Paleo Pumpkin Bread (Moist, & Almond Flour)
Paleo Pumpkin Bread is a delightful blend of moist textures and aromatic spices that brings the warmth of fall to your kitchen. Made with almond flour, this bread is not only grain-free but also incredibly tender and flavorful. The combination of pure pumpkin, coconut oil, and sweet maple sugar creates a comforting treat that feels indulgent while remaining healthy. Whether you’re seeking a quick breakfast option or a sweet snack for an afternoon pick-me-up, you’ll find that this Paleo Pumpkin Bread delivers on all fronts, inviting you to savor each bite.
Table of Contents
This recipe has a special place in my heart, as it combines my love for pumpkin with my desire to stick to a healthy, paleo lifestyle. I first made it during a cozy autumn weekend, and the aroma filling my home was simply irresistible. With just a handful of simple, wholesome ingredients, this bread effortlessly outshines any store-bought version. It’s the perfect way to celebrate seasonal flavors without compromising on your dietary choices. I can’t wait for you to try this; it’s easy to whip up and even easier to devour!
Why You’ll Love This Recipe
- Simple & Quick: With easy-to-follow steps, you can enjoy this delicious bread in under two hours.
- Irresistible Flavor: Each slice is bursting with pumpkin warmth and delightful spices, making it hard to resist.
- Eye-Catching Appeal: The rich golden-brown color and delightful aroma will impress your family and friends.
- Flexible Serving: Perfect for breakfast, as a mid-afternoon snack, or even as a light dessert.
- Diet-Friendly Options: Grain-free, gluten-free, and dairy-free, this bread fits a variety of dietary needs.
Ingredients You’ll Need
- 3 large eggs: Room temperature eggs help create a fluffier texture.
- 1 cup pumpkin puree: Use pure pumpkin puree, not pie filling, for the best flavor and nutrition.
- 3/4 cup maple sugar (or coconut sugar): Both options provide a warm, caramel-like sweetness.
- 1/4 cup refined coconut oil: This gives moisture and a slight coconut flavor; make sure it’s melted and slightly cooled before use.
- 2 teaspoons pure vanilla extract: A must for depth of flavor; choose high-quality extract for the best results.
- 2 1/2 cups blanched almond flour: The base of this bread, offering a moist crumb and nutty flavor.
- 1/2 cup tapioca flour (or arrowroot starch): This adds structure and helps with moisture retention.
- 1 teaspoon baking powder: For leavening, ensuring your bread rises beautifully.
- 1/2 teaspoon baking soda: Works in tandem with baking powder for a perfect rise.
- 1/2 teaspoon fine sea salt: Enhances flavor and balances sweetness.
- 1 tablespoon pumpkin pie spice: A blend of warm spices that evokes the essence of fall.
- 1 teaspoon ground cinnamon: Adds extra warmth and a cozy aroma.
- 1/2 cup dairy-free chocolate chips: Optional, but they bring an indulgent touch.
- 1/2 cup chopped pecans or walnuts: Optional, offering a delightful crunch to each bite.
How to Make Paleo Pumpkin Bread (Moist, & Almond Flour)
- Preheat the Oven: Preheat your oven to 350°F. Line an 8.5 x 4.5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the 3 large eggs, 1 cup pumpkin puree, 3/4 cup maple sugar, 1/4 cup melted coconut oil, and 2 teaspoons vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the 2 1/2 cups almond flour, 1/2 cup tapioca flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 tablespoon pumpkin pie spice, and 1 teaspoon ground cinnamon.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; the batter should be thick and scoopable, resembling muffin batter.
- Fold in Extras: Gently fold in 1/2 cup of chocolate chips or chopped nuts if using; this adds extra flavor and texture.
- Transfer to Pan: Pour the batter into the prepared loaf pan, smoothing the top evenly with a spatula.
- Bake: Place in the preheated oven and bake for 55–65 minutes. The bread is ready when it’s risen, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Tent if Necessary: If the top starts to darken too much before the center is done, loosely cover the loaf with aluminum foil after approximately 40–45 minutes.
- Cool in Pan: Allow the bread to cool in the pan for about 15 minutes. Then, lift it out using the parchment paper and transfer to a wire rack.
- Slice and Enjoy: Let it cool completely before slicing, ideally for at least 1 1/2 hours, as the almond flour will continue to set as it cools.
Storing & Reheating
Store leftovers at room temperature in an airtight container for up to three days. If you want to keep it longer, wrap it well and refrigerate for up to a week, or freeze it for up to three months. To reheat, simply pop slices in the oven at 350°F for about 10 minutes or until warmed through, ensuring it retains its moist texture and flavor.
Chef’s Helpful Tips
- Make sure your eggs are at room temperature; this helps with better blending and a fluffier texture.
- Avoid overmixing the batter to ensure your bread stays light and airy.
- If your bread is browning too quickly, use the foil tent method to prevent burning.
- Feel free to customize the bread by adding your favorite nuts, seeds, or dried fruit for extra flavor and texture.
- Experiment with different sweeteners if you prefer a change; honey or agave can also work but may change the moisture slightly.
Paleo Pumpkin Bread is not only a treat for the taste buds but also a great way to incorporate some wholesome ingredients into your mornings or snack times. I invite you to give it a try; I’m certain it will become a staple in your recipe collection. Enjoy each delicious slice with a cozy cup of tea or coffee, and embrace the flavorful autumn vibes that this bread brings to your home.
Recipe FAQs
Can I make this recipe nut-free?
Yes! You can substitute the almond flour with an all-purpose gluten-free flour blend. Just ensure that your blend does not contain any nuts to keep it nut-free.
How do I know when the pumpkin bread is done?
The pumpkin bread is done when it is risen, golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you notice it browning too much on top before baking through, loosely tent it with aluminum foil.
Can I use fresh pumpkin instead of canned?
Absolutely! If using fresh pumpkin, make sure to roast it until soft and then puree it until smooth. This gives you a lovely homemade flavor and is a great way to use fresh produce.
What’s the best way to freeze this bread?
To freeze your Paleo Pumpkin Bread, wrap it tightly in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to three months. For serving, just thaw at room temperature or toast slices directly from frozen for a warm treat.
PrintMore Breakfast Recipes
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📖 Recipe Card
Paleo Pumpkin Bread (Moist, & Almond Flour)
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
Description
This Paleo Pumpkin Bread is a delightful treat with its rich flavor and soft texture. Made with almond flour and pumpkin puree, it’s simple to prepare and perfect for a healthy breakfast or snack.
Ingredients
- 3 large eggs at room temperature
- 1 cup pumpkin puree
- 3/4 cup maple sugar or coconut sugar
- 1/4 cup refined coconut oil melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 1/2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 cup dairy-free chocolate chips
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F and line an 8.5 x 4.5-inch loaf pan with parchment paper, allowing some overhang for easy removal.
- In a large bowl, whisk together the eggs, pumpkin puree, maple sugar, melted coconut oil, and vanilla until smooth.
- In a separate bowl, combine almond flour, tapioca flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- Mix the dry ingredients with the wet ingredients until everything is fully combined without overmixing. The batter should be thick but moist.
- If desired, fold in the chocolate chips or chopped nuts.
- Pour the batter into the prepared loaf pan and smooth out the top.
- Bake for 55–65 minutes until risen, golden brown, and a toothpick comes out clean or with a few moist crumbs.
- If the top browns too quickly, loosely tent the loaf with aluminum foil after 40–45 minutes.
- Cool in the pan for 15 minutes then use the parchment paper to transfer it to a wire rack.
- Cool completely before slicing, ideally for at least 1 1/2 hours.
Notes
Ensure your eggs are at room temperature for better mixing.
For a nut-free version, omit the nuts or use seeds instead.
Store leftover bread in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
