Tigernut Flour Pumpkin Bread (Paleo, Vegan)

This tigernut flour pumpkin bread is moist and tender with a nutty pumpkin flavor. It's made with tigernut flour, ground flax and pureed pumpkin and lightly sweetened with maple syrup. This pumpkin bread recipe is paleo, vegan and nut free!

I need more easy tigernut flour recipes in my life! Anyone else?

Tigernut flour has been one of my favorite baking flours for over a decade. I love that it's nut free and grain free, but has a naturally sweet, nutty flavor. It can often work in place of almond flour too - making it a great nut free swap.

This tigernut flour pumpkin bread is a great nut free and egg free paleo pumpkin bread. It has a dense, moist texture and sweet, nutty flavor. It's been a lifesaver for our family since my daughter has been showing signs of nut allergies.

Ingredients

The full recipe for this pumpkin bread can be found in the recipe card below, but here's an overview of the ingredients you'll need:

• 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).

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:

1. First, preheat your 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 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.
3. Next, combine the wet ingredients in a medium-sized mixing bowl.  This includes the pumpkin puree, water, avocado oil, maple syrup, molasses and vanilla.
4. Pour the wet mixture into the dry mixture and whisk until smooth.  Let the batter sit for at least 5 minutes to thicken.
5. Next, pour the batter into a parchment lined 8" x 4" baking pan.  Top with additional cinnamon if desired.

6. Place the loaf in the preheated oven and bake at 350 degrees F for 1 hour (60 minutes).
7. 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.

Storage

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 Recipes

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