Paleo Pumpkin Bread

If you’re looking for an easy holiday bread that’s Paleo friendly, this Paleo Pumpkin Bread recipe is perfect. This dessert is filled with everything that we’ve all grown up loving—cinnamon, nutmeg and, of course, pumpkin. Made with almond butter, arrowroot, and pure pumpkin, it’s perfectly seasoned, deliciously moist, and easy to whip up. The best flour substitution is tapioca flour.

Bake an extra loaf of our Paleo Pumpkin Bread – it makes a great gift for someone living a grain-free lifestyle (or not) as well. Or bake several loaves to keep around as a snack, or serve it as a special dessert idea.  You can substitute any nut butter (such as cashew butter) for the almond butter; just make sure it’s natural with no added sugars. One bite of this pumpkin bread and you’ll be amazed at how much this tastes just like your favorite non-Paleo version!

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Paleo Pumpkin Bread

Servings 12

Total Time: 60 minutes

Cook Time: 60 minutes

Nutrition Information

calories 186

carbohydrate 13.7g

protein 4.7g

fat 13.1g

saturated fat 4.1g

cholesterol 31g

sodium 106g

fiber 1.2g

sugar 8.4g

Ingredients

  • 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

Instructions

  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

Comments

  1. 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?

  2. 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 :)

    1. 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. 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!

    1. 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.

  4. 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?

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

  5. 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!

  6. 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.

  7. 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?

    1. 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.

    1. 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

    1. 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

  8. 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…
    Thanks

    1. 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.

    1. 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!

      Sally

  9. The best Paleo pumpkin bread I’ve had to date!! I used cashew butter in place of almond, and it was perfection. Thank you!

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