Paleo Pumpkin Bread
248 Comments
Updated Oct 22, 2020
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This Paleo Pumpkin Bread recipe is a staple for the holidays. It’s gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing coming out of the oven. It’s a one-bowl, no-fail recipe that you’ll make again and again.
Are you ready for the best paleo pumpkin bread recipe? Then keep reading, because this is it. I promise.
I rarely have recipes turn out perfect on first attempt, but this paleo pumpkin bread recipe did just that. Want to know why? Because it’s a modified version of my Paleo Zucchini Bread and Paleo Banana Bread – recipes that always turn out amazing and are reader favorites. In other words, I’ve got a pretty good paleo bread formula going on here.
Paleo Pumpkin Bread Recipe Video
This recipe is easy to make and pretty foolproof, but it always helps to watch a quick step-by-step tutorial video. Give it a watch below!
Paleo Pumpkin Bread Ingredients
The base on this paleo pumpkin bread recipe stays the same as my previous quick bread recipes – almond flour, tapioca flour, baking soda, salt, butter (or coconut oil) and vanilla extract.
But instead of mashed bananas we’ll used organic canned pumpkin and instead of honey we’ll use maple syrup. Then, we’ll add a good amount of pumpkin spice and call it a day.
The best part about this recipe is that it only takes one bowl. Just add all the ingredients into a mixing bowl and use a hand mixer to quickly blend everything together. Pour it into your loaf pan (you can get fancy with this loaf pan) and place it in the oven. Super easy.
When it comes out of the oven your kitchen will smell divine. And needless to say, it’s the perfect breakfast bread to serve up for Thanksgiving. Or any fall weekend.
How to Serve This Bread
I top my Paleo Pumpkin Bread with a little sprinkle of homemade powdered sugar to finish it off, but that step is purely optional.
I’d also recommend serving it up alongside some freshly brewed Chemex Coffee for some mighty happy family members during the holidays. Or for the kids, serve it up with my homemade Cashew Milk.
If You Love Pumpkin Recipes…
Make sure to check out my other healthy pumpkin recipes. I have several delicious options including:
- Paleo Pumpkin Pancakes
- Paleo Pumpkin Pie
- Pumpkin Pie Chia Seed Mousse
- Pumpkin Spice Coconut Macaroons
- Roasted Pumpkin Seeds
Best Paleo Pumpkin Bread
Description
Video
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup organic pumpkin puree
- 1/4 cup butter or coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
- Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
- Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
Lisa's Tips
- The first time I used this beautiful Nordic Ware Anniversary Loaf Pan I greased the inside with ghee and my pumpkin bread stuck to it.
- The second time I greased the loaf pan with solid organic palm shortening and used a pastry brush to get into all the crevices. Then, I floured with tapioca flour and shook out the excess. I let the pumpkin bread cool completely in the pan and it released easily.
- If using a fancy mold pan, tap it on the counter a few times to remove all air bubbles as well, to ensure the mold details show through.
Nutrition
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Tastes great, easy and not loaded with sugar, so good!
Glad you love this pumpkin bread, Sherry!
Could I use 2 1/2 cups of GF flour instead of almond & tapioca flour? My daughter can’t have almond flour.
Thanks!
I haven’t tried this with a gluten-free flour blend, but if you try, let me know how it goes!
This pumpkin bread recipe is AMAZING. I made this recipe several times last year and have been so excited to make it again now that Fall is here again! I used a glass loaf dish, greased it with coconut oil, did not use parchment paper and it came out perfect after 50 mins.
It’s not fall season without this pumpkin bread! I’m glad you love this one JP.
I made this last night and it was fantastic! I didn’t have tapioca flour, but you mentioned subbing Arrowroot, so I used that. I also used honey in place of the molasses, as I was out. I used just under 1/3 cup. SOOOO moist!! My husband and daughters loved it. I also threw a few chocolate chips in and a few more on the top, not more than a half cup total. I love your recipes and so glad I found you! Thank you!
Amazing! I’m glad your pumpkin bread turned out perfectly, and dotted with chocolate chips.
This was delicious!! I make your paleo banana bread all the time and this was just as easy and tasty 😋
Thrilled to hear you love this paleo pumpkin bread, Trisha!
HI! Can I use avocado (or canola) oil in place of the butter/coconut oil?
Hi Lisa, I just made this recipe and the house smells amazing! It’s so delicious, too, and will definitely be making this on a regular basis! Do you know how this would go in the freezer?
Hi Nicole – You should be able to freeze slices of this!
Hi Lisa
Do you think butternut squash would work in this recipe, instead of pumpkin?
Thanks in advance!
Yes, you can swap that in!
Can you tell me where I can get your decorative loaf pan you used? Made the cake so pretty !
Hi Gail – it’s linked in the recipe card tips section. :)
Absolutely delicious. I’ve tried multiple paleo pumpkin bread recipes and this was definitely the best. Great texture and moist and my non-paleo friends also loved it.
Hi Synclair – I’m glad this paleo pumpkin bread was a success!
Another winner! I had to use ap flour instead tapioca. Can’t wait to make again with some add-ins, pumpkin seeds, pecans, choc chips. Thank you!
I’m glad you enjoyed this paleo pumpkin bread, Jackie!
I cant wait to try this! If i wanted to use a bundt pan would I use the 2x recipe?
These are SO good!!!!
Happy you love the pumpkin bread, Paige!
Can you use paleo flour? If so how much of it
I haven’t tried this recipe with other flours yet. But if you do, let me know how it turns out!
I loved this recipie! I made it into muffins to help myself control my portions. I love that you post nutrition info at the bottom but could you please let me know how many servings are in this recipie? I’m trying to stick to my diet and it would be super helpful to know! Thanks for your great gluten free recipies!
Hi Stefania – You can always find the serving amount at the top of the recipe card! In this case, there are 10 slices.
Just made this pumpkin bread and it did not disappoint! Very moist and a light flavour. I did throw in a half cup of chocolate chips at the end which made a nice addition!
Thrilled to hear you enjoyed this pumpkin bread!
Is the butter (or coconut oil) melted?
Yes, it’s melted!
Hi,
Do you think I can I use 2 flax eggs for vegan and sugar free maple syrup (sweetened with monk fruit)?
Thanks!
I haven’t tried this with flax eggs, but let me know how it turns out!
Flax eggs should work just fine, can’t comment on the monk fruit since I am not familiar with them
Is there anything that can be used in place of tapioca flour? What is the purpose of the tapioca flour in this recipe…I’ve never used it in anything.
You can also use arrowroot flour. This is to help with the soft and spongy texture!
This pumpkin bread is my new go to breakfast. I was pleasantly surprised at how moist it is. It doesn’t look it in the picture but it is. All reviews are correct! The pumpkin flavor is perfect. I topped mine with some Pumpkin seeds and sunflower seeds for added crunch!
I’m happy to hear you love this pumpkin bread recipe, Andrea!