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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.

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.
4.98 from 49 votes

Best Paleo Pumpkin Bread

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 10 slices
Author: Lisa Bryan
Print Recipe Pin Recipe
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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139 comments on “Paleo Pumpkin Bread”

  1. Super curious to see how this turns out! Followed the instructions exactly and even double checked to make sure I hadn’t missed anything, and the dough I got was extremely dry and crumbly. Didn’t exactly “pour” into the loaf pan so much as fall! I’m keeping the faith as it bakes but I don’t have high hopes for my first bread of the fall season. Fingers crossed!

  2. Hi Lisa this bread is amazing, what would be best substitute for almond flour, my daughter has a nut allergy.

  3. This is the BEST paleo pumpkin bread recipe!

    I have experimented with substituting half of the almond flour with gluten-free flour, and it came out wonderfully! I also add a dollop of molasses for some extra flavor. :)

  4. Hello! This looks so yummy! I don’t have tapioca flour do you think arrowroot starch would be a good replacement for it? Thanks! I hope you are doing well :) 

  5. Can you substitute the maple syrup to lower the carbs?

  6. wonderful bread

  7. This bread is delicious! Simple ingredients that are very easy to prep. And the flavor is divine. Flavorful but not too sweet which is my preference. The powdered sugar is a nice touch. My picky eaters enjoyed and agreed it should be a new staple!

  8. This is my go to quick bread! Turns out amazing every time! Perfect amount of sweetness and just moist enough but not soggy in the middle. I make this and variations of this almost weekly in muffin form. :)

  9. I’ve made your pumpkin bread in muffin form more times than I can count – so good! I follow the recipe to a T and they come out perfect every time. You can do no wrong!

  10. I absolutely loved this recipe. I have made it 2X and as we all know recipes are even better after the first trial.
    Change 1: use Simply Organic pumpkin spice. Much more flavorful than McCormack’s.
    I liked this recipe a little sweeter also:
    2 tbsp of pumpkin spice
    2 shakes of cinnamon powder 
    1/3 cup of maple syrup AND another 1/2 of a 1/3 a cup of maple syrup
    1/2 of a 1/3 a cup of molasses 
    (Teensy bit more almond flour since there is a bit more wet ingredients maybe 1tbsp)

    To finish, the real difference I love to do is sprinkle the top with cinnamon. 

  11. Absolutely delicious! This is my favorite pumpkin bread recipe and I have made it at least more than a dozen times. Thank you, Lisa :)

    • Hi Sarah – I’m so glad you love this pumpkin bread recipe! It’s the perfect way to use up pumpkin and great for the holidays :)

  12. Curious if you could use Lakanto Monk Fruit Sweetener, 1:1 sugar substitute (looks & tastes just like granular sugar) in place of the maple syrup? 

    • I’m sure you could use it, but it would alter the wet to dry ratio. So you’d likely need more liquid to balance.

    • I made it yesterday with Monk fruit sweetner and it turned out just fine! I also used Bob’s Redmill Egg Replacement to sub for egg. The batter was a bit dry looking. I only baked for 50 minutes… but it turned out just fine and wasn’t even crumbly! :)

  13. Hi! I read all 70 comments, and it looks like the recipe works fine. I’m eager to try it, but I have a question. I don’t see an acid in the recipe for the baking soda to react with in order to raise the dough. Normally with baking soda a recipe calls for buttermilk or lemon juice or something like that. Pumpkin puree is alkaline. Does this dough rise ok with just the heat of the oven?

    Or is it kind of heavy?
    Also, I have an answer for the nut sensitive person but I don’t know how to make a new paragraph. Although I haven’t tried it, I’ve read that pumpkin seed flour can be substituted for almond flour, in the same proportions.

    • Hi Linda – you’re right that the baking soda typically needs an acid to react with. And many times I add it in the form of lemon juice or vinegar. But I’ve never had any problems with this recipe without it. As for the density, I’d say it’s on the heavier side, which is typical of quickbread recipes. Thanks for the info on the pumpkin seed flour as well. Thanks good to know and I’ll be sure to share it! :)

      • I was wondering about this in both this recipe and another successful pumpkin bread recipe I’ve tried. According to Google pumpkin is slightly acidic so perhaps that explains it.

  14. Do you think adding cranberries, orange zest, and pecans would work as additions to this recipe? I’ve been looking for a cranberry orange nut muffin!

    • Hi Terri- Aboslutely! Those would be delicious additions to this bread :) Let me know how it ends up tasting!

  15. Can you use a bundt pan

  16. Thanks for sharing the recipe Lisa. Great pictures and ah of course the wonderful baking pan from WS. Love everything that is about here. God bless!

  17. Hey Lisa! I just ran out of maple syrup (made a pumpkin pie….) can I use honey in this recipe instead? Just curious to see if you’d tried it! Sometimes the texture is different depending on the recipe when I sub those two sweeteners. Thanks!

    • Hi Simone – I haven’t yet tried this recipe using honey, but you can definitely try! Let me know how it goes :)

  18. hi just wondering what other flour you could use instead of tapioca flour please and the almond… plain or SR flour

  19. How much pumpkin spice do you use? It’s not listed.

  20. Very good! Not too sweet, which was nice actually. More moist than I thought it would be. That’s still okay, too. Very easy that you just put all the ingredients in a bowl and stir!

  21. Love this recipe! My kids loved it!!! We topped it with fresh strawberries and honey!! Delicious!! 

  22. This recipe is delicious!! The texture is so good, like baking with regular flour. I added 3/4 c. Chopped walnut. 

  23. I made this in two small round pans instead of a loaf and did half maple syrup and half molasses. I baked it for about 30 minutes in the smaller pans. This was very delicious!! I made a paleo “glaze” to go on it and called it cake and the kids gobbled it up!!! I will definitely make this again!!

  24. It is simply delicious! And so simple to make. I love it!

  25. How many slices does one loaf yeild?

  26. Made this today. Substituted 2cups cooked carrotFor the pumpkin. Used combination Swerve and Monk fruit for maple syrup. Doubled the rest of the recipe. Yum Yummy.A really great carrot cake!!Thanks so muchBetty

    Rating: 5
  27. Took this to a church potluck. None to take home. Yummy and super easy. I used cocoa but oil to grease the pan. Did not stick.

    Rating: 5
  28. This is the best paleo treat I’ve ever made! My family is super closed minded when it comes to eating healthy. My mom normally won’t even try what I make. She ate an entire piece of this and said, “it’s not terrible.” That doesn’t sound like much, but I promise you it’s a huge compliment. My step-dad hates pumpkin and anything of the like. I think he ate half this loaf himself. The loaf was gone in just a few hours. Thank you! I do have a question though. Can I trade out the pumpkin for mashed banana or apple sauce? I’d love variations so I can make it more often. 

    Rating: 5
    • Hi Melanie – I’m happy they were positively surprised by the recipe! I have family members who make the same “huge” compliments – and I know they really love it! Haha. I actually have a separate recipe for banana bread, so make sure to check that out! But yes, you could easily make variations to this recipe with either of those items.

  29. LOVE this recipe! It’s super easy to make (you put everything in the bowl) and tastes amazing. I’ve even used the batter and made muffins and those are a hit too. I can’t get over how delicious, fast and easy these are. New holiday favorite. Thank you Lisa!

    Rating: 5
  30. 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
  31. 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!

  32. 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
  33. 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?

    Karen L

  34. 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
  35. 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!

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

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

    Rating: 5
  38. 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.

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

  40. 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
  41. 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-
    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…:\)

  42. 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! 

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

    Rating: 5
  44. 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?

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

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

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

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

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

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