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 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!
That’s awesome! Thrilled you liked it 🙂
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.
Awesome! I made a double batch of it too – for stuffing and to eat. Happy Thanksgiving!
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?
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!
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!
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.
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. 🙂
That’s so great to know it works with those changes in place, thank you!
Seemed like a lot of baking powder! Other than that, very good!
There’s no baking powder in the recipe, you mean the baking soda? It’s just one tsp. Glad you liked it 🙂
Does this need to be kept in the refrigerator?
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,
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.
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?
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!
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. 🙂