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.

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

4.99 from 57 votes
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
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. 


  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1 1/2 tbsp pumpkin spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1 cup organic pumpkin puree
  • 1/4 cup butter or coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract


  • 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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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161 comments on “Paleo Pumpkin Bread”

  1. Hi Lisa,

    I made this yesterday and it is already gone!  This is so good, my hubby and I had the left overs this morning with cream cheese, and it was so delicious, it cuts beautifully, and did not crumble when smearing with the cream cheese. It was my first time baking with tapioca flour, I always use a combo of almond and coconut but this is wonderful. I added some sugar free chocolate chips.  I used the Nordic ware heritage loaf pan, greased with Nutiva shortening and floured with the tapioca flour, let complete cool, and absolutely no sticking. Thank you!,5 stars

  2. Hi Lisa.

    Your recipes are fantastic and your videos are perfect! Can you please tell me what size loaf pan you used? Thank you!

  3. Hi Lisa,
    Thanks for this recipe, I tasted at my friend’s house and she recommended your site. I have such a great recipe for regular pumpkin bread, that I’ve never found a GF DF recipe that could compete. I have a family member who is GF/DF for pumpkin bread. So I’m going to use this one to surprise her! My friend suggested using the superfine Almond flour to keep it from being gritty,
    Can you tell me if this bread can freeze well. I like to prepare in advance.
    Dianne5 stars

    • Hi Dianne – welcome! Yes, I do recommend using superfine almond flour as well. And yes, it freezes beautifully! I pre-slice before freezing, so that I can thaw and enjoy individual slices as desired. Hope you enjoy!

  4. It’s late August, still terribly hot outside, and I’m ready for autumn. This simple Best Paleo Pumpkin Bread was so easy and turned out perfectly. The house smelled so good during baking and the flavor was delicious. Highly recommend, any time of the year!5 stars

    • The perfect way to get yourself into the Fall season (despite the weather, ha!) Glad you enjoyed this pumpkin bread Michele.

  5. Glad I found this recipe cause I loveee pumpkin and this recipe is so simple but taste really good.
    If I dont have almond flour & tapioca flour, Can I use all purpose GF Flour or Cassava Flour instead?5 stars

    • I haven’t tested this with other flours yet unfortunately, but if you do, please let me know how it turns out!

  6. I used arrowroot instead of tapioca as I didn’t have any and this is DELICIOUS. It’s very puddinglike. Not too sweet at all which is a wonderful change. This is a keeper for my recipe files. Thank you!5 stars

  7. Do you have any sandwich bread (gluten free) recipe?
    Love your style of living.

  8. Most simple and best tasting bread ever! I added chocolate chips. 5 stars

  9. so easy to make and absolutely delicious. I added chocolate chips and reduced the maple syrup to 1/4 cup. Thank you for your wonderful work. I’m hooked on your recipes!5 stars

  10. I made this recipe today, and it was so easy and delicious!5 stars

  11. Delicious! Love this recipe would definitely recommend to anyone! 5 stars

  12. This is the best Paleo Pumpkin bread. I added chopped walnuts and mini Enjoy Life chocolate chips. Thank you. 5 stars

  13. Turned out the perfect texture and very tasty. Just perfect with a cup of coffee or tea, doesn’t even need anything else like butter.5 stars

  14. The special pan is lovely, but it’s dimensions are 11×5.  Will a traditional 9×5 pan work?  If so, how long will it take to bake?

  15. How long will this keep in the fridge and freezer?5 stars

  16. Absolute perfection! I am not a baker, but this bread turned out perfect and delicious. Thank you so much5 stars

  17. This is singlehandedly one of my favourite loaf recipes!!! This recipe is super most and tastes amazing, I love the use of tapioca flour! Thank you so much!5 stars

  18. Hello this looks very good!  Can I use coconut sugar instead of maple, or will mess with the liquid dry ratio?  

  19. Hi Lisa, I can’t wait to try this recipe. Okay to sub coconut sugar for maple syrup? Thank you! 

  20. I love this Gluten Free recipe! it is very moist !
    I want to know if I can use Gluten Free flour in place of the two flours listed in this recipe?
    Have you used coconut oil to grease the loaf pan with success?
    Thank you for all your trial and error recipe testing to be able to share these recipes with all of us.5 stars

  21. Hi Lisa,  I just baked this recipe.  It turned out delicious!  I added organic chocolate chips on top.
    This time I didn’t have enough maple syrup, but I used agave syrup, it still tasted good.
    Thank you for sharing this recipe.  5 stars

  22. Make your own pumpkin spice with 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + 1/8 tsp ground cloves.

  23. Hello, For the Paleo Pumpkin Bread , I am allergic to all nuts except coconuts. Can I exchange the almond flour for something else?

    • Hi Marguerite – unfortunately, these ratios have only been tested with almond flour so I’m not sure if a nut-free flour would bake the same. Especially if you use coconut flour, as it’s highly absorbent.

  24. Just made this and it came out delicious! I only had 2 medium eggs so it didn’t rise as much as if I had used 2 large eggs, but it was still yummy and moist! For the nutrition section, how many slices are there in the entire loaf?

  25. Hello Lisa,
    I made this as a bread and my family loved it!
    Do you think it would work if I made them into muffins?
    Thanks!5 stars

  26. OMG so good. So easy and delicious. 5 stars