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Home » Breads » Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free)

Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free)

October 31, 2018 by Hannah Healy 14 Comments

Closeup side view of sliced loaf of healthy paleo pumpkin bread with white icing on top

This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin. 

Total Time: 1 hour 20 minutes
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This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin.

Sliced loaf of healthy paleo pumpkin bread with white icing on top on wooden cutting board with small pumpkins in the background

When you are craving something warm and spiced during the fall or winter season, this paleo pumpkin bread recipe really hits the spot. The texture is somewhat reminiscent of a moist thick banana bread, but instead of banana, it’s pumpkin!

I like to have this sweet bread with coffee or tea in the morning or with apple cider for the perfect fall snack!

Overhead view of sliced load of healthy paleo pumpkin bread with white icing on top on wooden cutting board next to white plate with two slices of pumpkin bread on it

Why I love this recipe:

  • I love the fall and winter seasons and all of the warm spiced foods around this time of year. This is a perfect recipe to accompany that cozy fall feeling without any added sugar or unhealthy ingredients!
  • This paleo pumpkin bread is a great recipe for anyone who is paleo or grain-free, but has nut allergies because it uses mostly coconut flour and pumpkin as the base and doesn’t use any almond or nut flours.
  • To make the bread, you can just throw everything in the bowl and mix it to make it easy for clean up. Making the bread is pretty simple, it just requires some patience in waiting for it to bake.

Closeup side view of sliced loaf of healthy paleo pumpkin bread with white icing on top

Healthy Spiced Paleo Pumpkin Bread Recipe Tips:

  • Technically, baking powder isn’t paleo because it contains a small amount of corn starch, so if you prefer you can combine 1 tsp of cream of tartar and 1/2 tsp of baking soda for a paleo-friendly substitute.
  • There are a few minor substitutions you can make for this recipe. You can substitute tapioca starch with arrowroot flour. Another oil like avocado oil will work in place of coconut oil.
  • For the sugar free version, I used a sugar free maple syrup, but you can also use regular maple syrup in place of that.
  • Any major substitutions other than the ones mentioned above probably won’t work for this recipe. In particular, the coconut flour and eggs are crucial for this recipe so it won’t come out right without them.
  • For the coconut cream, you want to make sure to get the thick canned coconut cream for the right texture. Avoid ones in a cardboard box because they usually are too watery or sometimes too oily. Ideally it should be the texture of room temperature butter–thick and solid but pliable. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
  • I used an 11 x 5.5 x 3in decorative fall loaf pan for this recipe which is on the larger side–but the batter didn’t fill up all the way to the top of the pan. You can also use a 9 or 10 inch loaf pan which is more of a standard size and would fill up all the way to the top. You can also split it into 2 mini loaf pans around 5-6 inches.

Overhead view of whole loaf of healthy paleo pumpkin bread with white icing on top on white wooden surface next to small pumpkins and red dish towel

How to Make this Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free & Nut Free):

Pre-heat the oven to 325°. Make sure the coconut oil is softened or melted, then combine all of the bread ingredients in a bowl.

White bowl filled with unmixed paleo pumpkin bread ingredients on a white wooden surface

Mix the ingredients together with a hand blender or food processor. The batter will be thick.

White bowl filled with mixed paleo pumpkin bread ingredients on a white wooden surface

Grease a loaf pan with 1/2 tbsp of coconut oil. Then add the batter to the pan.

Uncooked paleo pumpkin batter in loaf pan on white wooden surface

Bake for 60 minutes or until a toothpick inserted comes out clean.

Baked paleo pumpkin batter in loaf pan on white wooden surface

To make the icing, combine the coconut cream, maple syrup and cinnamon in a bowl.

Clear glass bowl on a white wooden surface with coconut cream, cinnamon and syrup inside it

Use an electric mixer to whip it for about 30 seconds to combine.

Clear glass bowl on a white wooden surface with white mixed icing inside

Once the bread has cooled carefully remove it from the pan.

Closeup of baked loaf of paleo pumpkin bread on metal wire cooling rack on white wooden surface

Drizzle the icing over it. You can use a brush to spread the icing over the bread evenly if desired.

Red brush spreading white icing over paleo pumpkin bread sitting on metal wire over a white wooden surface

Enjoy a slice with a warm cup of tea or hot apple cider!

Close up up slices of healthy paleo pumpkin bread on a white plate with loaf in the background

Did you like Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free)? Don’t forget to rate the recipe and leave me a comment below. You can also follow me on Facebook, Instagram, Pinterest!

4.39 from 18 votes
Closeup side view of sliced loaf of healthy paleo pumpkin bread with white icing on top
Print
Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free, Nut Free)
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 

This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin. 

Course: Breakfast, Dessert, Snacks
Cuisine: American, Paleo, Sugar Free
Keyword: Paleo Dessert, pumpkin bread
Servings: 10
Calories: 169 kcal
Author: Hannah Healy
Ingredients
Pumpkin Bread:
  • 3/4 cup Coconut Flour
  • 1/4 Cup + 2 Tbsp Tapioca Starch
  • 2 tsp Pumpkin Pie Spice
  • 1.5 tsp Cinnamon
  • 1.5 tsp Baking Powder (for paleo use 1 tsp cream of tartar + 1/2 tsp baking soda)
  • Pinch Sea Salt
  • 1.5 cup Pumpkin Purée
  • 1/2 cup Sugar Free Maple Syrup (or regular maple syrup for paleo)
  • 1.5 tsp Vanilla Extract
  • 6 Eggs
  • 3 tbsp Coconut Oil
  • 1/2 tbsp Coconut Oil (for greasing the pan)
Icing:
  • 1/4 cup Coconut Cream
  • 1 tsp Sugar Free Maple Syrup (or regular maple syrup for paleo)
  • 1/4 tsp Cinnamon
Instructions
To Make the Paleo Pumpkin Bread:
  1. Pre-heat oven to 325°. First make sure that the coconut oil is softened so that it's pliable and not totally hard. It's also ok if it's melted. Combine all of the pumpkin bread ingredients in a bowl and mix with a hand blender or with a food processor. The batter will be thick.

  2. Use 1/2 tbsp of coconut oil to grease a loaf pan. Place batter into the pan and bake for 60 minutes. Remove and let cool before icing.

To Make the Icing:
  1. Scoop the coconut cream into a bowl. Add maple syrup and cinnamon. 

  2. Use an electric mixer on low to lightly whip the cream together until everything is combined-- about 30 seconds.

  3. Once the bread has cooled, drizzle the icing over the bread. Use a brush to spread it evenly if desired. 

Recipe Video

Recipe Notes
  • Technically, baking powder isn't paleo because it contains a small amount of corn starch, so if you prefer you can combine 1 tsp of cream of tartar and 1/2 tsp of baking soda for a paleo-friendly substitute.
  • There are a few minor substitutions you can make for this recipe. You can substitute tapioca starch with arrowroot flour. Another oil like avocado oil will work in place of coconut oil.
  • For the sugar free version, I used a sugar free maple syrup, but you can also use regular maple syrup in place of that.
  • Any major substitutions other than the ones mentioned above probably won't work for this recipe. In particular, the coconut flour and eggs are crucial for this recipe so it won't come out right without them.
  • For the coconut cream, you want to make sure to get the thick canned coconut cream for the right texture. Avoid ones in a cardboard box because they usually are too watery or sometimes too oily. Ideally it should be the texture of room temperature butter--thick and solid but pliable. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the liquid at the bottom.
  • I used an 11 x 5.5 x 3in decorative fall loaf pan for this recipe which is on the larger side--but the batter didn't fill up all the way to the top of the pan. You can also use a 9 or 10 inch loaf pan which is more of a standard size and would fill up all the way to the top. You can also split it into 2 mini loaf pans around 5-6 inches.
  • Nutrition facts below are for 1 slice of paleo pumpkin bread made with sugar free maple syrup.
Nutrition Facts
Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free, Nut Free)
Amount Per Serving (1 Slice)
Calories 169 Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 17.4g6%
Fiber 6.9g29%
Sugar 2g2%
Protein 5.8g12%
* Percent Daily Values are based on a 2000 calorie diet.

Sliced loaf of healthy paleo pumpkin bread with white icing on top on wooden cutting board with small pumpkins in the background

Here are some additional paleo pumpkin recipes you might enjoy!…

  • Pumpkin Whoopie Pies (Paleo & Sugar Free)
  • Easy Spiced Pumpkin Smoothie (Paleo & AIP)
  • Pumpkin Banana Cookies (Paleo & AIP)

This recipe was originally published in January of 2014, but has been republished in October of 2018 to include an updated and improved recipe as well as new photos and a video. 

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Filed Under: Appetizers & Snacks, Breads, Breakfast, Cakes, Dairy Free, Desserts, Gluten Free, Grain Free, Holidays, Paleo, Sugar-Free, Sweets Tagged With: bread, paleo, paleo pumpkin bread recipe, pumpkin

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Comments

  1. Sabrina says

    April 8, 2022 at 1:01 pm

    5 stars
    I love anything pumpkin so I had to try this recipe! It did not disappoint, it was packed with amazing flavour and a hit with my family. Thanks for this, its a keeper!

    Reply
    • Hannah Healy says

      April 14, 2022 at 6:00 pm

      Wonderful! So happy you liked it! 🙂

      Reply
  2. Michelle says

    November 7, 2018 at 6:14 am

    Hi just want to mention u say to use sugar free maple syrup if u want to go the sugar free version in your pumpkin bread but those sugar free syrups all use garbage imitation sweetners which raise your Glycemic index! Any other suggestions?

    Reply
    • Hannah Healy says

      November 7, 2018 at 11:00 am

      The one that I link to here in the post that I used does not raise your GI. It’s made with monk fruit sweetener and erythritol.

      Reply
  3. Colleen says

    October 31, 2018 at 10:28 pm

    4 stars
    This pumpkin loaf looks delicious and almost fudgy. And I love the loaf pan! Thanks for sharing a cool recipe.

    Reply
  4. Natalie says

    October 31, 2018 at 9:46 pm

    5 stars
    I love pumpkin bread! Looks so delicious and the texture seems perfect!

    Reply
  5. Danielle says

    October 31, 2018 at 7:15 pm

    5 stars
    This looks yummy and perfect for fall!

    Reply
  6. Annemarie says

    October 31, 2018 at 5:58 pm

    5 stars
    This is so beautiful! I love that it’s so healthy, too.

    Reply
  7. Caitlyn Erhardt says

    October 31, 2018 at 5:38 pm

    5 stars
    Wow this looks amazing! Hard to believe it is healthy!

    Reply
  8. Andrea Metlika says

    October 31, 2018 at 5:04 pm

    5 stars
    This looks Wonderful! Always looking for good sugar free recipes.

    Reply
  9. Phillip Phobos says

    October 31, 2018 at 4:48 pm

    5 stars
    I made this and brought it to a friends picnic at the park and it was a huge hit! Everyone loved it. Thanks as always!

    Reply
    • Hannah Healy says

      October 31, 2018 at 4:49 pm

      Awesome! So glad you and your friends liked it!

      Reply
  10. Sara @ Life's Little Sweets says

    October 17, 2015 at 9:21 pm

    This looks like a great pumpkin recipe, great to see a flourless pumkin recipe, pinning to my pumpkin everything board!

    Reply
    • Hannah of Healy Eats Real says

      October 18, 2015 at 10:28 am

      Thanks for sharing!

      Reply

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Hi, I’m Hannah Healy!

woman with black hair standing over cutting board with vegetablesI created Healy Eats Real to share healthy gluten-free, sugar-free, keto recipes and tips on healthy living. Sign up for my newsletter below for recipes, natural health info and my FREE Quit Sugar Ebook!

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