It’s pumpkin season and I’m taking advantage of it. By now you know that I love baking bread, and that all of my breads are grain-free, low carb, sugar-free. And that many, like this one, are also egg-free and vegan. My Pumpkin Bread can be made for GAPS and the Ketogenic Diet. It is made with coconut flour, almond or hazelnut flour, and cassava flour.

This grain-free and vegan pumpkin bread is perfectly moist and delicious.  You can eat it with any meal and it pairs perfectly with my Easy Paleo Chicken Soup or with just a dollop of ghee on top.

Currently, my favorite flours are coconut flour, hazelnut flour, cassava flour, green banana flour, ground flax seed, and almond flour. I also use psyllium husk powder to help my breads rise, give them bulk, and give more fiber to our beneficial gut bacteria.

If you didn’t know it, green banana flour, and to a lesser extent cassava flour, is a good source of resistant starch, which feeds our gut bacteria. This means many of the carbs in these flours do not get absorbed, but instead fuel our gut microbiome and contribute to keeping our guts in balance.

I love teaching people about grain-free diets and helping them learn how to bake delicious things for their families that are sugar-free and fit within their dietary guidelines. Whether it’s vegan, GAPS, or Keto I’m here to help you develop the skills for some amazing baked goods!! Guilt-free of course!

5 from 1 vote
Pumpkin Bread
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 20 thin slices
  1. Soak ground flax seed in 1 1/2 cups warm water for 5-10 minutes Preheat oven to 375 degrees. Grease a 9x5 inch bread pan
  2. Add all of the dry ingredients to a large mixing bowl.
  3. Melt the coconut oil in a small saucepan.
  4. Add the roasted or canned pumpkin, apple cider vinegar, and coconut oil to the ground flax seed and mix well.
  5. Add the wet mixture into the large mixing bowl with all the dry ingredients and mix until well incorporated into dough.
  6. Press the dough into the greased baking pan and cut three slots into the top.
  7. Place the pan into the oven and bake at 375 F for 45-55 minutes.
  8. Let cool for 20-30 minutes before serving.
Recipe Notes

I love subbing almond flour for hazelnut flour or often combine the two.
For a lower carb version, or to be GAPS approved, replace the cassava flour with nut flour.

To help the loaf to keep its rise, try letting the bread cool in the oven for 10 minutes after it is done. Just turn off the oven and leave it cracked open for an additional 10 minutes.