Paleo Pumpkin Bread
Posted Oct 12, 2017, Updated Oct 06, 2022
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Paleo Pumpkin Bread is a healthier version of everyone’s favorite fall quick bread! It is moist with a perfect crumb, is loaded with cozy fall spices and is grain-free with no dairy or refined sugar.
This paleo pumpkin bread is a healthier version of everyone’s favorite fall quick bread.
This nutritious bread is moist with a perfect crumb, loaded with cozy fall spices and is grain-free with no dairy or refined sugar – but it tastes like a decadent treat!
Plus, it’s easy to make and is a great snack, breakfast, or dessert!
How to make Paleo Pumpkin Bread
One thing I love about this recipe is how simple it is! Here are a few notes to ensure you achieve the best results.
- Pan Size. 8×4″ loaf pan These photos were taken with a loaf baked in an . I love this size pan, but since I know 9×5″ pans are more standard, so if you only have those just be aware that your loaf will be thinner and baking time will be less!
- Melt. Be sure to melt the coconut oil and almond butter together before adding the other wet ingredients. This will ensure the batter doesn’t have any unincorporated lumps of coconut oil!
- Let it sit. It’s important to give the coconut flour time to absorb some of the moisture before baking. After mixing everything together, let it sit for 5 minutes in the mixing bowl before pouring it into the loaf pan and baking!
Serve
Serve this bread warm with a slather of grass-fed butter (or cinnamon honey butter), almond butter (homemade vanilla almond butter), or peanut butter.
Store
Store this paleo pumpkin bread recipe in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Freeze
This paleo pumpkin bread freezes very well. I recommend freezing it in slices in an airtight container. That way you can pull out a slice at a time to enjoy.
Recipe FAQs
Yes, double the ingredients and bake it in two 8×4″ loaf pans.
I suggest making my paleo pumpkin muffins!
This recipe lasts for up to 1 week in the refrigerator and 2 months in the freezer.
Paleo Pumpkin Bread: Ingredients & Substitutions
Paleo baking is both an art and a science, so tamper at your own risk, but here are some possible substitutions.
- Coconut oil. Grass fed butter or ghee can be used in place of coconut oil.
- Almond Butter. The only other substitution I’d recommend is cashew butter.
- Coconut sugar. Any granulated sugar works well in this recipe. I have used organic cane sugar with great results.
- Chocolate chips. I love using mini chocolate chips in this paleo pumpkin bread because they perfectly complement it’s delicate texture and delicious taste! My oldest daughter loves when I use cinnamon chips (which are not paleo).
- Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!
Paleo/healthy chocolate options
Sometimes it’s hard to figure out which chocolate chips are Paleo, so here are some of my favorite healthier chocolate options.
- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
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Paleo Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- ¼ cup coconut oil melted
- ¼ cup creamy almond butter
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 eggs lightly beaten
- ¼ cup of coconut flour
- ¼ cup almond flour
- ½ teaspoon of baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line an 8×4” baking pan (you can use a 9×5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
- In a small bowl combine coconut flour, almond flour, coconut sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
- In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
- Add 1 pumpkin puree and stir until combined.
- Add eggs and stir until smooth.
- Add dry ingredients to wet ingredients and mix until completely combined.
- Gently mix in chocolate chips.
- Pour batter into prepared pan and bake for 35-45 minutes, until top is set and a toothpick inserted in the center comes out clean or with crumbs.
- Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.
- Enjoy!
Video
Notes
Ingredient Substitutions
Paleo baking is both an art and a science, so tamper at your own risk, but here are some possible substitutions.- Coconut oil. Grass fed butter or ghee can be used in place of coconut oil.
- Almond Butter. The only other substitution I’d recommend is cashew butter.
- Coconut sugar. Any granulated sugar works well in this recipe. I have used organic cane sugar with great results.
- Chocolate chips. I love using mini chocolate chips in this paleo pumpkin bread because they perfectly complement it’s delicate texture and delicious taste! My oldest daughter loves when I use cinnamon chips (which are not paleo).
- Pumpkin Pie Spice. Use store bought or make your own!
Paleo/healthy chocolate options
Sometimes it’s hard to figure out which chocolate chips are Paleo, so here are some of my favorite healthier chocolate options.- Hu Kitchen Chocolate Gems. This is my favorite paleo chocolate. These gems are delicious and easy to toss into cookies (no bar chopping required).
- Hu Kitchen Dark Chocolate Bars. You can also buy dark chocolate bars and chop them up to toss into these paleo chocolate chip cookies.
- Lily’s Dark Chocolate. They make chips and bars that are stevia sweetened, low carb, keto, etc.
- Enjoy Life Foods Dark Chocolate Chips are a good option that are vegan, dairy-free but not fully paleo.
Store
Store this paleo pumpkin bread recipe in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.Freeze
This paleo pumpkin bread freezes very well. I recommend freezing it in slices in an airtight container. That way you can pull out a slice at a time to enjoy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More pumpkin recipes
I have lots of delicious ideas for you if you’re looking to make something with pumpkin, besides this paleo pumpkin bread of course!
- Make a loaf of the BEST pumpkin bread ever!
- This pumpkin pie is the BEST and it’s made completely from scratch. Or try this dairy-free pumpkin pie which is equally delicious!
- Pumpkin baked oatmeal is one of our favorite fall breakfasts!
- Baked pumpkin donuts are another yummy breakfast for special days!
- This no-bake vegan pumpkin cheesecake is great if you have people in your family with food allergies! Also these paleo pumpkin muffins, and these mini vegan pumpkin pies!
- Make a batch of this pumpkin coffee creamer. It’s healthy and delicious!
- This pumpkin smoothie tastes like a liquid pumpkin pie but it’s so much healthier and only takes 5 minutes to make!
- This literally the best pumpkin cake with cream cheese frosting I’ve ever had – ever.
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I made this recipe today and it is AWESOME! I’ve been looking for healthier versions of things like banana bread and pumpkin bread and this is terrific….Nothing refined and paleo friendly. . I added a small handful of walnuts instead of chocolate chips and threw a pinch of nutmeg in there too- came out so good and moist!! Thank you 😍😍♥️
Thank you! I will make this hopefully this week. Am hoping you and all the hardworking wonderful bloggers will consider providing weights along with your measurements for items like almond/coconut flour since everyone’s scooping varies. With the cost of our ingredients so high and your desire for us readers to duplicate your efforts please consider providing weights. Will report my results . Be well.
I used to make almond flour muffins often, but they were a little heavy on our stomachs. I need to try with coconut flour like this – I imagine it lightens the bread up quite a bit since you have to add more liquid, too.
I totally can relate to testing paleo goods multiple times. This pumpkin bread looks INCREDIBLE. I definitely wouldn’t mind multiple test batches 🙂
I love banana bread. I’m guessing I would love this just as much!!
The texture of this and the flavor sounds incredible; I can see why Gabe asks repeatedly for it.
Good thing I bought some pumpkin puree this week! Can’t wait to try it. 🙂
This looks delicious! Adding a little chocolate makes everything better. 😉
I love all your thorough tips and suggestions! So helpful. I have a pumpkin date bread coming Monday and I’m obsessed, I’ve made it 3 times in 2 weeks…haha, and it’s just my husband and I eating it!
I love baking up bread! This one looks amazing and the best part is my house can smell amazing too!