This Easy Paleo Pumpkin Bread is naturally gluten free as well. It’s easy to make and tastes like the holidays. It’s perfectly spiced, and fills your house with the best aromas as it bakes. It has a moist but fluffy texture that’s perfect on it’s own, or with a bit of butter and honey.
This pumpkin bread is seriously easy to make. I mean so easy you can mix it together in just minutes. From there it bakes in the oven making the whole house smell intoxicating, and the aromas wrap around you like a giant holiday hug!
I promise this isn’t an exaggeration because as I was testing batch after batch for this recipe, a friend stopped by to drop something off for me. When I opened the door she said, ‘your house smells absolutely amazing!’.
I had already forgotten I’d been baking this pumpkin bread all morning. So at first I had no idea what she was talking about! It’s funny how you become accustomed to the smell after being in the house all day.
But later after she had said that, I left for a walk. And as soon as I came back through the door, it was like I had dropped right into the holiday season. It also made me immediately crave another slice of this delectable bread, so you have been warned!
So let’s start by talking about the ingredients for this Easy Paleo Pumpkin Bread recipe:
- Almond Flour – is my favorite flour to make perfectly moist baked goods that are both gluten free and paleo.
- Tapioca Starch – I use this in combination with the almond flour and it creates the perfect fluffy texture in paleo baked goods. I’ve also had many readers write in to say they’ve successfully subbed in either arrowroot or cornstarch for the tapioca.
- Pumpkin Spice – this is a spice worth having in you spice line up since it’s a combination of several spices and strikes the right balance in this bread.
- Cinnamon – pairs perfectly with the pumpkin spice to give just the right flavor you’re looking for in a pumpkin bread.
- Pumpkin Purée – not pumpkin pie filling! Pumpkin purée is just 1 ingredient – pumpkin, and it makes for the best flavor in baked goods.
- Maple Syrup – is the perfect sweetener here. It adds the right amount of sweetness, and is a great flavor booster, as well as being a natural sweetener. I also tested this recipe with coconut sugar, but the texture was crumbly instead of fluffy and moist. Honey is also problematic as the pumpkin bread browns too fast. The crust burns while the inside is still raw.
- Avocado Oil or Ghee – I tested this recipe with both melted ghee and avocado oil. I personally lean towards the avocado oil because it’s easier and I can’t tell the difference in flavor between the 2!
- Eggs – work together with the almond flour and tapioca starch to create the right texture in this pumpkin bread.
- Vanilla – is necessary in my book for truly delicious baked goods of all sorts! It always rounds out and enhances all the other flavors.
Now let’s jump in and make this recipe step by step!
1st we’ll start by mixing together all the dry ingredients for this Easy Paleo Pumpkin Bread in the order listed in the recipe below.
Then we’ll whisk together the wet ingredients before…
… stirring the 2 together. Finally you’ll pour the batter into your prepared pans and bake until the loaves are puffed and lightly cracked.
Then cool them on a cooling rack for 15-20 minutes before loosening the edges of the pumpkin bread with a butter knife and sliding them out to cool completely.
Tip #2: this Easy Paleo Pumpkin Bread really does taste best completely cooled to room temperature. The flavors are much more prominent when the bread is cooled rather than hot.
And finally some more pumpkin recipe inspiration:
- Sticky Bun Pumpkin Spice Cake
- Pumpkin Spice Streusel Muffins
- Pumpkin Chicken Thai Curry
- Double Pumpkin Pie Granola
- Pumpkin Pie Energy Bites
- Pumpkin Spice Ice Cream
- Salted Caramel Pumpkin Chai Latté
- Pumpkin Spice Pancake Syrup
This pumpkin bread is perfect for fall and holiday baking. The pumpkin spice fills the whole house with a delicious aroma and it tastes even better!
2 cups fine almond flour
1/2 cup tapioca starch
1 Tablespoon pumpkin pie spice
1 Teaspoon ground cinnamon
2 Teaspoons baking powder, see notes
1/2 Teaspoon sea salt
1 cup pumpkin purée, not pumpkin pie filling
1/2 cup maple syrup
1/3 cup avocado oil
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and grease with avocado oil 3 miniature non-stick loaf pans, (or 1 regular sized non-stick loaf pan).
In a medium sized bowl, whisk together the almond flour, tapioca starch, pumpkin pie spice, cinnamon, baking powder, and sea salt.
In a small bowl, whisk together the pumpkin purée, maple syrup, avocado oil, eggs, and, vanilla extract.
Pour the pumpkin mixture into the almond flour mixture, and stir to combine.
Portion out the batter equally into the 3 mini loaf pans, or all of the batter into the regular sized loaf pan.
Place the loaves/loaf pan into the oven and bake until puffed in the center and a toothpick inserted comes out clean, or with moist crumbs. The mini loaves take about 35 minutes, and a full sized loaf pan takes about 55 minutes.
When the pumpkin bread is done, remove it from the oven and set the pan(s) on a cooling rack. Let the pumpkin bread cool in the pan(s) for 15-20 minutes. Then gently run a butter knife around the edges to loosen the bread and slide it out of the pan(s) to cool completely.
Slice and enjoy. This pumpkin bread keeps well for a couple of days without getting dry. I like to slice and freeze it so we can enjoy a slice whenever for weeks to come.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
I like baking any kind of paleo quick bread like this one in mini loaf pans because I think they bake more evenly and with the perfect amount of browning in the crust for our taste. I did bake this in a regular sized loaf pan and it does work, but it’s a little browner than we care for, although my husband still gobbled it down.
Also I tested one round of this recipe with a regular sized glass loaf pan, and I wouldn’t recommend it. The crust of the bread was so brown it was almost burnt which wasn’t the case when I used a non-stick pan.
- Category: Baking
- Method: Mixing
- Cuisine: American