I could eat this Paleo Almond Flour Pumpkin Bread every day for the rest of the year! Made with almond flour, lightly sweetened with maple syrup, perfectly spiced and so delicious! No one will know it’s gluten free.
Post and recipe slightly updated and improved, with new photos and a streusel topping. Originally posted October 2018, updated November 2020.
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. The texture that you get from baking almond flour bread 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 with Almond Flour
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.
Ingredients needed for paleo pumpkin bread
- canned pumpkin puree – make sure it’s not “pumpkin pie filling”
- maple syrup – the preferred liquid sweetener for this recipe. If you want this bread a little sweeter, I’d recommend adding 3 tablespoons of coconut sugar.
- eggs – eggs help provide structure in this recipe. I haven’t tested without them.
- vanilla – vanilla extract for flavor
- non-dairy milk – to thin out the batter ever so slightly.
- blanched almond flour – make sure the almond flour is from blanched almonds, not almond meal (made from raw almonds.)
- tapioca flour – tapioca flour helps hold the almond flour together. If you don’t have tapioca flour on hand, arrowroot is a 1:1 substitution. Subbing with 3 tablespoons of coconut flour should also work. More notes on these subs in the recipe card below.
- pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- baking soda & salt – the leavening agent to help the bread rise, and salt to balanced flavor.
How to Make Paleo Pumpkin Bread
We’re talking EASY, friends. Like one bowl and mixed by hand, kind of easy.
Combine wet ingredients
- maple syrup
Add Dry Ingredients
- almond flour
- tapioca flour
- baking soda
Once the ingredients are fully combined, pour into a medium loaf pan and bake for about 45 minutes.
What does this bread taste like?
Sweetness – This pumpkin bread isn’t crazy sweet but sweet enough to enjoy as a healthy dessert. If you want a sweeter bread you can add some coconut sugar with the wet ingredients.
If you’re a chocolate kind of person and you’re thinking of adding chocolate chips to the batter, I 100% support that decision.
Texture – It’s soft, moist and almost like a pound-cake. It’s amazing.
Spice – We’re using a whole tablespoon of pumpkin pie spice, so it’s nice and flavorful.
Questions about this recipe?
- Can I use another flour? This recipe was made specifically for almond flour. If looking for coconut flour, try this bread. Want whole grain? Make this dairy free and oil free bread.
- What if I don’t have tapioca flour? – You can use arrowroot flour (same amount) or use 3 tablespoons of coconut flour. Subbing with 1/4 cup of 1:1 gluten free baking flour should also work, though I have not tested.
- Can I make this vegan and substitute eggs? – I have not tested this recipe without eggs, but I believe readers have made my banana bread with “flax eggs”. The texture won’t be the same and the bread likely won’t rise as much, but it could work.
Let me know if you try this recipe by leaving a comment and review on the blog! I love hearing from you and it helps others find the recipe too!
- 1 cup canned pumpkin
- 1/3 cup maple syrup
- 2 large eggs
- 1/2 TBSP vanilla
- 2 1/3 cups almond flour
- 1/3 cup tapioca flour
- 1 TBSP pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 TBSP milk
Cinnamon Streusel Topping
- 1/2 cup almond flour
- 3 Tbsp coconut sugar
- 1 1/2 tsp pumpkin pie spice
- pinch of salt
- 3 tablespoons coconut oil, chilled (or plant-based butter)
- 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 eggs, vanilla and milk until smooth.
- Add almond flour, tapioca flour, baking soda and salt, using large silicone spatula or spoon to combine.
- Make streusel topping (optional): Use fork to combine almond flour, sugar, spice, salt and coconut oil or butter until meal-like texture forms. Portion out coconut oil into 6, 1/2 tablespoons, chilling before combining.
- Pour batter into prepared loaf pan, covering with streusel if using and bake for 20 minutes uncovered, then add foil for the last 20-25 minutes, 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. You can slice and serve bread immediately or store covered in fridge. Enjoy!
Streusel topping is optional but does add a nice sweetness to the bread. If adding the streusel topping, you might not want the additional sugar added into the bread batter.
- Serving Size: 1/12th
- Calories: 177
- Sugar: 8
- Sodium: 169
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 5
- Cholesterol: 31