Paleo Pumpkin Bread


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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.

Are you ready for the best paleo pumpkin bread recipe? Then keep reading, because this is it. I promise.

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 Zucchini Bread and Paleo Banana Bread – recipes that always turn out amazing and are reader favorites. In other words, I’ve got a pretty good paleo bread formula going on here.

Paleo Pumpkin Bread Recipe Video

This recipe is easy to make and pretty foolproof, but it always helps to watch a quick step-by-step tutorial video. Give it a watch below!

Paleo Pumpkin Bread Ingredients

The base on this paleo pumpkin bread recipe stays the same as my previous quick bread recipes – 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.

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.

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

Paleo pumpkin bread cooling on a wire rack.

How to Serve This Bread

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

I’d also 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.

Paleo pumpkin bread cooling on a wire rack.

If You Love Pumpkin Recipes…

Make sure to check out my other healthy pumpkin recipes. I have several delicious options including:


Paleo pumpkin bread cooling on a wire rack.

Best Paleo Pumpkin Bread

4.91 from 84 votes
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 10 slices
Author: Lisa Bryan


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. 




  • 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.
  • Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
  • 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.


Serving: 1slice | Calories: 241kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 239mg | Potassium: 92mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 1.2mg | Calcium: 77mg | Iron: 1.6mg
Course: Dessert
Cuisine: American
Keyword: Paleo Pumpkin Bread, Paleo Pumpkin Bread Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Hi Lisa, I just made this recipe and the house smells amazing! It’s so delicious, too, and will definitely be making this on a regular basis! Do you know how this would go in the freezer?5 stars

  2. Absolutely delicious. I’ve tried multiple paleo pumpkin bread recipes and this was definitely the best. Great texture and moist and my non-paleo friends also loved it.5 stars

  3. Another winner! I had to use ap flour instead tapioca. Can’t wait to make again with some add-ins, pumpkin seeds, pecans, choc chips. Thank you!5 stars

  4. I loved this recipie! I made it into muffins to help myself control my portions. I love that you post nutrition info at the bottom but could you please let me know how many servings are in this recipie? I’m trying to stick to my diet and it would be super helpful to know! Thanks for your great gluten free recipies!5 stars

    1. Hi Stefania – You can always find the serving amount at the top of the recipe card! In this case, there are 10 slices.

  5. Just made this pumpkin bread and it did not disappoint! Very moist and a light flavour. I did throw in a half cup of chocolate chips at the end which made a nice addition!5 stars

  6. Hi,
    Do you think I can I use 2 flax eggs for vegan and sugar free maple syrup (sweetened with monk fruit)?

  7. Is there anything that can be used in place of tapioca flour? What is the purpose of the tapioca flour in this recipe…I’ve never used it in anything.4 stars

  8. This pumpkin bread is my new go to breakfast. I was pleasantly surprised at how moist it is. It doesn’t look it in the picture but it is. All reviews are correct! The pumpkin flavor is perfect. I topped mine with some Pumpkin seeds and sunflower seeds for added crunch!5 stars