This paleo pumpkin bread is gluten-free, refined sugar-free, and really easy to make—all you need to make it is ONE mixing bowl and a spatula!
What’s better than regular pumpkin bread? Pumpkin bread that my mom (who avoids gluten and sugar) can eat! Yep, this paleo pumpkin bread is gluten-free, grain-free, refined sugar-free AND completely delicious.
I’m not exaggerating when I say this is the best pumpkin bread I’ve ever made. Ever. It’s pumpkin-y with just the right amount of warming spices and is suuuuper tender and moist.
Oh, and did I mention how EASY it is? All you need is one mixing bowl, a spatula, and a few minutes of free time to mix your batter. Like 15 minutes of free time, and that’s if you’re moving slowly.
Since the bread bakes for 45 minutes, I calculate your time from start to pumpkin bliss as 1 hour total. (I recommend refrigerating the bread overnight to allow the flavors to develop and makes slicing easier, but that step is optional and I wouldn’t blame you for digging in while the bread is fresh from the oven.)
Why you’ll love this paleo pumpkin bread:
- It comes together quickly and anyone can make it
- It’s a great fall treat for your friends with certain dietary restrictions
- It freezes BEAUTIFULLY!
Paleo pumpkin bread, step by step
Start by combining pumpkin puree (NOT pumpkin pie filling, which has added sugar and other ingredients), raw honey, coconut oil, coconut cream, eggs, and vanilla.
Stir that all together until smooth, then mix in flaxseed meal, baking soda, salt, and spices.
Baker’s tip: Make sure your eggs are at room temperature. If the eggs are cold the coconut oil will solidify and your bread won’t mix properly. To bring the eggs to room temp, leave them on the counter for 30 to 45 minutes, or submerge them in warm water for about 15 minutes before you begin your bread.
For the coconut cream in this recipe, you should be able to scrape enough cream off the top of a can of coconut milk; you don’t have to buy a whole can of coconut cream if that’s not something you stock in your pantry.
Add the almond flour and mix just to combine, then fold in the walnuts. Spread into a greased 8 1/2- by 4 1/2-inch loaf pan and bake for about 45 minutes. The bread is done when a toothpick inserted into the center of the loaf comes out clean.
Like I said above, I like to refrigerate the bread overnight but that step isn’t necessary. Do let it cool a bit before you slice it though—if you try to slice it right out of the oven the bread falls apart. But it still tastes great! I know this from experience 🙂
Variations, in case you like to mix things up:
- Add a 1/2 cup of chopped fresh or frozen cranberries instead of nuts
- Or replace the nuts with chocolate chips!
- Mix in a little orange zest with the spices
See how easy this paleo pumpkin bread is? As we head into the holiday season, I’m wishing my Thanksgiving menu items were this easy. Maybe my guests will just have to settle for pumpkin bread instead of turkey this year. . .
Other paleo baked goods (in case you’re hungry)
Coconut Flour Blueberry Muffins
Chocolate Zucchini Donuts
Coconut Cream Brownies
Did you make this paleo pumpkin bread? Fantastic! Let me know what you think with a comment and a rating below. And post a pic on Instagram! Tag @theitsybitsykitchen so I can see! Then like IBK on Facebook and follow on Pinterest for delicious recipes and lots of fun.
Paleo pumpkin bread is gluten-free, refined sugar-free, and it makes a delicious fall treat!
- 1 cup pumpkin puree NOT pumpkin pie filling
- 1/3 cup raw honey
- 3 tablespoons coconut oil melted
- 2 tablespoons coconut cream
- 3 large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons flaxseed meal
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 cups blanched almond flour
- 1/2 cup chopped walnuts or pecans optional
- Preheat the oven to 350 degrees. Grease an 8 1/2- by 4 1/2-inch loaf pan with coconut oil and line with parchment paper, allowing several inches of excess paper to hang over the sides. Set pan aside.
- Combine the pumpkin, honey, coconut oil, coconut cream, eggs, and vanilla in a large mixing bowl and stir with a rubber spatula to combine.
- Add the flaxseed meal, baking soda, salt, and spices and mix until fully incorporated. Mix in the almond flour until just incorporated, then fold in the walnuts (if using).
- Scrape the batter into the prepared baking pan and smooth the top. Bake 45 to 55 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Cool pumpkin bread in the pan on a wire rack for 30 minutes, then remove the bread from the pan to cool completely. Refrigerate, tightly wrapped in plastic wrap overnight if you can wait that long, otherwise slice and serve.
- Make sure your eggs are at room temperature. If the eggs are cold the coconut oil will solidify and your bread won’t mix properly. To bring the eggs to room temp, leave them on the counter for 30 to 45 minutes, or submerge them in warm water for about 15 minutes before you begin your bread.
- For the coconut cream in this recipe, you should be able to scrape enough cream off the top of a can of coconut milk; you don't have to buy a whole can of coconut cream if that's not something you stock in your pantry.
- Store uneaten bread tightly wrapped in plastic wrap in the fridge for several days, or in the freezer for 2 months. If you freeze it, slice the bread first to make serving easier.
Variations:
- Add chopped fresh or frozen cranberries instead of nuts
- Or replace the nuts with chocolate chips!
- Mix in a little orange zest with the spices
Adapted from Paleo Desserts for Dummies
Chandra Griffin says
This pumpkin bread was soooooo good! It tasted like pumpkin pie, and I can’t wait to make it again! Love love love it! I love Paleo based desserts and this was is for sure a keeper.
Kelsie says
I’m so glad you liked it, Chandra!
Giorgiana says
I have made this 3 times in 2 weeks already, my family and I love it! I subbed Lakanto to make this keto friendly and it was still sooo good!
Kelsie says
You’ve made my day, Giorgiana! I’m so glad you guys like it–this is one of my FAVE recipes of all time!
Juliana Fendez says
This looks Perfect and sounds amazing! A perfect fall treat without the side of guilt. love it keep sharing more recipes 😉
mimi rippee says
I’m not vegan of GF and I’m not sure what paleo is, but this sounds wonderful, and looks very enticing. Especially with that melted butter… (or spread?!!)
Leanne | Crumb Top Baking says
I love all things pumpkin, and a good loaf recipe is essential. I’ve been really enjoying baking with almond flour lately, so I’ll have to give this loaf a try!
John / Kitchen Riffs says
I like quick breads, and pumpkin sounds like the ideal flavoring for one. Particularly at this time of the year! Super recipe — thanks.
Katherine | Love In My Oven says
I have been trying to eat a little healthier (trying) and so this bread is definitely on my must-bake list!! I am a sucker for pumpkin bread, especially around this time of year. Can’t wait to try it!
Dana says
I love pumpkin bread and this look so delish Kelsie!! I love that it’s paleo too as I’m always looking for new paleo goodies to bake. Almond flour is so great in baked goodies isn’t? I bet it’s awesome with thepumpkin and nuts, too. I’m going to make this for my paleo pals next time we get together, I think they’ll love it. I might sub maple syrup for honey though as honey tends to irritate my gut. Thanks for sharing this recipe, love that it’s so easy and quick to make as well. Have a great week, girlie!
Ben|Havocinthekitchen says
I normally don’t trust 100% to those recipes that are everything-free or -less, but this Pumpkin Bread looks fantastic! Its texture is wonderful, too. The only one drawback is that I don’t have it in front of me. But I believe you can easily fix it, can’t you Kelsie? 🙂
Mary Ann | The Beach House Kitchen says
I adore pumpkin recipes Kelsie, so I’m so glad it’s pumpkin season! No more worrying about being slugged for posting something pumpkin! This is going on my baking list!
Cheyanne @ No Spoon Necessary says
True story – I just started to like pumpkin a year or two ago. Given it took me over 30 years to like pumpkin, I have yet to try pumpkin bread, but guuuurl, after seeing these photos I’m totally on it! This bread looks absolutely delicious! And since it’s gluten and refined sugar free it means I can eat the entire loaf with zero guilt.. right?! My kind of bread! 😉 Cheers!!
Laura says
Kelsie – I LOVE pumpkin bread, and this recipe looks amazing to make for those we know who can’t have gluten or refined sugar. I can almost smell those pumpkin spices! I’d like a slice (or two) right now, please! Thanks or the recipe!
Kim Lange says
Pumpkin bread on the healthy side never hurt anyone, and we can have more! Hurray! Besides it looks so moist and delish! Pinning! I’m one of those who can’t wait either. UGH! But we have to know these things right? hehe Have a great Monday!
Carlee says
This looks and sounds amazing! A perfect fall treat without the side of guilt. 😉
Kelly Lynns Sweets and Treats says
Your pumpkin bread looks like it has the ultimate texture to give you the perfect bite! And it’s paleo! Mmmmm I want a slice or two with a hot cup of coffee 🙂
Milena says
Good one to start the week, Kelsie! Your mom will surely be happy about your creation, as will be many other people:) Pinned!
annie@ciaochowbambina says
Pumpkin bread described as ‘super tender’ always gets my attention! This looks and sounds wonderful, Kelsie!! Pinned!
Dawn - Girl Heart Food says
So your mom doesn’t eat anything with gluten or sugar and you bake all these delicious treats? I’m sure she’d be quite happy to get to enjoy this one! And I love that it freezes well. I can take out a slice (or two) when the craving strikes. Looks heavenly, Kelsie! Happy Monday to ya!
David @ Spiced says
This bread looks delicious, Kelsie! I love all of the warming spices in there, and you’re right that the pumpkin keeps the texture of the bread nice and moist. And just 1 hour? Awesome! I’m thinking a lightly toasted slice of this pumpkin bread topped with a schmear of butter would be pretty fan-freaking-tastic on a fall day!