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AIP Recipe

Paleo Autoimmune Pumpkin Bread

Paleo AIP Pumpkin Bread
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Paleo AIP Pumpkin Bread

You don’t want to miss this ooey-gooey paleo AIP pumpkin bread recipe.

Who runs fall? PUMPKIN! I spend all year waiting for pumpkin season to return so I can spend my days making paleo AIP pumpkin recipes. These have all the fall recipe goodness with none of the inflammatory ingredients. Win/win if you ask me.

Paleo AIP Pumpkin Bread was born out of missing my mom.

That lady would pumpkin it up when the temps started to change. She mostly focused on pumpkin bars and pumpkin muffins, both filled with cream cheese frosting. I’m not entirely sure how to make cream cheese frosting AIP yet, but maybe some day! It’s always nice to have something comforting that reminds me of her, even if it’s a modified version.

You don’t need to spend a bazillion dollars on ingredients

Cassava flour can be expensive but it’s the closest AIP flour to regular flour. I recently found it at a fraction of the price at Thrive Market, an online grocery store that has tons of AIP options (and even allows you sort by AIP approved groceries!). Thrive’s name brand cassava flour is just as good as the other brands and saves you quite a bit of cash. You can find all the ingredients in this recipe there.

If you’ve never used Thrive Market before, you can get 25% off organic groceries by going to Thrivemarket.com/rootedinhealing

(this is an affiliate link that helps support my blog and my family’s income– thank you for using it!).

 

Thrive vs Otto's Cassava Flour

Paleo AIP pumpkin bread has 13 ingredients, but don’t let that intimidate you. It’s super simple to whip up and then you can munch on it all week long. If you don’t have AIP chocolate chips on hand, head here for my recipe. Lazy girl tip: just make chocolate chunks instead of chips. Same flavor but it takes way less time!

Paleo AIP Pumpkin Bread

Paleo AIP Pumpkin Bread

 

This Paleo AIP Pumpkin Bread is ooey, gooey, and a perfect fall treat

 

  • 2 very ripe bananas
  • 1 cup pumpkin puree
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla powder
  • 1/2 cup coconut oil
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1 cup cassava flour
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 cup AIP carob chips/chunks (see notes section)
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground cloves
  1. Preheat oven to 350 degrees

  2. Place the banana, pumpkin puree, apple cider vinegar, vanilla, maple syrup, molasses, and coconut oil into a stand mixer and mix to combine

  3. In a separate bowl, combine the cassava flour, coconut flour, baking soda, ground cinnamon and ground cloves together, stir to combine

  4. Carefully add the dry mixture to the wet mixture and mix to combine

  5. Fold in the carob chocolate chips

  6. Place the mixture in a greased loaf pan

  7. Bake for 50-60 minutes, using a toothpick to test for doneness

  8. Let the loaf cool for approximately 30 minutes before cutting

  9. Enjoy with coconut butter or ghee (ghee = AIP reintroduction)

 

paleo aip pumpkin bread

 

 

“I’ve tried so many things. I just feel discouraged.”

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  1. I’m allergic to bananas – any ideas for substitution? Maybe apple sauce? Or could I just omit?

    • Whitney Shook says:

      Hi Lisa! Great question. I haven’t tried subbing anything for bananas (also, sorry about your allergy, boo!). My first thought was to perhaps sub banana with pumpkin and add in additional sweetener but I an’t guarantee that will work since I haven’t tried it. I bet apple sauce could be a good sub, too! Wishing you the best.

    • Jenn says:

      Hi Lisa – wondering if you tried any substitutions for bananas? I’m also allergic

  2. Susan says:

    Can I substitute something for the coconut oil and flour? (I’m unfortunately allergic to coconut.) Lard for the oil? More cassava? I also have tigernut flour. Would that work, do you think? I LOVE pumpkin anything, so finding a tasty pumpkin bread would be lovely. 😊

    • Whitney Shook says:

      Hi Susan! I haven’t tried doing any of those substitutions so I can’t guarantee they’ll work. I would imagine lard and tiger nut flour could work. Definitely worth experimenting!

  3. Danielle says:

    Do you think it will still taste ok without the Carob? Thanks!

  4. Anita says:

    i’ve never heard of vanilla powder. Where do you get it? Can I use vanilla extract?

    • Whitney Shook says:

      Yes! You can definitely use vanilla extract, though it isn’t AIP if the alcohol hasn’t been cooked off. I buy organic vanilla powder on amazon! Just make sure that’s the only ingredient if you’re AIP.

  5. Dana says:

    5 stars
    I love this recipe! It’s on my regular rotation. I find it’s perfect for easy breakfast or packing a meal for any time of day if I make it in muffin form (plus it’s less oven cooking time). Thank you for such a good and AIP friendly recipe!

    I do usually make some substitutions as all AIP followers have to do from time to time. I substitute ripe plantains instead of bananas and raisins instead of carob chips – so I can confirm these work well. Oh, and I often leave out the molasses and maple syrup for my waistlines sake. 🙂 It’s still great – Thanks again!

  6. Julie says:

    4 stars
    This was easy to make and tastes great! However, despite the toothpick test I am unable to get the center to get cooked all the way through. Any suggestions?

    • Whitney Shook says:

      Hey Julie! This recipe is supposed to have a gooey center. If you aren’t a fan, you can toast it up with some ghee or coconut oil in a cast iron skillet one slice at a time. My clients love doing this and then even spreading some coconut butter on it!!

  7. Sara says:

    5 stars
    Made this last night . I didn’t have chocolate chips so I didn’t use them and it’s prefect amount of sweetness. In the middle it was very gooey though, almost as if it wasn’t cooked in the center and I discovered this 10 mins after I had let it cool down, so what I did was cut it up into 4 pieces and put it back on a rack in the oven, oven was still hot from baking but it was turned off , left them there overnight because I forgot they were there . I’m having a piece now and it’s so tasty and moist . I understand this is suppose to be a gooey cake but I figure I share this comment so if someone else finds it too gooey then maybe they can try the same thing . Thank you so much for sharing this recipe I’ll make it again for sure . Great cake !!!!

    • Whitney Shook says:

      Thank you so much for sharing, Sara! It definitely has a gooey center. My favorite way to enjoy it is to toast it up in a cast iron skillet with some ghee (coconut oil if you’re AIP elimination!), but I’ll have to try toasting it in the oven next time!!

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ENNEAGRAM 2, NUTRITION NERD, MINDSET MECHANIC, AND YOUR #1 HEALTH CHEERLEADER

Hi, I'm Whitney. Your Holistic Nutritionist and Autoimmune BFF

Owner of Rooted in Healing Nutrition Therapy, autoimmune expert, and steward of your wellbeing. Whitney's approach is both scientifically informed and emotionally supportive because she knows healing is multifaceted and you deserve a care team who can support you through the many layers of healing.

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