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Grain Free Pumpkin Bread with Caramel Glaze


It’s no secret that I am obsessed with pumpkin flavors. Pumpkin Roll, Pumpkin “Cheesecake” Cups, Pumpkin Souffle, Pumpkin Muffins, Pumpkin Spiced Almond Butter, Dark Chocolate Pumpkin Spiced Cups, you get the idea…..


I could just shove my face in anything pumpkin flavored and I’d be one happy girl. 


Heading into Fall, I got a few requests to develop a grain-free pumpkin bread that was just as good as the Starbucks version. So your wish is my command. I created a pumpkin bread that is to die for.


And this is not just any old pumpkin bread, mind you. This is pumpkin bread with the most delicious caramel sauce smothered all over the top. Oh. My. Gosh.




Please go make this. Now 🙂


Grain Free Pumpkin Bread with Caramel Glaze
Serves: Makes 1 loaf
For the Caramel Glaze:
  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, combine all liquid pumpkin bread ingredients.
  3. Stir in your dry ingredients, except the pepitas.
  4. Spread into a lightly greased standard size bread loaf pan (use butter or coconut oil for greasing).
  5. Top the pumpkin batter with the pepitas.
  6. Bake for 35-40 minutes or until center is cooked through.
  7. Let cool for a few minutes.
  8. Pour the caramel glaze all over the bread.
  9. Enjoy!
For the Caramel Glaze:
  1. In a small saucepan, melt the butter over medium low heat.
  2. Stir together the coconut milk and arrowroot powder and pour that in with the butter.
  3. Add vanilla, cinnamon and sea salt.
  4. Stir until it starts to simmer and gets a little bit thicker.
  5. Remove from heat and stir in the honey until well mixed (by removing the pot from the heat, it preserves the enzymes of the raw honey).
  6. Let the glaze cool for 10-15 minutes before pouring over the pumpkin bread.
If you decide to make this without the glaze (but seriously, please don't do that - this glaze is sooooo good and I think totally makes this bread amazing), add the extra honey/maple syrup and cinnamon that were called for in the glaze to the batter. If you have any questions, just comment down below!

I hope you all are enjoying the beauty of the Fall season and I hope you love this recipe as much as we do! The first time I made this pumpkin bread, it was devoured in 5 minutes flat 😉

And don’t forget to leave a comment if you’ve made or tried it – I love hearing from all of you!




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  1. Avatar

    You’re a dream come true! I’m obsessed with everything Pumpkin and I’m Paleo so you’re the perfect combo! Thanks for the amazing recipes 🙂

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    What if I don’t have the arrowroot powder for the glaze?? Can I substitute anything else?

    • Primally Inspired

      Sherri, I use arrowroot as a thickener for this recipe. You can leave it out, but it won’t get quite the consistency of caramel. It would still firm up a bit when it cools (from the butter or coconut oil hardening) without the arrowroot, though. A good substitute would be tapioca starch/flour. Or you could just leave it out, but knowing it wouldn’t get quite like the consistency of caramel.

  3. Avatar

    Just love your page and all the nice pics you post. I made this grain free pumpkin bread with the caramel glaze and it was so delicious. I think I will make a double batch for Thanksgiving as I am in need of a grain free pumpkin pie and this is so easy to make and just as delicious. Why look any further.

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    Yep, amazing!!! Had to force myself to actually eat dinner, and not just eat the whole loaf!! Should come with a warning!: “Caution other food in the fridge, you won’t get any attention until this pumkin loaf is gone and the carmel sauce licked up!!” Great job!

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    I really need to avoid your blog during the Whole30 – your pictures and recipes are soooo tempting and I know from each on that I have tried, that they taste as good as they look. I’m saving this for day 31!

  6. Avatar

    WOW!!!! I just made this bread and it is almost all gone, it was so amazingly delicious!!! I love all your recipes but this was definitely one of my favorites…Thank you!!!

  7. Avatar

    Made this last night for my husband and I! Home run!!!!! It was so delicious and it’s already more than half way gone!!! So glad that I found your website :). I’m looking forward to making more of your recipes :).

  8. Avatar

    Made this last night, turned out fantastic! Do I store this in the fridge? How long will it last? I love your recipes, thanks!

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    All I have to say is WOW!! I halved the eggs and doubled the flour for gf oat flour. This was AMAZING!!

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    This is a winner! So moist and delicious–lucky for me when I turned it out of the pan, a large end piece fell off so I trimmed it up and ate the end piece warm! I wanted to slather some butter on it. Then after I put the sauce on it, I decided to trim it up some more, LOL! With all this “trimming”, I’ll need to make another one for Thangsgiving!

  11. Avatar

    I made this pumpkin bread with failure. After 40 minutes of baking, the batter is still wet and have not set up solid. I tried to figure what was happening? I followed all the directions. Any suggestion as to why my batter is still wet?

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    Can I substitute the pumpkin for butternut squash or another squash ,as I think the pumpkin season here is finished thanks Evie x

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    Sheila Haggart

    This recipe is excellent and so easy. I had an excess of butternut pumpkins and needed a cake to take to a friends house so thought okay I.ll try it. Needless to say it didn’t get there, I am ashamed to say I ate it all. I ran out of coconut flour so used a mix of gluten free and almond meal and shook in a bit of shredded coconut so it was a bit stodgier than the original. The caramel topping, what can I say! Thank you. Sheila p.s. It is lovely with yoghurt as a dessert.

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    Can you freeze this without the glaze?

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    This recipe looks great! Can I substitute the eggs for applesauce?

  16. Avatar

    Can I make this recipe into muffins? somehow I don’t have a bread pan!:P

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    I also had trouble with this getting done in the oven after following directions exactly. I baked it for at least an hour and maybe more (forget just how many times I reset the timer) before it began to solidify.

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    I just made this pumpkin bread and I am in love! It is moist, delicious, and very easy to make. The only change I made was substituting tapioca flour for the arrowroot powder in the glaze and it turned out thick and glazalicious (is that a word???) This is a perfect addition to our Thanksgiving meal!!!

  19. Avatar

    Oops, my hubby’s picture is posted instead of mine

  20. Avatar

    I made this and my family really enjoyed it. Glazalicious indeed! so I baked another and put it in the freezer for Thanksgiving. My question is how do I prepare it to serve? Thaw it in fridge? in oven? Please advise. Thanks bunches.

  21. Avatar

    I made this! It turned out so good. we almost ate half the loaf! I try to do healthy baking without any nut flours. Next time I may add chocolate chips! Thanks!

  22. Avatar

    I made this today, my house smells amazing 🙂 I live at 8000 ft elevation so I added a 1/4 cup of cashew milk and had to bake it at 400 for 50 mins. I also added raw pecans to the top! It is so delish!! Thank you!

  23. Avatar

    Any way to substitute the eggs?

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