Enjoy this Paleo Pumpkin Bread anytime of day! It’s moist, sweet, and full of warming flavors – making the perfect compliment for morning coffee or an after dinner treat.
Jump to RecipeFull disclosure, I made this bread in March. Not a typical time of year to make pumpkin bread but I was staring at a can of pumpkin purée in the pantry, knowing that it wasn’t going to be used all summer long. So, I decided to go for it and I’m happy I did.
To be honest, it does taste like fall – cinnamon and pumpkin, warm and comforting. But fall tastes pretty good even in the spring! This Paleo Pumpkin Bread is very moist and full of flavor. It’s a great pairing for coffee, perfect midday snack, and tasty dessert.
Paleo Ingredients
The main reason I use “paleo” in a lot of my baked good is that the recipes usually include blood sugar friendly ingredients. In other words, the ingredients in paleo baking are nutrient dense and contain more fats and proteins than traditional baking flours and sugars.
- Almond Flour – a staple in paleo baking, full of healthy fats and a great source of vitamin E
- Arrowroot Flour – another common staple in a paleo recipe, use to bind and create texture
- Coconut Sugar – made from the coconut blossom, a mildly sweet 1:1 sugar substitute
- Almond Butter – common in paleo baked goods, adds a texture as well as healthy fats, opt for natural versions without added sugar or oil
- Eggs – used in most baking recipes, paleo and other, to hold everything together, also a source of protein
- Pumpkin Purée – make sure to use purée that just includes pumpkin, not pumpkin pie filling
- Vanilla Extract – this is a debated paleo ingredient since most store bought versions contain alcohol, though it is in such a small amount. Use your best judgement.
- Baking Powder – this is technically not a paleo ingredient, since store bought versions contain corn starch or flour. See the recipe notes for the actual paleo substitute using baking soda and cream of tartar.
Looking for more seasonal paleo baked goods? Try these Paleo Applesauce Donuts and these Paleo Morning Glory Muffins!
Paleo Pumpkin Bread
Ingredients
- 1 cup pumpkin puree
- ½ cup almond butter natural
- 1 cup coconut sugar
- 3 eggs
- 1 tbsp vanilla extract
- 1 ¼ cup almond flour
- 2 tbsp arrowroot flour or tapioca starch
- 1 tbsp cinnamon
- 2 tsp baking powder *
- ¼ cup walnuts optional
Instructions
- Preheat the oven to 350 °F and prepare a loaf pan with oil and/or parchment paper.
- In a large mixing bowl, whisk together pumpkin purée, almond butter, coconut sugar, eggs, and vanilla.
- Once incorporated, add almond flour, arrowroot flour, cinnamon, and baking powder to the bowl and stir to combine. If using walnuts, fold in at the end.
- Pour the batter into the prepared loaf pan. Bake in the oven for about 45 minutes, until a toothpick comes out clean when inserted in the center. Ovens can heat differently, so continue to check on your bread after about 30 minutes.
- Remove from the oven and cool for about 10 minutes before enjoying!
