About The Paleo Pumpkin Bread
If you’re craving a slice of comfort that’s perfectly spiced, slightly sweet, and made with wholesome ingredients, look no further than this Paleo Pumpkin Bread. It’s everything you want in a fall-inspired baked good—moist texture, rich pumpkin flavor, and a blend of warm spices—all without grains, dairy, or refined sugar.
Whether you enjoy it with your morning coffee, as an afternoon snack, or topped with almond butter for dessert, this pumpkin bread delivers cozy vibes and clean ingredients in every bite.
And the best part? It’s easy to make, freezer-friendly, and totally kid-approved.
Why You’ll Love This Pumpkin Bread
✅ Made with real pumpkin (hello, vitamin A!)
✅ No grains, no dairy, no refined sugar
✅ Moist, fluffy, and full of fall flavor
✅ Freezer-friendly and perfect for meal prep
Ingredients
- 1 cup pumpkin purée
- 4 large eggs
- ¼ cup maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
How to Make Paleo Pumpkin Bread
- Preheat & prep
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease lightly with coconut oil. - Mix the wet ingredients
In a large bowl, whisk together pumpkin purée, eggs, maple syrup, coconut oil, and apple cider vinegar. - Add the dry ingredients
Stir in almond flour, coconut flour, pumpkin pie spice, baking soda, and a pinch of salt until just combined. - Bake
Pour the batter into your loaf pan and smooth the top. Bake for 45–55 minutes or until a toothpick comes out clean from the center. - Cool & enjoy
Let the mixture cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice and enjoy warm, or store for later.
Serving Suggestions
- Slather with almond butter or ghee
- Top with chopped pecans or walnuts before baking for crunch
- Enjoy with your favorite mushroom coffee or golden milk
- Use leftovers to make pumpkin bread French toast (yes, it’s amazing)
Storage Tips
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Slice and freeze for up to 2 months. Toast or microwave to reheat
Final Thoughts
This Paleo Pumpkin Bread is proof that fall baking doesn’t need grains or refined sugar to be delicious. It’s wholesome, indulgent, and oh-so-cozy—a nourishing treat you’ll want to make all season long.
Clean ingredients. Warm spices. Classic comfort.
