Scrumptious Pumpkin Quick Bread – gluten free and paleo


If you have been following my blog, you’ve heard me write about the anti-inflammatory diet I follow. A lot of folks have been recommended to go gluten or grain and dairy fee by their alternative health practitioners. And I’m not going to lie, following that recommendation is hard.


It’s hard for many to follow through on what feels like such a drastic change of diet. Often, it means that our favourite foods are on the “no-go” list. And some meals are harder to adapt than others. For example, breakfast. For a complete article on great breakfast alternatives, which won’t leave you feeling deprived, CLICK HERE for my blog post on topic xyz.


Another food type which is hard to adapt are desserts. When I was first told to quit eating grains, dairy and sugar, my first thought went straight to baked treats: “Wait, what about the cookies, squares and loaves I adore?” I tried to quit cold turkey. I did not get far. That’s when I knew I had to get creative. If my planned diet adjustment was going to work for me, I needed to come up with sweet baked goods I could eat …. fast.


I’ve been an avid baker for years but baking without using any grains, butter or sugar, was a stretch at first. I looked for recipes all over the web.  I baked a lot of flops.  After a strong persistent effort, I did find a few good ones, which are now all family favorites.  If you don’t know yet, Pinterest is one of the best places to find great recipe ideas. This loaf is one of my favorites for the fall. Filled with nutritious pumpkin and rich in protein, this loaf is both delicious and satisfying.


Scrumptious Pumpkin Quick Bread

1/3 cup almond milk (or other nut milk)

4 large eggs

¾ cup melted coconut butter

1 cup canned pumpkin

½ cup maple syrup (or more if you like things sweeter)

2 cups almond flour

½ cup coconut flour

4 tsp baking powder

¼ teaspoon salt

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon allspice

½ cup chapped walnuts

  1. Line a rectangular shaped loaf pan with parchment paper.
  2. Preheat the oven to 350 degrees Fahrenheit with the rack in the middle.
  3. Mix the first five ingredients in a blender until smooth.
  4. Combine the next 7 ingredients in a medium-sized bowl and stir well.
  5. Add the blender mixture to the ingredients in the bowl and stir until all of the dry ingredients are moist.
  6. Add the walnuts and stir them under.
  7. Pour the mixture into the loaf pan.
  8. Bake for 60 minutes or until a knife or toothpick inserted in the center comes out clean.
  9. Turn the oven off but leave the loaf in it for another 10-15 minutes
  10. Take the loaf pan out of the oven and lift the bread out using the edges of the parchment paper.
  11. Let the loaf cool completely before slicing. Ideally, wait until the next day and slice as needed to keep the loaf moist.

You can eat it as is for a yummy snack. Or “dress it up” with vegan butter or dairy-free ice cream. I really like coconut or cashew based ice versions.


I hope you enjoy this loaf as much as our household does! And now there is one more reason to eat healthy. And one less excuse to not follow your alternative health practitioner’s diet recommendations.





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