• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bake It Paleo

  • About
  • Recipes
  • Wellness
  • Shop
  • Nav Social Menu

Tigernut Flour Pumpkin Bread (Paleo, Vegan)

Nov 13, 2020 · 7 Comments

Jump to Recipe·Print Recipe

This healthy Tigernut Flour Pumpkin Bread is moist, lightly sweetened and easy to make.  It is the best egg free tigernut flour bread recipe - both Paleo and Vegan friendly.

sliced pumpkin bread

I need more easy tigernut flour recipes in my life 😉

Why?  Well, mostly because tigernut flour is one of my favorite grain free and nut free Paleo flours.

I've been using tigernut flour in my kitchen since 2014; when I just started getting into baking Paleo desserts and snacks.  But, this past year I've worked on getting more recipes using tigernut flour on the blog.

Tigernut Flour Recipes

Some of my favorite recipes using this small root vegetable include:

  • Tigernut Flour Chocolate Chip Cookies
  • Vegan Tigernut Flour Blueberry Muffins
  • Tigernut Flour Cupcakes
  • Sugar Cookies made with tigernut flour

And that's just a few!  I have a whole lot more published and planned for the future.

stack of tigernut flour pumpkin bread

Recipe Highlights

But anyway, back to this delicious Tigernut Flour Pumpkin Bread!  This easy Vegan pumpkin bread is a fall baking must because it is:

  • Paleo and Vegan
  • nut free, grain free, egg free, dairy free
  • lightly sweetened
  • super moist and dense
  • deliciously spiced
  • easy to make

If you're a fan of pumpkin bread, then I'm most certain you'll love this recipe.

Ingredients in Tigernut Flour Pumpkin Bread

Here's what you need to make this egg free tigernut flour bread:

  • tigernut flour
  • ground flax
  • arrowroot starch (or tapioca flour)
  • paleo baking powder
  • baking soda
  • cinnamon
  • pumpkin pie spice
  • salt
  • pumpkin puree
  • water (or almond milk)
  • avocado oil (or olive oil)
  • maple syrup (or date syrup)
  • molasses (or maple/date syrup)
  • vanilla extract

Grain Free Flours

A mixture of tigernut flour, ground flax and arrowroot starch are needed to make this paleo bread recipe.  The only substitution that I can recommend is subbing the arrowroot for tapioca flour.

For the ground flax, I like to purchase whole flax seeds and grind them in a coffee grinder.  It is extremely cheap and easy to do!  Plus, this ensures that the ground flax is fresh and hasn't spoiled.

Seasonings

This spiced pumpkin bread recipe is flavored with cinnamon, pumpkin pie spice, vanilla and salt.  I use Primal Palate's pumpkin pie spice - it has the best pumpkin flavor and I use it in nearly all of my recipes. 

All of these seasonings are optional, but recommended for best flavor.  Feel free to add additional spices like nutmeg, ground clove or all spice.

Pumpkin

Obviously, pumpkin is necessary for a pumpkin bread recipe 😉  I have made this using two different brands of pumpkin; one thick and the other a bit runny.  Both worked.

Oil

A little oil is necessary in this healthy pumpkin bread recipe.  I recommend avocado oil, as it has no flavor and is great for baking.  But, olive oil will work as well.

When looking for a great brand of avocado oil, I always look for one that is: 100% pure avocado oil, non-GMO and packaged in a dark glass bottle.  My favorite brand is Chosen Foods.

Sweeteners

Maple syrup and molasses are used to sweeten this tigernut flour loaf.  I've also tested the loaf with date syrup.  Any of these sweeteners can be used, in addition to honey (although honey is not Vegan).

ingredients needed to make tigernut flour pumpkin bread

How to Make Tigernut Flour Pumpkin Bread

Like all of my bread recipes, this one is super simple and easy to make!  Here's the step by step process:

First, preheat your oven to 350 degrees F.

Mix Dry Ingredients

In a large mixing bowl, whisk together the dry ingredients.  This includes the: tigernut flour, ground flax, arrowroot starch, baking powder, baking soda, cinnamon, pumpkin pie spice and salt.  I recommend sifting the tigernut flour, as it has a tendency to clump.  Also, for best results the flours should be measured by weight rather than volume.

Mix Wet Ingredients

Next, combine the wet ingredients in a medium-sized mixing bowl.  This includes the pumpkin puree, water, avocado oil, maple syrup, molasses and vanilla.

Combine Wet and Dry Mixtures

Pour the wet mixture into the dry mixture and whisk until smooth.  Let the batter sit for at least 5 minutes to thicken.

Pour Batter into Lined Pan

Next, pour the batter into a parchment lined 8" x 4" baking pan.  Top with additional cinnamon if desired.

batter
batter in lined loaf pan

Bake

Place the loaf in the preheated oven and bake at 350 degrees F for 1 hour (60 minutes).

Cool

After baking, remove the loaf from the oven and let it cool in the pan for 10 minutes.  Then, transfer the loaf to a wire cooling rack and cool to room temperature.

top view of sliced bread
holding a slice of tigernut flour pumpkin bread topped with coconut cream

How to Store Paleo Vegan Pumpkin Bread

Because this bread is extremely moist and preservative free, it will not last long at room temperature.  I recommend storing it in the fridge, in an air-tight glass container.  It will keep well up to one week.

You may also slice the bread and keep it in the freezer.  Frozen, it should last well up to one month.

More Easy Paleo Pumpkin Bread Recipes

For more easy paleo pumpkin bread recipes check these out:

  • Paleo Pumpkin Chocolate Chip Bread
  • Collagen Pumpkin Bread
  • Paleo Pumpkin Banana Bread

Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced pumpkin bread

Tigernut Flour Pumpkin Bread (Paleo, Vegan)

★★★★★ 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8" x 4" loaf 1x
Print Recipe
Pin Recipe

Description

Healthy paleo and vegan pumpkin bread made with tigernut flour.


Ingredients

Scale
  • 1 ½ cup tigernut flour (150g) spooned & leveled
  • ½ cup ground flax (48g) spooned & leveled
  • ⅓ cup arrowroot starch (43g)
  • 1 tsp paleo baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 cup pumpkin puree
  • 1 cup water 
  • 2 Tbsp avocado oil
  • 1 Tbsp maple syrup
  • 1 Tbsp molasses
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl, whisk together the dry ingredients.  This includes the tigernut flour, ground flax, arrowroot starch, baking soda, cinnamon, pumpkin spice and salt.
  3. In a medium-sized mixing bowl, whisk together the wet ingredients.  This includes the pumpkin, water, oil, maple syrup, molasses and vanilla.
  4. Pour the wet mixture into the dry mixture.  Whisk until smooth.  Let the batter sit for 5 minutes to thicken.
  5. Line an 8" x 4" baking pan with parchment.  Pour the batter into the pan.  Optional: top with additional cinnamon.
  6. Place the pan in the oven and bake at 350 degrees for 1 hour.
  7. Remove pan from the oven and cool the loaf in the pan for 10 minutes.  Then remove the loaf from the pan and cool on a wire cooling rack to room temperature.
  8. Best stored in fridge up to one week.

Keywords: paleo vegan pumpkin bread, tigernut flour pumpkin bread, vegan tigernut bread recipe, paleo tigernut flour bread, egg free pumpkin bread, tigernut flour bread, paleo pumpkin bread, vegan pumpkin bread, nut free paleo bread

Did you make this recipe?

Tag @bakeit.paleo on Instagram and hashtag it #bakeitpaleo

pinterest image for tigernut flour pumpkin bread
« Collagen Gingerbread Bites (Paleo, Gluten Free)
Cinnamon Apple Bagels (Paleo, Vegan, Nut Free) »

Reader Interactions

Comments

  1. Katie says

    February 26, 2021 at 8:44 pm

    Hi! Is there anything I can substitute for the ground flax?

    Reply
    • Katie says

      February 27, 2021 at 12:53 pm

      Hi! I haven't tried any substitutions.

      Reply
    • Lu We says

      September 18, 2021 at 2:44 pm

      So I personally haven’t tried it yet, but psyllium husk powder, glucomanan and if not vegan gelatin. I assume the flax are used as an egg replacement.

      Reply
  2. Faith says

    October 16, 2021 at 5:41 am

    I have been on a GF health quest since BF my daughter who has a wheat intolerance. I’ve tried several GF recipes and flours and this is my absolute favorite. It’s especially good with organic maple butter on top if you have a sweet tooth like myself. Thank you so much for sharing!

    ★★★★★

    Reply
    • Katie says

      October 16, 2021 at 7:05 am

      Yay! Thank you so much for leaving a review 🙂

      Reply
  3. Esther paya says

    September 10, 2022 at 3:55 pm

    Loved it!!! I eat grain free and vegan so this recipe was easy and loved the taste!! Thank you for the recipe… PS… I Only used the maple syrup and I had it just a little more in the place of the molasses

    ★★★★★

    Reply
    • Katie says

      September 10, 2022 at 4:51 pm

      I'm so happy you loved the recipe! Glad it turned out with just maple syrup 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi there! I’m Katie and I have a passion for baking healthy treats using real, Paleo-friendly ingredients. My mission is to make baking nutritious, delicious, simple and family friendly; because you CAN eat dessert every day and still live a healthy life!

More about me →

SUBSCRIBE

Sign up for my mailing list to get early access to discounts, new recipes and more!

SUBSCRIBE HERE

CEREAL

Lovebird grain free cereal: paleo, vegan and AIP

Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

POPULAR

  • Almond Flour Crackers Recipe (No Egg)
  • Mint Chocolate Cookie Bars (No Bake)
  • top view of chocolate covered banana ice cream bars
    Chocolate Covered Banana Ice Cream Bars
  • healthy almond flour cupcake with frosting
    Vanilla Almond Flour Cupcakes (Gluten Free, Dairy Free)

Footer

↑ back to top

About

  • About
  • Privacy Policy
  • Disclaimer
  • Terms & Conditions

Recipes

  • Paleo
  • Vegan
  • Whole30
  • Nut Free

Search

  • link to Instagram account
  • link to pinterest account
  • link to facebook

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme