A Paleo pumpkin bread loaded with nutritious ingredients and pumpkin flavor. With a tender crumb and fall flavors, this pumpkin bread will make your family happy!
A Paleo, dairy free pumpkin bread that can be made into a cake too??!! Yes please!
We know I am on a pumpkin kick, and this grain free, dairy free, low sugar pumpkin bread is just another tempting result!! I love serving this to my kids for a nutritious after school snack.
In Paleo baking, blanched almond flour is key…I like to use Honeyville for the best results. I have heard the almond flour from nuts.com is great too. My local Costco is now (gratefully) carrying the almond flour AND coconut flour. Check yours out too, great prices!
Hopefully you enjoy this as much as we do!
Want to Make Your own Pumpkin Puree?
I have a post that explains how to select a pumpkin or winter squash for baking and eating!! And of course how to cook it too!
Do you have a pumpkin bread with no nuts or eggs?
I also have a nut and egg free chocolate pumpkin muffin!
Me and pumpkin are best friends. That’s how I roll.
Additional pumpkin recipes:
- These swirled paleo pumpkin chocolate brownies are beautiful to look at and delicious to eat!
- We love this paleo pumpkin chocolate cake for a healthy snack!
- This gluten free pumpkin chocolate chip skillet cookie is calling my name!
Paleo Pumpkin Bread Recipe:
If you try this yummy quick bread, be sure to come back and leave a comment and review below!
Paleo Pumpkin Bread
- 1 cup pumpkin or any squash puree, fresh is best
- 1/2 cup palm sugar to taste ( add stevia if I want it sweeter beyond this). If you are low carb, use erythritol.
- 1/4 cup ghee coconut oil, or palm shortening, melted or very soft
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 2 tablespoons coconut flour sifted, or just use more of either of the above flours
Optional Add In's:
- Chopped fresh cranberries I like to add orange zest with this one!, chocolate chips, chopped nuts, raisins
Preheat oven to 350 degrees, grease 3-4 mini loaf pans. Muffins also work!
In a bowl of a mixer, mix the pumpkin, sugar, vanilla, and eggs, melted fat and beat until fluffy.
With the mixer running, sprinkle in the sea salt, baking soda, and cinnamon.
Continue with the flours.
If you would like to mix in any add ins, now is the time,
Divide the batter equally among the pans.
Bake for about 30 minutes until a toothpick inserted in the middle comes out clean. Or if doing muffins, about 20 minutes until the middle tops are just firm to the touch.
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