One bowl, healthy Paleo pumpkin bread made with coconut flour, natural sweeteners and wholesome ingredients for the perfect fall treat. Â
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 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!
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Paleo Pumpkin Bread
One bowl, healthy Paleo pumpkin bread made with coconut flour, natural sweeteners and wholesome ingredients for the perfect fall treat.
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
- Heat your oven to 350°F/180°C
- 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.
- 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.
- 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.
- Place in the oven and bake for 45-50 minutes, or until a knife going into the center comes out clean. Cool and serve.
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.
Chelsy says
Hi! this is delicious !! i’m just wondering could we use almond butter and lessen coconut oil.. still have the far but add more protein ??
thanks
Sarah Nevins says
Hi Chelsy! I haven’t tried this with almond butter myself so I can’t say for sure, but I do think you’d probably have success using 1/4 cup almond butter and 1/4 cup coconut oil here
KimberlyS says
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. 🙂
Sarah says
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!
Kelley says
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
Sarah says
Bananas should work here as well! Glad you liked the pumpkin bread 🙂
Samantha says
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!
Sarah says
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!
Vee says
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.
Sarah says
Thanks Vee – really glad you enjoyed it! Thanks for coming back to let me know what you thought – really means a lot 🙂
Tanya says
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
Sarah says
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!