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

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

4.79 from 38 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 (8×4) 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 8×4-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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161 Comments

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  1. 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

    1. Cindy, I am so happy to hear this bread will help you enjoy some fall baked goodness. Thank you for your kind note!!

      1. Make multiple times in the fall and frequently the rest of the year. It is delicious no matter what time of year. Such a nice change from eggs and smoothies. It is also my go to for guests, they love it. My ” not-so-paleo” husband likes it with peanut butter.5 stars

        1. I’m so happy to hear that you enjoyed this recipe, Sandra! Thank you for taking the time to share this kind review!

  2. 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!

    1. I used the same amount of honey instead of maple syrup and it was amazing! Not too sweet  it was perfect. Best recipe ever tastes like Starbucks pumpkin bread!! 5 stars

  3. 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!

    1. 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!

    2. It was okay. It had a really eggy texture in the middle and tasted sort of bland. I think it could have used a little more maple syrup and salt, and maybe I should have cooked it longer. I’m not too impressed. Def does not taste like starbucks pumpkin bread.3 stars

      1. I’m sorry that the bread wasn’t to your tastes, Cam! I (and other readers) really enjoyed it, so I wish it would’ve been a hit for you too!

  4. 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…

    Regards…Colin

    1. 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!

  5. 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!

    1. 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!

    1. 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.

    1. 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.

  6. 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?

    1. Jane, you’ll need to use blanched slivered almonds and pulse until very finely ground. I put a few suggestions in the recipe notes too!

    1. CP, I’m afraid I’m not familiar with Keto cooking. If you know of a swap that has worked well in similar baked goods, you could experiment here. Sorry I can’t help more!

    2. Yes! I use Lakanto monk fruit maple flavored syrup for all my baking as well as on waffles and pancakes. Tastes amazing and very low carb!

  7. 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? ?

    1. 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.

        1. 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.

  8. delicious & came out EXACTLY like the video and pictures! not too sweet, amazing texture and flavor! easy recipe and smells amazing!5 stars

    1. 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!

  9. 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!!!5 stars

  10. 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 cardomon4 stars

  11. 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.  

    1. 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!

      1. I think I used the wrong amount of pumpkin purée. Was I supposed to use the small van instead of the bigger one?

  12. 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. 5 stars

  13. 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?

  14. 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!!

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

  15. 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!5 stars

  16. 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.  5 stars

    1. 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!

  17. 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. 5 stars

  18. 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!5 stars

  19. 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 :) 5 stars

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

  21. 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!!5 stars

  22. 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.

    1. 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!

  23. 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?

    1. 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.

  24. 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?  5 stars

    1. 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!

    1. 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.

  25. 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.4 stars

  26. 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. :-D4 stars

    1. Hi Sam! 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!

  27. I love everything pumpkin and this bread was so good and it added a little extra with the chocolate chips! So easy to make and definitely will be making again! 5 stars

  28. I can’t believe I haven’t commented on this paleo pumpkin bread before now. I made this recipe so many times last fall, I lost count. I actually sold this bread at a bake sale for my daughter’s school and the first person who bought a slice left and came back to buy the rest of it! She said, “I have never tasted a better pumpkin bread. It’s not too sweet.” I told her that’s the maple syrup. I gave her your website.
    One alteration I have made is I halved the almond flour to 3/4 and added 3/4 rice flour. I know that doesn’t make it paleo anymore but I like it that way, too.
    I’m making this bread again today, April 2nd, because it’s a chilly, rainy day in New England and in the midst of this global issue, my family and I could use some comfort food. I am especially thankful for this recipe today. So, thanks!5 stars

  29. Delish! Instead of chocolate chips, I used crystallized ginger pieces and it give it a touch of heat that went well with the spices.
    But mine turned out flatter than your picture, and it was a touch too moist inside, tho I baked it for 50 min. Any suggestions would be appreciated.
    Will be making it again!4 stars

    1. I’m so happy that you enjoyed it, Marlena! This bread is VERY moist, and that is due to the nature of baking with almond flour. Some brands can behave differently than others too. Next time, try baking it a few more minutes and maybe add an extra tablespoon of almond flour to see if that helps.

  30. Great recipe! It was a bit too moist for my tastes the first time around, but I made it again adding a tablespoon of coconut flour, and that did the trick! Thank you for your recipe, Erin!5 stars

    1. Hi Misty! Since pumpkin pie filling typically has added spices and sweeteners in it, I recommend using pumpkin puree instead. I hope you enjoy the recipe if you try it!

    1. Hi Christine! I’ve never tried this swap before, so it would be an experiment. If you decide to try it, I’d love to hear how it goes!

  31. This is a great recipe! I followed the advice of one of the reviewers and added a good tablespoon of coconut flour. I’m fairly new to baking with almond flour, and find most recipes turn out too wet but the coconut flour does the trick! I added in pecans and it gives it a nice texture, next time I’ll bump up the cinnamon and add a little ginger. Will definitely be making it again!5 stars

  32. Hi! I made your pumpkin chocolate chip bread today with flax eggs. My son has an egg allergy. I made 4 flax eggs in place of the 4 eggs the recipe calls for. The bread was delicious but very wet. I should’ve either added more almond flour or used fewer flax eggs. Nonetheless, the flavor was great. Thank you for the recipe! I’ll adjust accordingly next time.5 stars

  33. This came out beautifully and was so delicious! The texture is tender, but not overly moist like some others noted.

    I did make a few changes: mixed in 1/2 c. chopped walnuts, decreased cinnamon to 1 teaspoon (I prefer my bread a little less spice-forward), and sprinkled chocolate chips on top. It was awesome!

    Definitely recommend this recipe! It was a great way to use up some almond flour and it just tastes like autumn. Thanks!5 stars

  34. Thank you for this recipe! I made it last night (and the house smelled so good!!). I’m on a very restrictive eating plan right now, so I had to omit the sweetener but it still turned out well, if not a tad salty (to be expected). Leaving out the maple syrup didn’t seem to harm the consistency or make it too dry, and the only other change I made with the liquid ingredients was to use just under a quarter cup of melted coconut oil in place of one of the eggs, like some others had suggested. I added a little powdered ginger and some walnuts. It was done baking within the stated amount of time and seemed to rise fine. Trying not to gobble it all down at once since it’s the first bread I’ve had in over a month!5 stars

  35. 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!

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

  37. 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

  38. 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!

  39. So delicious! I added Lily’s dark chocolate chips, walnuts and drizzled a little confectioners sugar mixed with unsweetened almond milk and pure vanilla. I wish I could post a picture. Thanks for sharing! My Mom always makes a harvest loaf and this makes me feel like I’m indulging❤️5 stars

  40. One question, why the parchment paper? Does it absorb excess oil or is it just to get it out of pan easily? The recipe itself is fantastic! Planning to make several more loaves since I have a lot of puréed pumpkin. I used a maple syrup that had a bit of bourbon flavor and it made the bread incredibly good! And the chocolate chips took it over the top!5 stars

    1. I’m so happy that you enjoyed it, Pamela! Thank you for sharing this kind review! The parchment paper helps make it easy to remove from the pan.

  41. Sooooo yummy! Just popped it out of the oven and gave it about a 15-minute rest before removing from the pan to cool on a rack. Smelled so good, we couldn’t wait. Smeared a little butter on a slice while it was still hot! Excellent recipe, definitely a keeper!5 stars

  42. I really liked how moist this bread was and that it didn’t require too many hard to find ingredients (I’m new to paleo so don’t have the tapioca flour, coconut flour etc. yet). It had a lot of good flavor from the spices but unfortunately I didn’t taste too much pumpkin, I wonder how much extra pumpkin you could add without affecting the texture.4 stars

    1. Hi Annie! I’m sorry to hear about the flavor. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it! I’ve only tested the recipe as written, so I wouldn’t be able to advise if you could add more pumpkin and still get the same great bread. If you decide to experiment, let me know how it goes!

  43. I was hesitant to try yet another almond flour pumpkin bread… am I glad I did this one! O. M. G. !!!!!

    Folks, this recipe Rox!
    I used 5 tsp. Of Pumpkin pie spice

    1/4C of lakanto white because what I had

    Tips from review:
    *Let it rest 10 min b4 baking…🔑

    Keto Buttercream cream cheese frosting & toasted pecans to garnish

    Made into 12 muffins
    350 for 30 min.

    Thank you🙌🙌🙌5 stars

  44. This is so delicious and easy!!! Thank you! Do you happen to know how the pure maple syrup factors into the nutrition? I used a carb free maple syrup so trying to figure out the nutrition. Thank you!5 stars

  45. Absolutely delicious paleo pumpkin bread and I added dark chocolate chips! My little granddaughter loves it too ❤5 stars

  46. My son came home from preschool excited about the pumpkin bread they had at school. I agreed to make some at home with him but I wanted to be able to eat it too. He demanded there be chocolate so this was the perfect recipe. We made it together easily and he is only four years old. The texture is great and it tastes amazing. Thank you for the recipe.5 stars

    1. Hi Lois! 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!