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Paleo Pumpkin Bread

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One bowl, healthy Paleo pumpkin bread made with coconut flour, natural sweeteners and wholesome ingredients for the perfect fall treat.  

Paleo Pumpkin Bread sliced and topped with pepitas

Reasons to love October:

  • oversized sweaters
  • fall colors
  • crunchy leaves
  • hot soup
  • obligatory pumpkin bread

Let’s all take a moment to appreciate October and all its autumnal based deliciousness with this Paleo pumpkin bread.

Paleo Pumpkin Bread topped with pepitas with a small baby pumpkin in the background

Paleo Pumpkin Bread Recipe

I’ve got a thing for quick breads. They’re quick, easy, reliable, and always delicious. I usually end up making banana bread of some variety based off of the chocolate cinnamon recipe I’ve shared with you all. I’m pretty sure my mother in law always makes sure that we have a healthy stock of bananas in the hopes that I make banana bread when they go overly ripe. No complaints here!

Now that it’s October, pumpkin bread just feels mandatory. I get a lot of enjoyment out of waking up to a slice of this bread and a cup of coffee. It’s perfectly moist, generously spiced and not to mention gorgeously colored.

Not only is this pumpkin bread grain free and refined sugar free, but it’s nut free as well. When it comes to Paleo baking I usually rely on almond flour over coconut flour. I love the taste and texture of almond four, but I do not love the price. I also don’t love the fact that nuts are such a common allergen. Since we’re no strangers to food allergies here in our house, I love sharing recipes that can be enjoyed by most people. While there is no such thing as a completely allergy free recipe, this is recipe is nut free, dairy free, and can be made low FODMAP and/or SCD depending on which sweetener you choose. All in all, I’d say this Paleo pumpkin bread is perfect for sharing…and also hoarding to yourself because it’s too good to give away. Your choice!

Paleo Pumpkin Bread topped with pepitas on a cutting board

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4.8 from 15 votes
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Paleo Pumpkin Bread
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
One bowl, healthy Paleo pumpkin bread made with coconut flour, natural sweeteners and wholesome ingredients for the perfect fall treat.
Course: Quick Bread
Cuisine: American
Keyword: coconut flour recipe, pumpkin bread
Servings: 9 slices
Calories: 203 kcal
Author: Sarah
Ingredients
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup (85 grams) honey or maple syrup for low FODMAP
  • 1/2 cup (105 grams) melted coconut oil
  • 1 cup (225 grams) pumpkin puree
  • 1/2 cup (56 grams) coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • pumpkin seeds for topping optional
Instructions
  1. Heat your oven to 350°F/175°C
  2. Beat the eggs in a medium sized bowl. Add the vanilla, honey, and oil to the eggs, mixing thoroughly. Add the pumpkin puree and mix until you have a smooth batter.
  3. Add the coconut flour, baking soda, and all of your spices to the pumpkin batter and mix until combined making sure that you have no lumps in your batter.

  4. Grease an 8x4 inch loaf pan, or line with parchment and scoop your batter into the pan. Sprinkle on a small handful of pumpkin seeds.

  5. Place in the oven and bake for 45-50 minutes, or until a knife going into the center comes out clean. Cool and serve.
Recipe Notes

An 8x4 inch loaf pan is recommended for taller pumpkin bread. You can use 9x5 inch which is also common but the bread will come out wider and lower.

Nutrition Facts
Paleo Pumpkin Bread
Amount Per Serving (1 slice)
Calories 203 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 12g 60%
Cholesterol 72mg 24%
Sodium 166mg 7%
Potassium 112mg 3%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 4g 8%
Vitamin A 86.8%
Vitamin C 1.4%
Calcium 3%
Iron 5.6%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links.  I only post links for products I personally use and believe in. If you make a purchase on Amazon after clicking one of my links, I receive a small commission and the price you pay is not affected.  Thank you!

Sarah

She brains and reluctant dishwasher for A Saucy Kitchen

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Comments

  1. This was delicious, thank you for the recipe! I followed the directions exactly except for the baking time and temperature. I baked for 40 minutes at 325 and another 15 minutes at 350. 🙂 It is moist and tastes like pumpkin pie. YUM! One question, what size loaf pan did you use? I used a standard 9×5 and my loaf was squatty. 🙂

    Reply

    • Hi Kimberly! I’m so glad you liked it – thanks so much for coming back to let me know what you thought!

      As for the loaf size I did use an 8×4 inch pan. I’ve used 9×5 before so I totally know what you mean about it looking squatty. Thanks for coming back to ask about that – I’ve just made a note in the recipe about pan sizes!

      Reply

  2. Wondering if anyone has tried this with banana instead of pumpkin??? Made it wth the pumpkin and it’s delicious!!! Just don’t have any on hand but I have a ton of over ripe bananas

    Reply

  3. I LOVE this bread! I’ve been making it once a week for over a month now to have with my coffee in the mornings. I have a bit of a sweet tooth so I double the maple syrup and add three or four finely chopped dates. I also read the reviews about cooking temp/time so I lower my oven temp to 325 and cook for about an hour, maybe a little longer. The pumpkin seeds on top give it a great look. It’s a pretty easy and inexpensive bread too, compared to a lot of other recipes I’ve looked at. Thanks for the great recipe, it’s awesome! Off I go to make another loaf!

    Reply

    • I love your idea of adding chopped dates here for added sweetness! Definitely going to try that! Thanks so much for coming back to let me know how it went & thanks for sharing your adaptations – I always find it really helpful knowing what works for others!

      Reply

  4. I just baked this, today. After reading the comments, I adjusted my oven temperature and the baking time. I am delighted with the outcome and shall bake some more, tomorrow. Thank you for sharing the recipe. I’m always grateful when anyone goes through the tedious process of creating a recipe and being kind enough to share it. Thank you again, this will surely be enjoyed countless times this season.

    Reply

  5. Hi there – despite being in uk I’d got my hands on some pumpkin purée so was keen to try this as I’m dairy free .
    Mine did cook through and looks like your picture … but I think it needs to be a little sweeter so if I was making again I think I’d add more maple syrup and some coconut sugar ?
    Maybe I’m just contrasting it with a similar cake i make with sweet potato that’s much sweeter

    Reply

    • You could try adding a little more sweetener if you’d like! I wouldn’t add too much more maple syrup though – maybe another 1-2 tablespoons at most because then it might end up being a little too moist. One thing – I do find that my bread usually tastes a little sweeter on the second day, but that might just be me. Thanks for coming back to let me know how it went!

      Reply

  6. First time making this today and it turned out great. I’m really happy to have found this recipe – shall definitely make again.

    Reply

  7. I have yet to find a paleo pumpkin bread recipe that doesn’t come out soggy. This recipe proved to be the same – only the edges are cooked, leaving the rest of the loaf almost raw. I left it for an extra 20 mins and still have uncooked bread. Help! What am I doing wrong?

    Reply

    • Hi Callie! So sorry it hasn’t worked out for you! There could be a couple of things that had an impact on the bread. It could be that the oven doesn’t distribute heat evenly. I know I’ve had problems in the past with baking when I’ve used ovens that have random hot spots – parts of my baked goods would be over cooked and others would be left raw. One thing you could try in the future would be to reduce the oven temperature down to about 325 and cook for a longer time at a lower rate. At least that way the outside edges wouldn’t cook too much faster than the inside. I wish I could be there in the kitchen with you to help figure it out – I hope this helps a little bit!

      Reply

  8. Hello! Would it be possible to use coconut sugar in place of the honey or maple syrup? I have some in the pantry I’d like to use up. Thanks!

    Reply

    • Hi Dee! I’ve yet to try this with coconut sugar, but I think it would work. You may want to increase the amount of coconut sugar by an extra tablespoon or so because honey/maple are much sweeter by nature. It may not come out as moist as the original recipe, but I think you’ll still be alright. Hope that helps!

      Reply

  9. Hi Sarah
    Would love to make your Pumpkin Bread, but the copy of the recipe I’m looking at doesn’t specify the amount of coconut flour, could you please let me know what quantity. Many thanks, Leonie

    Reply

    • Hi Leonie! Thanks for pointing this out to me! When I look at it from the back end (where I can edit/post things) everything looks fine. I think I might have accidentally changed something recently that made the recipe go funny on the front end. I’m fixing it now. In case you still need it: it’s supposed to be 1/2 cup coconut flour. Thanks again for letting me know!

      Reply

  10. I cannot find the measurement for the flour… I think I’m losing it! Got 3/4 through the recipe and and winging it on the amount. Hope it comes out!

    Reply

    • Hi Lane! I’m so sorry that that happened! I think I must have changed the coding recently on the post to make the ingredient list go like that. On my end everything looked fine, so I had no idea. I’ve fixed it now, but I’m sure you’ve already finished at this point. I’m very sorry if you ended up wasting ingredients without the proper amount. Thank you for letting me know so I could fix it for other people!

      Reply

  11. Thank you for this recipe! Got it in my inbox and just HAD to make it right away. Actually my first Paleo bread attempt and it turned out awesome! Florida hasn’t figured out it’s fall yet, but I have!
    Cheers!

    Reply

    • I know you mean about Florida not knowing the weather! When I lived in Arizona it never felt like we got any sort of change of season so I had to make up for it by baking all things ‘fall’. So glad you liked the pumpkin bread! 🙂

      Reply

    • Hi Alicia! I can’t really say how it would turn out with brown rice flour since I’ve never made it that way. Coconut flour is an extremely absorbent flour which means you don’t need much of it in baking. If you were to swap flours you would have to probably add more rice flour or less eggs to balance it all out. Sorry I can’t be more help here though

      Reply

  21. It was so great to find your blog through Gluten Free Fridays at Vegetarian Mama! I love all the things you listed about October, especially soups. Your pumpkin bread looks phenomenal. I love the pumpkin seeds on top too. We’re big fans of pumpkin kernels over here. It looks as though you pinned down the texture of the bread to be just right as well. Thanks for sharing, and I hope you’re enjoying a beautiful weekend! 😀

    Reply

    • Thank you so much, Kaila! I love banana bread, but pumpkin bread is just amazing. I think the fact that it’s seasonal and is tied to so many fall emotions makes it even better, ya know? Great finding your blog too, btw!

      Reply

  30. Your bread looks yummy, and I am loving October, it brought cooler temps and rain.
    Thanks for stopping by #OMHGWW this week!
    Have a great week, Karren

    Reply

  31. I’m right with you on the list – I love fall, especially here in the Central Valley, nice to see the temps dip a bit! Your pumpkin bread looks delicious! Thanks for sharing with us at #TryaBiteTuesday – pinned & shared. Hope to see you back next week!

    Reply

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