Classic moist, tender pumpkin bread is topped with loads of sweet maple streusel for a cozy paleo friendly treat you’ll want to bake through fall and winter! This grain free and refined sugar free bread is packed with warm spices, easy to prepare and sure to become a favorite for you and your family.
Fall means pumpkin season of course! We have a ridiculously delicious pumpkin bread here today that you simply NEED to make ASAP.
This bread was inspired by my pumpkin coffee cake, (which you obviously need to try as well!) along with my undying love for all things pumpkin in the fall!
From the tender moist cake-like bread to the sweet maple streusel topping, to the (optional) icing, I love this bread to pieces.
Let’s get into the details so you can make this delicious paleo treat ASAP!
What You Need to Make This Paleo Pumpkin Bread
If you’re familiar with grain free baking or my other paleo baking recipes, you’ll likely already have most of these ingredients stocked in your pantry.
Here’s what you’ll need to prepare this delicious bread:
Bread:
- large eggs,
- pumpkin puree
- grass-fed butter or ghee
- maple sugar, or coconut sugar
- pure vanilla extract
- blanched almond flour
- arrowroot flour, or tapioca
- baking soda
- pumpkin pie spice
- ground cinnamon
- fine sea salt
Streusel:
- blanched almond flour
- maple sugar, or coconut sugar
- ground cinnamon
- grass-fed butter or ghee
Optional Icing:
- powdered maple sugar, or organic powdered sugar (see below for how to make your own powdered sugar
- almond or coconut milk
- pure vanilla extract
Is there a healthier substitute for powdered sugar?
Yes! In fact, I made the glaze for this coffee cake recipe using homemade powdered sugar. And the best part- it’s totally Paleo!
Making powdered sugar with maple or coconut sugar is not only easy, but a total game changer when it comes to Paleo desserts!
I have been making a maple sugar glaze for my desserts for awhile now (Glazed Apple Bundt Cake, anyone?!). Since pure maple syrup is Paleo-friendly, and maple sugar is just maple syrup in granulated form, it’s a great substitute for refined sugars.
All you have to do to make your own Paleo powdered sugar is blend it in a high-speed blender or food processor (I use my NutriBullet) until it reaches a fine, powdery consistency.
Tips for making homemade powdered sugar:
- Measure the powdered sugar after blending to ensure that you’re using the right amount. Baking is a science!
- You could also make powdered sugar from coconut sugar or turbinado sugar, or use store bought organic powdered sugar if you prefer.
- Sift your powdered sugar before use – since homemade powdered sugar isn’t combined with cornstarch like refined powdered sugar, you may need to loosen it up a bit by sifting to get it completely clump-free.
How to Make Paleo Pumpkin Bread with Streusel
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (mine is 8.5”x4.5”), leaving overhang on the sides for easy removal.
In a large bowl, whisk together the eggs, pumpkin, butter or ghee, sugar and vanilla
In a separate bowl, combine the flours, baking soda, spices and salt. Stir the dry mixture into the wet until just combined and set aside while you prepare the streusel.
In another medium bowl, combine all streusel ingredients, using a pastry blender or fork, until a thick crumbly mixture forms.
Transfer the bread batter into the prepared loaf pan, then sprinkle the streusel over the top of the loaf to cover it.
Place in the center rack of the preheated oven and bake for 50-60 minutes, loosely covering the top with aluminum foil after 30 minutes to avoid excessive browning, if necessary.
When done, a toothpick inserted near the center of the loaf should come out clean or with crumbs.
Remove from oven and allow the loaf to cool on a wire rack in the pan for 30 minutes, then carefully remove and continue to cool completely on the wire rack.
Once completely cooled, whisk together the icing ingredients and drizzle over the bread. Allow the icing to firm, then slice and serve!
Store leftovers loosely covered at room temperature the first day, then cover and refrigerate for up to 5 days.
Okay are you ready?! It’s that time – time to bake!
You will no doubt fall in love with this pumpkin streusel bread even before you take it out of the oven.
Grab your ingredients, and get ready for your house to smell like everything we love about fall – let’s go!
Paleo Pumpkin Bread with Maple Streusel
Classic moist, tender pumpkin bread is topped with loads of sweet maple streusel for a cozy paleo friendly treat you'll want to bake through fall and winter! This grain free and refined sugar free bread is packed with warm spices, easy to prepare and sure to become a favorite for you and your family.
Ingredients
Bread:
- 3 large eggs at room temperature
- 1 cup pumpkin puree
- 1/4 cup grass-fed butter or ghee melted and cooled to room temperature
- 1 cup pure maple sugar or coconut sugar*
- 1 1/2 teaspoons pure vanilla extract
- 2 cups blanched almond flour
- 1/4 cup + 2 tablespoons arrowroot flour or tapioca
- 1 teaspoon baking soda
- 1 1/2 tablespoons pumpkin pie spice
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
Streusel:
- 1/2 cup blanched almond flour
- 1/4 cup + 2 tablespoons maple sugar or coconut sugar*
- 1 teaspoon cinnamon
- 1/4 cup grass-fed butter or ghee solid and chilled
Optional Icing:
- 1/2 cup powdered maple sugar or organic powdered sugar
- 2-3 teaspoons almond or coconut milk
- 1/4 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350°F and line a medium loaf pan with parchment paper (mine is 8.5”x4.5”
-
In a large bowl, whisk together the eggs, pumpkin, butter or ghee, sugar and vanilla
-
In a separate bowl, combine the flours, baking soda, spices and salt. Stir the dry mixture into the wet until just combined and set aside while you prepare the streusel.
-
In a medium bowl, combine all streusel ingredients, using a pastry blender or fork, until a thick crumbly mixture forms.
-
Transfer the bread batter into the prepared loaf pan, then sprinkle the streusel over the top of the loaf to cover it.
-
Place in the center rack of the preheated oven and bake for 50-60 minutes, loosely covering the top with aluminum foil after 30 minutes to avoid excessive browning, if necessary. When done, a toothpick inserted near the center of the loaf should come out clean or with crumbs.
-
Remove from oven and allow the loaf to cool on a wire rack in the pan for 30 minutes, then carefully remove and continue to cool completely on the wire rack.
-
Once completely cooled, whisk together the icing ingredients and drizzle over the bread. Allow the icing to firm, then slice and serve!
-
Store leftovers loosely covered at room temperature the first day, then cover and refrigerate for up to 5 days.
Recipe Notes
*any granulated sugar will work, coconut sugar will produce a darker appearance
As someone who loves to stay active but also has a serious sweet tooth, this recipe is a dream come true. It’s the perfect post-run treat that still fits into a clean eating plan. Speaking of staying active, I’ve found that maintaining proper alignment is just as important as good nutrition. I’ve been using Fp insoles europe to help with recovery and support during my daily movement, and they’ve been a total game-changer. It’s great to have a snack like this waiting for me when I get home! Can’t wait to bake it.
The exact chemistry of combining almond and coconut flours requires a flawless binder to prevent a structural collapse in the crumb. You have calculated the ratios for this bread perfectly. It is a highly efficient, nutrient-dense result that leaves absolutely no room for error.
A successful bake relies entirely on controlling the variables of moisture and temperature. At https://insolewars.com, we demand that same level of uncompromising exactness in our supply chain. This pumpkin bread is a flawlessly executed formula that delivers the necessary stamina for a demanding workday.
This sounds like the perfect recipe for fall!
Pumpkin bread already has such a warm, comforting flavor, and adding a maple streusel on top makes it even better. I also like that it’s paleo-friendly, which is great for people trying to keep ingredients a bit cleaner while still enjoying seasonal treats. I’ve been looking up different pumpkin recipes lately and comparing baking ideas across food blogs. Having a fast, simple browser really helps when opening multiple recipe pages, and I recently found which makes browsing and saving recipe inspiration a lot smoother. Definitely adding this one to my fall baking list!
This pumpkin bread looks absolutely incredible! I’ve been trying to find a good paleo version that doesn’t dry out, and that maple streusel is calling my name. I love meal prepping and baking on the weekends, but standing on hard kitchen floors for hours used to absolutely kill my lower back. I finally put some FP insoles Canada into my dedicated ‘house/cooking sneakers,’ and it has made trying out long recipes so much more enjoyable. I can’t wait to gather the ingredients and make this over the weekend!
This pumpkin bread looks incredible! I love finding recipes that fuel the body without the inflammatory ingredients. As someone who stays very active with running and training, I’ve realized that wellness is just as much about what you put on your body as what you put in it. I’ve been using Fp insoles europe to protect my joints from high-impact stress, and it’s the perfect ‘external’ supplement to a clean Paleo diet. Thanks for another delicious way to recover after a long run!”
This pumpkin bread looks absolutely incredible! There’s nothing like the smell of maple and spice to make a house feel like a home. I always say that a beautiful living space is a mix of great food and the right atmosphere. Just like a good recipe, a great home renovation requires the right ingredients and a lot of patience. Bridging the gap between professional craftsmanship and DIY passion. Expert advice available at painting4real.com
“Fantastic recipe! The maple streusel sounds like the perfect touch. As someone who stays very active, I really appreciate tips that help maintain a healthy and balanced routine. For anyone in the community who is serious about their training or just spends a lot of time on their feet, I highly recommend checking out FP Australia (https://fp-australia.com/) for the best joint support and comfort. Great work!”
This pumpkin bread looks incredible, Michele! I love that you use almond flour and coconut oil—reducing grains and refined sugars is such a game-changer for reducing systemic inflammation. At FP-Australia, we see so many runners whose performance is capped because of internal inflammation and poor biomechanics. When you pair ‘clean fuel’ like this with functional movement patterns, your recovery time and joint health improve drastically. Can’t wait to have a slice of this after my next sprints session!”
This sounds absolutely delicious—paleo pumpkin bread on its own is already comforting, but that maple streusel takes it to another level! I love recipes like this that manage to be both wholesome and indulgent at the same time.
I’ve been browsing some creative baking ideas and ingredient tips on piesametros.mx, and it’s amazing how small tweaks can elevate recipes like this. Definitely inspired to give this a try soon!