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    Home » Diet

    AIP Pumpkin Bread

    Jan 9, 2020 · 25 Comments

    January 9, 2020 by Beth 25 Comments

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    slice of aip pumpkin bread with melting ghee on top

    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.

    slice of aip pumpkin bread with raisins with loaf

    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.

    half slice of aip pumpkin bread with melting ghee on top

    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.

    loaf pan lined with parchment paper with apple and bananas

    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.

    Pumpkin and raisins are a classic food combination. Now you can enjoy them in this AIP Pumpkin Bread that’s filled with warming spices like cinnamon and ginger. This recipe fits the Paleo and AIP diets.

    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.

    close up of bread dough with 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.

    uncooked aip pumpkin bread dough in parchment lined loaf pan

    Heat up coconut butter until liquid and drizzle over the top then slice and serve.

    drizzling coconut butter over the top of aip pumpkin bread

    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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    slices of aip pumpkin bread with loaf
    Print Recipe
    4.84 from 6 votes

    AIP Pumpkin Bread with Raisins

    Pumpkin and raisins are a classic food combination. Now you can enjoy them in this AIP Pumpkin Bread that’s filled with warming spices like cinnamon and ginger. This recipe fits the Paleo and AIP diets.
    Prep Time20 mins
    Cook Time1 hr
    Cool time20 mins
    Total Time1 hr 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 8 slices
    Calories: 365kcal
    Author: Beth Chen

    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

    Serving: 1slice | Calories: 365kcal | Carbohydrates: 55g | Protein: 2g | Fat: 17g | Saturated Fat: 13g | Sodium: 435mg | Potassium: 257mg | Fiber: 5g | Sugar: 22g | Vitamin A: 8268IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg

    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.

    « AIP Mayo (Egg Free Mayo Recipe)
    Fruit Filled King Cake (Paleo, AIP) »

    Reader Interactions

    Comments

    1. Stacey says

      October 22, 2021 at 5:16 pm

      Could you use regular eggs in place of the gelatin eggs (paleo instead of full AIP)?
      Thanks!

      Reply
      • Beth says

        October 22, 2021 at 6:44 pm

        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.

        Reply
    2. Sara says

      September 22, 2020 at 8:52 pm

      5 stars
      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.

      Reply
    3. Becky says

      February 28, 2020 at 4:10 am

      I’m allergic to beef & cannot use gelatin eggs. Can you think of another substitute that would work? Banana ?

      Reply
      • Beth says

        March 08, 2020 at 12:24 am

        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.

        Reply
    4. Monica Enderle Pierce says

      February 27, 2020 at 1:47 am

      I have trouble digesting cassava, any need to adjust amounts if I substitute tiger nut flour? Thanks!

      Reply
      • Beth says

        March 08, 2020 at 12:25 am

        I've never tried using tigernut flour. Feel free to experiment and then get back to me with how it worked.

        Reply
    5. Sara says

      February 03, 2020 at 1:49 pm

      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?

      Reply
      • Beth says

        February 03, 2020 at 7:10 pm

        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.

        Reply
    6. Sara says

      February 03, 2020 at 1:40 am

      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?

      Reply
      • Beth says

        February 03, 2020 at 7:09 pm

        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.

        Reply
      • Erin says

        February 12, 2021 at 6:14 pm

        5 stars
        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.

        Reply
        • Beth says

          February 15, 2021 at 8:13 pm

          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.

          Reply
    7. Jill says

      January 31, 2020 at 5:17 am

      4 stars
      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.

      Reply
      • Jill says

        January 31, 2020 at 5:19 am

        5 stars
        I meant to do 5 stars not 4.

        Reply
        • Beth says

          January 31, 2020 at 6:08 pm

          No worries. I'm just glad you liked the recipe.

          Reply
    8. Sue says

      January 30, 2020 at 5:42 am

      5 stars
      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!

      Reply
    9. Christina says

      January 15, 2020 at 4:45 pm

      5 stars
      I really enjoyed this bread! Thanks for the recipe!

      Reply
      • Beth says

        January 15, 2020 at 6:58 pm

        I'm really on a roll with AIP baking. I'm glad you're enjoying them!

        Reply
    10. Sunny says

      January 10, 2020 at 11:57 pm

      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:)

      Reply
      • Beth says

        January 12, 2020 at 2:30 am

        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.

        Reply
    11. S Repp says

      January 10, 2020 at 12:31 pm

      Can you provide a specific measurement of the amount of pumpkin, other than "1 can", thanks

      Reply
      • Beth says

        January 10, 2020 at 9:03 pm

        I just updated the recipe. It should be a 15 ounce can of pumpkin puree.

        Reply
    12. Debbie says

      January 10, 2020 at 9:36 am

      Can you use home made pumpkin purée if so how much?

      Reply
      • Beth says

        January 10, 2020 at 9:05 pm

        Sure! Canned pumpkin is usually about 15 ounces which is 1.875 cups. I'd say 1 3/4 cups should work.

        Reply

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    Beth Chen from Bon Aippetit

    Hey I'm Beth!
    If you're looking for AIP, Paleo or Allergy friendly recipes then you've come to the right place. Here you'll find lots of nutritious and delicious recipes with the occasional clean living lifestyle tips. Just because you have food restrictions doesn't mean that you can't enjoy life. BON AIPPETIT!

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