This paleo pumpkin bread is gluten-free, refined sugar-free, and very easy to make — all you need is one mixing bowl and a spatula.
What’s better than classic pumpkin bread? A loaf that people who avoid gluten and refined sugar can enjoy. This paleo pumpkin bread is gluten-free, grain-free, refined sugar-free, and still wonderfully moist and tender.
It’s richly pumpkin-flavored with warm spices and a soft, tender crumb. Best of all, it’s incredibly simple: combine ingredients in one bowl, stir, and pop the batter into the oven. The hands-on time is about 15 minutes, and with a bake time of roughly 45 minutes, you can expect to be enjoying pumpkin bread in about an hour.
Why you’ll love this paleo pumpkin bread:
- Quick and easy to prepare
- Suitable for guests with gluten-free or refined-sugar-free diets
- Freezes well, making it great for batch baking
Paleo pumpkin bread, step by step
Begin by combining pumpkin puree (NOT pumpkin pie filling), raw honey, melted coconut oil, coconut cream, eggs, and vanilla in a large bowl. Stir until smooth. Add flaxseed meal, baking soda, salt, and the spices, mixing until fully incorporated.
Baker’s tip: Use room-temperature eggs. Cold eggs can cause the coconut oil to solidify, which makes mixing difficult. Leave eggs on the counter for 30–45 minutes or place them in warm water for 15 minutes to bring them to room temperature.
For coconut cream, you can skim the thick cream from the top of a chilled can of full-fat coconut milk; a separate can of coconut cream is not necessary.
Stir in blanched almond flour until just combined, then fold in chopped walnuts or pecans if you like. Transfer the batter to a greased and parchment-lined 8 1/2- by 4 1/2-inch loaf pan and bake for about 45 to 55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan on a wire rack for 30 minutes before removing it to cool completely. Refrigerating the loaf overnight — tightly wrapped — improves slicing and deepens the flavor, though you can certainly slice and serve while it’s still warm if you prefer.
Variations to try:
- Fold in 1/2 cup chopped fresh or frozen cranberries instead of nuts
- Replace the nuts with chocolate chips for a sweeter twist
- Add a teaspoon of orange zest to the spice mix for a bright citrus note
This loaf is ideal for the holiday season and makes a simple, crowd-pleasing option when you want something effortless and tasty.
Other paleo baked goods
Coconut Flour Blueberry Muffins
Chocolate Zucchini Donuts
Coconut Cream Brownies
If you make this paleo pumpkin bread, please leave a comment and rating. Share a photo on Instagram and tag @theitsybitsykitchen so I can see your loaf!
Paleo pumpkin bread is gluten-free, refined sugar-free, and a delicious fall treat.
Bread
American
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1/3 cup raw honey
- 3 tablespoons coconut oil melted
- 2 tablespoons coconut cream
- 3 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups blanched almond flour
- 1/2 cup chopped walnuts or pecans optional
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Preheat the oven to 350°F (175°C). Grease an 8 1/2- by 4 1/2-inch loaf pan with coconut oil and line it with parchment paper, letting a few inches hang over the sides. Set aside.
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In a large mixing bowl, combine the pumpkin puree, honey, melted coconut oil, coconut cream, eggs, and vanilla. Stir with a rubber spatula until smooth.
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Add the flaxseed meal, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Mix until incorporated, then fold in the almond flour and mix until just combined. Fold in the nuts if using.
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Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45–55 minutes, until a toothpick inserted in the center comes out clean.
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Cool the loaf in the pan on a wire rack for 30 minutes, then remove it to cool completely. For cleaner slices and deeper flavor, refrigerate wrapped overnight before slicing.
- Room-temperature eggs: Cold eggs can cause coconut oil to solidify. Bring eggs to room temperature by leaving them on the counter for 30–45 minutes or placing them in warm water for 15 minutes.
- Coconut cream: Skim the thick cream from the top of a chilled can of full-fat coconut milk if you don’t keep canned coconut cream on hand.
- Store leftover bread tightly wrapped in the refrigerator for several days or freeze for up to two months. Slice before freezing for easier serving.
Variations:
- Add 1/2 cup chopped fresh or frozen cranberries instead of nuts
- Replace the nuts with chocolate chips
- Add orange zest to the spice mix
Adapted from Paleo Desserts for Dummies.