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 like the flavor but my pumpkin bread deflated after taking it out of the oven. Did I do anything wrong?
great recipe! Texture and flavor were perfect. It was so difficult to wait the 2 hours to let it cool!!!
I’m wondering how well subbing arrowroot for tapioca will work in your recipes? I only have arrowroot, thanks a bunch.
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!!
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.
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!
I love this recipe. It came out so good. I make your Paleo Sandwich Bread on a regular basis, so I knew this would be good as well.
Thank you. Now I’m looking for more of your recipes. Hopefully you can point me in the right direction. Do you have recipes other than baking as well?
First time making and I loved them. Made another batch but substitute pumpkin with banana and added walnuts. Made muffins because husband counts his calories.
Excellent!!!
Can I add raisins to this? I have an extra container of raisins (forgot I had one and bought another) and would like to add some. Would that change the baking time and/or texture of the bread? P.S. I’ve made several of your recipes in Paleo Baking at Home. Love them!