Healthy Paleo Pumpkin Bread (Easy!)

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.

1. Whisk together pumpkin puree, coconut sugar, spices, vanilla and eggs.
2. 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.
3. Stir in chopped pecans or walnuts (the nuts are optional!).
4. 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

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 or 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!

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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, snacks, gifts and even dessert. 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 ½ cup total.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour 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)
• 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

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 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!