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.
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.
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.
If You Love Pumpkin Recipes…
Make sure to check out my other healthy pumpkin recipes. I have several delicious options including:
- Paleo Pumpkin Pancakes
- Paleo Pumpkin Pie
- Pumpkin Pie Chia Seed Mousse
- Pumpkin Spice Coconut Macaroons
- Roasted Pumpkin Seeds
Best Paleo Pumpkin Bread
Recipe Video
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.
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.
Loved this recipe!!!! Thanks so much. Love how simple it is and I’ve tried SO many paleo pumpkin recipes.
Making them into muffins right now! Will let you know how long to bake them. Recipe made 12 nice sized ones.
Pretty good. I decided to try this recipe because I made your pumpkin spice overnight oatmeal. I needed to use up the rest of the can of pumpkin after using 1/4 c for the oatmeal. There was exactly 1 and 1/2 cups of pumpkin left, just enough for the bread. I look forward to trying it again tomorrow. Usually breads like this improve over night. Not sure why
Hi there Do you think I can substitute flax eggs?
I haven’t tried yet. But if you do, please let us know how it turns out!
Hello, this recipe looks great, but where I live (Lithuania)there’s no caned pumpkin in stores. Can I use raw mashed pumpkin instead?
Yes, that should be fine!
Hi Lisa! I made this Pumpkin bread 3 times already and it is super moist and taste awesome! Do you have the same recipe idea for marble loaf and lemon liaf? That would be great, thank you and I love all your recipes!
I don’t just yet, but I’ll keep that in mind for a future recipe :)
Can’t wait to try. Family member has chix egg allergy, so could I try duck eggs? Or could I use maybe a flax egg (I guess that would be 2 flax eggs??)? Thank you.
Made for colleagues at work and they loved it! 10 out of 10 recommend!
Glad everyone enjoyed this pumpkin bread Melanie!
Any chance you know if I can sub tapioca starch for arrowroot? I see them swapped often in other recipes and it’s just what I happen to have on hand! Thanks!
I believe it should be okay!
I am allergic to almonds so is there any other flour substitution I can use instead of the almond flour? And if so how much of that particular flour should I use?
Unfortunately I haven’t tried this without almond flour yet, will keep you updated.
My bread didn’t rise – it’s only a little over an inch thick after baking! It tastes good but what did I do wrong? Maybe I didn’t mix it long enough?
Hi Heather – did you happen to use a larger pan?
No I used a 9×5. Would mixing it too long cause that? Or baking soda that is nearing expiration?
It could be due to the baking soda. Hope your next try turns out better!
So yummy. I had leftover maple ginger syrup from the Paleo Pumpkin Pancakes recipe so I used that in the bread and I didn’t have quite enough pumpkin purée so I used some butternut squash purée. Very good on its own but it’s super delicious with a drizzle of the maple ginger syrup.
I’m sure this tasted amazing with that leftover ginger syrup!
Third time I’ve made this abs it’s awesome! It’s nice and fluffy. Beautiful flavor abs not too sweet. I’ve made it as muffins previously as well! Highly recommend. Thank you for the recipe!
Delicious, but please revise ingredients list to specify if butter should be softened, melted or cold. I was not able to view video so used cold butter. Rookie mistake! Had to beat the batter so much to blend in the butter that my bread came out too flat. Will try again with melted butter.
This is a great recipe! I will make this again!
Found this REALLY dense and not much flavor. Would not recommend.
I have made this bread many times and enjoyed it, but this time I made it with persimmon puree instead of pumpkin and it was amazing!! Since the persimmon puree is sweeter and more liquidy than pumpkin, I omitted the maple syrup (added 2 tbsp of coconut sugar instead) and cut the coconut oil in half. It was delicious, highly recommend if you have some very ripe persimmons that need using up!
Woah! Glad this turned out perfectly with persimmon puree. Will have to try that sometime :)
Hi Lisa I would like to make this but I don’t think I can get pumpkin puree in my local store. Can I boil normal pumpkin and use that?
You can always make your own pumpkin puree if you’d like!
Dear Lisa,
I am from the Netherlands and I’m confused about wich tapioca flour to buy. The shop owner reccomended cassave flour because that is the whole plant, where is tapioca flour only the starch. Do you know wich one I should buy? I would love to make your pumpkin bread recipy.
Thank you!!!
This recipe calls for tapioca flour!
I just made it with Cassava Flour instead of Tapioca flour – it came out delicious! It tastes like cake!
Tried this today, but in muffin form and added 1/2 cup of dark chocolate chips. It was so good!! Fluffy and not too sweet. For reference, this made 12 muffins and baked for 25 minutes. Thank you for this recipe!
Happy to hear you were able to turn this recipe into pumpkin muffins!
If I were to use muffin tins, how long would it take to bake? 35 min?
I experimented with this today! Made 12 muffins and baked for 25 minutes. I turned the pan about 18 minutes in. Probably should’ve done it sooner, but I didn’t want to risk the muffins sinking in the middle.
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!,
Thrilled to hear you loved this pumpkin bread Liz! It’s definitely one to be on repeat during pumpkin season :)
Hi Lisa.
Your recipes are fantastic and your videos are perfect! Can you please tell me what size loaf pan you used? Thank you!
Hi Debra – it’s linked in the notes! :)
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.
Dianne
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!
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!
The perfect way to get yourself into the Fall season (despite the weather, ha!) Glad you enjoyed this pumpkin bread Michele.
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?
I haven’t tested this with other flours yet unfortunately, but if you do, please let me know how it turns out!
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!
Glad this turned out perfectly with arrowroot instead of tapioca!
Do you have any sandwich bread (gluten free) recipe?
Love your style of living.
Hi Claudia – Unfortunately I don’t just yet, but it’s definitely on my to-do list :)
I followed the recipe exactly and my “batter” was not pourable. It was a dry crumble. I added water and it just became mush and would not bake. I bake often (new to paleo) with no issues.
It sounds like you may have accidentally swapped tapioca flour with cassava flour. If so, cassava flour is far more absorbent and would cause that issue.
Most simple and best tasting bread ever! I added chocolate chips.
It really is a cinch to make! Great idea on the chocolate chips as well :)
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!
I made this recipe today, and it was so easy and delicious!
Glad you enjoyed this pumpkin bread Peggy!
Delicious! Love this recipe would definitely recommend to anyone!
Glad you enjoyed this pumpkin bread Jess!
This is the best Paleo Pumpkin bread. I added chopped walnuts and mini Enjoy Life chocolate chips. Thank you.
Wonderful! I’m so happy you enjoyed the recipe Sarah. And chocolate chips are always a great addition! :)
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.
Wonderful! Glad you enjoyed this pumpkin bread Sarah :)
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?
Hi Bonnie – yes, that pan will work as well. The baking time shouldn’t change much, but do test it early just in case.
How long will this keep in the fridge and freezer?
This will last for about 4-5 days in the fridge and 3 months in the freezer.
Absolute perfection! I am not a baker, but this bread turned out perfect and delicious. Thank you so much
Wonderful! So glad you loved this pumpkin bread Joanne.
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!
So glad you loved this pumpkin bread Carol :)
Hello this looks very good! Can I use coconut sugar instead of maple, or will mess with the liquid dry ratio?
Hi Krystal – that might alter the wet to dry ratio. I haven’t tried it, but if you use coconut sugar you might want to increase the liquid just a little.
Hi Lisa, I can’t wait to try this recipe. Okay to sub coconut sugar for maple syrup? Thank you!
Hi Monica – that will change the wet to dry ratio, so you might need to add a little more liquid back in.
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.
Hi Joanne! You can use similar instructions I gave you for the banana bread recipe :)
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.
So glad you loved this pumpkin bread Tina!
Make your own pumpkin spice with 1 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger + 1/8 tsp ground cloves.
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.
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?
Hi Stephanie- Glad this came out perfectly! There are about 10 slices in this recipe :)
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!
Yes, absolutely!
will baking time/temp be the same for muffins vs bread?
Hi Terri – The baking temp will be the same, but you’ll need to reduce the time. I’d start checking on them around 25-30 min.
OMG so good. So easy and delicious.
Thrilled to hear you loved this recipe Diana! :)