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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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!
That sounds great! Happy it worked out 🙂
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!
Thanks for this comment, Lisa! I was just wondering if I could use Bob’s Paleo Flour!
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?
I’d try yogurt since it’s thicker, let me know if you make it 🙂
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.
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.
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
Wow so happy you loved it that much! A good one for sure 🙂
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!!
Hope you try a few breads and muffins, enjoy!
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!!!!
Let me know how the flax eggs work out! Hope you enjoy 🙂
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.
Hi 🙂
I cannot do peanuts/tree nuts. Do you think I could sub rice flower or oat flower for the almond flower?
I have another pumpkin bread recipe that’s nut free, here it is:
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.
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!
I would probably add more flour (almond flour) rather than cut the baking soda. Hope this helps!