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.
nicola says
First time making this today and it turned out great. I’m really happy to have found this recipe – shall definitely make again.
Sarah says
That’s wonderful! TI’m really glad you enjoyed it! Thanks so much for coming back to leave a comment/review!
Callie says
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?
Sarah says
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!
Paleoish says
In general, I have better luck using a muffin pan.
Dee says
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!
Sarah says
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!
Leonie Moorhead says
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
Sarah says
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!
Lane says
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!
Sarah says
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!
Bethany says
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!
Sarah says
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! 🙂
alicia says
Could I use brown rice flour instead of coconut flour?
Sarah says
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
Melissa says
Made this and loved it! Family members who aren’t gluten free liked it too!
Sarah says
That makes me so happy! I love it when gluten eaters enjoy gluten free foods – totally makes my day. Thanks Melissa!
Elsa Wohlford says
this sounds great anxious to try it
Sarah says
Hope you like it as much as we do! It never lasts too long in our house 🙂
Holly Waterfall says
I LOVE all the natural ingredients in this bread! I could totally use a slice right now to go along with my coffee.
Sarah says
Thanks, Holly! I love sitting down with a slice of this and a cup of coffee myself 🙂