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This easy recipe for healthy paleo pumpkin bread makes this bread moist and fluffy. Made from simple ingredients like almond flour and maple syrup, this gluten-free bread pairs perfectly with your morning cup of coffee.
We are fully into the swing of all things pumpkin, and I’m officially on the train of enjoying all of the fall flavors. I’m finding myself craving this pumpkin bread for breakfast, lunch, and dinner!
It’s a tradition in my house to make homemade pumpkin bread. We grew up making a more traditional recipe that included whole wheat flour, but in an effort to make a low carb pumpkin bread, we swapped it for almond flour.
We also traded a few of the traditional ingredients for healthier alternatives in order to make this version of pumpkin bread a little bit healthier than the original recipes.
After several different variations of this paleo pumpkin bread recipe, this perfect version was born. It’s perfectly light and fluffy, while also being moist and really quite filling. One slice of this with a little bit of nut butter on top for breakfast and you’ll be full until lunch!
When you’re on the pumpkin kick, you can make my Pumpkin Oat Bars and Creamy Vegan Pumpkin Pasta Recipe.
Ingredients
If you’ve got a pantry or refrigerator stocked with healthy baking essentials, you will most likely have all of the ingredients that you need for this paleo pumpkin bread. Easy ingredients are key here!
- Pumpkin puree is the first ingredient here. You can make homemade puree or you can buy from a can, but just be careful that you don’t grab pumpkin pie puree!
- Eggs will be very important in this recipe because they hold the pumpkin bread together and give it a firmer texture!
- Almond flour will be at the base of this recipe, giving a deliciously moist texture and hearty feel. Almond flour is a low carb and gluten free substitute for traditional white flour!
- In order to give this bread sweetness, add maple syrup. You can also use honey or agave, or just leave it out all together if you are doing Whole30.
- Pumpkin pie spice is what will give this bread that comforting and warming fall flavor. Those spices are so delicious in this bread!
- chocolate chips! You can use any kind, and if you are strictly paleo make sure that you find ones that are approved.
- and a few other baking essentials like vanilla, baking soda, and salt will be included in this recipe!
How to make paleo pumpkin bread
This pumpkin bread is easy to make. All you need is about ten minutes of prep work and then the oven does the magic!
In a large bowl, whisk together your pumpkin puree, eggs, maple syrup, and vanilla until well mixed together. You can set that aside for a little while as you prepare your dry ingredients.
In another bowl, mix together your almond flour, baking soda, salt, and pumpkin pie spice. Then add those dry ingredients into the wet ingredients and stir until well combined!
Fold in any chocolate chips that you may want to add. In my eyes, adding chocolate chips is always a good idea! Then pop the loaf into the oven and 45 minutes later you have got yourself a deliciously healthy loaf of paleo pumpkin bread!
Although it will be tempting to dive in, let it cool completely before serving.
How to store pumpkin bread
This bread is best stored at room temperature for up to three days. I leave mine in the baking loaf tin and cover loosely with aluminum foil. You can also take it out of the tin and wrap in aluminum foil.
Pumpkin bread can also be frozen if you want to freeze it for a later date. Just wrap it up in plastic wrap and aluminum foil and stick it in the freezer.
You can also cut it up into individual pieces for later. Do the same thing by wrapping and freezing!
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
Paleo Pumpkin Bread (Gluten Free, Dairy Free)
This easy recipe for healthy paleo pumpkin bread is incredibly moist and fluffy. Made from simple ingredients like almond flour and maple syrup, this gluten-free bread pairs perfectly with your morning cup of coffee.
Ingredients
- 1 15oz can pumpkin puree – not pumpkin pie filling
- 3 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 1/4 cup almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350F and prepared loaf pan with parchment paper or cooking spray.
- In a bowl, whisk together pumpkin, eggs, maple syrup, and vanilla.
- In another smaller bowl, mix together almond flour, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet and stir till combined.
- Fold in chocolate chips.
- Bake for 45-50 minutes or until center comes out clean when tested with toothpick. If top begins to brown, cover halfway through with aluminum foil.
- Let cool completely before enjoying.
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Cathy Sybert says
Erin, although I have not yet tried these recipes, I am definitely going to! I have always strived to make make tasty yet healthy baked goods for my family and friends. I totally LOVE your concepts and variations, as we live in a world that is so processed and unhealthy in many ways. I too have experimented with favorite family recipes in an attempt to make them healthier with some success. Can’t wait to try some of your ideas! THANKS SO MUCH!!!
★★★★★
Erin says
Hi Cathy, thanks so much and let me know what you make/how it comes out!
Alisa says
First your saying the pan size is 9×5 then you say 8×4. Please add the loaf pan size to your recipe instructions so there is no discrepancy.
Erin says
Hi Alisa, either works – if you use the 8×4 just may need to add a few more minutes.
Sarah says
I used date syrup in place of maple syrup and hu chocolate gems. Amazing!!!
★★★★★
Erin says
Hi Sarah, so happy you loved it and made it your own!!
Karen says
Delicious and so easy! I had almost everything in my pantry already. The absolute perfect texture too. Also love having breakfast ready for the next few days!
Erin says
Hi Karen, so glad you enjoyed it! 🙂
Brandy says
This bread was actually really great! I was unsure since it was such a simple recipe compared to others, but it’s super moist and full of flavor. I used Lily’s White Baking Chips. Will definitely make again.
★★
Erin says
Hi Brandy, so happy you loved it so much!! 🙂 Did you mean to give it 2 stars then?
Sarah Nelson says
One of my faves from you! This time I made them into muffins and they came out perfect. 30 mins at 350. Thank you for this great recipe.
Erin says
Hi Sarah, so happy you loved them and great idea!! 🙂
Maggie says
This is delish! Even better cold, the next day!
I want to add to it… it’s that good that I want it to be my new go to…
Any ideas? It’s truly the moistest one yet!
Thank You!
★★★★★
Erin says
Hi Maggie, so happy you loved it and you could add some toppings to it if you wanted to! 🙂
Mags says
Has anyone added walnuts?
Erin says
Hi Mags, I haven’t but sound like a great idea!!
Mags says
It’s in the oven!
We can’t wait to taste it!
Had no chocolate chips… can you imagine? So, I chopped up some of a Hu dark chocolate bar! It smells really good- I’ll keep you posted!
Erin says
Hi Mags, so happy you made it your own! That should still be delicious! Let me know how your bread comes out!
Nancy says
I made your Best Ever Pumpkin Loaf and unfortunately it didn’t work. I took it out of the oven after 55 minutes and went to touch the top and my finger went right into it. It was like a pudding!
So I put it in for another 45 minutes and let it sit overnight and it still feels wet! You could never spread anything on it as it’s just mushy and falls apart. Flavourful is great! But it’s not a loaf.
Erin says
Hi Nancy, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you! Did you follow the recipe to a t?
Maggie says
I can tell you that mine went from totally wet to PERFECTLY cooked in an extra 5 minutes… no joke! Try again…. it’s so worth it!
★★★★★
Erin says
Hi Maggie, so happy you loved it!
Krista says
I followed the recipe to a T and I am very pleased with the outcome!
The bread is nice and moist.
★★★★★
Erin says
Hi Krista, so glad you loved it!! 🙂
Ellie Rittenhouse says
just made this AGAIN. It’s a perfect recipe and i didn’t even use chocolate chips this time (i even use a sugar free syrup that’s my go-to, which works great in here too). just yummy pumpkin moist deliciousness! five starts! 🙂
★★★★★
Erin says
Hi Ellie, so happy you loved the bread and made it your own!! 🙂
Mason says
Baked it for longer than recipe time called for and it was still mushy inside. Not bread like consistency at all. Not sure why.
Erin says
Hi Mason, hmm that is odd. Did you follow the recipe to a t?
Sarah Nelson says
I’ve been making this recipe for a while now and just realized I’ve never commented on it. This is my fave! I crave it year round which is why I’m about to make it again right now. Not waiting for fall! I love this pumpkin bread because it’s not overly sweet and has such a delicious flavor and perfect texture. Love it!
★★★★★
Erin says
Hi Sarah, I am so glad you loved the bread and you can make it year-round! No need to wait for fall!!
Sami says
One of my all time favs! I’ve made it both with and without chocolate chips and it’s delicious both ways! Definitely a staple for me!
★★★★★
Erin says
Hi Sami, so glad you like the bread!!
Michele says
What size pan? I don’t see it in the recipe.
Erin says
Hi Michele, I use a 9×5 pan. Let me know how your bread comes out.
Hillary says
Tastes good but I baked it almost 90 min and it is still mushy in the middle. Toothpick came out clean but never cooked all the way
★
Nic says
Hey Erin …what size is your loaf pan? Thanks!
Erin says
Hi Nic, it is a 8×4. Let me know how your bread comes out!!
Natalie says
Looks delicious, but every time I bake with almond flour, the cakes/loaves of bread don’t rise and crumble what’s the best way to fix this?
Thank you!
Erin says
Hi Natalie, thanks and hmm it could be the amount you’re using. Maybe try using less and double checking the ratio between what type of flour the recipe calls for and almond flour. Hope this helps!