Today’s recipe, Paleo Pumpkin Bread with Almond Flour is the newest addition to my collection of almond flour recipes. If you are like me, and enjoy baking with healthier ingredients that are minimally sweetened with natural sweeteners this pumpkin bread recipe is one to try.
If you are a fan of gluten-free and paleo quick bread recipes, be sure to also check out my Almond Flour Zucchini Bread, Paleo Banana Bread with Almond Flour, Almond Flour Bread Recipe, and Paleo Apple Cake recipe.
Why Should You Make This Recipe?
- Simple ingredients & 15 minutes of hands-on time: Packed with warm fall spices like pumpkin pie spice, and ground cinnamon, and sweetened with coconut sugar it comes together in less than 15 minutes and requires no special equipment.
- Make it a quick bread or serve it as a muffin: I based this recipe on my Paleo Pumpkin Muffins recipe that I shared a few years back. The recipe is versatile enough to make it a quick bread or a muffin.
- Made with wholesome ingredients: While I am a huge fan of the traditional Pumpkin Bread made with butter, this almond pumpkin bread uses no oil. Plus, it is made with almond flour and sweetened a bit less than a cup of coconut sugar, it is the perfect loaf if you are in need of a healthy pumpkin bread recipe.
Ingredients You Will Need:
This gluten-free paleo pumpkin bread recipe is made with canned pumpkin puree (for convenience) and a handful of pantry ingredients broken up into dry and wet categories. They are all simple ingredients you probably have in your pantry.
For the dry ingredients, gather together blanched almond flour (almond meal would also work), baking soda, pumpkin spice, ground cinnamon, and kosher salt.
For the wet ingredients, you will need large eggs (at room temperature), coconut sugar, pumpkin puree (not pumpkin pie filling), and vanilla extract.
Additionally, if you want you can use optional toppings like dark chocolate chips and pumpkin seeds.
How To Make Paleo Pumpkin Bread?
All it takes is two bowls, a loaf pan, and a few easy steps to make this recipe for grain-free, gluten-free, and refined sugar-free pumpkin bread with almond flour. Simply:
- Mix together the wet ingredients: Place almond flour, baking soda, pumpkin spice, ground cinnamon, and a pinch of salt in a large bowl. Give it a good whisk to break the chunks of almond flour and ensure that all dry ingredients are thoroughly mixed.
- Whisk wet ingredients until emulsified: In a bowl, whisk together the eggs, coconut sugar, pumpkin puree, and vanilla extract until emulsified.
- Make the batter: Pour the wet ingredients into the dry ones and mix until everything is thoroughly mixed.
- Prepare the loaf pan: I used a loaf pan that is 8 ½ by 4 ½ but 9 by 5 would also work. Simply grease it generously with oil and line it with a piece of parchment.
- Transfer the batter to the loaf pan and bake: Pour the pumpkin bread batter into the loaf pan. Distribute it evenly using a spatula (or the back of a spoon). If using, sprinkle with naturally sweetened chocolate chips and pumpkin seeds and bake in a preheated 350 F degree oven for 65-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow it cool and serve: Let the almond flour pumpkin loaf cool for 5-10 minutes, then remove it from the pan and place on a wire rack to cool completely. Slice it up and serve.
How To Store and Freeze?
- Storage: If you have any leftovers of this refined sugar-free pumpkin bread, let pumpkin bread cool to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Alternatively, you can place individually wrapped slices in a freezer bag and store them in the freezer up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
How To Serve?
This easy paleo pumpkin bread is delicious enough to serve by itself with your morning cup of coffee or tea. However, you can also take it up a notch and spread it with a few tablespoons of:
- Unsweetened applesauce for extra fall flavors and additional sweetness
- Good old butter
- Peanut butter or almond butter
- Maple Cream Cheese Frosting
You can also serve it with a cup of whole milk or homemade almond milk for the perfect fall treat for yourself.
- Paleo Pumpkin Chocolate Chip Bread: I used a few tablespoons of my favorite naturally sweetened chocolate chips to top it off at the end. However, if you want you can also add in chocolate chips into the batter and turn it into a more chocolate-y pumpkin chocolate chip bread.
- Whole30 Pumpkin Bread: Whole30 diet restricts any use of sugar or sugary things, but if you are in need of a treat without breaking the rules you can make this almond flour pumpkin bread recipe without coconut sugar.
- Keto Pumpkin Bread: If you are following a ketogenic diet then you can swap coconut sugar with monk fruit sweetener (affiliate link) using the same amount (¾ cup). If you are new to using monk fruit sweetener in your baking this is a great article to learn more about it.
If you thought that you cannot make pumpkin bread without flour think again. Because let me tell you, this grain-free and gluten-free pumpkin bread recipe is just as good, if not better than the added sugar and oil-packed version of pumpkin bread that is sold at grocery stores.
Can’t Get Enough Pumpkin? Here are a few more recipes:
- Pumpkin Soup with Ginger
- Easy Pumpkin Bread Recipe – If baking with almond flour is not your gem, try this pumpkin bread recipe.
- Pumpkin Oatmeal Muffins
- Pumpkin Pie Protein Smoothie
- Need more pumpkin dessert inspiration? Check out all our pumpkin recipes
Paleo Pumpkin Bread with Almond Flour Recipe
For the dry ingredients:
- 2 cups almond flour or almond meal 238 grams
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- Pinch of salt
For the wet ingredients:
- 3 large eggs at room temperature
- ¾ cup coconut sugar 100 grams
- 1 cup pumpkin puree*
- 1 teaspoon vanilla extract
- A handful of pumpkin seeds
- 2 tablespoons chocolate chips
- Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
- Mix together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together all the wet ingredients.
- Fold in the wet ingredients to dry ones and mix until they are fully combined.
- Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
- Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
- How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
- How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
- Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.