This blog post contains affiliate links.

This paleo cranberry pumpkin bread with orange frosting is a delicious seasonal treat. It’s paleo, AIP, and totally grain free.

cranberry pumpkin bread

It’s day three of #UWCranberryWeek, and one of the most requested recipes was a cranberry bread. I can dig it. Honestly, any kind of bread is always something I get excited over since I went grain free! And when a dessert bread is both grain free and egg free… then yes please x100. This pumpkin cranberry bread with orange frosting is just the thing to satisfy cranberry bread cravings!

October may be over, but pumpkin season sure isn’t. November is the perfect time to marry winter and fall flavors like pumpkin, cranberry, and citrus. Yes, this bread may very much be a treat and not a savory dish, but it’s great for bringing along to holiday gatherings and sharing with family and friends. That way, you have something to enjoy as a treat that keeps you from feeling bad, and it tastes good enough to share.

pumpkin bread

The Ingredients For the Pumpkin Cranberry Bread

Coconut flour and coconut oil

With the pumpkin and the cranberries combined, this bread has a lot of moisture. The coconut flour helps absorb the excess moisture and keeps the bread paleo and AIP. I wouldn’t try to sub another flour for this.

Tapioca starch

Tapioca helps bind the bread and give it more structure than just the coconut flour alone. You can likely swap arrowroot starch.

Tigernut flour

Tigernut is not a nut (it’s a tuber), so this bread is grain and nut free.


I use canned pumpkin puree (not pumpkin pie puree) but you can use homemade pumpkin puree as well.

Maple Syrup

Maple adds another layer of fall flavor.

Gelatin (or 3 regular eggs)

You’ll need gelatin to make the egg substitute. It’s the green can of Vital Proteins 🙂 This bread really needs the gelatin… Collagen or more tapioca will not work. If you can real eggs, sub 3 eggs.

Fresh cranberries

So good!

Palm shortening, coconut cream, and orange zest

These ingredients make the frosting. If you can tolerate something like Simple Mills frosting, that could be a good shortcut.

If you like this recipe, you may also like…

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Paleo Cranberry Pumpkin Bread (AIP, Grain Free)

  • Author: Michelle
  • Total Time: 55 minutes
  • Yield: 8-9 slices 1x


This paleo cranberry pumpkin bread with orange frosting is a delicious seasonal treat. It’s paleo, AIP, and totally grain free.



For the bread

  • 1 cup coconut flour
  • 1/4 cup tapioca starch
  • 1/3 cup tigernut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/3 cup coconut oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin
  • 1/3 cup fresh cranberries

For the gelatin eggs (sub 3 real eggs)

  • 3 tbsp gelatin
  • 3/4 cup water

For the frosting


  1. Preheat the oven to 375 F and line a loaf pan with parchment paper, very lightly greased with coconut oil
  2. In a large mixing bowl, sift together the flours, baking soda, and cinnamon.
  3. Next, add in the pumpkin, coconut oil, and maple syrup and thoroughly combine.
  4. For the gelatin egg (sub 3 regular eggs) place a small pot on the stove with 3/4 cup of water and lightly sprinkle in the 3 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Remove the mixture from the stove and use a whisk or milk frother to vigorously whisk the mixture until it’s frothy. Immediately add the gelatin egg to the pumpkin mixture and stir together.
  5. Fold in the cranberries to the dough until evenly dispersed.
  6. Spoon the mixture into the prepared baking pan and flatten with a rubber spatula or spoon. Bake for 40 minutes or until the bread is firm, and not wet when poked with a knife or toothpick.
  7. Transfer to a cooling rack and allow the bread to cool for 45-60 minutes so it sets before slicing. This bread needs time to set!
  8. While the bread is cooling, make the frosting by combining all of the ingredients (reserving some of the orange zest for topping) in a bowl and mix well. Set aside.
  9. Once the bread is cooled and firmed top with the frosting and finish with additional orange zest if desired. Slice and enjoy!


All nutritional facts are estimations and will vary.

  • Prep Time: 10
  • Cook Time: 45
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 450
  • Fat: 35.5g
  • Carbohydrates: 24g
  • Fiber: 6.8g
  • Protein: 9.5g