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+ servings
sliced paleo pumpkin bread sitting on a piece of parchment paper with butter in the background

Paleo Pumpkin Bread

Paleo pumpkin bread is gluten-free, refined sugar-free, and it makes a delicious fall treat!

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Kelsie


  • 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


  1. 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.
  2. Combine the pumpkin, honey, coconut oil, coconut cream, eggs, and vanilla in a large mixing bowl and stir with a rubber spatula to combine.
  3. 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).
  4. 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.
  5. 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.

Recipe Notes

  1. 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.
  2. 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.
  3. 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.


  • 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