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slices of aip pumpkin bread with loaf
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4.91 from 10 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 minutes
Cook Time1 hour
Cool time20 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 365kcal
Author: Beth Chen


  • Hand Mixer
  • Parchment Paper
  • Loaf Pan


  • 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


  • 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.


  • 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


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