Paleo Pumpkin Bread

Why You’ll Love This Recipe

I love this paleo pumpkin bread because it has a soft, moist texture and plenty of pumpkin spice flavor while relying on simple paleo-friendly ingredients. Pumpkin puree keeps the loaf tender, while almond flour gives it a pleasantly rich texture.

I also like how easy the batter is to prepare. I can mix everything in a couple of bowls, transfer it to a loaf pan, and let the oven do the rest. It is also easy for me to customize with nuts, seeds, or paleo-friendly chocolate.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pumpkin puree
• Almond flour
• Tapioca flour or arrowroot starch
• Eggs
• Coconut oil
• Pure maple syrup or honey
• Vanilla extract
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Ground cloves
• Baking soda
• Baking powder, paleo-compliant if desired
• Salt
• Chopped pecans or walnuts, optional

Directions

1. I preheat my oven to 350°F (175°C). I lightly grease a loaf pan and line it with parchment paper so I can easily remove the finished bread.
2. I combine the almond flour, tapioca flour or arrowroot starch, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt in a medium bowl.
3. In a separate large bowl, I whisk the eggs, pumpkin puree, melted coconut oil, maple syrup or honey, and vanilla until smooth.
4. I gradually add the dry ingredients to the pumpkin mixture and stir until everything is just combined.
5. If I am adding chopped pecans or walnuts, I gently fold them into the batter. I can also reserve a small amount to sprinkle over the top.
6. I transfer the batter to the prepared loaf pan and spread the top into an even layer.
7. I bake the pumpkin bread for approximately 50–60 minutes. I check it near the end by inserting a toothpick into the center. I look for it to come out mostly clean, with a few moist crumbs rather than wet batter.
8. If the top begins browning faster than the center is baking, I loosely cover the loaf with foil for the remaining baking time.
9. I let the bread cool in the pan for about 15–20 minutes before carefully transferring it to a wire rack.
10. I allow the loaf to cool completely before slicing. I find that paleo pumpkin bread holds together better once it has had time to cool and set.

Servings and Timing

I get approximately 10 slices from one standard loaf of paleo pumpkin bread.

Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: approximately 1 hour
Total time: approximately 2 hours 15 minutes
Servings: approximately 10 slices

Variations

For paleo pumpkin chocolate chip bread, I fold paleo-friendly dark chocolate chips or chopped dark chocolate into the batter before baking.

For a nutty pumpkin bread, I add chopped pecans or walnuts. I also like sprinkling extra nuts over the top to give the loaf a little crunch.

When I want stronger fall flavors, I increase the cinnamon or add a little extra ginger, nutmeg, and cloves. I can also use a homemade pumpkin pie spice blend.

For pumpkin muffins, I divide the batter among lined muffin cups instead of using a loaf pan. I reduce the baking time and begin checking the muffins much earlier than I would a full loaf.

I can also add unsweetened shredded coconut, raisins, or dried cranberries when I want additional texture and flavor.

Storage/Reheating

I let my paleo pumpkin bread cool completely before storing it. Once cool, I place it in an airtight container and keep it at room temperature for about 1–2 days.

For longer storage, I refrigerate the loaf in an airtight container for up to about 5 days. Refrigeration helps me preserve the moist bread for longer.

I can also freeze individual slices. I wrap each slice well and place them in a freezer-safe container or bag for up to about 3 months. This makes it easy for me to thaw only the amount I need.

To reheat a slice, I warm it briefly in the microwave or place it in a toaster oven until gently heated. I avoid overheating it because that can dry out the bread.

FAQs

Is pumpkin paleo-friendly?

Yes. I can include plain pumpkin as part of a paleo-style diet. When I use canned pumpkin puree, I check the ingredient list and choose plain pumpkin rather than pumpkin pie filling, which usually contains added sugar and other ingredients.

Can I use coconut flour instead of almond flour?

I do not substitute coconut flour for almond flour in equal amounts. Coconut flour absorbs considerably more liquid, so replacing almond flour with it would require changing the other ingredients and proportions of the recipe.

Why is my paleo pumpkin bread too wet in the middle?

I first make sure I am using pumpkin puree rather than pumpkin pie filling and measuring my ingredients accurately. If the center remains wet, I continue baking for a few more minutes and loosely cover the top with foil if it is already sufficiently browned. I also let the bread cool completely before slicing because its texture continues to set as it cools.

Can I make paleo pumpkin bread without refined sugar?

Yes. I sweeten mine with pure maple syrup or honey instead of conventional refined white sugar. I can adjust the amount depending on how sweet I want the finished bread.

Can I freeze paleo pumpkin bread?

Yes. I like freezing the loaf in individual slices so I can easily take out one portion at a time. I wrap the slices well, store them in a freezer-safe container, and thaw them at room temperature or in the refrigerator before serving.

Conclusion

Paleo pumpkin bread gives me everything I enjoy about a cozy pumpkin loaf while using ingredients such as almond flour, pumpkin puree, coconut oil, and naturally derived sweeteners. It is moist, warmly spiced, and simple enough for me to prepare whenever I am craving a fall-inspired breakfast or snack.

Paleo Pumpkin Bread

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Paleo pumpkin bread is a moist, warmly spiced loaf made with pumpkin puree, almond flour, coconut oil, and naturally derived sweetener. This gluten-free, dairy-free fall treat is perfect for breakfast, snacks, or a simple dessert.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 50–60 minutes
• Total Time: 2 hours 15 minutes
• Yield: 10 slices
• Category: Quick Bread
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 cup pumpkin puree
• 2 cups almond flour
• 1/2 cup tapioca flour or arrowroot starch
• 3 large eggs
• 1/4 cup coconut oil, melted and slightly cooled
• 1/3 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon paleo-compliant baking powder
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts, optional

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Instructions

1. Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper for easy removal.
2. In a medium bowl, combine the almond flour, tapioca flour or arrowroot starch, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt.
3. In a separate large bowl, whisk the eggs, pumpkin puree, melted coconut oil, maple syrup or honey, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the pumpkin mixture and stir just until combined.
5. If using chopped pecans or walnuts, gently fold them into the batter, reserving some for the top if desired.
6. Transfer the batter to the prepared loaf pan and spread it into an even layer. Sprinkle reserved nuts over the top if using.
7. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs and no wet batter.
8. If the top browns too quickly, loosely cover the loaf with foil and continue baking until the center is done.
9. Let the pumpkin bread cool in the pan for 15–20 minutes, then carefully transfer it to a wire rack.
10. Allow the loaf to cool completely before slicing so the crumb has time to set properly.

Notes

• Use plain pumpkin puree rather than pumpkin pie filling, which typically contains added sugar and spices.
• Do not substitute coconut flour for almond flour in equal amounts because coconut flour absorbs significantly more liquid.
• For paleo pumpkin chocolate chip bread, fold paleo-friendly dark chocolate chips or chopped dark chocolate into the batter.
• For extra crunch, add chopped pecans or walnuts to the batter and sprinkle additional nuts over the loaf before baking.
• For stronger pumpkin spice flavor, increase the cinnamon, ginger, nutmeg, or cloves, or use a paleo-friendly pumpkin pie spice blend.
• The batter can be baked in lined muffin cups instead of a loaf pan. Begin checking for doneness substantially earlier because muffins bake more quickly.
• Unsweetened shredded coconut, raisins, or dried cranberries can be added for additional texture.
• Cool the loaf completely before slicing because paleo pumpkin bread continues to set as it cools.
• Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days.
• Freeze individually wrapped slices in a freezer-safe container for up to 3 months. Thaw before serving and reheat gently if desired.

Nutrition

• Serving Size: 1 slice
• Calories: 240 kcal
• Sugar: 8 g
• Sodium: 190 mg
• Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 19 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 56 mg