The Best Cassava Pumpkin Bread

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4.9 from 11 reviews

This Cassava Flour Pumpkin Bread recipe is AH-mazing! 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. 


Units Scale

Dry Ingredients

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 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 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips


  1. Preheat oven to 375ºF and line 9×5 loaf pan with parchment paper; set aside.
  2. Mix dry ingredients: In a medium bowl combine dry ingredients; set aside.
  3. Mix wet ingredients: 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. 
  4. Combine: Carefully add dry ingredients to bowl of wet ingredients, being careful not to over-stir. Fold in chocolate chips.
  5. Bake: 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.
  6. Cool: 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.