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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 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.

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.

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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!

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!

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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 ©Lisa Bryan for Downshiftology

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44 comments on “Paleo Pumpkin Bread”

  1. So delicious and moist even though I had to use arrow root in place to tapioca flour, I was to lazy to go to store.I have ordered tapioca flour to try the original version.

    Rating: 5
  2. Absolutely loving your content! Everything is first class. So well done. My little guy is allergic to nuts and eggs. Do you have a suggestion on the closest substitution to almond flour in your recipes?

    Rating: 5
    • Thanks so much! Unfortunately there’s not a close 1:1 sub for almond flour (other than hazelnut flour, which doesn’t really help you), but I’d recommend playing around with a few different flours like cassava flour, arrowroot powder, tapioca flour and oat flour. I think for this recipe, if he tolerates oats, a combo of oat flour and one of those others might work, maybe on a 50/50 ratio. Coconut flour on it’s own would be too dense. Hope that helps!

  3. This time of year I love anything Pumpkin. Being Gluten intolerant I have been searching for good recipes. That Nordic ware pan makes the presentation! I just have loaf pans and instead of lining with parchment which I have to admit was challenging, I used coconut oil and then dusted pan with Tapioca flour. It turned out great! I was pleasantly surprised how moist it is. Not too sweet and the texture makes it.

    Rating: 5
  4. Hi Lisa. I am going to try this recipe today but realized I don’t have any tapioca flour.  I don’t have any food intolerances; what could sub the tapioca flour for?

    Thanks, 
    Karen L

  5. I divided the batter into 12 muffins. They took about 22 minutes to bake and they were moist and lightly sweetened. I substituted one cup of brown rice flour since I ran out of almond flour.

    Rating: 5
  6. Hi Lisa! I plan on making this bread this weekend and I wanted to know what size pan to use if we don’t have a special pan? Also are the butter and coconut oil supposed to be melted?

    Thank you!

  7. What do you suggest for natural sweetener other than maple syrup when following a candida diet

  8. This recipe is wonderful! I’ve made it twice so far and love it! 💕

    Rating: 5
  9. Hi! This looks great! I was wondering if I could use coconut flour instead of almond flour? My sister in law is allergic to nuts. I don’t want to mess with the texture but it would be great to have a healthier option at family gatherings.

  10. I can’t do nut flours. Do you think I could substitute coconut flour in this recipe?

  11. The bread turned out wonderfully! I split the batter into two mini loaves and baked them together for 40 minutes. I also used Earth Balance instead of butter. (In case these tips are of interest to anyone…)Thank you so much for the recipe, Lisa!

    Rating: 5
  12. On the video it has melted butter, but on your directions or ingredient list you don’t have it listed as such. Does it matter? Just wondering the difference’s and what the outcome might be? Not much of a baker, just dabbling my toes in it…

    Also would it be okay if I sub in honey rather than Maple syrup? I don’t have maple but a TON of honey!

    Thank you! LMK-
    PSST….
    IDK if you’ve noticed but i recently found you and I’ve been browsing at all of your YT vids and your blog. New subscriber and I love it! so happy I found you! (not exactly sure how tho…:\)

  13. I had a can of pumpkin in my pantry so I made this recipe into muffins. I used half butter/ half coconut oil and 1 1/2 cups almond and half a cup coconut flour because I ran out of everything all at once. They turned out great! Tasty, moist, just sweet enough that my three year old is devouring them! 

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

    Rating: 5
  15. 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😘

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

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

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

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

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

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