Get your fall fix with this scrumptiously soft and moist Paleo Pumpkin Bread without almond flour! It is grain-free, nut-free and oil-free, a perfect blend of healthy and flavor. One bite and you'll be hooked!
It is similar to my gluten-free pumpkin bread and gluten-free pumpkin muffins, and I'm sure grandma would love it, too! Be sure to also try these paleo cookies, which are amazing.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 50 minutes at 350 degrees F
- ⏳ Total Time: 1 hour, plus cooling and resting overnight before slicing
- 🍽️ Serving: 12 slices (one loaf)
- ⚡ Calories: 138kcal per slice, per the recipe card
- 🥣 Ingredients: 9 (grain-free flour blend, pumpkin puree, eggs, coconut sugar, maple syrup, vanilla, cinnamon, nutmeg, salt)
- 🌶️ Flavor Profile: Warm pumpkin spice with a soft, moist crumb and natural sweetness
- ✋ Difficulty: One bowl, whisk, bake
Quick Answer
Preheat the oven to 350 degrees F and spray a 9 x 5 inch loaf pan. In a large bowl, whisk 1 ⅓ cups grain-free flour blend, a 15 ounce can of pumpkin puree, 4 large eggs, 1 cup coconut sugar, ¼ cup maple syrup, 2 teaspoons vanilla, 1 teaspoon cinnamon, 1 teaspoon nutmeg and ½ teaspoon salt just until combined. Spoon the batter into the pan and bake for 50 minutes, until a toothpick near the center comes out clean. Cool 10 minutes in the pan, then completely on a wire rack. Wrap and store it overnight before slicing into 12 pieces.
Jump to:
This easy paleo pumpkin bread redefines health and flavor in every way! It has been on repeat this fall, and every time I give it to friends they ask for the recipe. Followed 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!
Its warm, natural sweetness, achieved without any added processed sugars, makes it a treat that's not only delicious but also nutritionally abundant.
Why This Grain-Free Pumpkin Bread Works
Click to see why it works
- The flour blend has leavening built in. It already contains leavening agents and cream of tartar, so no extra baking soda or powder is needed.
- No almond flour. A grain-free flour blend keeps it nut-free.
- No oil. Pumpkin puree and eggs keep it soft and moist.
- Whisk just until combined for a tender crumb.
- A glass loaf dish bakes evenly. Metal pans can darken the edges.
- Rest overnight. Wrapping it overnight before slicing gives the cleanest slices.
Why You'll Love This Paleo Pumpkin Bread
- So easy to make in one bowl.
- Grain-free, nut-free, dairy-free and oil-free.
- No refined sugars, just coconut sugar and maple syrup.
- Soft and moist with rich pumpkin flavor and warm spices.
- A friend favorite; everyone asks for the recipe.
Key Ingredients
- Beth Blends Grain-Free Flour - use code DELIGHTFUL for 10% off.
- Coconut sugar and maple syrup - natural sweeteners (brown sugar works in place of coconut sugar).
- Pumpkin puree - one 15 ounce can, or fresh pumpkin cooked and mashed. See my chart for how many ounces in a cup.
- Eggs - 4 large.
- Vanilla extract, nutmeg and cinnamon - out of spices? See these substitutes for cinnamon.
- Salt - to balance the sweetness.
See recipe card for quantities.
Glass vs Metal Loaf Pans
Baking in an aluminum or metal pan may burn 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 perfectly in a glass bread loaf dish at exactly 50 minutes of baking time.
How to Make Paleo Pumpkin Bread
1Combine. Preheat the oven to 350 degrees F and spray a 9 x 5 inch loaf pan. In a large bowl, add the flour, pumpkin puree, eggs, coconut sugar, maple syrup, vanilla, cinnamon, nutmeg and salt.
2Whisk. Whisk together just until combined.
3Fill the pan. Spoon the batter into the prepared loaf pan.
4Bake, cool and rest. Bake for 50 minutes, until a wooden toothpick near the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove and cool completely. Wrap and store overnight before slicing.
As always, be sure to check out the full recipe details in the recipe card below.
Expert Tips
- Don't add baking soda or powder. The flour blend already has leavening.
- Metal pan? Start checking at 45 minutes.
- Measure fresh pumpkin to 15 ounces if you skip the can.
- Don't overmix. Whisk just until combined.
- Slice the next day for the neatest pieces.
How to Store Pumpkin Bread
Store it in an airtight container on the counter for up to 3 days, or in the refrigerator for up to a week.
More quick breads: Gluten-Free Cranberry Nut Bread, Gluten-Free Butternut Squash Quick Bread, Eggless Banana Bread and Gluten-Free Banana Bread.
Ready for a baking project? My gluten-free sourdough starter only needs three ingredients. And for more fall baking, see all my gluten-free pumpkin recipes.
Paleo Pumpkin Bread FAQs
Yes. This paleo pumpkin bread uses a grain-free flour blend instead of almond flour, so it is nut-free too.
No. The grain-free flour blend already has leavening agents and cream of tartar, so the bread rises on its own.
Yes. Cook and mash fresh pumpkin, then measure 15 ounces to match one can of puree.
Metal or aluminum pans can darken or burn the edges. Check for doneness after 45 minutes in a metal pan, or bake in a glass loaf dish.
Up to 3 days in an airtight container on the counter, or up to a week in the refrigerator.
Yes. It has no oil; pumpkin puree and eggs keep it soft and moist.
More Pumpkin Recipes
Keep the pumpkin coming with Gluten-Free Pumpkin Bread, Gluten-Free Pumpkin Muffins, Pumpkin Chocolate Chip Muffins and Gluten-Free Pumpkin 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 leave a comment below!
Paleo Pumpkin Bread Without Almond Flour
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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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