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 have gluten free Vegan pumpkin bread too! If you want to see all my MANY pumpkin recipes, I have a pumpkin tag for that too!
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!
- These gluten free pumpkin brownies are sure to please!
- I want to try these to kick off my morning: Blender pumpkin oatmeal pancakes
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
Ingredients
- 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
Instructions
- 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.
Nutrition
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This moist pumpkin bread is excellent with a hot cup of tea! Such wonderful Fall flavors!
Mmmm! I’m craving this now! I love that it’s grain-free!
I always like your baked good recipes! They are so similar to ones I create, but very much unique to you; they always resonate with me! 🙂 This one’s no different. I look forward to making it, but I can already tell we’ll love this bread.
Oh my goodness, I just love your ideas. Thanks for producing such tasty recipes.
This is perfect! I’m so ready for all things pumpkin and Fall!
Wow! It’s so gorgeous and I love how healthy it is!
WooHoo! It’s almost pumpkin season. Can’t wait to make this.
Chocolate chips are my favorite add-in for pumpkin bread. Love this recipe and looking forward to trying it with dried cranberries too.
What a delicious paleo pumpkin bread recipe! I’m drooling!
This pumpkin bread looks so cozy and delicious, and I really need to try your variation with cranberries and orange!
It’s my FAVORITE way, but my kids barely touch it if i do..stinkers!!!
This bread looks amazing and my family will love this recipe. Thank you Tessa!
The cranberry add-in is super fun and I bet that tastes so good! The bread looks super soft too!
Cranberries and orange zest sound so good added in, and I can never resist chocolate chips in pumpkin bread. I needed a new classic recipe that’s Paleo for pumpkin bread, so thanks for this!
You are getting me so excited for pumpkin season! Love the addition of cranberries in this recipe.
oh my yummy and I just love to share tasty breads with family and friends as gifts and at the meal as well
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What do you recommend for a person trying to eat healthy and lo-carb, but can’t eat any kind of nuts, including coconut? I would love to try this recipe as well as others.
Hi Sandy! ALthough a homemade seed flour might work….I would try a crustless pumpkin pie or custard for a low carb treat! Here are a couple of links for you to check out!
http://wholenewmom.com/recipes/pumpkin-custard-recipe/
this without the crust, and any full fat milk of your choosing: https://www.tessadomesticdiva.com/2014/11/paleo-pumpkin-pie.html
or these muffins with a seed butter: https://www.tessadomesticdiva.com/2012/03/5-minute-muffins-high-protien.html
Hope that helps!
This pumpkin bread looks so good! Can’t believe it’s paleo! I’ll have to look at Costco here to see if they have almond flour.
they have it online too Julia, just checked! My girls just devoured theirs for after school snack!
Would it be possible to sub honey for the palm sugar? I do not do sugars except for honey and grade B maple syrup. Your recipe makes my mouth water 🙂
SUre Celia! I would say maple syrup would be the yummiest…may have to add an additional tablespoon of coconut flour to compensate!
Thank you so much. I will try the maple syrup and the added coconut flour. It is cold here now and the bread with some warm almond milk or tea sounds too good!