Pumpkin  Bread


Why You'll Love It!

• 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!

What You Need

For this easy healthy pumpkin bread you need cassava flour, canned pumpkin, pumpkin spice, baking soda, salt, maple syrup, eggs, oil, vanilla extract, and milk.

Mix wet and dry ingredients  in separate bowls.

Step One

Carefully add dry ingredients to bowl of wet ingredients. Careful not to overstir. Fold in chocolate chips.

Step Two

Transfer batter to prepared loaf pan and bake at 375ºF for 35 minutes. Then 350ºF for another 5-10 minutes.

Step Three

Allow bread to cool in loaf pan about 20 minutes before removing and slicing.

Step Four

This Cassava Flour Pumpkin Bread recipe is AH-mazing! No one knows it’s gluten free, nut-free and grain free. Great with or without chocolate chips.


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.


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.


Store on counter in an airtight container for about 4-5 days or in the fridge about a week. Freezer tightly wrapped for about a month, let thaw in refrigerator and enjoy.

It’s the perfect paleo friendly pumpkin bread!

Make this recipe and  tag us on social media @fitmittenkitchen