Easy Paleo Pumpkin Bread

September 3, 2020

Ok, friends, t’is officially the season for pumpkin bread, and when I was going through my existing pumpkin recipes, I realized I didn’t have a simple paleo pumpkin bread recipe in my repertoire. So that had to change…immediately.

My EASY PALEO PUMPKIN BREAD is exactly what the name implies – it is easy to whip up, and contains no added sugars! I tweaked my favorite Cinnamon Banana Bread recipe and came up with this one: a recipe that will forever be my favorite.

Why? Because the recipe comes out perfect every single time. And also because it’s super customizable. If you want to add chopped walnuts, raisins, chocolate chips, this is the perfect recipe to do that to. The bread itself isn’t too sweet, so adding any extras to it won’t be overpowering.

Oh and did I mention that your house will smell so good while this is baking? If you’ve been having a hard time getting into the fall spirit, make this and you’ll get there in no time. In fact, I actually think this could be one of my favorite pumpkin recipes of all time (besides my Gluten Free Pumpkin Fudge Bread and Paleo Pumpkin Zucchini Bars.) I’ve made two loaves this week alone and I can’t stop eating it.


So what’s in this Easy Paleo Pumpkin Bread?

Since I promised you an easy recipe, you can count on that. You need just a few simple ingredients that you can pick up from almost any grocery store these days, and if not, hit up Amazon! It’s great in a pinch.

  • Almond Flour: I love using almond flour in my baking. Although almond flour is higher in calorie that other flours, I honestly wouldn’t focus on that. Almond flour is so good for you! It contains healthy fats, fiber, protein, magnesium and vitamin E, and baking with almond flour keeps me full longer and keeps cravings away!

  • Tapioca Flour: I use tapioca flour in a lot of my recipes, especially when baking with almond flour. The reason is because almond flour by itself is pretty dense. Using tapioca flour makes the bread fluffy. If you can’t find tapioca flour, you can substitute for arrowroot flour or corn starch, as both will have the same result. Don’t be afraid to buy tapioca flour, thinking you won’t use it again— you will. It’s also such a great thickener for sauces and other paleo recipes!

  • Pumpkin Puree: This pumpkin bread recipe uses 3/4 cup of pumpkin puree, which gives it so much moisture without added sweetness that you’d find in so many other pumpkin bread recipes. When you are shopping for this ingredient, do not confuse it with pumpkin pie filling—you need pumpkin puree! You will have a little bit of pumpkin puree leftover, so what I like to do is fill an ice cube tray with the pumpkin and freeze for smoothies. Another option is to use the leftover puree to make my Pecan Pumpkin Latte. Trust me, it’s heaven.

  • Banana: As I mentioned above, this recipe contains no added sugar at all. It’s sweetened by a single banana! Just make sure that your banana is nice and ripe and you are all set! If you want to omit the banana in this recipe, you can. In it’s place, use 1 cup of pumpkin puree (instead of 3/4 cup) and 1/4 cup maple syrup).

  • Eggs: You’ll need 2 eggs for this recipe. I know some of you will ask if you can make this bread vegan by substituting for flax eggs. Yes, you can. If you are going that route, you need two flax eggs, which is 2 tablespoons ground flax seed meal and 6 tablespoons water.

  • Coconut oil or butter: I always use coconut oil in this recipe, but I have also tested butter and it gives this bread such a fantastic taste!

  • Pumpkin Pie Spice: I always purchase ready made pumpkin pie spice from the grocery store, simply for convenience purposes. But you can definitely make your own blend using cinnamon, nutmeg, ground ginger and allspice.

  • Baking Soda: This is what makes the pumpkin bread rise!

  • Vanilla Extract: Because every good pumpkin bread recipe needs a splash of vanilla!

Can you make this pumpkin bread into muffins?

Yes you can! And you are in for a real treat. To make these into muffins, all you have to do is grease a muffin tin well or add muffin liners; fill each muffin cavity about 3/4 full with the batter, and bake for 20-35 minutes at 350. And don’t forget that you can add in anything you love, such as nuts, dried fruit, and chocolate chips.

Storage Instructions

I know I have failed you guys in my previous blog posts. I consistently forget to tell you how to store your goods. And the reason why I forget is because baked goods don’t last more than 24 hours in my house — we eat everything right away or we give it away to friends and neighbors. I forget that not everyone does that! So ok, I will help you out! You can leave this loaf out on your counter for a few days – I recommend just placing a piece of foil on top. After that, I suggest wrapping it up and placing it in the fridge. You can also freeze this loaf for up to 3 months — just wrap it up tightly in foil and put it in a plastic bag before freezing.

Okay, enough rambling from me. Go make the recipe. I hope you guys love it, and if you make it, be sure to leave a comment for me below and tag me on Instagram so I can repost!

Dairy Free/gluten-free/Paleo


Author: Nicole Modic of @KALEJUNKIE

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  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 3/4 cup pumpkin puree
  • 1 large ripe banana
  • 2 eggs
  • 1/4 cup coconut oil or butter melted and cooled
  • 2 tablespoons pumpkin pie spice
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract


  • Preheat oven to 350.
  • Line a loaf pan with parchment paper (spray inside with oil first so the parchment paper sticks).
  • In a medium bowl, whisk together dry ingredients.
  • Next, grab your blender!
  • Blend the pumpkin, banana, eggs, coconut oil/butter, and vanilla extract, for about 10-15 seconds until smooth.
  • Pour the mixture from the blender into the bowl with the dry ingredients, and stir lightly until combined.
  • Pour the batter into the loaf pan and smooth out the top with a spatula.
  • Bake for 50-52 minutes or until a toothpick comes out clean.
  • Let cool before slicing (trust me), and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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  1. Made this today even though it’s 96 degrees outside! We are supposed to have snow by tomorrow night, so I got right down to the business of staying warm through the chill with this recipe. Wanted you to know how absolutely delicious it is! I added just shy of a 1/4 cup of raisins and they plumped up beautifully. Sprinkled sliced lightly toasted almonds in a line down the center. Perfection! Not to sweet but definitely satisfying. Thank you Nicole!!! 💖

    • Hi Mer! I am so so so happy to hear that! And the addition of raisins sounds perfect!!!!! I’ll have to try that next time too! Stay warm with the storm coming!

  2. Love your recipes and site. It would be easier to make the recipes if the ingredients and instructions were together or there was a print option.