This grain-free sourdough pumpkin bread is everything you crave in a fall bake – moist, tender, and warmly spiced with cinnamon. Made with almond flour, a touch of tapioca, and maple sugar, it’s gluten-free and refined sugar free. Quick to mix up and incredibly satisfying, this loaf is perfect for cozy mornings, afternoon snacks, or even dessert!
If you like this recipe, be sure to checkout my grain-free sourdough banana bread and grain-free sourdough apple cinnamon muffins. Let me know if you have any questions in the comments below!
Grain-Free Sourdough Pumpkin Bread
This grain-free pumpkin bread is soft, moist, and full of warm cinnamon, made with almond flour and sourdough discard for a delicious twist. Naturally gluten-free and easy to make, it's the perfect cozy bake for fall – great for breakfast, snacking, or dessert!
Equipment
- 1 Kitchen Scale
- 1 8 x 4 inch loaf pan
- 1 Offset Spatula
Ingredients
- 190 g almond flour
- 45 g tapioca flour
- 3 g salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 175 g maple sugar
- 100 g grain-free sourdough starter discard
- 60 g avocado oil
- 3 large eggs
- 1 tsp vanilla extract
- 375 g pumpkin puree
Instructions
- Preheat your oven to 325℉. Line an 8 inch loaf pan with parchment paper and set aside.
- To a medium size bowl, add the almond flour, tapioca flour, salt, baking soda, baking powder, and cinnamon. Whisk to combine.190 g almond flour, 45 g tapioca flour, 3 g salt, 1 tsp baking soda, 1/4 tsp baking powder, 2 tsp ground cinnamon
- To a separate large mixing bowl, add the maple sugar, sourdough discard, avocado oil, eggs, vanilla extract, and pumpkin puree. Combine with a whisk or a hand held mixer.175 g maple sugar, 100 g grain-free sourdough starter, 60 g avocado oil, 3 large eggs, 1 tsp vanilla extract, 375 g pumpkin puree
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until no dry flour remains.
- Pour the batter into the prepared loaf pan and smooth the top with an offset spatula.
- Bake for 1 hour and 15 minutes or until a toothpick inserted in the middle comes out clean. Let the bread cool in the pan for 30 minutes before removing to a wire rack to cool completely.
Notes
- You can use any sourdough starter that you have for this recipe – it can be fed with any flour that works for you.
- The maple sugar can be replaced with coconut sugar or granulated sugar.
- The avocado oil can be replaced with any other neutral tasting oil.
Nutrition
Calories: 306kcalCarbohydrates: 27gProtein: 7gFat: 19gSaturated Fat: 2gCholesterol: 55mgSodium: 246mgFiber: 3gSugar: 17gVitamin A: 315IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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