Ever tried following a Paleo Pumpkin Bread Recipe and wound up with something dry, dense, and frankly, pretty sad? Oh, I’ve been there. Every fall I crave something warm and pumpkin-y, but wheat’s off the table and regular gluten-free bread can taste…let’s call it “gritty.” You want REAL flavor, no weird stuff, something your family’ll actually eat (without grimacing). Stick with me and I’ll walk you through the best way I’ve found to keep it moist, super simple, and actually crave-able. This one took some trial, but I promise it’s worth it.
Paleo Pumpkin Bread Ingredients
So about this recipe – let’s get right to the goodies. Here’s the beauty with Paleo pumpkin bread: you’re not just swapping flour and hoping for the best. It’s all about using ingredients that still taste like actual food. Almond flour? Yep, a must. That stuff holds moisture like a sponge. Real pumpkin puree, canned or homemade doesn’t matter, just no pie filling here. I throw in a little coconut flour for texture, and of course, eggs to bind it all.
I use maple syrup for my sweetener – it makes everything taste a hint fancier, kind of like a lazy Sunday morning. For cozy flavor, don’t forget pumpkin spice, cinnamon, and a pinch of nutmeg. Nuts, chocolate chips, or raisins are optional, but honestly, I’m always up for mix-ins. Oh, and yes, baking soda and a bit of salt really help with the lift (nobody likes flat bread). Vanilla extract just ties it all together. I’ll sometimes add a tablespoon of coconut oil if I want it extra soft.
Swapping stuff? Sure, but stray too far and you won’t get that signature moistness. Let’s not game the system too much, ya know? 
How to Serve This Bread
Straight from the oven? That’s tempting, but patience wins here. Let it cool for a sec to firm up or you’ll have a crumbly mess (learned that the hard way). I love it:
- Warmed up a little and slathered with almond butter – oh, wow, rich and gooey!
- Sliced thick for breakfast with black coffee, kinda like a fall dream.
- As a dessert with coconut whipped cream, if you’re fancy.
- Packed in lunchboxes (even picky kids eat this – shocker!).
Look, there’s honestly no “bad” way. The only bad situation is if it disappears before you get a slice. 
Making Paleo Pumpkin Bread
Listen, baking doesn’t have to be intimidating. My trick? Start with the wet stuff in one bowl (pumpkin, eggs, syrup, vanilla, and coconut oil). Whip it! Get it smooth. In another bowl, mix up the dry – almond flour, coconut flour, baking soda, salt, and spices. Then, pour wet into dry. Don’t overthink it. Give it a quick mix, just until blended.
Now, here’s a totally real talk tip: grease your pan like your life depends on it. paleo pumpkin bread sticks. Bad. I line with parchment just to be safe. Bake it at 350°F for about 45-ish minutes (mine always needs an extra 5, but ovens are weird). Top will look golden and a toothpick comes out mostly clean. You might see a crack or two – that’s pure character, don’t sweat it.
Let it cool – seriously, walk away for 10 minutes. I set a timer because I have zero self-control. Then take it out, slice it, and inhale the smell. If your kitchen doesn’t feel like a five-star bakery, send me a strongly worded email.
I’ve made every paleo pumpkin bread recipe on Google, but this is the first one my husband went for seconds. I’ll never make another! – Casey from Phoenix
Why I Love This Pumpkin Bread
Okay, confession. I’m wild about this stuff. It’s not just kinda tasty – it’s full-on cozy comfort food. I’ve tried a million healthy bakes, and this is the only paleo pumpkin bread recipe that feels like an actual treat. What gets me is the texture. It’s moist. Honest, you won’t miss wheat for a second.
Plus, there’s this pumpkin-y aroma that takes over the house. My sister always says it smells like Thanksgiving at grandma’s, even when it’s July. And I’ll tell you, leftovers (which is rare) taste even better the next day. It’s the one “healthy” thing my whole family fights over.
If you’re nervous about paleo baking, just go for it. Worst case, you eat the evidence yourself – not the worst fate, right?
Almond Flour Tips
Almond flour totally makes or breaks it. I use blanched almond flour – that means the skins are off, so the bread turns out tender and light. The cheap kind that’s gritty? Ugh, just no. I know it’s pricey, but it’s worth it if you want super moist bread. Also, measure it properly – don’t pack it down in your cup.
Don’t even think about swapping almond meal (it’s too coarse). And, if you store it in the freezer, there’s no chance it’ll go rancid on you. So stock up when it’s on sale! One last thing: sift it if you see clumps – lumpy flour means lumpy bread. But, hey, a few imperfections aren’t the end of the world.
Common Questions
Can I use canned pumpkin?
Absolutely. Just double-check it’s plain, not pumpkin pie filling.
Can you freeze paleo pumpkin bread?
Yes! Slice it, wrap the pieces, and pop them in the freezer. To reheat, toaster oven works wonders.
Is this bread super sweet?
Nope, it’s gently sweet. If you love dessert-style, add a few chocolate chips.
Does it rise much?
Paleo pumpkin bread rises a little but it won’t get super tall like wheat bread. That’s normal!
Can I add anything for crunch?
Go nuts (literally)! Chopped pecans or walnuts are awesome.
Ready to Try This Fall Favorite?
There’s something magic about nailing a paleo pumpkin bread recipe that actually tastes…well, real. The ingredients just work together. Honestly, this bread is good enough to fool even the pickiest eaters. If you want more inspo, I totally recommend checking out this Simple Paleo Pumpkin Bread – The Paleo Running Momma for another twist, or take a peek at Best Paleo Pumpkin Bread Recipe | Downshiftology to compare.
So, heat up your oven, give this a whirl, and let your kitchen smell like a pumpkin patch. The only hard part? Waiting for it to cool before you snag a slice.
Paleo Pumpkin Bread
Ingredients
Wet Ingredients
- 1 can pumpkin puree Canned or homemade, plain (not pie filling)
- 3 large eggs
- 1/2 cup maple syrup For sweetening
- 1 tsp vanilla extract
- 1 tbsp coconut oil Optional, for extra moisture
Dry Ingredients
- 2 cups almond flour Blanched for best results
- 1/4 cup coconut flour For texture
- 1 tsp baking soda Helps with rising
- 1/2 tsp salt
- 2 tsp pumpkin spice For flavor
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Optional Mix-ins
- 1/2 cup nuts or chocolate chips Optional for added texture
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, vanilla extract, and coconut oil until smooth.
- In another bowl, mix the dry ingredients: almond flour, coconut flour, baking soda, salt, pumpkin spice, cinnamon, and nutmeg.
- Pour the wet mixture into the dry mixture and stir until just combined. If desired, fold in any mix-ins.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
