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Pumpkin Bread Gluten Free Dairy Free Recipe from Sweet Laurel

Pumpkin Bread

Sweet Laurel Bakery


  • 2 cups almond flour
  • 1-2 tablespoon cinnamon
  • 1 teaspoon ground ginger optional
  • 1 teaspoon nutmeg optional
  • 1 teaspoon baking soda
  • 1/2 teaspoon Himalayan pink salt
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup or less for less sweet
  • 1/4 cup melted coconut oil
  • 2-3 eggs*
  • 1/4 cup coconut milk or almond milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar


  • Preheat oven 350°F.
  • Mix pumpkin, maple syrup, melted coconut oil, eggs, coconut milk, vanilla and apple cider vinegar.
  • Slowly add in flours, spices, baking soda and salt.
  • Stir to combine and pour into standard size loaf pan. (I chose to use the Silpat mini loaf pan)
  • Bake for 30-40 minutes. (If making smaller loaves the time to bake will be shorter like 25 min) Cool completely, take out of pans, and enjoy!


*For a vegan option, substitute 3 eggs with 3 tablespoons of flaxseed. For each tablespoon of flaxseed, add 3 tablespoons of water (total 9) and let it sit for about 10 minutes.
Keyword Dairy-Free, Gluten-Free, Healthy