Paleo Pumpkin Bread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 mini loaves
Calories 624 kcal
Author Tessa the Domestic Diva


  • 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


  1. Preheat oven to 350 degrees, grease 3-4 mini loaf pans. Muffins also work!
  2. In a bowl of a mixer, mix the pumpkin, sugar, vanilla, and eggs, melted fat and beat until fluffy.
  3. With the mixer running, sprinkle in the sea salt, baking soda, and cinnamon.
  4. Continue with the flours.
  5. If you would like to mix in any add ins, now is the time,
  6. Divide the batter equally among the pans.
  7. 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 Facts
Paleo Pumpkin Bread
Amount Per Serving
Calories 624 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 10g 50%
Cholesterol 151mg 50%
Sodium 658mg 27%
Potassium 144mg 4%
Total Carbohydrates 50g 17%
Dietary Fiber 7g 28%
Sugars 17g
Protein 16g 32%
Vitamin A 52.9%
Vitamin C 3.2%
Calcium 15.1%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.