Pumpkin Cloud Bread

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Autumn tastes amazing with this pumpkin cloud bread. Healthy and delicious, this is the bread you’ve been waiting for!

Well, it looks like it’s already that time of the year again! The time where the leaves start to fall, ovens bake aromatic treats, and pumpkins are everywhere! I personally am a big fan of fall, it’s by far my favorite season. During this time of year, my home smells of pumpkin, from candles burning, coffee brewing, and bread baking!

Every year I experiment with new ways I can fit pumpkin in normal day-to-day recipes. But to be honest, there’s nothing like good old traditional pumpkin bread. Except I took my own spin on the recipe and made it into cloud bread. For those who aren’t familiar with cloud bread, it’s usually almost completely flour free bread mainly using eggs as the base. I prefer this version with Bob’s Red Mill Egg Replacer better! It contains much more protein, around 8 grams per slice, and is vegan and gluten-free! This recipe is also oil, soy, and refined sugar-free as well for extra brownie points (or maybe pumpkin bread points!) Have a Happy Halloween!

Pumpkin Cloud Bread


  • 6 Bob’s Red Mill Egg Replacer
  • 1/3 cup pumpkin purée
  • ¼ cup almond flour
  • 1/3 granulated monk fruit sweetener
  • 1 scoop vanilla Sunwarrior Classic protein
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon pumpkin spice

*optional ¼ cup of nuts or seeds (I used pecans)

Total Time

Prep Time

15 min

  1. Preheat oven to 300 degrees and grease or line with parchment paper a 9 x 15 baking dish
  2. In a large mixing bowl, whisk together Bob’s Red Mill Egg Replacer and then the rest of the ingredients
  3. Once the batter is completely mixed, transfer to the baking dish to bake
  4. After baking for 45 minutes, remove from oven and serve either warm or after cooled. Enjoy!
Pumpkin Cloud Bread

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