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Paleo pumpkin bread pinterest

Paleo Pumpkin Bread

A grain-free, refined sugar-free pumpkin bread that delivers exceptional flavor without inflammatory ingredients. This paleo pumpkin bread features a moist, tender crumb with aromatic fall spices, making it indistinguishable from conventional versions while supporting your nutritional goals.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Paleo
Servings 12 slices
Calories 187 kcal

Equipment

  • 9×5-inch loaf pan
  • Parchment Paper
  • Mixing Bowls
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups blanched almond flour finely ground works best
  • 1/4 cup coconut flour provides structure without grains
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1/3 cup pure maple syrup or honey for a different flavor profile
  • 3 tbsp coconut oil melted and cooled
  • 1 tsp vanilla extract

Optional Add-ins

  • 1/2 cup chopped pecans or walnuts optional
  • 1/2 cup dairy-free chocolate chips check for paleo compliance, optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 9×5-inch loaf pan with parchment paper, allowing overhang on the sides for easy removal. Lightly coat the parchment with a thin layer of coconut oil to prevent sticking.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, and spices until thoroughly combined. Break up any clumps of almond flour for even distribution.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth and well incorporated.
  • Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
  • If using nuts or chocolate chips, fold them into the batter with just 3-4 strokes of your spatula.
  • Pour the batter into your prepared loaf pan, smoothing the top with a spatula. For extra visual appeal, sprinkle a few additional nuts on top if desired.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  • Allow the bread to cool in the pan for 10 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely.

Notes

- This bread actually improves in flavor after 24 hours as the spices continue to meld.
- Store at room temperature in an airtight container for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
- For the best texture, drain excess moisture from your pumpkin puree with a paper towel to prevent soggy bread.
- Wait until the bread is completely cool before slicing to prevent crumbling.
- To refresh refrigerated slices, warm in a toaster or air fryer for 1-2 minutes.

Nutrition

Calories: 187kcalCarbohydrates: 12gProtein: 5gFat: 14gSodium: 185mgFiber: 3gSugar: 6g
Keyword Paleo Pumpkin Bread, Grain-Free Bread, Refined Sugar-Free, Healthy Pumpkin Bread, Fall Baking
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