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)

Ingredients

Instructions

  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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36 Comments

  1. My batter was really really really dry – is this right? I added some coconut milk for some moisture. We’ll see how it turns out.

    • hmm no it shouldn’t be super dry, did you miss the coconut oil? How did it turn out with the coconut milk?

    • Mine too!!! Like crumbles or looked actually like cooked ground beef. I added a cup
      Of coconut mills and the whole can of pumpkin purée and it was more like paste or shellac consistency. Fingers crossed. It’s expensive ingredients.

  2. This is so yummy! I will admit that for the gelatin eggs I saw it said 2 and went ahead and used 1/2 cup of water with the 2 Tbls. It still turned out wonderfully! Thank you so much for this recipe!

  3. I thought I had arrowroot but it is tapioca – think it will work?

  4. Megan Blackburn

    this is turned out amazing! It was my first try at AIP baking (always GF, vegan but never strictly AIP). Both my kids (16 months and 5) love it! It did turn out a little underdone in the bottom 1/4 so I will likely add 5-10 minutes to the cooking time next time I make it. thank you!

  5. Sounds yummy. I’m naive as to what AIP means. And do you know how many carbs are in the recipe? Thanks for sharing it.

    • Hi Beth, AIP stands for The Autoimmune Protocol, which is basically Paleo but with more limitations and is meant to aid with Autoimmune disorders. Check out my ‘What is AIP?‘ page for more info.

      I’m not sure exactly how many but this recipe would be high in carbs at it uses cassava flour which is quite starchy!

      Hope this helps 🙂

  6. Can you recommend a substitute for the gelatin which i don’t have on hand?

    • Hi Jean,

      If you tolerate eggs, you can replace the gelatin “eggs” with actual eggs. Or if you tolerate flax or chia seeds, you can try making flax or chia eggs by replacing the gelatin with the seeds. Hope this helps!

  7. I have expired cassava flour….best by March 2018! Do you think it will still work??? I really want to try this and I actually have all the ingredients!!!

  8. So I just made it and it’s so interesting! My batter was dry and crumbly, too, but I persevered and packed it by hand into the loaf pan. After baking, the top looked cracked and parched, but the rest was pretty moist. While it’s not as sweet as traditional pumpkin bread, it’s very flavorful! I am wondering if adding more applesauce would help the texture. Your raisin bread calls for 1 cup, and this one only 1/3 cup. Even with the added pumpkin, I’m wondering if adding more would moisten the dough so the top doesn’t get so dry? Or maybe it’s my oven!
     

    • hmm interesting, I wonder if it has anything to do with the expired cassava flour? You can always try to add more applesauce too.

  9. This is AMAZING! Thank you!

  10. I have made this a few times and it really hits the spot! But I have maybe 1/4 cup of arrowroot starch left; can I use regular Tapioca Flour to make up the difference? I just don’t know if you can sub it 1:1 or if I should just wait until I can get my hands on some more arrowroot!

  11. Hunter McFarland

    Mine didn’t turn out well. First the dough was very dry, similar to cookie dough and not like a batter at all. I would love to see pictures of someone’s batter. I decided to add a couple more tablespoons of coconut oil and then when it came out it was very gummy and under, not like a bread at all. Any suggestions?

    • well it is kind of a thick batter, not runny at all, but it shouldn’t be dry. I’m wondering if one of the wet ingredients was missed OR perhaps it has something to do with the type of coconut flour that was used, as coconut flour absorbs a lot of moisture. Those are my best guesses!

  12. Could mashed banana be used in place of the applesauce? I can’t have apples due to low fodmap but would love to try this recipe

  13. My batter was very dry. Are the ingredients measured by volume or weight? I had to add about 1 more cup of liquids (applesauce, coconut milk). The batter was yummy. I hope it turns out.

    • Well the batter will be more dry than usual gluten cake but shouldn’t be super dry! The ingredients are measured by volume, I don’t typically write my recipes with weight measurements. Hope it turned out for you!

      • The flavors are delicious and very fall-ish”, but it was gummy& dense. I’m not sure what I could do differently. Maybe not all coconut flours are the same.

        • I’m wondering the same thing. It is more dense than gluten cake/bread but it shouldn’t be super dense and definitely not gummy!

  14. All of your quick breads / tea cake are so delicious and have the perfect cakey texture. The raisin cake has always been my favorite, but this one is so good and festive! (I’ve reintroduced fruit and seed spices without issue, so I just used 1 1/2 tbsp pumpkin pie spice, and it turned out great!)

  15. Could you substitute honey for the maple syrup. And if so what would the conversion be? Thanks much!

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