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AIP Pumpkin Spice Loaf Recipe

Amy | November 2
AIP Pumpkin Spice Loaf Recipe #aip #recipe

When I first started an AIP diet, I thought eating all of my favorite baked goods were over.

No dairy, no eggs, no wheat – how could I possibly enjoy all of the baked goods I love without those ingredients?

So, I started creating AIP recipes because I didn’t want to miss out on all of my favorite foods, and I created this website because I didn’t want you to miss out on all of your favorite foods either.

Because I couldn’t go through another holiday season without enjoying a pumpkin spice loaf, I decided to make my own AIP version and it is delicious.

Delicious pumpkin spices and real pumpkin make it a pumpkin loaf that you won’t soon forget. And your non-AIP family and friends will love it, too. 

So, grab a bowl (or two) and a few AIP-friendly ingredients and make this AIP pumpkin spice loaf today!

Recipe Baking Tips

If you are new to AIP baking, this recipe might look intimidating, but it is really quite easy to make.

However, I’m going to give you a few tips to make sure it comes out perfectly the first time you make it.

The first thing you probably noticed was that a gelatin “egg” was used to replace traditional eggs, which are not AIP. 

A gelatin “egg” is simply gelatin powder dissolved in hot water and allowed to sit until it becomes thick and gelatinous. I make my gelatin “egg” before I start measuring ingredients so it’s ready when I need to add it into the ingredients.

For the AIP flours, it’s best to use a food scale to measure rather than a measuring cup. However, if you don’t have a food scale, be sure to spoon the flours into the measuring cup to avoid packing it with too much flour.

Be sure to sift the coconut flour before you weigh it. Coconut flour has a tendency to form into hard clumps, which will ruin your loaf.

And be careful when purchasing the pumpkin that you buy pumpkin puree and not pumpkin pie filling by mistake. Pumpkin puree is just roasted pumpkin while pumpkin pie filling is roasted pumpkin that is already sweetened and spiced.

For the coconut oil, I suggest using refined rather than unrefined (also known as virgin) coconut oil. Unrefined coconut oil typically has a strong coconut flavor, which might cause the loaf to taste more like coconut than pumpkin.

And if you want a slightly less sweet loaf, I recommend adding less maple syrup. However, you should increase the amount of applesauce you use to make up for the difference.

Other AIP Bread Recipes

If my AIP pumpkin spice loaf has you wanting to try other AIP loaf recipes, then you are in luck!

From zucchini bread to banana bread, you’ll find all of the classic loaf recipes you’ll ever need.

And if you enjoy breakfast bread, you’ll find my cinnamon raisin breakfast loaf as well as my apple cinnamon pancakes.

But you’ll also find recipes for traditional breadsticks, bread rolls and so much more.

Just click this AIP Bread Recipes link to find all of these recipes and so many more.

AIP Pumpkin Spice Loaf Recipe #aip #recipe

AIP Pumpkin Spice Loaf Recipe #aip #recipe

AIP Pumpkin Spice Loaf Recipe

  • Author: Amy
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 8 slices 1x
  • Category: Bread
  • Cuisine: American


This AIP pumpkin spice loaf recipe is full of delicious pumpkin flavor but without any inflammatory ingredients.



  1. Preheat the oven to 325 F (163 C). Line a loaf pan with parchment paper and set aside.
  2. To make the gelatin “egg,” in a small bowl, whisk to combine the gelatin powder with the hot water until completely dissolved. Set aside until ready to use.
  3. In a large bowl, combine the tapioca flour, coconut flour, cinnamon powder, ginger powder, baking soda and salt.
  4. In a separate bowl, combine the remaining ingredients until completely incorporated.
  5. Pour wet ingredients into the dry ingredients and combine to make a smooth batter. Add the gelatin “egg” and combine until incorporated. Pour the batter into the prepared loaf pan.
  6. Place the loaf pan in the oven and bake for 80 to 90 minutes until cooked through and a toothpick inserted into the center of the loaf comes out clean. (Start to check the loaf halfway through the cooking time and tent with aluminum foil if the top starts browning too quickly.)
  7. Remove from the oven and let cool for 15 minutes before removing the loaf from the loaf pan. Place the loaf on a wire rack to cool completely before slicing and serving.


All nutritional data are estimated and based on per serving amounts.


  • Serving Size: 1 slice
  • Calories: 293
  • Sugar: 15 g
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 4 g
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