If you’re looking for a cozy, wholesome fall treat, this Paleo Pumpkin Bread is going to be your new favorite recipe! It’s made with simple, real-food ingredients and is naturally gluten-free, dairy-free, and refined sugar-free—making it perfect for anyone following a paleo lifestyle or just wanting a healthier baked good to enjoy with their coffee or tea.
This moist and flavorful pumpkin bread is packed with warming spices like cinnamon, nutmeg, clove, and ginger. The best part? It’s easy to make, comes together in one bowl, and fills your home with the most amazing fall aroma.
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Why You’ll Love These Paleo Pumpkin Muffins:
These paleo pumpkin chocolate chip muffins are a healthy twist on a classic fall favorite. They’re make for a wholesome snack, but tasty enough to enjoy as dessert.
01. Gluten-free & Grain-free
Made with almond, tapioca, and coconut flour.
02. Dairy Free
Coconut oil replaces butter, making it completely dairy-free.
03. Refined Sugar-Free
Naturally sweetened with pure maple syrup and warming spices.
04. Paleo-Diet Friendly
Using whole-food ingredients.
Ingredients You’ll Need
Wet Ingredients
- 3 large eggs, room temperature
- 1/4 cup coconut oil, melted and cooled
- 1/2 cup maple syrup
- 1 tsp vanilla extract
- 1 (15 oz) can pumpkin puree
Dry Ingredients
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking powder*
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp clove
- 1/4 tsp ginger
*For paleo, use a grain free baking powder. I like this one from Amazon.
Optional Mix-ins & Toppings
- 1/2 cup walnuts
- 1/2 cup dairy-free chocolate chips
- Vegan cream cheese frosting for topping
Step-by-Step Instructions
- Preheat the oven to 350°F. Grease a loaf pan with coconut oil or line it with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together eggs, melted coconut oil, maple syrup, vanilla, and pumpkin puree until smooth.
- Add dry ingredients – Stir in almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and spices. Mix until just combined.
- Fold in extras – If using, gently fold in walnuts or chocolate chips.
- Bake – Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the bread cool completely before slicing. Optionally, spread with vegan cream cheese frosting for an extra indulgent treat.
Recipe Tips
Meal Prep Friendly: Make a larger batch and store portions in the fridge or freezer for quick and easy meals throughout the week. It reheats well and can be a lifesaver on busy days.
Experiment with Herbs: Don’t hesitate to experiment with different herbs and spices like thyme, bay leaves, or cloves to create your unique pickle flavor profile.
Makes for a Great Gift: I love giving Homemade pickles as gifts! Package them in decorative jars with personalized labels for a thoughtful and tasty present.
More Pumpkin Recipes:
Paleo Pumpkin Bread (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Ingredients
Method
- Preheat the oven to 350°F. Grease a loaf pan with coconut oil or line it with parchment paper.
- Mix wet ingredients – In a large bowl, whisk together eggs, coconut oil, maple syrup, vanilla, and pumpkin puree until smooth.
- Add dry ingredients – Stir in almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and spices. Mix until just combined.
- Fold in extras – If using, gently fold in walnuts or chocolate chips.
- Bake – Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the bread cool completely before slicing. Optionally, spread with vegan cream cheese frosting for an extra indulgent treat.