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Moist Paleo Pumpkin Bread

Moist Paleo Pumpkin Bread

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  • Author: Ingrid DeHart -
  • Total Time: 1 hour 5 minutes
  • Yield: 10 slices 1x


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.




  1. Preheat oven to 350 degrees. Grease a loaf pan with coconut oil or line with parchment paper.
  2. Sift almond flour with tapioca flour, baking soda, pumpkin pie spice and salt.
  3. 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.
  4. Add the flour mixture to the bowl and mix with the hand mixer until evenly combined.
  5. Pour the batter into the loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
  6. Let cool 10 minutes, remove from the pan and slice.
  7. Store leftovers covered at room temperature for a few days. Slice and freeze for longer term storage.


Use the remainder of the pumpkin pure in a Pumpkin Pie Green Smoothie.  It’s enough to make one smoothie.

  • Prep Time: 15
  • Cook Time: 50 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free