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Paleo Pumpkin Bread

When I’m working to cut carbs in our diet I truly miss out on my baking therapy, especially during the fall, also known as Everything Pumpkin Season. One of my mom’s signature recipes that I helped her make growing up was pumpkin bread. I thought it would be really difficult to match that moist, cakey, quick bread texture when I was using paleo ingredients. But as I started playing around with this recipe I was quite surprised. Real flavors taste better to me anyway, so texture is 90% of the battle for me when it comes to paleo/grain free baking. This bread makes an amazing breakfast, snack, or dessert, but no grain guilt!

Paleo Pumpkin Bread


Kim @ onceamonthmeals.com, adapted from Mind Body Green


  • 1 cup pumpkin puree
  • 0.5 medium banana
  • 0.25 cup pure maple syrup
  • 0.5 cup almond butter
  • 4 medium pitted dates
  • 4 large eggs (organic preferred)
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1 Tablespoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ground ginger
  • 1 dash sea salt
  • 0.25 cup chopped pecans
  • coconut oil (for pan)

Cooking Instructions:

Prehat oven to 350 degrees. Place pumpkin, banana, maple syrup, almond butter, dates, eggs, and vanilla into a blender or food processor. Blend on high until smooth. Remove dates from blades if they become stuck. Add almond flour, cinnamon, nutmeg, ginger, and salt and blend again on high until a thick batter forms. Stir pecans into the batter.  Grease loaf pan with coconut oil. Pour batter into the pan. Bake at 350 degrees for 30 minutes or until tester comes out clean. Cool and slice to serve.

Freezer Instructions:

Bake as directed above. Cool for 5-10 minutes. Remove from pan and cool completely on a wire rack. Slice into servings, place in freezer bags, then label and lay flat to freeze. TO SERVE: Thaw and serve.

Servings: 8 (one loaf)

15 Responses to “Paleo Pumpkin Bread”

  1. TJ says:

    this sounds so good but, what could I substitute for the almond flour? we are wheat free but not grain free. thanks in advance.

  2. Kit says:

    I noticed there is no leavening in the recipe… is there supposed to be? I’m about to put it in the oven and just noticed that. I’m wondering now if I should add some baking soda or powder… what a dilemma! LMK :)

    • Kit says:

      Oh, and it also says to grease “the indicated number of loaf pans” but with no indicated number… the amount of batter looked like it would fit in one but would you mind clarifying please? Thanks!

    • Katie says:

      Nope, no need for baking soda or powder.

      • Kit says:

        Good to know! I chickened out and added 1 tsp of soda and 1/2 tsp of baking powder, came out delish and fluffy. But knowing it doesn’t need it, I’ll try it next time without, thanks :)

      • Kit says:

        Ok, with company coming I decided to make this according the the original directions, without leavening. I came out very dense… like a very tasty brick (our visitors liked it so well they took the rest home BUT the first batch the other night was WAY better). I highly recommend 1tsp of soda and 1/2 tsp of baking powder if you want it to come out like a fluffy loaf of quick bread. :)

        • Amy says:

          Thanks for coming back to update! I LOVE pumpkin bread and would love to make something similar to what we are used to.

  3. Olivia Mather says:

    This recipe is terrific. Non-paleo people will love it and my kids loved it too. You can always add more nuts, chocolate chips, etc.

  4. Julia says:

    What about substituting coconut flour for the almond?

  5. Jennifer says:

    I just made this and it is VERY dense. The picture makes it look like it is supposed to rise in the oven. Mine most definitely did not. Good flavor, but I think I’d even put more spices next time. I will definitely be adding baking soda & powder next time I make this. I’d love it if it were a little fluffier.

    • Lisa says:

      Jennifer – When I made this it was very dense as well. It certainly subdued my overwhelming pumpkin craving however. Let us know how your second try with additional spices and baking soda/powder turns out!

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