CINNAMON PUMPKIN BREAD by allergy cooking my way


Dairy Free

Gluten & Grain Free

Tasty, healthy and so easy to make.

Serves: Makes 1 loaf

Prep time: 15 mins

Cooking time: 40-50 mins


  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp mixed spice
  • 1/2 tsp ground cloves
  • 1/2 tsp pink salt
  • 1/4 cup natvia
  • 1 cup cooked, mashed pumpkin
  • 1/3 cup coconut oil, melted
  • 2 tbsp coconut milk
  • 1 tsp vanilla essence
  • 4 eggs


  • Preset oven to 160°C (325°F).
  • Grease and line a loaf pan.
  • In mixer bowl, place all dry ingredients and mix well.
  • Add all wet ingredients, and beat until combined, (about 30 seconds).
  • Pour mixture into prepared tin.
  • Bake in oven for 45-55 minutes, until inserted skewer comes out clean.
  • Cool in tin for 30 minutes, then lift to wire rack by baking paper.
  • When cool remove paper from loaf, slice and serve.



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