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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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Amanda Watson says
Easy to make and smells wonderful. I used dairy free chocolate chips. I baked for 45min in a convection oven, the top was getting brown, but it’s VERY mushy on the inside. Smells good, good flavor, but the consistency is mushy. It fell apart and couldn’t be cut into slices, we had to eat it with a spoon.
Erin says
Hi Amanda, I am so glad you liked it, but hmm it sounds like it needed to bake longer. It shouldn’t be mushy on the inside and should come out clean when checked with a toothpick or knife. Let me know if you try it again.
Jenny says
I made this recipe, and it was way too wet. I did sub in a flax egg and 1/4 cup mashed banana for 2 of the eggs, but it took forever to bake (90 minutes at least). It wasn’t very sweet even with all the maple syrup.
★★
Emma says
10/10 texture and taste! I added some peanuts for an extra crunch. Hello fall!
★★★★★
Erin says
Hi Emma, ah I am so happy you enjoyed it!
bree says
How many servings is in this recipe? like how many slices? I am going to make it this weekend and I am so excited!!
Erin says
depends how thin or thick you make them, but averages about 10 slices!
Lesley says
Super good bread. I cooked it for 55 minutes and it was still a little mushy. Wondering if it’s because I used Superfine almond flour? Either way, still tasty!
★★★★
Erin says
Hi Lesley, so happy you liked it! Hmm that shouldn’t have affected it that much. It is possible your oven internal temperature doesn’t register to the right temp. You could buy an over thermometer or just bake until the middle is cooked and checked with a tooth pick. Hope this helps and let me know if you try it again!
Nomadic Nebula says
Cannot wait to make this for all my friends!!
★★★★★
Erin says
Hi! Yay I hope everyone loves it!
Sederiya says
I made this bread last week and it was very wet..the flavors were amazing and it was my first time working with pumpkin so I’m sure I that I went wrong somewhere…I literally combine your almond flour banana bread recipe with your cinnamon roll middle recipe literally once a week. So maybe I got a lil’ cocky.. anyways…I am going to try this again and hopefully it goes a bit better. Thank you for all that you do! I love your recipes!
Erin says
Hi Sederiya, hmm I am not sure. I’d try it again and just make sure you follow it exactly and let me know how it goes. Thanks for your support and so happy to hear you’ve made other recipes your own!
Jen says
Can you use honey instead of maple syrup? Will it turn out or taste different? Thanks!
Erin says
Yes you can! Should taste very similar, maybe just a hint of honey.
Ann says
My family likes sweet breads with any flavours. Usually I make lemon or caramel plus apples bread, or I add wallnuts and chocolate. When I saw this one, I was very surprised, I’ve never made pumpkin bread before. Pumpkin is kind of a product not everyone likes… But this recipe is flawless. It smells and tastes magically. My friend asked me to do it one more time for the next weekend. Thank you a lot, yummy!
★★★★★
Erin says
Aw, I’m so happy that you liked it! Makes my day! Enjoy!
Kalen says
Could this be made into muffins?
Erin says
Yes it should work!! Try baking a little less time.
Sabina says
This sounds delicious. Perfect for a cool fall day. I’m going to try and make them in muffin form…can you say portion control problems;) Anyone else try that?
Erin says
Yes it should work!! Try baking a little less time.
Mary says
I made this recipe last night and am in love! I used a few less chocolate chips, but other than that I stuck with the recipe to the ”T”. It is super moist and flavorful. I used the brand of Almond Flour that Costco sells. and I also made homemade whipped cream to top this! Easy and delicious!
★★★★★
Erin says
Homemade whipped cream?! That sounds absolutely amazing! Glad you like it Mary!
Laurie says
I made this and was so disappointed- it was So Dry. The taste was great though!. Did I do something wrong ;anything missing from recipe – no oil or butter?
I love your blog and have made other recipes, including banana bread, which was delicious!
Thanks, Laurie
Erin says
Sorry to hear that Laurie! I haven’t had anyone else say that and mine always comes out super moist! Might have been the brand of almond flour that you used,too.
Dave says
Mine came out just a bit too wet also.
Mags says
Sooooo moist!
Erin says
Hi Mags, so happy you loved it!
Kate says
Mine came out too wet! Yuck
Patrice says
Are you supposed to use the entire 15oz can of pumpkin puree?
Erin says
Yes!
Laurel says
Well don’t you have perfect timing? I just now took 2 of the jars of kabosha squash I put up last winter out of the fridge because it’s time for chocolate chip pumpkin bread. I was pondering the proper replacement of AP flour with Almond flour but you’ve already done that for me; although I might just sneak some of my homemade mocha powder in there somewhere as well because, well, because chocolate and coffee and you only live once, right?.
Thanks for the recipe and the perfect timing.
Erin says
Oh WOW that sounds absolutely amazing, youll have to let me know if you do!
Danielle says
Can you use oat flour instead of almond flour?
Erin says
Yes! I don’t have exact measurements but I would start with less and then add more as you go.
Katy says
This is in the oven now! I can’t wait to try it. I love finding great recipes for my daughter with a wheat allergy that the whole family can enjoy. Yours have never disappointed! Thanks!
★★★★★
Erin says
I hope you love it!!!
Rachel says
This recipe is amazing! So amazing that I’ve made it twice within two days! My family ate the entire first loaf on the first day I made it.
★★★★★
Erin says
Day made!! Thank you so much for letting me know, Rachel!! Enjoy 🙂
Erin says
It is just coconut butter!! 🙂
Amy Collins says
Thank you for your timely post Erin! I was looking for gluten free pumpkin bread for the last day and couldn’t find a recipe I was excited about. And then I check my email…. can’t wait to make today!
Erin says
YAY! I hope you enjoy this one – its delicious! 🙂
Amanda says
Love how simple, delicious, and healthy this is.
★★★★★
Erin says
Hi Amanda, thanks so much for your kind words!!