Moist Paleo Pumpkin Bread
Recipe Key
This Paleo Pumpkin Bread has a tender, moist texture and is loaded with nutritious pumpkin and sweet pumpkin spice. It’s makes a hearty breakfast served alone or toasted and topped with almond butter. You’ll also love that it’s paleo, gluten-free and dairy-free.
I’m still on my pumpkin kick, enjoying some of my favorite pumpkin recipes, Pumpkin Cashew Curry, Pumpkin Chia Pudding, Comforting Moroccan Pumpkin Stew, and Pumpkin Pie Green Smoothie.
Even though I make Amazing Pumpkin Muffins, I thought a delicious slice of toasted pumpkin bread for breakfast would be a great way to start the day.
This pumpkin bread is made with simple ingredients and it’s gluten free, dairy free and paleo.
It’s mostly almond flour. This is my favorite flour. It has a sweet taste, is gluten-free, low in carbs, and high in fiber It won’t spike your blood sugar like other gluten free flours since it’s only blanched almonds. It’s also a good source of protein. Eating protein in the morning reduces cravings by keeping our hormones balanced.
Almond flour is also full of vitamins and minerals. It’s beneficial for your heart and helps lower cholesterol levels. Almonds provide more calcium than any other nut.
There is a little tapioca flour in this pumpkin bread (1/2 cup) Even though tapioca is made up of almost all carbohydrates it provides a soft moist texture that makes the bread delicious. It’s easy to digest and good for people with sensitive digestive systems. It’s fine for people who are following a moderate autoimmune protocol or low FODMAP diet.
Start by mixing the almond, flour, tapioca flour, baking soda, pumpkin spice, and salt together. I recommend sifting them through a strainer, it takes out any lumps. You can make it without sifting, but it makes it a little lighter.
Use an electric hand mixer to combine the eggs, pumpkin puree, coconut oil, maple syrup, coconut sugar and vanilla. Add the flours, mix until just combined and pour into a loaf pan greased with coconut oil. If you prefer line your loaf pan with parchment paper, either way is good.
If you’re interested in growing your own pumpkins here is a great article from the Gardeners Path on the types of pumpkin best for cooking.
I use maple syrup and a little coconut sugar. The coconut sugar makes it sweeter which I like. If you don’t have any coconut sugar in your pantry, it comes out fine without it.
After about 50 minutes of quality time in the oven, it comes out looking heavenly. Let it cool for about 10 minute before removing it from the pan. Slice it right away and spread with almond or grass feed butter for a warm satisfying delight.
It stays fresh for 3-4 days or can be frozen. I slice it before freezing, then I can take out one or 2 slices and pop into the toaster oven for breakfast.
I think you’re going to LOVE this pumpkin bread. It’s moist, tender, low glycemic, full of protein, deliciously satisfying and easy to make.
It’s the perfect breakfast, snack or even dessert. I absolutely love the beautiful pumpkin color, sweet-spicy taste and warm, soft aroma. If possible sit down and savor it. Food is always more satisfying when we enjoy it with all of our senses. I have a Paleo Pumpkin Bread baking in my oven right now, it smells divine.
If you like this recipe you may also enjoy these other delicious paleo, gluten-free breads:
If you give this recipe a try, let us know what you think! Leave a comment or rate it.
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PrintMoist Paleo Pumpkin Bread
This Paleo Pumpkin Bread has a perfect tender, moist texture loaded with sweet pumpkin spice. Hearty enough to serve alone for breakfast or toasted with nut butter.
- Prep Time: 15
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 slices 1x
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free
Ingredients
- 2 cups blanched almond flour (224 grams)
- 1/2 cup tapioca flour (60 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1 1/2 tablespoons pumpkin spice
- 2 large organic, pastured eggs
- 1 cup organic pumpkin puree (246 grams)*
- 1/4 cup coconut oil, melted (56 grams), plus more for greasing the pan
- 1/3 cup organic maple syrup
- 2 tablespoons coconut sugar (optional)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan with coconut oil or line with parchment paper.
- Sift almond flour with tapioca flour, baking soda, pumpkin pie spice and salt.
- In a large bowl, using a hand mixer on medium speed, mix together the eggs, pumpkin puree, coconut oil, maple syrup, coconut sugar (if using) and vanilla. Mix until just combined, don’t over mix.
- Add the flour mixture to the bowl and mix with the hand mixer until evenly combined.
- Pour the batter into the loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
- Let cool 10 minutes, remove from the pan and slice.
- Store leftovers covered at room temperature for a few days. Slice and freeze for longer term storage.
Notes
Use the remainder of the pumpkin pure in a Pumpkin Pie Green Smoothie. It’s enough to make one smoothie.
Hi Ingrid, is there a substitute for the tapioca flour? Could I just use more almond flour?
Yes Janice you can use arrowroot flour. Is that better for you?
It will be too dry and grainy if you use all almond flour.
Happy Cooking!