Pumpkin Spice Bread (AIP/Paleo)

Ok guys, I know the last time I posted was awhile ago and it was another pumpkin spice recipe… BUT I still consider November pumpkin spice season, don’t you? Really, when does it end? I’m going to say once the snow is gone, and that takes quite awhile around here.

Like my fruit cake recipe, this pumpkin spice bread is adapted from my raisin cake recipe.  I truly love the recipe and how tweaking a few ingredients can create a whole new treat.   This version took me a little longer to perfect BUT I finally did it, and I’m kind of obsessed! 

I love having a piece out of the oven topped with coconut oil or even ghee and along side a hot tea.  Store it in the fridge or freezer (if you’d like to save it for later). It’s great cold out of the fridge but reheats well too!  


Pumpkin Spice Bread (AIP/Paleo)

Pumpkin Spice Bread (AIP/Paleo)



  1. Preheat oven to 325 degrees F
  2. Line a 9x5x3 loaf pan with parchment paper, set aside.
  3. Whisk together the dry ingredients and set aside.
  4. In a large bowl or mixer, mix together the pumpkin purée, applesauce, coconut oil, maple syrup, and apple cider vinegar.
  5. Add in the flour mixture and mix until combined, set aside.
  6. Make the gelatin eggs.–> In a small bowl add 1/4 cup of warm water. Gradually sprinkle in 2 tbsp of gelatin while whisking quickly until gelatin is dissolved and the mixture is frothy.
  7. Gradually pour in the gelatin eggs while mixing the cake mixture. Beat for 1 minute.
  8. Add batter to parchment-lined loaf pan. Spread the batter so it fills the loaf pan and the top is even.
  9. Bake in centre of preheated oven for 1h20 minutes.
  10. Allow to cool.
  11. Slice and enjoy!
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