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.
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!
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.
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.
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.
Mix the ingredients together with a hand blender or food processor. The batter will be thick.
Grease a loaf pan with 1/2 tbsp of coconut oil. Then add the batter to the pan.
Bake for 60 minutes or until a toothpick inserted comes out clean.
To make the icing, combine the coconut cream, maple syrup and cinnamon in a bowl.
Use an electric mixer to whip it for about 30 seconds to combine.
Once the bread has cooled carefully remove it from the pan.
Drizzle the icing over it. You can use a brush to spread the icing over the bread evenly if desired.
Enjoy a slice with a warm cup of tea or hot apple cider!
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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.
- 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)
- 1/4 cup Coconut Cream
- 1 tsp Sugar Free Maple Syrup (or regular maple syrup for paleo)
- 1/4 tsp Cinnamon
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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.
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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.
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Scoop the coconut cream into a bowl. Add maple syrup and cinnamon.
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Use an electric mixer on low to lightly whip the cream together until everything is combined-- about 30 seconds.
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Once the bread has cooled, drizzle the icing over the bread. Use a brush to spread it evenly if desired.
Recipe Video
- 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.
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.
