adjust amounts if I substitute tiger nut flour? Thanks!
I've never tried using tigernut flour. Feel free to experiment and then get back to me with how it worked.
Well I don’t know what went wrong. Followed this recipe completely and ended up with a wet gluey loaf. So sad to have wasted these expensive ingredients. Not sure what to do with it besides throw it out. Seemed like too much oil. Thoughts?
It's hard to say what went wrong without seeing your process. However, it may just need to cook a little longer. It does have a tendency to be kinda sticky in the middle if it's undercooked. I'm so sorry it didn't work out for you. Hope the next one works better.
Oh goodness, trying to mix this up right now and wondering how I take care of the solid chunks of coconut oil? Was it supposed to be melted?
The chunks of coconut oil usually get broken up when using a hand mixer. It's ok if the dough is a little lump though because the oil will melt once baked.
This is a great recipe!!! My family loved it too and couldn't tell it was AIP. Thank you! I made mini loaves and baked for 25 minutes.
Oh wow. I'm glad you family enjoyed it. And thank you for letting me know the time with the mini loaves. I'm sure that will be helpful to others.
Someone made this for me. Yummy! It was a lot for just me and I didn’t want it to go to waste. I sliced it up and froze it with strips of parchment paper in between. I pop it in the toaster oven and put on some AIP butter. Soooo good.
I meant to do 5 stars not 4.
No worries. I'm just glad you liked the recipe.
This recipe was so good, and I didn't even make the glaze for it. I did not have raisins so I actually use dried cranberries and it worked very well. I think next time I make it I'm also going to add some chopped tiger nuts to give it a little bit of crunch, like if you made pumpkin walnut bread. It's so great to have a recipe like this. My friends often think I'm depriving myself and eating nothing but lettuce because I'm on AIP, but it's recipes like this that keep me on track. Thanks!
I really enjoyed this bread! Thanks for the recipe!
I'm really on a roll with AIP baking. I'm glad you're enjoying them!
Made it today! So, I like to take the temperature of cakes and breads that I make as I find it a bit more accurate to determine doneness rather than a tooth pick or a time on a clock. I baked this loaf 10 minutes longer than specified and the internal temperature when I removed it from the oven was 180. I recommend baking til the internal temp is at least 190-200 as mine was a bit soft. I’d love a bit more spice in the bread so I would add more cinnamon and ginger next time:)
I like using a oven thermometer to determine doneness. My oven tends to run a little hot so it makes sense that you would potentially need to extend the cooking time.
Can you provide a specific measurement of the amount of pumpkin, other than "1 can", thanks
I just updated the recipe. It should be a 15 ounce can of pumpkin puree.
Can you use home made pumpkin purée if so how much?
Sure! Canned pumpkin is usually about 15 ounces which is 1.875 cups. I'd say 1 3/4 cups should work.