Paleo Pumpkin Bread is a healthier version of everyone’s favorite fall quick bread recipe! High in protein, fiber and nutrients but tastes like dessert!

I have another fall-tastic recipe for you today…Paleo Pumpkin Bread!

This healthier version of everyone’s favorite fall quick bread is a total winner in my house. Gabe still asks me to make it repeatedly, and I happily comply to his request! Since this Paleo Pumpkin Bread is not only is it delicious but it’s good for you too, I get cool-mom points for serving what tastes like a dessert for breakfast! 😉

So the stats, this recipe is gluten and grain-free, dairy-free and refined sugar free! Plus it’s loaded with protein and fiber so it keeps you full all day long!

I know, I know…I just made these Paleo Pumpkin Muffins for you a little while back, so why another recipe that’s so similar?!

Because it’s not sooo similar when you really go deeper. I wanted to create a healthier pumpkin recipe that included almond butter in order to give it an extra dose of protein and staying power.

And let me tell you, this did not come easily! For whatever reason it took me 4 tries and 3 re-makes of the winning recipe to be 1 million percent sure I had a spectacular treat to share with you.

Yes, that means I made 7 loaves of pumpkin bread, in a very short time span. My family didn’t mind, however, because all of my kids AND my husband loved this recipe! I believe Ritch’s exact words were, “Wow, this is really yummy.” Which, coming from a man who dislikes all mushy orange vegetables, is the highest praise.

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.

1. Pan Size. 8×4″ loaf panThese 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!
2. 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!
3. 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!

Paleo Pumpkin Bread: Ingredients & Substitutions

I’ve said it before and I’ll say it again paleo baking is both an art and a science. Remember how I said it took me 7 tries to get this recipe perfect? Well I’m not just blowing smoke, that’s totally the truth. 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 perfectly in this recipe. Just be sure to choose one that complies with your dietary needs. I have used raw, organic sugar with great results! I do not recommend artificial sweeteners.
• 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 {<- not paleo}!

IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!

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5 from 2 votes

Paleo Pumpkin Bread

Paleo Pumpkin Bread is a healthier version of everyone's favorite fall quick bread recipe! High in protein, fiber and nutrients but tastes like dessert! The perfect healthy breakfast or snack! Gluten-free, dairy-free & refined sugar free!

Course bread, Breakfast, Dessert, Snack

Cuisine American

Keyword dairy-free pumpkin bread, gluten-free pumpkin bread, paleo pumpkin bread, paleo pumpkin bread recipe

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 10 slices

Calories 178.9kcal

Author Laura

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 8x4” baking pan (you can use a 9x5” 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!

Nutrition

Calories: 178.9kcal | Carbohydrates: 14.1g | Protein: 4g | Fat: 12.2g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 16.7mg | Fiber: 3.3g | Sugar: 9.6g | Vitamin A: 3060IU | Calcium: 48mg | Iron: 0.4mg

If you can’t tell, I’ve fully embraced fall this year in every way possible. And I’m not done! I have many more fall recipes to share with you in the weeks to come!

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