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Tigernut Flour Pumpkin Bread

This Tigernut Flour Pumpkin Bread recipe tastes rich and delicious, but is gluten free, dairy free, and contains no added sugar!
Course Dessert
Cuisine American
Servings 6 pieces
Calories 230 kcal


  • 1 can Pumpkin Puree
  • 1 cup Tigernut Flour
  • 1/2 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 2 Eggs
  • 1 cup Almond Milk
  • 5 Dates
  • Pumpkin Pie Spice, Cinnamon, Nutmeg


  • Preheat oven to 400 deg.
  • In a large bowl, mix pumpkin puree, tiger nut flour, coconut flour, and baking soda.
  • In a blender, add the almond milk and dates. Pulse until the mixture has an even consistency. Add the contents to the blender to the large bowl and mix. Note: you must use a blender, a food processor will not work.
  • Add Pumpkin Pie Spice, Cinnamon, and Nutmeg to the bowl and mix thoroughly.
  • Add 2 eggs to the bowl and mix until the entire bowl is evenly mixed.
  • Line a baking dish with parchment paper and add contents of the bowl to the baking dish. The batter should be thick so be sure to spread it evenly.
  • Place the baking dish in the oven for 1 hour. NOTE: This bread will not rise very high.
  • After 1 hour, remove the baking dish to cool for 45 minutes to 1 hour.
Keyword Dairy Free, Gluten Free, Pumpkin Bread, Refined Sugar Free