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 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.
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.
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!
Love this recipe! Super simple ingredients, tastes delicious!
Happy you liked it!
Can this recipe be used to make muffins vs loaf of bread?
Yes definitely, I’d say bake for 25 minutes.
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.
Yummy really great pumpkin bread…so good ! Easy to make I ate to much warm out of the oven with gee yum .
So happy you liked it!
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!!!! 🙂
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!!
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!