Paleo Pumpkin Bread

Keto, Paleo, Gluten-Free, 10 Ingredients or Less, Easy

Enjoy this moist almond flour-based Paleo Pumpkin Bread packed full of pumpkin flavor this holiday season or when the craving calls!

Gals (and dudes), is it just me or is life moving too fast? I clearly remember putting away the Winter gear what seemed like two months ago, just to bring it back out again!

The Winter escalated real quick here in Wisconsin. We went from sort of warm weather to record-breaking snow falls within a week.

Even though the weather has me thinking about Christmas, I’m still in the Fall spirit with this pumpkin-inspired bread.

My pumpkin bread is perfect in it’s simplest form, but feel free to add in a few special touches, like chopped pecans or walnuts, or even some Paleo-friendly chocolate chips.

You’ll want to read this blog post in its entirety to get all the helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky jump to the recipe below and get started!

Either way, I’d love to hear how your pumpkin bread turned out, so please leave a comment and share it with your friends and family.

How to Make Paleo Pumpkin Bread

This Paleo pumpkin bread is simple to make and only requires basic pantry staples to execute. Fall in love with everyone’s Fall favorite recipe below.

1. Preheat the oven to 350 degrees. Line a bread pan with parchment paper or spray lightly with coconut or avocado oil.

Tip: I typically use parchment paper when baking, for two reasons; less mess and easy to remove. If you don’t have parchment paper my favorite brand of coconut and avocado oil (in spray form) is Chosen Foods.

2. In a large bowl, combine almond and tapioca flour, pumpkin spice, baking soda, sea salt, eggs, pumpkin puree, maple syrup, coconut oil, and vanilla with a hand mixer on medium speed.

Tip: My favorite hand mixer is from KitchenAid but any hand mixer (or your hands) will do!

3. Place batter into the prepared bread pan and bake in the preheated oven for 55 to 60 minutes or until the top is golden and firm.

Tip: Insert a toothpick into the middle, if it pulls clean it’s done.

4. Remove the bread pan from the oven and cool completely before cutting.

Tip: Allowing the bread to cool completely will avoid crumbling when cut.

How to Make Paleo Pumpkin Bread

How to Store Paleo Pumpkin Bread

If you are lucky there may be a slice or two left by the end of the day. No worries this bread will store fine in an airtight container on the counter or in the fridge for 3 days. If after 3 days you wish to eat a slice, check it to make sure it is safe to eat.

Pumpkin bread can be stored in the freezer pre-sliced for a month in a freezer-safe and airtight container. The best way to freeze homemade sliced bread is to wrap each individual slice in parchment paper. While this is cumbersome, you’ll see it’s much easier to pull slices out!

Essential Equipment to Make Paleo Pumpkin Bread

Bread Pan – A standard sized bread pan (5x9x3-inch) is used to shape the bread. The time it takes to cook the bread correlates with the size of the pan.

Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!

How to Make Paleo Pumpkin Bread

More Paleo Bread Recipes

Paleo Banana Bread (with or without chocolate chips) – This is my most popular recipe here! Enjoy delicious notes of the bananas and (if you choose) creamy chocolate chips in a moist coconut flour-based bread.

Cranberry Orange Walnut Bread – Another one of my Paleo Fall favorites! Turn this citrus filled cranberry orange walnut bread into muffins! (A Two-in-One recipe)!

Paleo Zucchini Bread – This recipe is allergy-friendly and an excellent way to sneak in some fruits and vegetables into your diet (or your kids)!

Basic Paleo Staples for Making Paleo Pumpkin Bread

Blanched Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Tapioca Flour – My favorite tapioca flour brand is from Bob’s Red Mill. You can find it at most health food grocers (and even Walmart)!
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Pure Maple Syrup – Local syrup is best!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Baking Soda – This is a staple is almost all households, it’s not only great for baking but also cleaning!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Eggs – Local pasture-raised eggs are always best!

Other Items Needed:

Pumpkin Pie Spice – See notes in the recipe for the homemade version.
Pumpkin PureeHomemade or Canned

How to Make Paleo Pumpkin Bread
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Paleo Pumpkin Bread

Enjoy this moist almond flour-based Paleo Pumpkin Bread packed full of pumpkin flavor this holiday season or when the craving calls!
Course Breakfast, Dessert, Snack
Keyword keto, paleo, pumpkin
Prep Time 12 days 5 minutes
Cook Time 55 minutes
Servings 10 slices
Calories 240kcal
Author Angela Blanchard

Equipment

  • Bread Pan
  • Hand Mixer

Ingredients

Instructions

  • Preheat the oven to 350 degrees. Line an bread pan with parchment paper or spray lightly with coconut or avocado oil.
  • In a large bowl, combine almond and tapioca flour, pumpkin spice, baking soda, sea salt, eggs, pumpkin puree, maple syrup, coconut oil, and vanilla with a hand mixer on medium speed.
  • Place batter into the prepared bread pan and bake in the preheated oven for 55 to 60 minutes or until the top is golden and firm.
  • Remove the bread pan from the oven and cool completely before cutting.

Notes

Make a {{EASY}} homemade pumpkin spice blend with spice from your cabinet!
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
In a small bowl combine ground cinnamon, ginger, cloves, and nutmeg. Store in an airtight container in a cool and dark cabinet for 3 months.

Nutrition

Serving: 1g | Calories: 240kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 183mg | Potassium: 91mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3860IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
How to Make Paleo Pumpkin Bread