Paleo Pumpkin Bread

I figured it was time to post my favorite fall paleo bread, I mean it is the middle of October – so it’s about time!  Pumpkins are decorating doorsteps, and leaves are changing colors so why not (even if is going to be 80 degrees tomorrow) fall is here!

We first made experimented with this recipe last year. My husband and I got married on Halloween, so we celebrated/did Halloween things earlier in the month. It was the first weekend of October and we were already carving a pumpkin. But when you carve a pumpkin your left with all the guts and seeds – naturally we roasted the pumpkin seeds, but what do you do with the rest of the guts? You can puree it of course! We whipped up some homemade pumpkin puree, and then added it to the bread.


Even if you use pre-packaged pumpkin puree, this bread really packs a pumpkin punch! Take it from my family who ate it all week, it’s loaded with pumpkin spice and cinnamon flavor which is delicious, wholesome and healthy. Another great part about this recipe that its totally grain free, refined sugar free and paleo.It also happens to be sweet and moist enough to eat on it’s own as a breakfast or a snack.


Pumpkins will be long gone in a few months, so get as much in as possible before the winter comes – at least that’s my thought!


Paleo Pumpkin Bread

A delicious simple and paleo pumpkin bread recipe that’s great for a quick breakfast or a treat later in the day! You can eat it alone, or even top it off with some butter or nut butter. Packed with a pumpkin taste, this bread is moist and completely paleo, refined sugar and grain free.

Servings: 1 loaf 


  • 3 eggs
  • 1 cup organic pumpkin puree
  • ⅓ cup full fat coconut milk
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 ¾ cups almond flour
  • ¼ cup tapioca flour
  • 1 tbsp organic coconut flour
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • pinch fine grain sea salt


  1. Preheat oven to 350 degrees F and line a bread pan with parchment paper.
  2. In a large mixing bowl, whisk the eggs, pumpkin puree, maple syrup, coconut milk and vanilla extract.
  3. In a medium mixing bowl, mix the dry ingredients (almond flour, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, nutmeg and salt). Once combined, slowly mix the dry ingredients into the wet ingredients. Stir until completely combined. You can also mix in chocolate chips, raisins, etc. here – if you want to give your bread something extra :).
  4. Pour the mixture into the lined baking pan, and bake for 50-60 minutes. At 50 minutes, begin testing the bread with a tooth pick. If the tooth pick comes up clean than it’s done.
  5. Remove from pan and set aside to cool on a wire rack for 1-2 hours before slicing.


4 thoughts on “Paleo Pumpkin Bread

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