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Freshly baked paleo pumpkin bread loaf sliced on a wooden board, gluten free and dairy free.

Paleo Pumpkin Bread (Gluten-Free, Dairy-Free, Refined Sugar-Free)

This Paleo Pumpkin Bread is soft, moist, and perfectly spiced—ideal for fall mornings, Thanksgiving gatherings, or anytime you’re craving a healthier treat. Serve it warm with a cup of coffee or enjoy a slice as an afternoon snack.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Ingredients Method

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
  • 1/2 cup walnuts optional
  • 1/2 cup dairy-free chocolate chips optional

Method
 

  1. Preheat the oven to 350°F. Grease a loaf pan with coconut oil or line it with parchment paper.
  2. Mix wet ingredients – In a large bowl, whisk together eggs, coconut oil, maple syrup, vanilla, and pumpkin puree until smooth.
  3. Add dry ingredients – Stir in almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and spices. Mix until just combined.
  4. Fold in extras – If using, gently fold in walnuts or chocolate chips.
  5. 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.
  6. Cool & serve – Let the bread cool completely before slicing. Optionally, spread with vegan cream cheese frosting for an extra indulgent treat.