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I’m in love with this healthy paleo pumpkin bread, and I hope you’ll fall for it too! It took me six tests to get the recipe just right, but it was well worth it—the pumpkin bread is ultra tender with an irresistible pumpkin pie flavor. You would never know it’s grain free and naturally sweetened! Best of all, the bread is a cinch to make (don’t miss my step-by-step video below).

Three slices of stacked pumpkin bread with a hand grabbing the top slice.

Healthy pumpkin bread recipe

As soon as temperatures start to drop, all I want to do is BAKE. This paleo pumpkin bread is everything I love about fall. It’s laced with warming spices, it’ll make your house smell amazing, and it tastes just like the classic versions you grew up with but is far more nutritious.

Close up of a slice of paleo pumpkin bread.

Made with just almond flour, pumpkin puree, coconut sugar, arrowroot powder (or cornstarch) and spices, it’s a naturally sweetened loaf that’s high in protein and fiber. It’s perfect for breakfasts and snacks (and I’ve also been known to savor a slice for dessert ?).

All of the ingredients for the healthy pumpkin bread arranged on a marble surface.

Gluten free paleo pumpkin bread

The recipe was adapted from my paleo banana bread, which we make almost weekly. This pumpkin bread is equally as moist and tender (and just as easy to make!). It uses almond flour as its base, giving it an ultra tender texture without the need for any added oil. 

Close up of a slice of buttered bread on a plate.

Easy low sugar pumpkin bread 

This paleo pumpkin bread recipe is lightly sweetened with natural coconut sugar (you can use maple sugar or regular sugar, if you prefer). It’s a not-too-sweet bread that still tastes like the classic butter- and sugar-laden loafs I grew up with. 

Pumpkin bread sliced on a serving board.

How to make this recipe:

You don’t need any special equipment to make this healthy pumpkin bread, just two bowls and a whisk. The batter comes together quickly, and the bread bakes in under an hour.

  • Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs.
  • In a separate bowl, combine almond flour, arrowroot powder (or you can use cornstarch) and baking powder. Whisk the dry ingredients into the pumpkin mixture.
  • Stir in chopped pecans or walnuts (the nuts are optional!).
  • Transfer the batter to a 9×5-inch loaf pan and bake in a 350˚F for 45-50 minutes.
Process shot divided into four quadrants showing the steps for making paleo pumpkin bread.
Close up of the healthy pumpkin loaf in a pan.

Healthy pumpkin bread with chocolate chips

For an extra treat, feel free to stir chocolate chips or chopped dark chocolate into the pumpkin bread batter before baking!

How do you serve this bread?

This bread is delicious enough to serve just as it is. Pair it with a cup of coffee or tea, or pack it for snacks on the go. To take the bread over-the-top, smear it with good quality salted butter (oooh my goodness, it’s heaven! ?). 

Close up of a slice of buttered pumpkin bread on a plate with a knife alongside.

FAQ

Can you make the paleo pumpkin bread ahead?

Yes! This pumpkin bread can be stored at room temperature for up to 3 days or frozen for up to 3 months. Slice the bread and freeze it between pieces of parchment paper or wax paper for easy breakfasts and snacks.

Can you use fresh pumpkin puree instead of canned pumpkin?

Absolutely. If you have fresh pumpkin puree on hand, go ahead and use it. 

What spices go into pumpkin bread?

Ground cinnamon, nutmeg, ginger and cloves give this healthy pumpkin bread a classic pumpkin pie flavor. 

Pumpkin bread stacked on a plate.

Tips for making gluten free pumpkin bread:

  • I always recommend using an inexpensive kitchen scale when baking, especially when using gluten free flours. It’s much more accurate and it’s also easier (however, cup measurements are included!).
  • That being said, I don’t include a weight measurement for the pumpkin puree, as I’ve found that different brands vary widely in weight. However, 1 cup works for all store-bought brands or for fresh pumpkin puree. 
  • You’ll need a 9×5-inch loaf pan for this bread.
  • You can use maple sugar in place of the coconut sugar, or you can use regular  granulated sugar (if you use regular sugar, cut back the quantity to 1/2 cup total).
  • If you like this pumpkin bread you’ll want to try this healthy banana bread this healthy carrot cake!

Leftover pumpkin? Here are other pumpkin recipes to try:

Other recipes you might like:

Watch the video!

Get the recipe!

Close up of a loaf of healthy pumpkin bread on a serving board.
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Healthy Pumpkin Bread (Paleo & Gluten Free!)

This easy, healthy pumpkin bread is ultra moist with an irresistible pumpkin spice flavor. You’d never know it’s grain free and naturally sweetened! It’s a nutritious loaf that’s perfect for breakfasts and snacks (and I’ve also been known to savor a slice for dessert ?). It also makes for great gifts. Be sure to let the bread cool completely before slicing. It tastes even better with time, so go ahead and make it the day before!! Don’t miss my step-by-step video above. If you don't have coconut sugar you can use regular granulated or cane sugar, but cut back the quantity to 1/2 cup total.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Keyword: easy pumpkin bread recipe, healthy pumpkin bread recipe, paleo pumpkin bread
Servings: 1 9-inch loaf
Author: Nicki Sizemore

Ingredients

  • Cooking spray or oil, for pan
  • 1 cup pumpkin puree (canned or fresh)
  • 1/2 cup plus 1 tablespoon (98 g) packed coconut sugar
  • 1 1/4 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 2 large eggs
  • 2 cups (220 g) almond flour
  • 2 tablespoons (20 g) arrowroot powder or cornstarch
  • 1 teaspoon baking powder
  • 1/3 cup plus 2 tablespoons chopped pecans or walnuts (optional)

Instructions

  • Preheat the oven to 350˚F (175˚F C). Grease a 9×5-inch loaf pan. Line the pan crosswise with a piece of parchment paper that extends a couple inches over the sides (this will allow you to easily pull the cooked loaf out of the pan later).
  • In a large bowl, combine the pumpkin, coconut sugar, cinnamon, nutmeg, ginger, cloves, vanilla, salt and eggs. Whisk until smooth.
  • In a medium bowl, whisk together the almond flour, arrowroot powder and baking powder. Use your fingers to break up any lumps of almond flour. Pour the dry ingredients over the pumpkin mixture and whisk until evenly incorporated (don’t over-mix). Stir in 1/3 cup chopped pecans, if using.
  • Scrape the batter into the loaf pan and spread it in an even layer. Sprinkle the top with the remaining 2 tablespoons of chopped pecans (if using). Bake until golden brown on top (it will crack), about 45-50 minutes (it takes 47 minutes in my oven). Place the pan on a wire rack and let it cool for 10 minutes.
  • Run a small knife along the edges of the loaf pan, then use the parchment handles to remove the bread from the pan. Let the bread cool completely on a rack (it’s important that it cools completely before slicing for the best texture and flavor!).
  • Slice the pumpkin bread and serve it on its own or with softened butter. Swoon!

Notes

Do Ahead: This pumpkin bread gets even better with time. You can store it at room temperature (or in the refrigerator) for up to 3 days, or you can freeze it for up to 3 months. I like to slice the loaf before freezing—store the slices between torn pieces of parchment or wax paper in an airtight container or zip-top bag (that way you can defrost a slice or two at a time, instead of having to defrost the whole loaf). 
Tips:
  • I always recommend using an inexpensive kitchen scale when baking, especially when using gluten free flours. It’s much more accurate and it’s also easier (however, cup measurements are included!).
  • That being said, I don’t include a weight measurement for the pumpkin puree, as I’ve found that different brands vary widely in weight. However, 1 cup works for all store-bought brands or for fresh pumpkin puree. 
  • You’ll need a 9×5-inch loaf pan for this bread.
  • You can use maple sugar in place of the coconut sugar, or you can use regular  granulated sugar (if you use regular sugar, cut back the quantity to 1/2 cup total).
  • If you like this pumpkin bread you’ll want to try this healthy banana bread this healthy carrot cake!

Stay Connected!

I’d love to answer any of your questions and to see what you’re cooking!! Don’t forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

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