Go Back
+ servings
Dairy Free/gluten-free/Paleo

Easy Paleo Pumpkin Bread

5 from 3 votes
Nicole Modic
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Print It Pin It
Pumpkin bread is one of my favorite treats, and is quintessential to Fall time. However, as I was going through my pumpkin recipes, I realized that I didn't have a paleo pumpkin bread recipe in my repertoire, and knew that had to change... immediately. So, introducing my Easy Paleo Pumpkin Bread, which is exactly what the name implies! Easy, delicious, and paleo-friendly pumpkin bread, and the only pumpkin bread recipe you need this fall season. I promise it does not get better than this!


  • 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 F.
  • 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!