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.
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!
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 🙂
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.
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!
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.
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}
Simple Paleo Pumpkin Bread
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
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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.
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In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
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In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
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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!)
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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.
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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.
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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
What I Used to Make My Simple Paleo Pumpkin Bread
Looking for more Paleo pumpkin recipes? Try one of these!
What’s your personal pumpkin window?
Any fall birthdays?
Are you ready to drink hot apple cider and bake pumpkin goodies?
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I’m so excited for fall and pumpkin flavored everything! This pumpkin bread looks so delicious! Can’t wait to try it!
Thanks! Hope you like it!
Most quick breads can be made as muffins. Do you think this one would work?
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 🙂
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!
Perfect! Glad it worked out 🙂
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.
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 🙂
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 🙂
If my coconut milk isn’t chilled will the recipe still turn out?
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.
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.
That’s awesome! Good to know the coconut oil works too! When the kids like it, you know it’s a keeper 🙂
Can I use almond milk?I have no coconut milk in the house and I want to bake this. Now.
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!
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 ??
This would definitely keep better in the fridge, I would only leave it out a day or so. Glad you liked it!
it’s really hard to read your post if all the pop up are going to keep scrolling and covering the post.
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.
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!
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?
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.
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!