This easy paleo pumpkin bread is moist, tender and warmly spiced, made with almond flour and naturally sweetened with maple sugar. Gluten free and dairy free.
Recipe update: This recipe was originally published in 2016 and was completely retested and updated in August 2026 with a simplified almond flour-based recipe, new photos and additional baking tips. The original version used coconut milk, maple syrup and coconut flour. The new version uses maple sugar and a streamlined almond flour and tapioca flour blend for a more consistent texture.
This paleo pumpkin bread is everything I want in a classic fall loaf: soft and moist in the center, perfectly spiced, easy to make and just sweet enough. It’s made with real pumpkin puree, blanched almond flour, maple sugar and simple paleo-friendly ingredients, with no gluten, grains, dairy or refined sugar.
The texture is tender but sturdy enough to slice beautifully, toast, or spread with your favorite butter or nut butter. And unlike some grain-free pumpkin breads, the center bakes up moist without being gummy.
Whether you’re baking it for breakfast, an afternoon snack or just because pumpkin season has officially arrived, this is the simple pumpkin bread you’ll want to make all fall long.
Why You’ll Love This Paleo Pumpkin Bread
There are plenty of elaborate pumpkin breads out there, but sometimes you just want a really good classic pumpkin bread. Here’s what makes this one a fall favorite:
- Moist and tender without being gummy: The almond flour and pumpkin keep the crumb soft while tapioca flour gives the loaf structure.
- Simple ingredients: No coconut flour or canned coconut milk required.
- Naturally sweetened: Maple sugar gives the loaf rich caramel-maple flavor without adding extra liquid to the batter.
- Packed with pumpkin spice: Pumpkin pie spice plus extra cinnamon gives every slice plenty of cozy fall flavor.
- Gluten free, grain free and dairy free: It’s naturally paleo-friendly while still tasting like classic pumpkin bread.
- Perfect for breakfast or snacking: It’s sweet enough to feel like a treat without turning into pumpkin cake.
Ingredients You Need for Paleo Pumpkin Bread
Here’s everything you’ll need to make this easy almond flour pumpkin bread:
Pumpkin Puree
Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works perfectly and gives the bread its moisture, color and classic pumpkin flavor.
If you use homemade pumpkin puree, make sure it’s thick and not watery since excess moisture can affect the texture of grain-free breads.
Eggs
Three large eggs give the loaf enough structure without making it overly cakey or eggy.
Maple Sugar
Maple sugar naturally sweetens the bread and adds a subtle caramel-maple flavor that works perfectly with pumpkin and warm spices.
Coconut sugar can also be used, although it will make the bread slightly darker.
Refined Coconut Oil
A small amount of melted refined coconut oil keeps the crumb soft and tender. I prefer refined coconut oil here because it doesn’t add coconut flavor.
Vanilla Extract
Vanilla rounds out the pumpkin spice flavors and makes the bread taste sweeter and richer.
Blanched Almond Flour
Finely ground blanched almond flour is the base of this paleo pumpkin bread. It gives the loaf a naturally rich, moist texture.
Make sure you use almond flour rather than coarse almond meal for the best crumb.
Tapioca Flour or Arrowroot
Tapioca flour gives almond flour baked goods structure and helps create a lighter, more cohesive crumb.
Arrowroot starch can be used in its place.
Baking Powder and Baking Soda
Using both gives this dense, moist batter enough lift to create a tall loaf without compromising the texture.
Pumpkin Pie Spice and Cinnamon
A full tablespoon of pumpkin pie spice plus extra cinnamon gives this loaf plenty of warm fall flavor.
Sea Salt
Don’t skip the salt! It balances the sweetness and brings out both the pumpkin and the spices.
How to Make Paleo Pumpkin Bread
This pumpkin bread is simple to prepare and requires no special equipment.
First, preheat your oven to 350°F and line an 8.5 x 4.5-inch loaf pan with parchment paper. Leave some parchment hanging over the long sides so you can easily lift the bread out after baking.
In a large bowl, whisk together the eggs, pumpkin puree, maple sugar, melted coconut oil and vanilla until smooth.
In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
Add the dry ingredients to the wet ingredients and stir until just combined. The batter should be thick, moist and easily spreadable.
Transfer the batter to your prepared loaf pan and smooth the top.
Bake until the loaf is deeply golden brown and the center is completely set. If the top begins browning too quickly toward the end of baking, loosely tent it with foil.
Let the bread cool in the pan before transferring it to a wire rack. For the best texture and cleanest slices, allow it to cool completely before slicing.
Tips for Perfect Almond Flour Pumpkin Bread
Grain-free quick breads bake a little differently than traditional wheat-flour breads. These tips will give you the best results every time.
Use finely blanched almond flour
Avoid almond meal, which is coarser and can create a heavier, grainier crumb.
Use the right size loaf pan
I recommend an 8.5 x 4.5-inch loaf pan for the tall loaf you see in the photos.
A 9 x 5-inch loaf pan will also work, but your bread will be slightly shorter and may finish baking a little sooner.
Don’t add extra liquid
The pumpkin, oil and eggs provide plenty of moisture. There’s no almond milk or coconut milk needed in this updated recipe.
Watch the top toward the end
Almond flour breads brown beautifully but can get dark before the very center finishes baking. If necessary, loosely cover the top with foil during the final 15–20 minutes.
Let it cool before slicing
This one is important! Almond flour pumpkin bread continues to set as it cools.
Cutting into it while hot can make even a fully baked loaf appear overly moist or gummy. Give it plenty of cooling time for the best crumb.
What Makes This Pumpkin Bread Moist Without Being Gummy?
Pumpkin puree and almond flour both naturally create a very moist loaf, so the trick is adding enough structure without drying it out.
This updated recipe uses 2 1/2 cups almond flour with 1/2 cup tapioca or arrowroot. The almond flour creates richness and tenderness while the starch helps bind the loaf and gives the crumb a lighter texture.
Using maple sugar instead of liquid maple syrup also helps keep the wet-to-dry ratio balanced.
The result is a pumpkin bread that stays soft and moist but slices cleanly rather than feeling wet in the center.
Ingredient Substitutions
Can I substitute coconut sugar for maple sugar?
Yes. Coconut sugar can be used in the same amount. Keep in mind that it will give the loaf a slightly darker color and a deeper caramel flavor.
Can I use arrowroot instead of tapioca?
Yes. Either tapioca flour or arrowroot starch can be used in this recipe.
Can I substitute another flour for almond flour?
I don’t recommend substituting coconut flour, cassava flour or a gluten-free flour blend 1:1 for the almond flour. Grain-free flours absorb moisture very differently, so the recipe would need additional changes.
Can I use homemade pumpkin puree?
Yes, as long as the puree is thick and similar in consistency to canned pumpkin. If your homemade puree is watery, strain off some of the excess liquid first.
Optional Pumpkin Bread Add-Ins
I personally love this bread completely plain because you really get the pumpkin and spice flavors in every bite.
But if you want to change things up, you can fold in about 1/2 cup of:
- dairy-free dark chocolate chips
- chopped pecans
- chopped walnuts
- raisins
For a more decadent pumpkin loaf, try my Paleo Pumpkin Bread with Maple Streusel.
For extra cinnamon flavor, try my Pumpkin Bread with Cinnamon Swirl.
How to Serve Paleo Pumpkin Bread
This bread is delicious completely plain, especially when it’s freshly baked.
You can also serve a slice:
- lightly toasted
- spread with grass-fed butter or ghee
- with dairy-free butter
- with almond butter
- with pecan butter
- alongside coffee or tea
Because the loaf is sturdy enough to toast without falling apart, it also makes a great make-ahead breakfast.
How to Store Pumpkin Bread
Let the bread cool completely before storing it.
You can keep it loosely covered at room temperature for the first day. After that, transfer it to an airtight container and refrigerate it for up to 4–5 days.
I actually love the texture after it has been chilled. You can enjoy slices cold, bring them back to room temperature, or gently warm them before serving.
Can You Freeze Paleo Pumpkin Bread?
Yes! This pumpkin bread freezes really well.
Once the loaf is completely cooled, slice it and individually wrap the slices or separate them with parchment paper. Store in a freezer-safe container or bag for up to 2 months for the best texture.
Thaw slices overnight in the refrigerator or let them sit at room temperature until thawed.
Paleo Pumpkin Bread FAQs
Is pumpkin puree paleo?
Yes. Pure canned or homemade pumpkin puree is paleo-friendly. Just make sure the ingredient list contains pumpkin only and that you aren’t buying sweetened pumpkin pie filling.
Is this pumpkin bread gluten free?
Yes. This recipe contains no wheat or gluten. It’s made with almond flour and tapioca or arrowroot, so it’s naturally gluten free and grain free.
Is this pumpkin bread dairy free?
Yes. Refined coconut oil keeps the recipe completely dairy free.
Why is my pumpkin bread wet in the middle?
First, make sure the loaf has baked until the center is completely set. Almond flour breads can brown on top before the middle is finished, so loosely cover the top with foil if it’s getting too dark.
Also allow the bread to cool completely before slicing. The crumb continues to set as it cools.
Finally, make sure you’re using pure canned pumpkin or a thick homemade puree rather than a watery pumpkin puree.
Can I make this into pumpkin muffins?
For muffins, I recommend using my Simple Paleo Pumpkin Muffins recipe, which was specifically developed and tested for a muffin pan.
Can I make this pumpkin bread ahead of time?
Absolutely. This is a great make-ahead fall breakfast or snack and the texture stays moist for several days in the refrigerator.
More Paleo Pumpkin Recipes to Try
If you’re ready for all the pumpkin baking, try these next:
- Paleo Pumpkin Bread with Maple Streusel
- Pumpkin Bread with Cinnamon Swirl
- Simple Paleo Pumpkin Muffins
- Paleo Pumpkin Cinnamon Rolls
- Perfect Paleo Pumpkin Pie
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Donuts with Maple Icing
I hope you’re ready for your kitchen to smell like fall! Grab your pumpkin, almond flour and pumpkin spice and let’s bake this easy paleo pumpkin bread!
Paleo Pumpkin Bread {Moist, Easy, Almond Flour}
Ingredients
- 3 large eggs at room temperature
- 1 cup pumpkin puree
- 3/4 cup maple sugar or coconut sugar
- 1/4 cup refined coconut oil melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Optional add-ins:
- * 1/2 cup dairy-free chocolate chips
- * 1/2 cup chopped pecans or walnuts
Instructions
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Preheat your oven to 350°F. Line an 8.5 x 4.5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
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In a large mixing bowl, whisk together the eggs, pumpkin puree, maple sugar, melted coconut oil, and vanilla until smooth and well combined.
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In a separate bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
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Add the dry ingredients to the wet ingredients and stir until completely combined. Avoid overmixing. The batter should be thick and scoopable/spreadable but still moist, similar to a thick muffin batter.
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Fold in chocolate chips or chopped nuts, if using.
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Transfer the batter to the prepared loaf pan and smooth the top evenly with a spatula.
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Bake in the preheated oven for 55–65 minutes, or until the loaf is risen and golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
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If the top is getting too dark before the center is done, loosely tent the loaf with aluminum foil after about 40–45 minutes.
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Allow the bread to cool in the pan for about 15 minutes, then use the parchment paper to lift it onto a wire rack.
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Cool completely before slicing, ideally at least 1 1/2 hours. Almond-flour quick breads continue setting substantially as they cool.
Recipe Notes
*Storage:
You can keep it loosely covered at room temperature for the first day. After that, transfer it to an airtight container and refrigerate it for up to 4–5 days.
I actually love the texture after it has been chilled. You can enjoy slices cold, bring them back to room temperature, or gently warm them before serving.
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!!
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!
Hi,
I tried making this yesterday and it didn’t come out good. I followed the recipe exactly and baked it for over an hour but the inside is overly mushy and moist. Any idea what might be wrong?
I’ve tried your recipes before and trust you.
Hi, I just reworked this recipe to fix the overly moist issue and it’s better than ever! I hope you try!
This recipe sounds great! I have a 13.5oz can of organic coconut cream. Could I substitue coconut cream and if so, do I need to reduce the amount? I’m not a baker so clueless when it comes to substitutions. Thank you!
Oh, My Word!! Delicious and sheer perfection, yet again. Forsure a fall (probably year round actually) staple at our house. I haven’t tried a recipe from you that wasn’t perfect! I did cook it slightly shorter (50 min) but I think has to do with our oven. The flavor and texture was incredible. Not too sweet and not too dry. Just right. I added walnuts and raisins because I usually do when I make pumpkin bread but I would leave those out next time. Thank you for this goodness 🙂
I made this pumpkin bread for the first time today, and it turned out fantastic. SO moist and flavorful. I did not have tapioca flour, so I used potato starch, which worked well.