Paleo Pumpkin Bread

closeup of paleo pumpkin bread with streusel topping

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4.6 from 7 reviews

This Paleo Pumpkin Bread is made with almond flour, lightly sweetened, and topped with a cinnamon crumble. Simple recipe with nutrient-dense ingredients for a healthy treat. 


Units Scale

Pumpkin Bread

  • 1 cup canned pumpkin
  • 1/3 cup pure maple syrup
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 2.33 cups almond flour
  • 1/3 cup tapioca flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/4 tsp fine sea salt
  • 2 tablespoons milk of choice

Cinnamon Streusel Topping

  • 1/2 cup almond flour
  • 3 tablespoons coconut sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • pinch of salt
  • 3 tablespoons coconut oil, chilled (or plant-based butter)


  1. Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  2. In large bowl whisk together pumpkin puree and maple syrup, then eggs, vanilla and milk until smooth.
  3. Add almond flour, tapioca flour, baking soda and salt, using large silicone spatula or spoon to combine.
  4. 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.
  5. 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.
  6. 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.