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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.

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

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

Find it online: https://thefamilycooking.com/paleo-pumpkin-bread/