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.

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.

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

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

Why I Love This 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.

For another delicious Paleo quick bread recipe using almond flour, check out my Almond Flour Banana Bread.

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

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. (Use up any extra almond flour in these tasty Almond Flour Pumpkin Muffins.) 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.

Almond Flour Tips

  • 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 ½ cups of slivered almonds will yield the 1 ½ 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.

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

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.

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

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

More Delicious Quick Bread Recipes

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

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!

Paleo Pumpkin Bread

4.76 from 29 votes
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.

Prep: 15 mins
Cook: 45 mins
Total: 1 hr 30 mins

Servings: 1 (8x4) loaf

Ingredients
  

  • 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 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

Instructions
 

  • 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!

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.

Nutrition

Serving: 1(of 10), without mix-insCalories: 153kcalCarbohydrates: 11gProtein: 6gFat: 10gSaturated Fat: 1gCholesterol: 74mgSodium: 177mgFiber: 2gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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139 Comments

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  1. Hi! I have pumpkin spice seasoning. Instead of using the ground cloves and ground nutmeg, how much pumpkin spice seasoning would you suggest using? Thanks!

    1. Hi Amy! I have not tried the recipe this way, but another reader has commented that it turned out well. It will alter the flavor slightly, but I believe it will still be delicious. I hope you love the recipe!

  2. Ooo really excited to try this one!! I have food allergies but can have everything in this so I really appreciate the recipe. :)

  3. Thank you! Was a little concerned about this recipe as there was no baking powder or oil included. I made it according to your directions and it’s really good. I didn’t have any spices except cinnamon and it’s still delicious. The sweetness is perfect for me, it rose and is moist. Grateful for this recipe!5 stars

  4. I made this today, and it was fantastic! I totally screwed up, though. I used regular almond flour, not blanched. When I realized this was a massive error, I threw in another egg and bit of tapioca flour to make bread batter texture. It actually turned out great! :) I appreciate the almond flour heads up with the recipe. I just wish I read it before I measured ingredients.5 stars

    1. Hi Pat! I’ve never tried this recipe as muffins, but multiple readers have reported success with it. If you decide to try it too, I’d love to hear how it goes!

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