Paleo Pumpkin Bread

Not all of my fall romantic notions go according to plan—giant pile of leaves I dove into expecting a nice, cushy landing, I am looking at you. Others, like this moist Paleo Pumpkin Bread, exceeded my every autumn dream.

Moist and delicious Paleo Pumpkin Bread with Chocolate Chips. The BEST pumpkin bread I’ve ever had! Simple, healthy, and low carb pumpkin bread made with almond flour. Easy, gluten free, and filled with fall spices. The perfect recipe!

I’m a proud connoisseur of pumpkin breads, so my expectations for this loaf were exceptionally high. It needed to be moist but not mushy (a hard balance with many Paleo baked goods), healthy but not bland, and every bite needed to sing with spice. It also needed to stand out among the orange array of other pumpkin bread recipes and pumpkin muffin recipes I’ve previously shared, of which there are, admittedly, many.

I have my reasons.

Paleo Pumpkin Bread with Almond Flour. The best low carb pumpkin bread recipe! Super moist and packed with fall spices.

Committing to a single pumpkin bread recipe would be like committing to a single pair of boots. IMPOSSIBLE. You need more than one! I love each of the pumpkin bread recipes equally, but differently.

  • Healthy Pumpkin Bread. Classic, all-purpose, naturally sweetened with honey, and 100% whole wheat.
  • Oatmeal Pumpkin Chocolate Chip Bread. My original pumpkin bread love. It’s hearty, the oats are chewy and yummy, and the amount of chocolate will feel excessive. Go with it anyway.
  • Vegan Pumpkin Muffins. For when I want my pumpkin bread in a tidy little muffin package. They’re pleasantly perfect in every way, and no one will suspect they are vegan!
  • Pumpkin Pull Apart Bread. For when only butter and sugar will do.

And now the latest addition to the pumpkin bread family, Paleo Pumpkin Bread!

Clean Eating Paleo Pumpkin Bread. Low carb, gluten free, easy, and absolutely delicious! Our favorite pumpkin bread recipe.

Paleo Pumpkin Bread is the recipe for when you want your pumpkin bread to be as densely moist as possible, you’re looking for a low-carb pumpkin bread, and/or you feel like trying something different and delicious.

Oh, and if you are following a Paleo diet. I don’t think I needed to tell you that one though!

I don’t follow a Paleo diet myself, but after this Chocolate Chip Paleo Zucchini Bread recipe turned out to be a) one of my favorite quick breads ever and b) one of YOUR favorites (it’s still one of the most popular recipes on my site), I decided to see what fall-themed Paleo goodness I could create.

Moist Paleo Pumpkin Bread recipe. Easy, gluten free, and healthy

Making Paleo Pumpkin Bread

In place of wheat flour (Paleo diets are grain free), I made this Paleo Pumpkin Bread with almond flour. It’s available at many grocery stores and online, and I’ve also included a recipe note to make your own from slivered almonds if you prefer. The chocolate chips were a spontaneous addition (well, as spontaneous as chocolate can be for a gal who eats it daily), but I’ve baked the bread both with and without them, and it’s delicious both ways.

Now, let’s talk pumpkin puree.

Low Carb Pumpkin Bread with Almond Flour. Easy, Paleo recipe.

I used Simple Truth brand, which is available at my local Pick ‘n Save and other Kroger grocery stores. Simple Truth is the store’s own line of products, and I’ve loved the ones I’ve tried. They are affordable, minimally processed, and make selecting quality products quicker and easier, because I know I can reach for a Simple Truth product and be happy with the results. I spent a lot of time grocery shopping, so I truly appreciate the time savings.

Paleo Pumpkin Bread with Almond Flour, Chocolate Chips. Delicious, easy recipe that’s healthy, gluten free, and grain free!

For an extra dose of filling flavor, I topped my Paleo Pumpkin Bread with almond butter, and I suspect that if I had any left, it would be yummy smeared with Slow Cooker Apple Butter too.

Paleo Chocolate Chip Pumpkin Bread. Easy, delicious, low carb, and gluten free! Made with almond flour and pure maple syrup.

You can also keep it simple and enjoy a plain slice of Paleo Pumpkin Bread lightly warmed in the microwave. The lovely notes of cinnamon, cloves, and nutmeg are more than enough to make even the most romantic of pumpkin bread wishes come true.

Moist and delicious Paleo Pumpkin Bread with Chocolate Chips. The BEST pumpkin bread I’ve ever had! Simple, healthy, and low carb pumpkin bread made with almond flour. Easy, gluten free, and filled with fall spices. The perfect recipe!
4.74 from 15 votes
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Paleo Pumpkin Bread

Yield: 1 (8x4) loaf
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr 30 mins
Moist and delicious Paleo Pumpkin Bread. Simple, healthy, and low carb pumpkin bread made with almond flour. Easy, gluten free, and filled with fall spices.


  • 1 1/2 cups blanched almond flour*
  • 1/2   teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 3/4 cup Simple Truth Canned Pumpkin — NOT pumpkin pie filling
  • 1/4 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • Up to 1/2 cup mix-ins: chocolate chips — be sure to use dairy free, Paleo-friendly chocolate chips if necessary, chopped toasted pecans or walnuts, dried cranberries, raisins, chopped dried apricots


  1. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
  2. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
  3. Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. Slice and enjoy!

Recipe Notes

  • *Be sure to use blanched almond flour, which is finely ground from blanched almonds that have the skin removed, not coarse almond flour (often called “meal”), which has the brown skins. No other flour can be substituted, as almond flour has very unique properties.
  • To make your own almond flour: Place blanched, slivered almonds in a food processor and pulse until you have a fine powder. About 1 1/2 cups of slivered almonds will yield the 1 1/2 cups flour needed for the recipe. Be sure to measure before baking. Depending upon your food processor, you may also want to process the almonds in two batches to ensure they blend evenly.
  • I have not yet experimented with making the bread vegan. If you’d like to play around, you could try swapping the eggs for flax eggs. Please note that because this recipe does have a large number of eggs, this is a riskier substitution. If you decide to experiment, I’d love to hear how it comes out!
  • Store leftovers in an airtight container lined with paper towels in the refrigerator for up to 5 days. This bread tastes even better the second day, once the flavors have a chance to marry. Bread can be tightly wrapped and frozen for 3 to 4 months. Let thaw overnight in the refrigerator.
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Homemade Bread, Gluten Free Bread Recipe, Paleo Pumpkin Bread

Nutrition Information

Amount per serving (1 (of 10), without mix-ins) — Calories: 153, Fat: 10g, Saturated Fat: 1g, Cholesterol: 74mg, Sodium: 177mg, Carbohydrates: 11g, Fiber: 2g, Sugar: 6g, Protein: 6g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

I am sharing this post in partnership with Pick ‘n Save. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. LOL! all the leaf raking means you get an extra slice! YUM!

  2. This looks amazing. And I’m all about those chocolate chips in there! Yahoo!

  3. YUM! I’ll be treating myself to this VERY soon

  4. Pumpkin bread is one of my favorite fall treats! This looks great.

  5. Heather S Christo Reply

    So awesome! and who doesn’t love chocolate chips in their pumpkin bread!?

  6. Another great Pumpkin recipe, Erin!!!

    I don’t follow a Paleo diet either, but I do HAVE TO watch my carbs. With this bread I can actually have a whole, thick slice and not regret it. I am so looking forward to making this one. Thank you

  7. I’m such a big fan of pumpkin bread too – your paleo version looks SO SO delicious!

  8. I’m so glad to see only 1/4 c maple syrup! Other paleo recipes seem to have a lot more so I’ve been hesitant to try them! Can’t wait to make this!

  9. Yum, I love breads like this!!

  10. I love pumpkin recipes. I have never tried almond flour. Can you explain to me why I cannot use regular flour like I would for other pumpkin breads? I would like to use the regular. Thank you for all the yummy recipes you share with us!

    • Hi Cordelia! The two have very different properties, because they are made from different elements (ground almonds vs. ground wheat). This means their weights, fat content, protein content, and more is different, so they react differently in baked goods. If you’d like to use regular (wheat) flour, I’d recommend one of the other pumpkin bread recipes I linked to in the post, especially the Healthy Pumpkin Bread and the Pumpkin Oatmeal Bread. I hope you enjoy these!

  11. Hi Erin…would love to try, but in Australia, we can’t buy canned pumpkin – at least I’ve never seen it for sale. How much by weight of cooked pumpkin should I use? I assume the canned type is pre-cooked? I would probably roast chunks to cook them…


    • Hi Colin! Yes, canned pumpkin is cooked and pureed pumpkin with nothing else added. For this recipe, you need 3/4 cup puree, so 1 small baking pumpkin should yield plenty (in most recipes I read, a 4 to 6 pound baking pumpkin yielded about 4 cups puree). I hope you love it!

  12. I’m loving all the chocolate chips, too! ;) 

  13. I’d love a slice with my coffee right now!

  14. I was looking for this! Love pumpkin bread! 

  15. I made this yesterday and it turned out wonderfully! The bread is so soft I can’t believe it. I didn’t add any mix ins, just kept it plain. I even shared some with my 10 month old and he can’t stop shoveling little pieces in his mouth. Thanks!

    • Morgan, I’m so glad to hear the recipe is a hit! Thanks so much for giving it a try and taking the time to leave this review!

  16. This couldn’t be any more perfect! YUM!

  17. Pumpkin bread is a staple this time of year — love that you made it paleo!

  18. can you use rice or coconut flour instead of almond flour?

    • Hi Trish! I actually just answered a similar comment—I am afraid not. The two have different weights, fat contents, and protein contents, as well as absorb liquid and react with ingredients differently, so I’m afraid they are not interchangeable. It really needs to be almond flour.

  19. Can you use oat flour in place of the almond flour?

    • Hi Diane! I am afraid not. The two have different weights, fat contents, and protein contents, as well as absorb liquid and react with ingredients differently, so I’m afraid they are not interchangeable. It really needs to be almond flour.

  20. I have almond meal. If I process it in a food processor do you think it will become fine enough to use in this recipe?

  21. Is there a Keto substitute for the maple syrup? 

  22. Do you know what happens to the bread when almond meal is used? I didn’t read the recipe completely before putting it in the oven. Lol. I am wondering will it even be edible? ?

    • Hi Julie, I only tested the recipe with almond flour, so I’m afraid I’m not sure! If you’re willing to share, I would love to know how it comes out.

      • Will do! I am keeping my fingers crossed! I will let you know! 

        • It is actually edible! More of a grainy texture (but I did also double the recipe and added about 1/4 cup coconut flour. It is definitely on the mroe savory side and I think will pair nicely with a nut butter and or served with preserves. Not a complete fail! I took a picture if you wanted to see.

  23. delicious & came out EXACTLY like the video and pictures! not too sweet, amazing texture and flavor! easy recipe and smells amazing!

    • WOOHOO I’m glad to hear the recipe was a winner for you, Emily! Thanks so much for taking the time to leave this awesome review!

  24. Absolutely the best even better than sugar stuffed bread. The moistness won us over. I added a half cup applesauce but don’t think it needed it and I used fresh pumpkin. Thank you so much for sharing!!!

  25. Made this for Thanksgiving, it was spectacular!!!!

  26. I altered the spices as follows:

    1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp cloves and 1/4 tsp cardomon

  27. I have made this recipe several times, and it is the best.  I made a few mini loaves for Christmas, and now have constant requests for more.  Adding cranberries, nuts and chocolate chips makes is the icing on the cake, so to speak.  

    • Margie, I’m so happy to hear this recipe is a hit! Thanks so much for taking the time to share your additions and review!

  28. So, so good! Thank you for this great recipe. I made three changes: two intentionally and one by mistake. All good:
    > I used pumpkin pie spice instead of individual spices. The pumpkin pie spice includes ginger, which I love. 
    > I traded out one egg for an equal volume of melted coconut oil. I prefer a denser moistness and less eggy flavor. Worked perfectly. 
    > Accidentally opened a can of pumpkin pie filling instead of purée. Thought the finished bread might be too spicy, but it was deliciously flavorful. 

  29. I’m not a fan of maple syrup in anything. I just don’t like the flavor. Is there a substitute that can be used for the maple syrup?

  30. I made my own almond meal , used about 1 c powdered. Kept the brown skins on. Used honey instead of maple syrup , added 1/2 tsp dry ginger powder. I used blueberries, cranberries mulberries(dried) . Turned out fantastic . Thank you!!

    • Neeta, thank you so much for giving the recipe a try and reporting back with your swaps! I’m so glad you enjoyed it.

  31. Sorry, used 1 c powdered for half the recipe ☺️

  32. For anyone curious, I tried making this vegan by using flax eggs (yes, all of ’em!) for this recipes and I was happy with the result in flavor! The bread definitely doesn’t puff up as much, creating a more dense and moist experience. I think I’ll bake it a little longer next time, but definitely trying again this week! Fair warning, subbing the flax eggs does up the fiber!

  33. I impressed my Canadian colleague with the aroma of this toasting! I think this is the best bread I’ve ever made. I used sultanas as the mix-in. In Australia it’s hard to find canned pumpkin so I used fresh pumpkin and cooked and mashed it myself.  

    • Gen, I’m glad to hear you enjoyed the pumpkin bread! Thanks so much for taking the time to give it a try and write this great review!

  34. I made these into muffins and they are delicious

  35. Absolutely amazing consistency and taste. Smelled like fall and tasted delicious with pumpkin and spice flavors. Perfect for a snowy day. Made with chocolate chips and walnuts. 

  36. I made this recipe yesterday and it was my first time with a baked paleo recipe. I turned out so moist and the texture was perfect. Not to sweet but all the pumpkin flavor! I had it this am with almond butter alongside my coffee  and it was delish!

  37. I’m laughing so hard at myself right now. I decided to make this but i halved the ingredients because no one else in my household cares for pumpkin or anything “paleo”. I’m using a muffin tin and am gonna make mini lil muffin breads instead of a loaf.  Half way through i forgot i was halving the ingredients and accidentally added the full amount of wet ingredients so when i mixed wet and dry together it looked like soup 😂 But i evened it out with the dry ingredients so it’s all good but now i’m gonna have to bring half of this to work or force it on my family. They smell amazing and i’m super excited to see how they turn out :) 

  38. This bread is delicious! It has just the right texture too. So many Paleo breads I’ve tried have a mushy center. So yummy!

  39. These are so moist and delicious!!! Instead of making the bread, I made 24 mini muffins and they came out wonderful. Will definitely be making a second batch for my family when they come visit for Thanksgiving!!

  40. Leigh Ann Manifold Reply

    I made this vegan, subbing 1/2 cup applesauce and 1/2 cup soft tofu (the stuff that comes in a tube, for soup) for the eggs. It is very, very, VERY moist – think half-cooked, even after 1.5 hours of cooking. In fact, it was SOO soft that the loaf COLLAPSED when I took it out of the oven after over an hour of baking. So, I stirred it up in the loaf pan, and then scooped the barely-cooked batter into a muffin pan, and baked again for almost an hour. Once they were finally done, the texture was amazing. Done, but almost like bread pudding. I’d do this again, but definitely as muffins. Also, I subbed 1/2 tsp cardamom for some of the cinnamon, and added a heaping 1/8 tsp chinese five spice powder. I also used roasted fresh pumpkin that I pureed.

    • Hi Leigh Ann, thanks for reporting back! Those substitutions definitely could have affected the bread’s texture. I’m glad to hear you enjoyed them as muffins!

  41. I tried the recipe and it tastes amazing, but it’s moist to the point of almost soggy. The tooth pick came out clean when I tested it after 49 min but  when I sliced it after cooling the bread wasn’t dense at all. What can’t i do differently?

    • Jaimi, this bread is VERY moist, and that is due to the nature of baking with almond flour. It can be quite a surprise if you’ve never done it before. Some brands can behave differently than others too. Next time, try baking it a few extra minutes and maybe add an extra tablespoon of almond flour to see if that helps create a loaf whose texture you enjoy more.

  42. I’ve made this recipe so many times that I have it memorized! It’s great; I’ve been asked for the recipe several times and refer them back to your website.  I find the recipe very versatile — I can use whatever spices and add-ins I have available.  

    However, one modification I feel is necessary.  The original recipe comes out too egg-y in my opinion.  I leave out one egg and replace it with 1/4 cup of applesauce.  

    I also find my loaves (I always double the recipe and bake two at a time) cook better when the rack is on the second to bottom in my oven.  That may just be a quirk with my oven, but I found the loaves darkened more than I would like when I bake it in the middle rack.  

    Thanks again for making a stellar recipe! Now that fall has past, I’m wondering what savory modifications can be done for the recipe: maybe pumpkin feta black pepper walnut?  

    • Erin, thank you so much for taking the time to leave this wonderful review! I’m so glad you enjoy the bread. If you do decide to give savory a go, I’d love to hear what you experiment with!

  43. What do you think of using cocoa nibs in place of the chips. (I have a large quantity of nibs on hand lol!)

    • Hi Julie, I think you could give it a shot! It’ll definitely lend a different texture than the chips, but if you decide to experiment, I’d love to hear how it goes.

  44. Made this without salt and with pureed dates rather than maple syrup, as I have very specific diet rules. Turned out beautiful, just sweet enough and a lovely moist texture, something I find very difficult to achieve in gluten free baking. Super excited to make again and again.

  45. Yummy recipe! Thank you!! I’m so glad I followed one commenter’s suggestion to replace one egg with melted coconut oil (I made a double recipe, so ended up with 6 eggs instead of 8, and 1/2 c. of coconut oil) It still tasted slightly eggy to me, so I’m very glad I didn’t use all 8. Also added 1/4 t. of ground ginger per recipe, according to another commenter’s suggestion. I bet it’s amazing with 100% pure maple syrup, but I only had about 1/8 of a cup, so i used honey for the rest. Baked my double recipe in a 9×14 casserole dish for just 25 minutes. It was perfectly done and VERY moist. Yummy, but slightly on the bland side. Next time I might do a tad more on the spices, especially ginger, and a touch more salt. But it is pretty addicting as is (I ate too much of it), so maybe I won’t go all full-throttle foodie, trying to make it even tastier…LOL…I might end up eating half the pan in one sitting. :-D

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