subscribe to new posts: via email via rss

Paleo Pumpkin Bread

This Paleo Pumpkin Bread recipe is a staple for the holidays. It’s gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing coming out of the oven. It’s a one-bowl, no-fail recipe that you’ll make again and again.

This paleo pumpkin bread recipe is a staple for the holidays. It's gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing.

I rarely have recipes turn out perfect on first attempt, but this paleo pumpkin bread recipe did just that. Want to know why? Because it’s a modified version of my Paleo Banana Bread recipe – a recipe that always turns out amazing and is a reader favorite. In other words, I’ve got a pretty good paleo bread formula going on here.

The base on this paleo pumpkin bread recipe stays the same – almond flour, tapioca flour, baking soda, salt, butter (or coconut oil) and vanilla extract.

But instead of mashed bananas we’ll used organic canned pumpkin and instead of honey we’ll use maple syrup. Then, we’ll add a good amount of pumpkin spice and call it a day.

This paleo pumpkin bread recipe is a staple for the holidays. It's gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing.

This paleo pumpkin bread recipe is a staple for the holidays. It's gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing.

The best part about this recipe is that it only takes one bowl. Just add all the ingredients into a mixing bowl and use a hand mixer to quickly blend everything together. Pour it into your loaf pan (you can get fancy with this loaf pan) and place it in the oven. Super easy.

When it comes out of the oven your kitchen will smell divine. And needless to say, it’s the perfect breakfast bread to serve up for Thanksgiving. Or any fall weekend.

The base on this paleo pumpkin bread recipe stays the same - almond flour and tapioca flour, along with baking soda, salt, butter (or coconut oil) and vanilla extract. But instead of mashed bananas we'll used organic canned pumpkin and instead of honey we'll use maple syrup. Then, we'll add a good amount of pumpkin spice and call it a day.

I top my Paleo Pumpkin Bread with a little sprinkle of homemade powdered sugar to finish it off, but that step is purely optional.

Lastly, I’d recommend serving it up alongside some freshly brewed Chemex Coffee for some mighty happy family members during the holidays. Or for the kids, serve it up with my homemade Cashew Milk.

For more delicious paleo breakfast recipes make sure to check out my Classic Paleo Pancakes, Paleo Pumpkin Pancakes, Chocolate Paleo Waffles and Healthy Breakfast Casserole.

Enjoy!

Click HERE to pin this Paleo Pumpkin Bread recipe to your Pinterest Board

This paleo pumpkin bread recipe is a staple for the holidays. It's gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing.

Watch this quick video of my Paleo Pumpkin Bread recipe:

And subscribe to my YouTube Channel for weekly cooking videos!

5
5 / 5 ()
Did you make this recipe?

Paleo Pumpkin Bread

With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time. 

Ingredients

Directions

  1. Preheat your oven to 350 degrees fahrenheit. Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
  2. Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
  3. Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

Lisa's Tips

The first time I used this beautiful Nordic Ware Anniversary Loaf Pan I greased the inside with ghee and my pumpkin bread stuck to it.

The second time I greased the loaf pan with solid organic palm shortening and used a pastry brush to get into all the crevices. Then, I floured with tapioca flour and shook out the excess. I let the pumpkin bread cool completely in the pan and it released easily.

If using a fancy mold pan, tap it on the counter a few times to remove all air bubbles as well, to ensure the mold details show through.

Nutrition Information

Yield: 1 loaf, Serving Size: 1 slice

  • Amount Per Serving:
  • Calories: 242
  • Total Fat: 17g
  • Saturated Fat: 4g
  • Cholesterol: 49.5mg
  • Sodium: 17.7mg
  • Carbohydrates: 18.7g
  • Fiber: 3g
  • Sugar: 3.5g
  • Protein: 6.2g
All images and text ©

Did you make this recipe? I'd love to see!

Tag @downshiftology on Instagram and hashtag it #downshiftology.

Leave a Reply

Your email address will not be published. Required fields are marked *

18 comments on “Paleo Pumpkin Bread”

  1. This was some of the best Paleo Pumpkin bread I have had. Very moist and flavorful. Will definitely be making it again.

    Rating: 5
  2. This is soooo good. Actually my second try, the first time I used too big a pan so I wasn´t happy with the look of it (the taste was Amazing though) but after a bit of black friday shopping I got a better sized pan and I`m soooooo pleased with the result! Pics on Instagram as usual😘

  3. Can I make this with an egg replacement such as flax eggs?

  4. No doubt this bread would turn out perfectly – helloooooo, pumpkin perfection. Wishing you an early Happy Thanksgiving, dear Lisa! xx

  5. That sounds so delicious and the texture looks perfect. I LOVE the loaf pan!

  6. That bread pan is out of this world amazing, love the recipe too!

  7. LOVE the pan! This is great, thanks for the link!

  8. This looks amazing and I love your loaf pan – so pretty!