I could eat this Paleo Pumpkin Bread every day for the rest of the year!
Oh man guys. This delicious, cake-like, moist, soft pumpkin bread. Made with almond flour, lightly sweetened with maple syrup and topped with a lovely cashew based frosting. It’s almost too good to be true…
But it is true.
True goodness that you 100% need to make ASAP. That bag of almond flour you bought for that one recipe will now be used up to bake several batches of this paleo pumpkin bread. It’s that good. I could eat this for.ev.er.
I don’t what it is about almond flour breads but I just LOVE them. Does anyone know what I mean here? The texture that you get from baking almond flour breads is almost like a pound cake. Truly addicting. And thankfully nutrient-dense.
Of course, balance and moderation… No one should be eating an entire loaf of this pumpkin bread just because it’s “healthier”. But I will say my self control was truly tested with this recipe!
Paleo Pumpkin Bread
This paleo pumpkin bread is based on my Almond Flour Banana Bread that is easily one of my paleo-friendly go-to’s. I LOVE almond flour based quick bread recipes. The texture is just something I can never get enough of. And once you make this bread, I think you’ll understand what I mean.
What you need
- pumpkin puree
- maple syrup
- blanched almond flour
- tapioca flour
- pumpkin pie spice
- baking soda
How to make this paleo pumpkin bread
We’re talking EASY, friends. Like one bowl and mixed by hand, kind of easy.
The wet ingredients get mixed together first (pumpkin, maple syrup – add eggs and vanilla) then it’s time to add the dry ingredients (almond flour, tapioca flour, spices, baking soda and salt) and stir until combined.
I often get asked if you need the tapioca flour in these kinds of recipes and the short answer is YES. But if you have arrowroot starch, that is fine too. The starch helps hold together the almond flour a bit more so it won’t crumble.
And this pumpkin bread isn’t crazy sweet (just 1/4 cup maple syrup for the loaf) but sweet enough to enjoy as a healthy dessert.
Especially if you add the luscious cashew cream frosting.
And honestly it’s great on it’s own too – no frosting needed if that’s not your thing. OR if you’re a chocolate kind of person and you’re thinking of adding chocolate chips to the batter I 100% support that decision.
Let me know if you try this recipe by leaving a comment and review on the blog!
And if you have any questions, you can ask those here too. It not only helps me but others who want to make the recipe as well!
This Paleo Pumpkin Bread is made with almond flour, lightly sweetened and topped with a cashew cream frosting for a healthier treat. Simple recipe with nutrient-dense ingredients!
- 1 cup pumpkin puree
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice (see notes)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup raw cashews, soaked for at least 6 hours or overnight
- 1 TBSP maple syrup
- 1/2 tsp apple cider vinegar
- 1/4 tsp vanilla
- 1/2 TBSP melted & cooled ghee or coconut oil
- 1 TBSP dairy-free coffee creamer or milk, as needed
- pumpkin spice and coconut sugar, for topping
- Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
- In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
- Add almond flour, tapioca flour, baking soda and salt and use large rubber spatula to combine.
- Pour batter into prepared loaf pan and bake for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took roughly 45 minutes but check the middle for done-ness with toothpick after 40 minutes just to be sure.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread.
- Make the frosting: Drain and rinse cashews; Place in small food processor or NutriBullet and process until broken up into small pieces. Add maple syrup, apple cider vinegar, vanilla extract and ghee (or coconut oil) and process until smooth – at this point you may need to add creamer or milk 1 tablespoon at a time, pulsing and scraping down sides of bowl or cup as needed. Frosting will be thick.
- Once pumpkin bread has cooled spread on frosting and sprinkle with pinches of pumpkin spice and coconut sugar, if desired. You can slice and serve bread immediately or store covered in fridge. Enjoy!
Make sure cashews are soaked for at least 6 hours or the frosting will not come out very smooth.
frosting adapted from: Wife Mama Foodie
Keywords: the best pumpkin bread, paleo bread recipes, cashew frosting