Paleo Pumpkin Bread

Recipe makes 12 servings.
Approximate Cook Time: 1 hour
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Votes: 13
Rating: 4.69
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1/2 cup(s) tapioca flour or starch
1 tablespoon(s) cinnamon
1/4 teaspoon(s) nutmeg, ground
1/4 teaspoon(s) ginger, ground
11/2 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) sea salt
3/4 cup(s) almond butter
2 large egg(s)
1/2 cup(s) maple syrup
3 tablespoon(s) coconut oil, melted
1/2 cup(s) pumpkin puree, organic
1 tablespoon(s) lemon juice
1 tablespoon(s) vanilla


  1. Preheat oven to 350 F. Coat an 8.5x4.5 loaf pan lightly with coconut oil. Combine tapioca flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium bowl. Stir until combined.
  2. In a large bowl, combine the almond butter, eggs, maple syrup, coconut oil, pumpkin, lemon juice and vanilla and stir with a wooden spoon or spatula until well combined. Add in the dry ingredients and mix well.
  3. Pour the batter into pan and bake for 50-60 minutes, until top is browned and a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving
  4. NOTE: use a high quality loaf pan or a silicone baking pan for best results



    This bread turned out super tasty and moist. But! is there something that I can sub for the almond butter so that I can taste all the other flavors?

    • Neely – Glad you liked it! You might be able to sub at least some of it for coconut butter (not coconut oil, but coconut butter or “manna”). Let me know how it goes if you try it!

  2. michelle

    Hi, ive made a few of your paleo breads and i have to say my fiance is a huge fan of the pumpkin bread, we are eating alkaline but we are so thankful for your recipe page so that when we wish to have a little something we can :) We were wondering is the bread freezable and if so how would we unthawl to eat? thank you very much :)

    • Neely

      michelle – Thanks for the compliments! Yes, the bread is freezable, and you could just stick it in the oven or a small toaster oven to thaw it out. Or just let it sit out for a while.

  3. Pooni

    Hi.i want to make the paleo pumpkin bread, but I can I substitute pumpkin for butternut squash?

    • Neely

      Pooni – Sure – I think that’d work :)

  4. Mandy

    Hey I made it and it burnt on top just wondering how to combat that

  5. caroline

    I just wanted to make sure that Maple syrup is Paleo-accepted….I have seen it in several ingredient lists and thought it was a no-no!!!! Thanks for the help!

    • Neely

      Caroline – In my opinion, grade B (the darker, more nutrient-rich kind) maple syrup is just as paleo as raw honey. I would use them both in moderation unless you’re a serious endurance athlete, but other than that, have at it.

  6. Kendra

    Can I use a different flour instead of arrowroot flour for this recipe? would almond flour work? or coconut flour or a mix of the two?

    • Neely

      Kendra – The best substitute would be tapioca flour, but please go ahead and experiment with the others and let us know how it goes!

  7. Annalise

    Has anyone tried making this with honey? If so how much sis you use because I don’t want it to taste just like honey. thanks!

  8. Mominator

    Can you use agave nectar to replace the maple syrup?

    • Neely

      Mominator – I’m not a huge fan of agave, but sure, if it’s Madhava. I think they’re the best.

  9. amanda

    I always add walnuts as a last ingredient to these kinds of breads…gotta have some crunch as well as a little more protein! I also don’t like the taste of coconut so I use butter.

  10. Ashley Crowder

    I have tried this recipe twice now and both times I have had to let it cook for 75 minutes and yet still, when its done and cooled, it is still gooey on the inside. Almost like a pumpkin pie fresh out of the oven consistancy. Do I need to add more arrow root?

    • Molly

      Ashley Crowder – Paleo baking can be very tricky, especially when things like altitude and the variances in oven temperatures factor in. When you remove the bread from the oven at 75 minutes, is it because that is the cooking time recommended in the recipe, or because it would become too dark or burned on the outside to continue cooking? If it is the former, I’d continue to cook the loaf for additional time– 10 to 15 minutes more, or until a toothpick comes out clean. If it is the latter, you can try adjusting your oven temperature to 325 degrees F and leaving the loaf in for 15 to 30 minutes more. You could also reduce the amount of almond butter to 1/2 cup.

  11. Steve

    We just made it and loved it but was curious if instead of the almond butter we could use cashew butter instead?

    • Kinsey Jackson

      Hi Steve,

      Since they are similar consistencies (cashew and almond butter), I would think that cashew butter could be used in place of almond butter.
      I haven’t tried this myself, so please let us know how it works out for you!

      Best regards,
      Kinsey Jackson, MS, CN
      Paleo Plan

  12. Nancy Smith

    Can you use honey in place of the syrup?

    • Kinsey Jackson

      Hi Nancy ~ I haven’t tried making this recipe with honey yet, but honey and maple syrup can be interchanged in many recipes nicely.
      Let us know if you end up trying it, and how it turns out!
      Best regards,
      Kinsey Jackson, MS, CN
      Paleo Plan

  13. Aniline

    I tried to make the pumpkin bread but it came out all gooey on the inside. I am new to paleo cooking. What have I done wrong I followed the recipe to the letter…

    • Molly

      Aniline — I’m not sure why the recipe isn’t working out for you. I’d suggest using tapioca flour instead of arrowroot, and make sure that you use a high-quality pan (or a silicone pan). I make this recipe in a silicone bundt pan and it comes out perfectly after 40 minutes of baking. You might also want to try lowering the temp and increasing the baking time.

  14. Lisa

    Hello! Are you able to substitute flax eggs instead of eggs with success in this pumpkin or any other paleo breads?

    • Sally Barden Johnson

      Hi Lisa,

      I don’t see why you couldn’t substitute flax eggs. Various recipes may need a little tweaking regarding the best amount of liquid to use especially if a recipe calls for a lot of eggs, but I think it’s always worth a try. Please let us know how the pumpkin bread turns out!


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