Get your fall fix with this scrumptiously soft and moist Paleo Pumpkin Bread without almond flour! A perfect blend of healthy and flavor — one bite and you’ll be hooked!
This easy paleo pumpkin bread redefines health and flavor in everyway! It has been on repeat this fall, and every time I give it to friends they ask for the recipe. Proceeded by "it is the best" - especially when I tell them it's grain-free and oil free pumpkin bread! My family gobbles up a loaf in a day or two!
It's time you get to treat yourself to something truly satisfying! This paleo pumpkin bread without almond flour is it! Be sure to also try these paleo cookies which are amazing too!
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Why you'll love this grain-free pumpkin bread
It is so easy to make, and the perfect blend of pure ingredients without oil or refined sugars and nostalgic tastes in every bite. This is not your grandmother's pumpkin bread, but it is similar to this gluten-free pumpkin bread and gluten-free pumpkin muffin recipes, and I'm sure grandma would love it, too!
This deliciously moist, gluten-free, dairy-free paleo pumpkin bread is the perfect fusion of rich pumpkin flavor and a delightful blend of sweet and spices. Its warm, natural sweetness, achieved without any added processed sugars, makes it a treat that's not only delicious but also nutritionally abundant.
Key ingredients
Full details and ingredients quantities are in the recipe card below.
- Beth Blends Grain-Free Flour - use code DELIGHTFUL for 10% off.
- coconut sugar
- maple syrup
- 1-15 ounce can of pumpkin puree - you can also use fresh pumpkin that is cooked and mashed. Just measure 15 ounces. See my measurement conversions chart for how many ounces in a cup.
- 4 eggs large
- vanilla extract
- nutmeg
- cinnamon - If you are out of these spices, see these substitutes for cinnamon.
- salt
Recipe tip
- This grain-free flour in this quick bread recipe already has leavening agents in it and cream of tartar so you do not need to add extra or any baking soda or baking powder into the bread batter. It will rise beautifully.
- Baking in an aluminum or metal pan may burn the edges or darken the edges of this paleo pumpkin bread during baking. Check for doneness after 45 minutes if using a metal pan. Mine has always come out in a glass bread loaf dish perfectly at exactly 50 minutes of baking time.
Recipe instructions
As always full recipe details are in the recipe card below.
Step 1 (image 1): Preheat the oven and prepare a 9 inch baking pan.
In a large bowl combine flour, pumpkin puree, eggs, coconut sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
Step 2 (image 2): Whisk together just until combined.
Step 4 (image 4): Spoon batter into prepared 9 inch bread loaf dish.
See recipe notes on metal and glass baking dishes.
Step 4 (image 4): Bake for 50 minutes or until a wooden toothpick inserted near centers comes out clean.
Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire racks. Wrap and store overnight before slicing.
More quick bread recipes
- Gluten-Free Cranberry Nut Bread
- Gluten-Free Butternut Squash Quick Bread
- Eggless Banana Bread
- Gluten-Free Banana Bread
Be sure to try these other paleo recipes
I hope you enjoy this healthy Paleo Pumpkin Bread Recipe! Follow along with me on Instagram, Pinterest, Facebook, YouTube and Twitter for a feature and more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
📖 Recipe
Paleo Pumpkin Bread Without Almond Flour
Ingredients
- 1 ⅓ cup Beth Blends Grain-Free Flour
- 15 oz organic pumpkin puree (1 can)
- 4 eggs large
- 1 cup coconut sugar or brown sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Using cooking oil, spray a 9 x 5 inch bread loaf pan.
- In a large bowl combine flour, pumpkin puree, eggs, coconut sugar, maple syrup, vanilla extract, cinnamon, nutmeg, and salt. Whisk together just until combined. Spoon batter into prepared pan.
- Bake for 50 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on wire racks. Wrap and store overnight before slicing.
Notes
- Recipe makes one quick bread loaf.
- Store in an airtight container on the counter for up to 3 days or in the refrigerator for up to a week.
- Recipe nutrition is based off basic gluten-free flour. Beth Blends flour will make this a different calculation.
- Baking in an aluminum or metal pan may burn the edges or darken the edges of this paleo pumpkin bread during baking. Check for doneness after 45 minutes if using a metal pan. Mine has always come out in a glass bread loaf dish perfectly at exactly 50 minutes of baking time.
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