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9.04.16

Simple Paleo Pumpkin Bread

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Simple and seriously delicious, tender and perfectly spiced Paleo Pumpkin Bread that’s great alone or toasted with your favorite butter or nut butter.  It’s hearty yet soft and moist, gluten free, grain free, dairy free and refined sugar free.

a slice of pumpkin bread with butter beside a stack of pumpkin bread slices

Totally cool to post Paleo Pumpkin bread the day before labor day, right?  Glad I have your approval – and if I don’t – well, maybe you can revisit when you’re in full fall mode and craving pumpkin spice.  Patience!

a baked loaf of pumpkin bread in a bread pan

Believe it or not, I was a premature pumpkin whipper-outer way before blogging.  I know that seems strange and unnatural, but I was also the type to shop for sweaters in July.

I love fall and I’m not so big on summer.   I have frizzy hair, pool germ phobia and I’m not the greatest swimmer.  And the heat is just really hot, you know?

Plus, my birthday’s in late October, which means that at my core I actually AM A PUMPKIN.  Or a Scorpio, depending on your perspective on life.

Either way, I’m flipping PASSIONATE for pumpkin, and, most recently, this Paleo Pumpkin Bread 🙂

a loaf of pumpkin bread with one piece sliced off

I briefly mentioned my woes with this recipe the other day so I won’t bore you again with the details. But, I will say that the final loaf came out so perfectly that I’m tempted to make it again, which would put my weekly total for loaves of Paleo pumpkin bread baked at 4 – an insane amount considering it really is just September 4.

And, once September hits, it’s basically “go pumpkin or go home” until Christmas, right?

We all talk about the timing to start baking with pumpkin, but do we ever discuss when to stop?  My vote is Christmas.  Take a break for a week between Halloween and Thanksgiving, maybe, too.

a loaf of pumpkin bread with one piece sliced off with a pat of butter

Ingredients in Pumpkin Bread

Eggs

Pumpkin puree

Coconut milk (chilled in advance and half of the watery part discarded)

Maple Syrup

Vanilla extract

Almond flour, tapioca flour, & coconut flour

Baking soda

Pumpkin pie spice + additional cinnamon

Sea salt

For this Paleo pumpkin bread recipe, I used organic pumpkin puree, but you can easily use your own homemade puree if you’re so inclined.

The recipe is very forgiving, actually (I made it 3 times, each different yet each delicious!) and you can tweak the amount and type of sweetener if you desire (I have a major sweet spot for maple syrup.)  Raw honey or even coconut palm sugar would be delicious!

a loaf of baked Paleo pumpkin bread cut into slices

How to Bake Simple Pumpkin Bread

First, line a loaf pan with parchment, leaving a couple of inches of paper hanging over the sides of the pan. Doing this will make it so much easier to remove the bread from the pan without it sticking to the sides.

Get a large bowl and whisk together the eggs, pumpkin puree, coconut milk, maple syrup, and vanilla. In another bowl, combine the dry ingredients, then gently mix the dry ingredients into the wet ingredients. Stir until everything is just combined and be sure not to over-mix, so the pumpkin bread stays moist when baking.

Pour the batter into your loaf pan and bake for about an hour at 350 degrees. You’ll know the bread is done when a toothpick inserted into the center comes out clean.

a stack of five thick Paleo pumpkin bread slices

How to Serve Paleo Pumpkin Bread

This Paleo pumpkin bread recipe is all kinds of right, in so many ways.  It’s hearty enough to withstand toasting and buttering, or nut buttering if that’s how you roll.  PLUS, I even turned one of the loaves into a french toast bake (coming soon!) so it’s proven to be extremely versatile.

It also happens to be sweet, tender, and moist enough to simply eat on it’s own with breakfast or as a snack.  Said the family members who ate it all week, which is all 4 of them.

It’s loaded with pumpkin spice and cinnamon flavor and is simply delicious, wholesome and healthy.  Easy to make, kid friendly, and very portable too!

If you make this recipe (or any of my recipes!) be sure to tag paleorunningmomma (me!) on Instagram so I can see your yummy creations!

Simple Paleo Pumpkin Bread {Gluten free, Grain free, Dairy free}

closeup view of a stack of five pumpkin bread slices

Simple Paleo Pumpkin Bread

Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and contains no dairy, refined sugar or grains.
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: Paleo
Keyword: breakfast, dairy free, paleo pumpkin, pumpkin, pumpkin bread
Servings: 10 servings
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Did you make this recipe?
Leave a review
4.55 from 90 votes

Ingredients

  • 3 eggs
  • 1 cup organic pumpkin puree
  • 1/3 cup full fat coconut milk *See Note for how I prepare
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 3/4 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 1 Tbsp coconut flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • pinch fine grain sea salt

Instructions

  1. Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.
  2. In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
  3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt

  4. Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
  5. Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
  6. Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
  7. Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

Recipe Notes

*I take a chilled can of full fat coconut milk, discard half the "water" and blend up the rest before adding to the recipe
**I used a Wilton medium loaf pan which is 8.5"x4.5" but you can also use a standard 9 x 5

Nutrition

Calories: 198kcal
Carbohydrates: 17g
Protein: 6g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 49mg
Sodium: 149mg
Potassium: 113mg
Fiber: 3g
Sugar: 8g
Vitamin A: 3885IU
Vitamin C: 1.2mg
Calcium: 73mg
Iron: 1.7mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used to Make My Simple Paleo Pumpkin Bread

simple grain free and paleo pumpkin bread great for breakfast! Gluten free, grain free, dairy free tender yet hearty and healthy Paleo pumpkin bread loaded with sweet pumpkin spice!

Time to bake this simple #paleo Pumpkin breakfast bread! #grainfree #fitfluential

Click To Tweet

Looking for more Paleo pumpkin recipes?  Try one of these!

Perfect Paleo Pumpkin Pie

Pecan Pumpkin Pie Bars

Honey Pumpkin Pie Muffins

Flourless Pumpkin Pie Muffins

Pumpkin Fudge Cookies

What’s your personal pumpkin window?

Any fall birthdays?  

Are you ready to drink hot apple cider and bake pumpkin goodies?

Michele

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

You Might Also Like...

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  • Perfect Paleo Pumpkin Pie
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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Mel_OutRunCF says

    September 4, 2016 at 6:26 am

    Looks so delicious! Can you believe I have never cooked with pumpkins before! I guess my mom wasn’t a big fan so I didn’t learn any recipes from her that included pumpkins… I am planning to bake it later this afternoon, if I can get my body to the grocery store to get the few missing ingredients after I run my 22-miler this morning… Last long run of the marathon training cycle… Scary and exciting at the same time 😉

    Reply
    • Michele says

      September 4, 2016 at 3:35 pm

      Oh man, hope the run went well! I remember that feeling from last year!

      Reply
      • Kaley says

        October 7, 2016 at 5:13 pm

        Hi! Would it be possible to make this without maple syrup or sugar to make it more Candida diet friendly?

        Reply
        • Michele says

          October 7, 2016 at 8:06 pm

          You could sub a different sweetener if you’d like, I haven’t tested so I’m not sure if it would come out, but let me know if it works!

          Reply
        • Candace Kennedy says

          October 24, 2016 at 11:10 am

          I’ve tried it with erythritol and it turned out nice. I haven’t made it with the maple syrup yet though so I’m not sure how much the flavor and texture differs from the original recipe.

          Reply
          • Michele says

            October 24, 2016 at 5:11 pm

            Good to know it worked that way!

  2. meredith (The Cookie ChRUNicles) says

    September 4, 2016 at 6:44 am

    I still have pumpkin sitting in the pantry from last year so I think my interest in pumpkin has waned over the last few years . but this bread looks great! I love fall and my son’s birthday is in October so this season is always fun for me. oh right, and I got married way back when in the fall too. it’s a fun time of year

    Reply
    • Michele says

      September 4, 2016 at 3:36 pm

      Definitely a fun time of year and lots to celebrate and of course bake for 🙂 And the bar mitzvah this year!!

      Reply
  3. Rebecca @ Strength and Sunshine says

    September 4, 2016 at 7:18 am

    You know I really only got “in to” pumpkin because I started blogging! Haha! Boy, I was missing out on all the pumpkin goodness! Pumpkin is just so good in so many things and not just baking or sweets! Haha! I love its versatility! (and omg…as I’m typing this I realize I did NOT bring any cans of pumpkin down to school with me :O )

    Reply
    • Michele says

      September 4, 2016 at 3:34 pm

      It’s definitely great all around along with all the other winter squash that I’m patiently waiting for!

      Reply
  4. athleticavocado says

    September 4, 2016 at 9:46 am

    Wow Michelle this bread looks incredible! It’s so thick, moist and oh so perfect! Be still my heart <3

    Reply
    • Michele says

      September 4, 2016 at 3:34 pm

      Yes! It’s a good one. Thank you!

      Reply
  5. Sarah says

    September 4, 2016 at 10:30 am

    I am SO ready to cook with pumpkin again. I’ve already started with an awesome pumpkin pie, but had a failure with pumpkin brownies. Need to stock up again! Love this bread – will have to try it!

    Reply
    • Michele says

      September 4, 2016 at 3:33 pm

      Pumpkin brownies can be a little tough I think! I remember making a recipe last year a few times to get it right.

      Reply
  6. Meg says

    September 4, 2016 at 2:25 pm

    If you can only find unbleached almond flour is that ok?

    Also tapioca flour is difficult to source locally. Is there a substitute for that?

    Reply
    • Michele says

      September 4, 2016 at 3:31 pm

      I would only used blanched almond flour when baking breads and cookies (you can purchase on amazon), however you can try it out with unblanched if you want to see how it turns out, I’d love to hear about it! Also here is the link to purchase tapioca or you can omit and just add 1/4 cup more almond, however the bread will be less soft and more grainy this way.

      Reply
      • Meg says

        September 4, 2016 at 5:49 pm

        How will unbleached versus bleached change the flavor of the receipe? Or is it more of a texture change?

        Reply
        • Michele says

          September 5, 2016 at 9:18 am

          Unblanched almond flour just grinds up the whole almond (outside and in) versus blanched which is the white inside of the almond ground very finely. I don’t think the flavor would change much at all.

          Reply
          • Kara Bradley says

            November 16, 2016 at 12:28 pm

            Could you sub coconut flour for the tapioca?

          • Michele says

            November 16, 2016 at 8:59 pm

            No, unfortunately coconut flour is so dense that it’s never easy to sub it without testing it first. If you don’t have tapioca you can also use arrowroot starch, if neither are available I’d say add 1/4 cup more of blanched almond flour.

      • Jane says

        November 23, 2016 at 1:43 am

        I never realized that tapioca flour would make it softer. When i’ve cooked with just almond flour, it tends to be very moist. Is that a common combo you do for paleo almond flour breads? where you sub 1/4 cup with tapioca flour? I’m thinking of making this to bring to my relatives for thanksgiving as after dinner snack. I have almond flour but would need to go buy tapioca flour.

        Reply
        • Michele says

          November 24, 2016 at 7:06 am

          I almost always add tapioca whether using almond, coconut flour or a combo. I like the texture it gives the bread!

          Reply
  7. Terry Sita says

    September 5, 2016 at 9:13 am

    Almond flour is so expensive. Do you think some coconut flour, more tapioca and some almond flour would do? Maybe a one third each combination?

    Reply
    • Michele says

      September 5, 2016 at 9:16 am

      My guess is if you wanted to do a coconut/tapioca combo you could use 3/4 cup coconut flour and 1/4 cup tapioca. I find bread gets too gummy in texture with too much tapioca, and coconut is very dense so you’d use a lot less. Let me know if you try this!

      Reply
  8. Alene says

    September 6, 2016 at 11:21 am

    4 stars
    I made this yesterday. I used Cuisinart ground almonds and finely sifted them. I don’t have anything else to chop things. And, believe it or not, I had some already ground hazelnuts which I also sifted and replaced the same amount of almond, about 1/4 cup. It came out great! The bread is a little more moist than I would like, but it has a crunchy crust. It’s also a little less sweet than I might like, but that could be because of the almond skins? I am going to make it again, with blanched almond flour so I can see the difference. My husband will be thrilled! I am lactose and gluten intolerant, so he’s just happy that I am baking!

    Reply
    • Michele says

      September 6, 2016 at 5:22 pm

      I’d definitely try with blanched almond to see if you still find it too moist, if so, I’d recommend adding a tbsp or so of coconut flour. Curious to see how it goes. Glad you liked it!

      Reply
  9. Lindsey Baudoin says

    September 6, 2016 at 8:56 pm

    5 stars
    I made this tonight and my husband usually asks what the “catch” is to my baked goods since he knows I usually substitute things or make paleo or sugar free breads and muffins. His mouth dropped open when I told him this was paleo! He LOVED it and my kids devoured it! We ate the entire loaf tonight for “dessert” after dinner. I’m going to make another one after the kids go down since I still have pumpkin and coconut cream leftover!

    Reply
    • Michele says

      September 6, 2016 at 10:10 pm

      That makes me so happy to hear! I actually have a follow up french toast bake recipe going out tomorrow using the pumpkin bread, it’s a pretty versatile bread and worked really well, hope you try that too!

      Reply
  10. Lena says

    September 12, 2016 at 2:52 am

    Do you know if a substitution for the tapioca flour? I live in Turkey and I can’t get it here.

    Reply
    • Michele says

      September 12, 2016 at 11:42 am

      You can omit it and add more almond flour, probably 1/4 cup, or about 2 tbsp of coconut flour. It won’t be quite as soft, but it will still be very good!

      Reply
      • Annie says

        November 8, 2017 at 9:09 am

        I have been getting my specialty flours from Vita Cost. Prices are good and they usually have everything I need.

        Reply
        • Michele says

          November 9, 2017 at 7:14 am

          Sounds good!

          Reply
  11. Polly says

    September 12, 2016 at 3:20 pm

    I’m so excited for fall and pumpkin flavored everything! This pumpkin bread looks so delicious! Can’t wait to try it!

    Reply
    • Michele says

      September 12, 2016 at 8:47 pm

      Thanks! Hope you like it!

      Reply
  12. Jana @ OhThatsTasty says

    September 12, 2016 at 6:51 pm

    Most quick breads can be made as muffins. Do you think this one would work?

    Reply
    • Michele says

      September 12, 2016 at 8:46 pm

      Yes, I do! I’d say it might make 8 muffins? I’d follow the recipe exactly except bake at 350 for about 20-25 minutes, or until a toothpick comes out clean 🙂

      Reply
      • Robyn says

        October 2, 2016 at 10:02 pm

        5 stars
        Just made these as muffins and they turned out great. I filled regular muffin cups up and ended up with 10. I did bake them for 20 to 25 minutes. I cut the maple syrup back to 1/4 cup because I don’t like too sweet and it was good for my tastes. Thanks!

        Reply
        • Michele says

          October 3, 2016 at 3:16 pm

          Perfect! Glad it worked out 🙂

          Reply
  13. Holly says

    September 17, 2016 at 1:23 am

    5 stars
    This bread is absolutely wonderful! It tastes just like the loaves my mom made when I was young, but soooo much healthier. I even decreased the maple syrup to 1/4 cup and added 8 drops of liquid stevia. My kids gobbled up the first loaf, so I’m currently baking a second. I can foresee using this recipe at least once a week through the fall.

    Reply
  14. Sydney says

    September 28, 2016 at 3:35 pm

    What can I substitute instead of tapioca flour? Can I just leave it out? I am following the Specific Carbohydrate Diet, which allows all of the ingredients besides maple syrup (going to sub honey) ans tapioca flour!

    THANKS 🙂

    Reply
    • Michele says

      September 28, 2016 at 8:04 pm

      I would leave it out and add 2 tbsp extra of coconut flour. Subbing honey might cause the loaf to brown early so keep an eye on it and cover the top with aluminum foil if it’s a problem! Let me know how it goes 🙂

      Reply
  15. Kayla says

    October 6, 2016 at 10:34 am

    If my coconut milk isn’t chilled will the recipe still turn out?

    Reply
    • Michele says

      October 6, 2016 at 11:23 am

      Yes it should, I typically like to discard half the water and blend first for a very thick coconut milk which is the reason for the chilling beforehand (water and cream separate) but you shouldn’t have a problem.

      Reply
  16. Bernadette says

    October 10, 2016 at 10:38 am

    5 stars
    This was really yummy and moist. I used 1/3 cup of coconut oil instead of coconut milk. Never the less is was really good, Everyone enjoyed it even the kids.

    Reply
    • Michele says

      October 10, 2016 at 10:54 am

      That’s awesome! Good to know the coconut oil works too! When the kids like it, you know it’s a keeper 🙂

      Reply
      • Kristin says

        October 29, 2016 at 6:55 pm

        5 stars
        Can I use almond milk?I have no coconut milk in the house and I want to bake this. Now.

        Reply
        • Michele says

          October 29, 2016 at 7:35 pm

          Since it has a much lower fat content I don’t think it would totally come out the same, I would sub the coconut milk for half coconut oil (melted) half almond milk if I were to guess!

          Reply
  17. Ana says

    October 12, 2016 at 1:52 pm

    5 stars
    This was amazing! Thank you!
    Only question I have is that it went bad after 4-5 days sitting out. I think it’s from the maple syrup. Would it keep better in the fridge? I’m just the only one in my house eating it and while I could eat it in 2 days I think that defeats the point ??

    Reply
    • Michele says

      October 12, 2016 at 2:10 pm

      This would definitely keep better in the fridge, I would only leave it out a day or so. Glad you liked it!

      Reply
  18. Michelle minton says

    October 24, 2016 at 4:59 pm

    it’s really hard to read your post if all the pop up are going to keep scrolling and covering the post.

    Reply
  19. Mindy says

    October 29, 2016 at 4:08 pm

    Made this twice in two days! It’s such a great pumpkin bread. We liked it because it is not “mushy” like some paleo breads tend to be.

    Reply
    • Michele says

      October 29, 2016 at 5:14 pm

      Ooh so glad you liked it! Truthfully my first try at creating this loaf was mushy, the persistence paid off though 🙂 You can use this bread for pretty much anything – I made a Thanksgiving stuffing and a french toast bake with it!

      Reply
      • Lynn says

        November 13, 2017 at 11:42 am

        Hi! Mine did come out kind of mushy. I baked for 1 hour and 5 mins, tested with a toothpick which came out clean. Do you think I can try just the cream and no coconut water from the can?

        Reply
  20. Ashley N Hovey says

    November 4, 2016 at 9:26 am

    Can’t get over how perfect this bread looks! I am so used to baking paleo-friendly bread with coconut flour but should really try my hand at almond flour! Love the look of the texture in this bread.

    Reply
    • Michele says

      November 4, 2016 at 10:33 am

      Thanks Ashley! I love almond flour but my favorite bread recipes usually involve some combo of almond, coconut and tapioca. Tapioca has to be in there!

      Reply
  21. Stephanie Smith says

    November 14, 2016 at 12:39 pm

    5 stars
    I was pleasantly surprised by how DELICIOUS this is! So many of these types of recipes are dry and tortureous to eat, but this one was wonderful. No one would suspect it to be “free” of so many things! Thanks for sharing this!

    Reply
    • Michele says

      November 14, 2016 at 10:46 pm

      That’s awesome! Thrilled you liked it 🙂

      Reply
  22. Leslie Golie says

    November 23, 2016 at 8:57 pm

    I just made this today (as well as the cranberry sauce), and I have to say, it’s another winner! I’ve made lots of paleo pumpkin bread variations, and this simply is the most like my beloved grandma’s recipe that is FULL of gluten, sugar, and all the other things I don’t eat anymore. Thanks AGAIN! Yum, yum, yum.

    Reply
    • Michele says

      November 24, 2016 at 7:03 am

      Awesome! I made a double batch of it too – for stuffing and to eat. Happy Thanksgiving!

      Reply
  23. Carolyn says

    February 4, 2017 at 8:56 pm

    5 stars
    I just made this tonight – thanks so much for sharing this recipe. It was moister than other pumpkin bread recipes that I’ve tried. I didn’t have tapioca flour, so subbed it with coconut flour and it turned out great. How do I store this? At room temperature or in the fridge? And for how long?

    Reply
    • Michele says

      February 5, 2017 at 4:49 pm

      I’ve always stored mine in the fridge, I’d say up to 5 days or so? I gently reheat or toast out of the fridge 🙂 Glad you liked it!

      Reply
  24. Carly says

    February 15, 2017 at 1:52 am

    5 stars
    Just curious, do you know the nutritional information on the finished recipe? Calories per servine, how many servings, etc? Thank you! I made it tonight and it came out perfect! I didn’t have a full 1/4 cup of tapioca starch, so I had to add about a tablespoon of potato starch (all I had), but it still came out perfect!

    Reply
  25. Sarah R. says

    February 20, 2017 at 12:38 pm

    4 stars
    I made this today as 4 mini loaves to put in the freezer for future snacking. The texture is probably the best of the paleo breads I’ve tried, but I’m a bit disappointed in the flavor. I was hoping for a lot more spice & pumpkin flavor. Came out a bit bland. I’ll make it again, but will adjust the spices to give it more kick.

    Reply
  26. Emily says

    February 23, 2017 at 9:58 am

    5 stars
    Michele, thanks for such a lovely recipe! I adapted it somewhat from your original to make it LCHF friendly (so no tapioca or maple) and suitable to cook in my convection steam oven. It’s very moist and dense but we loved it so much I posted the adaptation on my own blog (I have linked and credited your delicious original!).
    For the several commenters who asked about not using the maple syrup, I left it out altogether and had no problem at all with the flavour. The natural sweetness of the pumpkin and the almonds was sufficient – I’m sure it’s really delicious with the maple syrup (and the texture will be a little different), but I am still really impressed without it. 🙂

    Reply
    • Michele says

      February 24, 2017 at 9:32 pm

      That’s so great to know it works with those changes in place, thank you!

      Reply
  27. Stephanie says

    March 28, 2017 at 11:36 am

    Seemed like a lot of baking powder! Other than that, very good!

    Reply
    • Michele says

      March 28, 2017 at 12:14 pm

      There’s no baking powder in the recipe, you mean the baking soda? It’s just one tsp. Glad you liked it 🙂

      Reply
  28. Amy says

    March 29, 2017 at 8:10 am

    Does this need to be kept in the refrigerator?

    Reply
  29. Lisa Niccum says

    August 21, 2017 at 7:50 pm

    3 stars
    I made this today and followed the recipe and after taking it out of the oven, I left it in pan for 5 minutes and my bread fell and caved in. I did put it on the rack next for two hours, do you know why it might have done this?
    Thanks,

    Reply
    • Michele says

      August 21, 2017 at 8:09 pm

      I’d say either the flour was slightly under measured, or the batter was over-mixed. If you attempt a second time, try adding an additional Tbsp coconut flour if it was the flour issue and gently folding the dry ingredients into the wet when combining.

      Reply
  30. Angela says

    September 20, 2017 at 8:16 pm

    I didn’t read your tidbits until the end. Do you think it will still work out if i didn’t discard half of the water before mixing the can of coconut milk together? Also, my batter wasn’t runny. What was the consistency of yours?

    Reply
    • Michele says

      September 20, 2017 at 8:37 pm

      Yes as long as the coconut milk is full fat and blended it will be fine. Typically paleo breads have a thick batter, more so with coconut flour but it’s never actually runny/pourable. Hope it works out!

      Reply
      • Angela says

        September 20, 2017 at 8:40 pm

        You’re so great to always respond! Thank you! I did blend it beforehand and it was full fat. It’s in the oven now making my house smell delicious and I’ll post back with the results. 🙂

        Reply
  31. Angela says

    September 20, 2017 at 9:13 pm

    5 stars
    This was my first time baking with tapioca and i love how this bread turned out. Beautiful, fluffy loaf with wonderful flavor. I can’t wait to see how it tastes tomorrow out of the fridge. Thanks for sharing such a delicious recipe!

    Reply
    • Michele says

      September 22, 2017 at 12:34 pm

      That sounds great! Happy it worked out 🙂

      Reply
  32. Lisa says

    September 27, 2017 at 9:19 am

    Just made this using the Bob’s Red Mill paleo flour I had on hand and it turned out super yummy. Loved how easy this recipe was. Added dairy free chocolate chips too. Will definitely be making again!

    Reply
    • Dana says

      February 6, 2018 at 1:24 pm

      Thanks for this comment, Lisa! I was just wondering if I could use Bob’s Paleo Flour!

      Reply
  33. Jo says

    October 14, 2017 at 5:09 am

    Hello, what can i sub for the coconut milk ? Not a fan of coconut flavor =) Will full cream dairy milk works? Or full fat greek yogurt?

    Reply
    • Michele says

      October 17, 2017 at 11:51 am

      I’d try yogurt since it’s thicker, let me know if you make it 🙂

      Reply
      • Jo says

        October 24, 2017 at 11:26 pm

        I baked it on Sunday and sub greek yogurt for the coconut milk. Delicious and just enough sweetness. It slices pretty well but they easily fell apart in slices. May I know if the substitution that I made causes it that way? It is very very moist and I wonder if adding any dry ingredients will help.

        Reply
  34. Missy P says

    October 23, 2017 at 9:27 pm

    5 stars
    Delicious! Thank you so much for this recipe. My son and I made it this morning. We had a hard time waiting the 2 hours for it to cool! We’ve tried many paleo bread recipes. The others are so dry. Do you think it’s the full fat coconut milk that makes a difference? We’re excited to try the other bread recipes like the cinnamon raisin and banana blueberry breads.

    Reply
  35. Lisa says

    October 26, 2017 at 10:12 pm

    5 stars
    Hi there Michelle my name is Lisa and I have been paleo for a few years and I just found you pumpkin bread recipe OMG! so perfect! ? you rock! And I too am a scorpio and my birthday is actually today and made this for me instead of cake ? yummy ……….. I LOVE FALL …… This is Lisa from Bonney Lake WA and I am a massage therapist and qigong teacher….. Thank you so much

    Reply
    • Michele says

      October 30, 2017 at 6:34 pm

      Wow so happy you loved it that much! A good one for sure 🙂

      Reply
  36. Paula says

    October 31, 2017 at 9:44 pm

    A million X THANK YOU!!! I have been considering going grain free, and I was thinking Kashi has some gluten…. just a hunch. I have not been Dx with leaky gut, but have read that this can cause IC (interstitial cystitis) which I have not gotten tested for either b/c for one, it’s an “elimination test” and what they call it when something is wrong with your bladder but they don’t know why… and 2 i am not going to have that catheter tube with the camera put into my bladder just to rule things out (dr. words) – to all the people who have gone before me, thank you for your blogs saying IC symptoms is probably gut related. So, have cut out gluten as of 2 weeks ago, and there is a HUGE difference in my symptoms, but still thinking I need to go totally grain free which up until reading your blog I was thinking no way, what will I eat besides meat and veggies b/c I have already lost a couple pounds and I don’t need or want to lose more. . So happy that there is BREAD that is grain free, can’t wait to try this. I am so happy I could almost cry. Thank you!!

    Reply
    • Michele says

      November 3, 2017 at 11:00 am

      Hope you try a few breads and muffins, enjoy!

      Reply
  37. Donica says

    November 1, 2017 at 4:00 pm

    4 stars
    I’m surprised nobody has asked or commented about substituting the eggs for this! Anyways I just decided that I need to work towards a grain free diet, and my hubby is allergic to eggs, so I am baking up three mini loaves right now with flax egg! 🙂
    The batter is so creamy and delicious….someone mentioned the spices not being as strong as expected, and I agree. It’s tasty with just the smooth pumpkin and subtle spices, but I like more spice! I added a 1/2 tsp of cloves and it was better! 🙂
    They’ve got 30 minutes left in the oven— can’t wait to eat this!!!!

    Reply
    • Michele says

      November 3, 2017 at 10:59 am

      Let me know how the flax eggs work out! Hope you enjoy 🙂

      Reply
      • Donica says

        November 19, 2017 at 10:36 pm

        It’s good, …flax eggs are tricky though. It’s gonna take a little tweaking. It’s very moist in the middle, almost raw. ?
        I wonder if maybe just cutting the agg amount in half would work.

        Reply
  38. Michelle says

    November 9, 2017 at 12:08 am

    Hi 🙂

    I cannot do peanuts/tree nuts. Do you think I could sub rice flower or oat flower for the almond flower?

    Reply
    • Michele says

      November 9, 2017 at 7:09 am

      I have another pumpkin bread recipe that’s nut free, here it is:

      Reply
  39. Sheryl Tingley says

    December 25, 2017 at 1:45 pm

    5 stars
    I don’t usually make comments on recipes I try, but I had to with this pumpkin bread. Holy cow it was delicious!!! moist and full of fall flavor….even my non gluten / non paleo family loved it. And it was gone so fast…I can’t get over the moistness..thank you for the recipe, it will be part of my collection of recipes. I think I will try your other recipes as well. I stopped making quick breads because the gluten free versions were always so dry…this one is not.

    Reply
  40. Allison says

    June 1, 2018 at 7:54 am

    Hi Michele,

    How would you recommend modifying this recipe for high altitude (~5,200 ft)? Your site is my new cookbook! I just made your Teriyaki Pork Tenderloin recipe this week and it was the BEST PORK EVER! Everything I have made from your site has turned out perfectly, with the exception of this bread. It rose too quickly in the oven and then collapsed when it cooled and made the inside mushy and almost under cooked instead of moist. I am thinking of cutting way back on the baking soda so it doesn’t rise too quickly, but then in the past with non-paleo bread recipes I had success adding more flour at high altitude. Any recommendations you have would be appreciated!

    Reply
    • Michele says

      June 1, 2018 at 10:17 pm

      I would probably add more flour (almond flour) rather than cut the baking soda. Hope this helps!

      Reply
  41. Elin says

    June 5, 2018 at 1:50 pm

    5 stars
    I love this bread! It’s my go-to quick breakfast. I have done variations with home made apple sauce & I also only bake it 45 min & do half the maple syrup.

    Reply
  42. Marcella says

    July 22, 2018 at 10:34 am

    2 stars
    Disappointed 🙁
    The bread came out too moist and the taste is very bland… can’t even tell it’s a pumpkin bread. I’d put more spices and more sweetener as well.

    Reply
  43. Cassondra Gonzalez says

    September 23, 2018 at 5:24 pm

    IF i have Bob’s Redmill Paleo baking flour, would I just use 2 cups of that in place of all of the flours? Thanks!

    Reply
  44. Carly says

    September 26, 2018 at 9:53 pm

    5 stars
    Love this recipe! Super simple ingredients, tastes delicious!

    Reply
    • Michele says

      September 30, 2018 at 10:02 am

      Happy you liked it!

      Reply
  45. Krystal says

    September 28, 2018 at 11:44 pm

    5 stars
    Can this recipe be used to make muffins vs loaf of bread?

    Reply
    • Michele says

      September 30, 2018 at 9:55 am

      Yes definitely, I’d say bake for 25 minutes.

      Reply
  46. Kendal says

    October 4, 2018 at 8:35 pm

    I tried making this and for some reason mine came out with the top really brown and looking fine but the inside was not cooked at all. Not sure if I maybe added too much of something or what would cause this. Any suggestions would be appreciated 🙂 I cooked it in one of those foil loaf pans.

    Reply
  47. Nancy says

    October 14, 2018 at 7:19 pm

    5 stars
    Yummy really great pumpkin bread…so good ! Easy to make I ate to much warm out of the oven with gee yum .

    Reply
    • Michele says

      October 16, 2018 at 6:59 am

      So happy you liked it!

      Reply
  48. Rebecca says

    October 24, 2018 at 12:40 pm

    Dusting this one off and giving it a go today for a fall party I’m hosting. It looks legit!!! Your baking knowledge is impressive— that’s why you’re my go-to for recipes. You know your stuff 🙂
    Excited/interested to taste the difference with the addition of tapioca flour!!
    Is there anything that can be subbed for the coconut milk? Maybe equal parts nut pods pumpkin spice creamer? Or melted butter+almond milk? You’re the expert, wanted to run that by you!
    You also mention other sweeteners working just as well. Would coconut palm sugar be an equal sub? Or maybe do a little of both? I so respect and value your opinion!!!! 🙂

    Reply
  49. Ellen says

    October 27, 2018 at 9:55 pm

    5 stars
    I forgot the coconut oil but it turned out great. I’m thinking coconut milk has a lot of fat so maybe that’s why it turned out good too. I will try your other recipes like banana bread. I’m on a no grain diet for pain and trying to find supstitutes for foods I love like stuffing for turkey…how to make great I fried chicken in the oven – thank you for sharing!!

    Reply
  50. Teri says

    October 28, 2018 at 6:24 pm

    5 stars
    Loved this. swapped out the coconut milk for almond milk and the tapioca flour for arrowroot. turned out great, have made it several times already!

    Reply
  51. Ally says

    November 2, 2018 at 2:13 pm

    There are already so many comments about how great this bread is, but I just had to add another!! I subbed a super ripe mashed banana for the maple syrup and added about a cup of raisins for natural sweetness and it was perfect! Even my pickiest eater ate a slice for breakfast. And turning it into french toast was a brilliant idea. I can’t wait to try more of your recipes!

    Reply
  52. Lily says

    November 9, 2018 at 10:03 pm

    5 stars
    Incredible! Made with coconut oil over the full fat coconut milk, and honey instead of maple syrup. Baked in muffin tins for about 20 minutes, and they were incredible! Will definitely be making more often

    Reply
  53. Hibber says

    November 12, 2018 at 7:35 pm

    5 stars
    I made this and it’s very good. Though baking for 1 hour did make it turn too brown. I’ll try 50 minutes next time.

    Reply
  54. Annie says

    November 30, 2018 at 11:56 am

    5 stars
    I have made this a few times and I absolutely love it. I have made other Paleo breads and the texture was off. This one makes me feel like I am getting a real treat. Nothing lacking in this bread. Thanks

    Reply
  55. Kathy says

    January 24, 2019 at 7:58 pm

    5 stars
    I added maybe 1/3 cup chopped walnuts & handful of currants—didn’t have tapioca flour so used the almond as written, & 1/4 cup coconut flour. It turned out really great!

    Reply
  56. Dena Sommers says

    September 7, 2019 at 9:55 pm

    1 star
    Cooked it 1hr still runny in the middle and cooked for another hour and still runny

    Reply
  57. Dayna says

    September 26, 2019 at 9:20 am

    Do you have one for Zucchini or banana bread like this? Not a fan of pumpkin flavor.

    Reply
  58. Mercedes says

    September 28, 2019 at 11:07 am

    5 stars
    Great recipe Michelle, my daughters loved it.

    Reply
  59. Lauren says

    October 6, 2019 at 3:17 pm

    Just made this recipe into medium-sized muffins, it made about 14 muffins for me – and they are DELICIOUS. I can’t believe there is no refined sugar. I did however add about 1/2 cup of mini chocolate chips – but otherwise the batter is perfectly sweet. They’re moist, with a true “bread like” texture. I can’t wait to eat these for breakfast all week long!

    Reply
  60. Karen says

    October 13, 2019 at 6:11 pm

    5 stars
    This is by far the best tasting Paleo pumpkin bread I’ve made to date! And I’ve been baking Paleo for 8 yrs! Yum YumM

    Reply
  61. Nicole says

    October 21, 2019 at 1:57 pm

    Would this work with paleo baking flour? And is so what measurements?

    Reply
  62. Rebecca says

    October 30, 2019 at 1:40 pm

    5 stars
    Absolutely delicious! You’d never know this was a healthier version of the real thing. Thank you for sharing, this was such a hit!

    Reply
  63. Sheryl says

    November 16, 2019 at 4:29 pm

    So excited I found you! I have been GF for years but went grain and dairy free 12 days ago. Looking forward to trying out your recipes!

    Reply
  64. Juliette says

    November 26, 2019 at 1:43 am

    So fantastic. I subbed sugar-free maple syrup for the maple syrup, and used marcona almonds ground in the coffee grinder as I was out of almond flour. Perfect texture. Will make this again!

    Reply
  65. Liz V says

    December 31, 2019 at 8:46 pm

    5 stars
    Sooooo good. This bread is perfect! It also was incredible in the thanksgiving stuffing.

    Reply
  66. Annette says

    January 4, 2020 at 2:19 pm

    5 stars
    A recipe is a winner! I added walnuts and it was a hit with my husband family and friends. Thank you so much for the wonderful recipe

    Reply
  67. Kristen says

    June 25, 2020 at 11:13 am

    Can you freeze this, and pull pieces to reheat in the mornings?

    Reply
  68. Taylor Overstreet says

    October 4, 2020 at 10:00 am

    Can you add Zucchini to this? Do you have a good rec for a pumpkin, zucchini, chocolate chip bread?

    Reply
  69. Julianna says

    October 5, 2020 at 8:32 am

    5 stars
    I was super excited for this recipe, and I’m sure everyone else’s came out great by the raving reviews, which led me to try it! I followed the recipe to the T and it came out extremely wet. I’m very confused. I rarely bake but I followed the recipe with no substitutions. Please send help. I’m not sure if I want to attempt again, seeming I might waste my ingredients. Double the flour? Double the baking time? Ugh. 5 stars because it’s probably my fault some way or some how. Please send help tho.

    Reply
  70. Michelle says

    October 15, 2020 at 4:26 pm

    5 stars
    It satisfied my craving for pumpkin bread! Great texture and perfectly moist!

    Reply
  71. Amarylis says

    October 19, 2020 at 8:35 pm

    5 stars
    I like the flavor but my pumpkin bread deflated after taking it out of the oven. Did I do anything wrong?

    Reply
  72. Joy Hamilton says

    October 31, 2020 at 5:06 pm

    5 stars
    great recipe! Texture and flavor were perfect. It was so difficult to wait the 2 hours to let it cool!!!

    Reply
  73. Ruthie says

    November 17, 2020 at 2:23 pm

    I’m wondering how well subbing arrowroot for tapioca will work in your recipes? I only have arrowroot, thanks a bunch.

    Reply
  74. Maren McCabe says

    December 9, 2020 at 9:00 pm

    5 stars
    So so super yummy!! Second time making this and the whole fam is gobbling it up! I used coconut oil instead of coconut milk (just easier) and turned out great!!

    Reply
  75. Joann Crothers says

    January 17, 2021 at 5:25 pm

    3 stars
    I followed the directions but used a greased silicone loaf pan and it didn’t cook on the inside yet was turning very brown on the outside. The taste of the top cooked part was really good. I’m going to try to remake it using a glass pan and parchment.

    Reply
  76. peggg says

    February 10, 2021 at 11:04 pm

    5 stars
    This is an AMAZING pumpkin bread. So good it doesn’t even taste paleo or ingredient-restricted!
    I used arrowroot powder (instead of tapioca flour, since I’ve found I’m allergic/sensitive to tapioca flour) and used golden raisins instead of regular raisins… and it’s just like a pumpkin pudding cake that was a family tradition — but that I can no longer eat due to new onset allergies. Thank you for this wonderful, moist and delicious recipe. It’s now in my monthly rotation! I’m so grateful for your talents Michelle!

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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