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Tigernut Flour Pumpkin Bread (Paleo, Vegan)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 8" x 4" loaf 1x


Healthy Paleo and Vegan pumpkin bread made with tigernut flour.



  • 1 + 1/2 cup tigernut flour (150g) spooned & leveled
  • 1/2 cup ground flax (48g) spooned & leveled
  • 1/3 cup arrowroot starch (43g)
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1 cup water 
  • 2 Tbsp avocado oil
  • 1 Tbsp maple syrup
  • 1 Tbsp molasses
  • 1 tsp vanilla extract


  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 20 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: pumpkin bread, paleo bread, tigernut flour, tigernut flour bread, vegan, egg free, allergy friendly, nut free