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.
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.
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.
- Vegan Pumpkin Bread. Delicious, easy, and perfectly moist!
- 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!
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.
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.
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.
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.
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.
Paleo Pumpkin Bread
- 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
- 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.
- 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.
- 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!
- *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.
Nutrition InformationAmount 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!
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