Teff Pumpkin Bread

Teff Pumpkin Bread

Low-FODMAP, dairy-free, gluten-free, nut-free, migraine-free, and high fiber/protein/vitamin pumpkin bread made with teff flour. This is my kind of wonder bread!

By DeliberateFare.com, variation of Pam Anderson's simple, seasonal pumpkin bread from USA Weekend

One chilly fall day in October 2011, I stumbled across this amazing pumpkin bread recipe in USA Today's Weekend edition, the CookSmart column by Pam Anderson. Its generous quantity of ginger is what grabbed my attention, as I L-O-V-E ginger, and I have been baking this bread every autumn since. Now that I bake without traditional flour, I wondered how this recipe would hold up to alternative, gluten-free and wheat-free flours. Teff flour is the winner by far as it has a nice, subtle nuttiness and a high protein content (the same amount of protein as regular flour) as well as calcium and iron. To add even more protein and vitamin punch, I like to sprinkle raw pumpkin seeds on top (they have 25% of your daily iron and 7 grams of protein per ¼ cup), and plus, they look awesome. Although this recipe has pumpkin, if one sticks with a slice or two per serving, then it is low-FODMAP and a great source of fiber and vitamin A! This is practically health food, folks!

Surprise, surprise, I also modified the recipe a bit to fit my own City-Ranch needs. There is no dairy, and cinnamon and cloves have been replaced with coriander and cardamom for two reasons: (1) I have had a major reaction to cinnamon and no longer use it in my recipes and (2) experimenting with new flavors to go with traditional foods is super fun! Lately, I am looking for ways to use more cardamom, and it seemed to be a good fit with teff. Trust me, it totally worked using these new spices.

Y'all also know that I try to use less sugar and less oil in baked goods if at all possible. This is the second draft of this recipe, and I am pleased to let you know that half of the oil has been replaced with butternut squash puree (although you may increase the pumpkin puree if you like). In the future, I will see if I can substitute brown sugar with coconut palm sugar; I know it will work, just need to play with it like I did for the Sweet Squash Bread. At a suggestion from one of my readers, Bethany, we have tried versions with egg substitutes. Flax seed eggs seem to work just fine but they do increase the oily nature of the bread; I would recommend eliminating all oil if using flax seed eggs. Stay tuned for more trials.


  • 4 eggs at room temperature, beaten
  • 1, 16-ounce can pumpkin puree (I use Farmer's Market)
  • ½ cup vegetable oil (canola or coconut - if using coconut oil, microwave for 30 seconds to melt)
  • ½ cup butternut squash puree (I use Farmer's Market)
  • 3 ½ cups teff flour (I use Bob's Red Mill)
  • 1 and ½ cups raw, granulated sugar
  • 1 cup brown sugar (I use Imperial)
  • 1 tsp Kosher salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • ¼ tsp ground coriander
  • 1 tsp ground cardamom
  • 2 tsp ground ginger
  • ½ cup raw, hulled pumpkin seeds (or pepitas)


  1. Preheat oven to 350 degrees.
  2. Lightly grease interior sides and interior base of two loaf baking pans with vegetable oil. Cut out two pieces of parchment paper to overlap and fit the interior of each pan, allow a few inches of slack on either side (the paper will be used after baking to lift loaf out of pan). Affix parchment paper to interior of pan. Set aside.
  3. In medium bowl, add eggs – beat until light and foamy. Add to eggs pumpkin puree, vegetable oil, and butternut squash puree. Mix well with fork. Set aside.
  4. In large bowl, add teff flour, sugars, salt, baking soda, baking powder, coriander, cardamom, and ginger. Mix well with fork. Using fork, create hole in center of dry ingredients; this is a well.
  5. Take reserved wet ingredients and pour into well of dry ingredients. Mix well using spatula.
  6. Pour batter into reserved two lined loaf pans.
  7. Sprinkle pumpkin seeds across top of both loaves.
  8. Place pans into oven and bake at 350 degrees for 60 minutes, rotating once. Check for doneness with toothpick (does it come out clean).
  9. Turn off oven. If toothpick is not clean, then, keeping oven off with pans inside, allow bread to dry out in oven for an additional 15 minutes or until toothpick comes out clean when pressed in center of loaf. At this point you might want to shade the pumpkin seeds from oven burn; go ahead and treat them to a foil cover.
  10. Remove pans from oven. Allow to cool in pan on cooling rack for 10 minutes. Using parchment paper as handles, remove loaves from pans and set onto cooling racks. Allow to cool for an additional 1 hour.


  • This recipe makes two loaves.
  • Slice and serve warm with a little raw tahini spread or Seedless Raspberry Jam.
  • Store in storage container in refrigerator for up to 5 days. Whole, baked loaf can be wrapped in plastic wrap and then foil and stored in freezer for up to 3 months; defrost unwrapped on wire cooling rack at room temperature for approximately two hours before serving.