Pumpkin Hazelnut Bread

Honestly, I don’t think I’ve ever had a pumpkin bread I’ve liked so much.  The combination of pumpkin and hazelnut with a bit of maple syrup just really hit it off with me.  Not at all ashamed to say this loaf barely lasted a day!  It was just that good!


Besides the flavor, what I liked most about this Pumpkin Hazelnut Bread was the moistness of it.  If you haven’t caught on by now, I’m a lover of dense, moist baked goods – with a preference for undercooked rather than overcooked.  This bread satisfied that craving.  My recipe for Pumpkin Hazelnut Bread is gluten-free, grain-free, and Paleo-friendly.img_1465

Pumpkin Hazelnut Bread



  1. Preheat oven to 350 degrees F.
  2. Grind hazelnuts (I use a coffee grinder) into flour.
  3. Combine all dry ingredients in a large mixing bowl and stir.
  4. Stir in all wet ingredients to dry ingredients.  Mix well.
  5. Line baking pan with parchment paper (or grease with butter/coconut oil) and add dough to pan.
  6. Sprinkle additional hazelnuts (crushed) and chia seeds to dough (optional).
  7. Bake at 350 degrees for 40-45 minutes on the middle oven rack.
  8. Remove from oven and let cool on drying rack.


Seriously so good!  And although optional, I highly recommend topping your batter with crushed hazelnuts and chia seeds for a little extra presentation.



6 Comments on “Pumpkin Hazelnut Bread

    • Hi Claire,
      The tapioca flour is important for the texture of this bread (it helps make the loaf more airy and adds some elasticity to the dough). You could substitute Arrowroot powder for the tapioca starch. I’m not sure any other substitutions would work. Hope that helps!


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