This healthy paleo pumpkin bread is ultra tender with an irresistible pumpkin pie flavor. It’s laced with warming spices and tastes just like the classic versions you grew up with but is far more nutritious—you'd never know that it’s grain free and naturally sweetened. Best of all, the bread is a cinch to make (don’t miss the step-by-step video below!).
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 perfect for breakfasts, snacks or even dessert (more on that below!).
Ingredients
- Almond flour: This healthy pumpkin bread uses almond flour as its base, giving it an ultra tender texture without the need for any added oil.
- Arrowroot powder (or cornstarch): A touch of arrowroot powder gives the loaf more structure.
- Spices and vanilla: A mix of cinnamon, nutmeg, ginger, cloves and vanilla extract give the bread a classic pumpkin pie flavor.
- Coconut sugar: 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 puree: You can use canned or fresh pumpkin puree in this recipe.
- Eggs: Eggs bind the batter together and help with the rise.
- Baking powder: Baking powder also helps this bread to rise.
- Chopped nuts and/or chocolate chips (optional): You can add chopped nuts, or you can make a healthy pumpkin bread with chocolate chips!
How to make this healthy paleo pumpkin bread recipe:
You don’t need any special equipment to make this 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 9x5-inch loaf pan and bake in a 350˚F for 45-50 minutes.
Serving suggestions
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!). You can even serve it for dessert with a scoop of vanilla ice cream!
FAQs
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.
Absolutely. If you have fresh pumpkin puree on hand, go ahead and use it.
Ground cinnamon, nutmeg, ginger and cloves give this healthy pumpkin bread a classic pumpkin pie flavor.
Recipe 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 9x5-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 ½ cup total).
- This healthy pumpkin bread recipe was adapted from my paleo banana bread, which we make almost weekly. This bread is equally as moist and tender (and just as easy to make!).
- If you like this pumpkin bread be sure to try this healthy carrot cake and this paleo apple cake recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Leftover pumpkin? Here are other pumpkin recipes to try:
- Pumpkin Oat Breakfast Cookies
- Crustless Pumpkin Pie Custards
- Pumpkin Pound Cake (Gluten Free Option)
- Gluten Free Pumpkin Cheesecake Brownies
Watch the video!
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Healthy Pumpkin Bread (Paleo & Gluten Free!)
Ingredients
- Cooking spray or oil, for pan
- 1 cup pumpkin puree (canned or fresh)
- ½ cup plus 1 tablespoon (98 g) packed coconut sugar
- 1 ¼ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
- ½ 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
- ⅓ cup plus 2 tablespoons chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350˚F (175˚F C). Grease a 9x5-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 ⅓ 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
- 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 9x5-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 ½ cup total).
- This healthy pumpkin bread recipe was adapted from my paleo banana bread, which we make almost weekly. This bread is equally as moist and tender (and just as easy to make!).
- If you like this pumpkin bread be sure to try this healthy carrot cake and this paleo apple cake recipe!
Hedy says
My daughter is allergic to to eggs. Can I substitute flax egg for the eggs?
Nicki Sizemore says
Hi there! While I haven't tested it, I recommend using an egg replacer such as Bob's Red Mill brand (which we often use in this banana bread with success). Keep me posted!
Carrie says
Did something get left out of the recipe? I followed exactly, but it is soooo dry and just backed up a pile of crumbs. I’m not sure what happened!
Nicki Sizemore says
Hi Carrie, something definitely went wrong! This is a super moist bread, and it should not be crumbly. I make this bread regularly, and the measurements are all correct. Did you use a kitchen scale or measuring cups when measuring the almond flour? If the almond flour was packed too tightly it could result in a drier texture. Did the batter look similar to the photos above? I'm so sorry you had trouble!!
Sharon Barker says
I’d love to make your healthy pumpkin loaf but it I would have an anaphylactic reaction if I used the almond flour. Could I substitute with all purpose gluten free flour?
Nicki Sizemore says
Hi Sharon! This recipe was designed specifically to be grain-free using almond flour, so unfortunately I haven't tested it with all-purpose GF flour. I therefore can't guarantee the results. However, if you do give it a try, you should omit the arrowroot flour. Let me know if you do!
Ruth says
Wow! This is the best paleo pumpkin bread that I tried that I made and enjoyed. Definitely will be making this again. Thank you for sharing.
Nicki Sizemore says
Hooray! I'm so happy to hear this. 🙂 You might also like this paleo banana bread. Happy baking!
Lily says
Hello! I don’t understand! I followed the recipe exactly and the inside never cooked! Has anyone else had that problem?? It’s been cooking for over 1 hour!
Nicki Sizemore says
Hi Lily, that's so strange!! Do you happen to be at a high altitude? That could affect the baking time.
Jenny Spencer says
Our family loved this healthy pumpkin bread. My mom was so happy that it was only sweetened with coconut sugar!
It was SO moist! And filled with all of the fall spices. It made us feel warm inside and out.
We literally ate this in one afternoon!
This will definitely be made again!
Thank you!
-Raine
Nicki Sizemore says
Hi Raine, it's great to hear from you! I'm so glad you all liked the bread (it never lasts for more than a day in my house either ;). Happy baking!