Pumpkin Bread, Gluten & Dairy Free

Pumpkin Bread, Gluten & Dairy Free

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  • Prep Time


  • Total Time


  • Servings



  • ½

    Cup Coconut Flour

  • 1

    Cup Pumpkin Puree

  • 5


  • 1

    Tablespoon Apple Cider Vinegar

  • 1 to 2

    Tablespoons Pumpkin Spice

  • 1

    Teaspoon Baking Soda

  • ¼

    Teaspoon Sea Salt

  • ¼

    Cup Coconut Oil

  • 2

    Tablespoons Raw Honey or Few Drops of Stevia


Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a separate dish. Pour the dry ingredients into the wet ingredient dish, mixing well, preferably using a whisk or electric mixer. Apply coconut oil to a baking dish (to grease it) Pour batter into baking dish, preferably an 8×8 dish, smooth top of batter Bake at 400 degrees for about 25 minutes. *This coconut flour pumpkin bread recipe can also be used to make muffins. For muffins, bake for about 15 minutes.


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