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Paleo AIP Pumpkin Bread

Paleo AIP Pumpkin Bread

This Paleo AIP Pumpkin Bread is ooey, gooey, and a perfect fall treat
4.67 from 3 votes
Prep Time 15 mins
Cook Time 1 hr
Course Dessert
Cuisine American
Servings 10


  • loaf pan
  • mixing bowl


  • 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


  • Preheat oven to 350 degrees
  • Place the banana, pumpkin puree, apple cider vinegar, vanilla, maple syrup, molasses, and coconut oil into a stand mixer and mix to combine
  • In a separate bowl, combine the cassava flour, coconut flour, baking soda, ground cinnamon and ground cloves together, stir to combine
  • Carefully add the dry mixture to the wet mixture and mix to combine
  • Fold in the carob chocolate chips
  • Place the mixture in a greased loaf pan
  • Bake for 50-60 minutes, using a toothpick to test for doneness
  • Let the loaf cool for approximately 30 minutes before cutting
  • Enjoy with coconut butter or ghee (ghee = AIP reintroduction)
Keyword AIP, Autoimmune paleo, gluten free, Paleo