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.

A Quick Look

Recipe Name: Paleo Pumpkin Bread (Gluten Free, Dairy Free)
Ready In: 50 minutes
Serves: 1 loaf
Main Ingredients: 15 oz can pumpkin puree - not pumpkin pie filling, eggs, maple syrup, vanilla, ¼ cup almond flour, baking soda, salt, pumpkin pie spice
Why You'll Love It: 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.

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!

Erin Antoniak