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Paleo pumpkin bread cooling on a wire rack.
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4.98 from 49 votes

Best 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. 
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Course: Dessert
Cuisine: American
Keyword: Paleo Pumpkin Bread, Paleo Pumpkin Bread Recipe
Servings: 10 slices
Calories: 241kcal
Author: Lisa Bryan

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

  • 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

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