This healthy Cassava Flour Pumpkin Bread recipe is AH-mazing. It’s super moist and easy to make! No one knows it’s gluten free, nut-free and grain free. It’s the perfect paleo friendly pumpkin bread. Great with or without chocolate chips.
This post is sponsored by Bob’s Red Mill. I’m thrilled to be partnering with such a great company again for this year. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all opinions expressed are my own.
Friends… I am SO excited about this pumpkin bread.
I know I say that about a lot of recipes but I really mean it about this one.
I’ve made this cassava pumpkin bread four or five times already in less than two weeks. It’s just too easy and delicious!
If you love my cassava flour banana bread, you will love this!
Here are the Ingredients
- Bob’s Red Mill Cassava Flour – this recipe was specifically tested using cassava flour, so I recommend using Bob’s Red Mill cassava flour for the best results.
- Canned Pumpkin Puree – make sure it’s not “pumpkin pie filling”. Canned pumpkin is going to give you the best texture (versus homemade puree).
- Pumpkin Spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- Baking soda & salt – The leavening agent (rise) for the bread (also makes it paleo friendly). Salt balances flavor.
- Maple syrup – We’re using just enough to give the bread that sweetness without being too bland. If you’ve got more of a sweet tooth (or are sharing this pumpkin bread with someone who does), try adding 3-4 tablespoons of coconut sugar or another granulated sugar if you’d like.
- Eggs – You’ll need 3 large eggs for this recipe. Sounds like a lot but it helps keep this bread together.
- Oil – Helps keep the bread moist. Any oil works really, but I typically go for coconut, avocado or light olive oil when baking. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. milk and eggs) are room temperature.
- Vanilla – Two full teaspoons for more flavor.
- Milk – Use hemp to keep this recipe nut-free. Cashew, almond or coconut also work. Use oat or soy if not worried about keeping it paleo. Note: using a protein blend kind of non-dairy milk may alter your results.
Bob’s Red Mill Cassava Flour
I’ve only used Bob’s Red Mill Cassava Flour before, so I can’t speak to other brands but I love this flour so much. It’s a great paleo friendly flour to use for baking, and it also happens to be nut-free.
You only need one type of flour for this healthy pumpkin bread recipe and it’s just one and a half cups of cassava flour for one whole loaf.
What is Cassava Flour?
You may be wondering what exactly is cassava flour…
Cassava flour is a gluten-free, grain-free and nut-free flour made from the whole root of the cassava plant. Bob’s Red Mill cassava flour has a mild flavor and fine texture that is perfect for gluten free cooking and baking, and it’s also non-GMO project verified.
How to Make Cassava Pumpkin Bread
Step 1 – Mix Dry Ingredients
When mixing ingredients for quick bread, I like to use two separate bowls to ensure the flour and baking soda is combined before adding to the wet ingredients. So for this step you’ll mix the cassava flour, pumpkin spice, baking soda and salt together first.
Step 2 – Mix Wet Ingredients
In a separate bowl whisk together the pumpkin, oil, maple syrup, and milk. Once that is combined, then whisk in eggs and vanilla.
Step 3 – Combine
Carefully add flour mixture to the bowl of wet ingredients (cassava flour is very fine so be sure to slowly add), and then fold in chocolate chips.
Note: If you’re a one-bowl baker, you can also add all ingredients in one bowl without affecting the recipe too much. I recommend mixing wet first, then adding in dry last before folding in chocolate chips.
Step 4 – Add batter to loaf pan
Pour batter into a 9×5 loaf pan.
TIP: Line a loaf pan with parchment paper for easy removal and clean up.
Step 5 – Bake!
Bake this chocolate chip pumpkin bread for about 35-45 minutes – or until inserted toothpick into center comes out clean.
NOTE: everyone’s ovens are different so start at 35 minutes. If the top of the bread is browning a lot, simply cover with foil and check with inserted toothpick every 5 minutes until toothpick comes out clean.
What makes this healthy pumpkin bread recipe so great?
- It’s soft.
- It’s moist (as pumpkin bread should be).
- It’s ready in less than one hour.
- It’s a nut free recipe that is also naturally gluten free – but I can guarantee no one will know.
- Amazing with or without chocolate chips!
FAQs about the recipe…
- Can I use another flour, like coconut flour or whole wheat flour? Because this recipe was specifically developed with cassava flour, I can’t recommend a good substitution. Coconut flour is extremely absorbent and whole wheat flour will change the texture.
- Can I sub the eggs? I do not recommend subbing the eggs here, because they provide quite a bit of structure and lift.
- Can I sub honey for the maple syrup? Yes, this is likely okay. The bread may brown more but you can cover with foil half way through the baking time.
- How long will this pumpkin bread last? If storing this bread on the counter, keep it in an airtight container and it should last about 4-5 days. Store in the fridge about a week. Store in the freezer tightly wrapped about a month, let thaw in refrigerator and store there as well.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 1/2 cups Bob’s Red Mill Cassava Flour
- 1 TBSP pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup canned pumpkin
- 1/2 cup oil (avocado, olive, melted & cooled coconut)
- 1/2 cup maple syrup
- 1/4 cup non-dairy milk (i.e. hemp or soy for nut-free)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips
- Preheat oven to 375ºF and line 9×5 loaf pan with parchment paper; set aside.
- In a medium bowl combine dry ingredients; set aside.
- In a large bowl add canned pumpkin and whisk in oil, maple syrup and milk until combined. Add in eggs and vanilla, whisking until smooth.
- Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir. Fold in chocolate chips.
- Transfer batter to prepared loaf pan (adding more mini chocolate chips to top) and bake for 35 minutes. Then drop oven temperature to 350ºF and continue baking for another 5-10 minutes. Check with inserted toothpick in center (no wet batter). Mine took about 45 minutes.
- Allow bread to cool in loaf pan about 20 minutes before removing and slicing. Enjoy!
SWEETENER: Maple syrup or another liquid sweetener is best here. If you want a sweeter bread, add 1/4 cup brown or coconut sugar. If leaving out chocolate chips, you might want to add in the sugar.
FLOUR: This recipe was developed specifically for cassava flour. I have not used other brands so I can only recommend Bob’s Red Mill.
OIL: If using coconut oil, be sure eggs, milk and maple syrup are room temperature to prevent oil from solidifying.
- Serving Size: 1/12
- Calories: 248
- Sugar: 14g
- Sodium: 72mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 46mg