paleo pumpkin bread primal gluten-free grain-free recipe

Paleo Pumpkin Bread

Easy gluten free pumpkin bread recipe spiced with nutmeg, cinnamon, and cloves.

Nothing says “fall” like the smell of fresh pumpkin bread wafting from the oven. This lusciously moist, gluten free, dairy free pumpkin quick bread is made with high protein almond flour, and came about by popular demand.

So many of you left comments on my Paleo Bread post requesting a healthy pumpkin bread, that I was moved to make yet another Paleo quick bread for all of you.

Paleo Pumpkin Bread
Serves: 4-6
  1. In a food processor combine almond flour, salt, baking soda and spices
  2. Add pumpkin, honey, stevia and eggs and pulse for 2 minutes
  3. Scoop batter into a mini loaf pan
  4. Bake at 350° for 35-45 minutes
  5. Cool for 1 hour
  6. Serve

This healthy pumpkin bread recipe can be made with roasted pumpkin or any type of roasted winter squash. To find out just how easy it is to make your own homemade roasted pumpkin (or other squash), be sure to take a look at my How to Roast Squash post.

What is your favorite pumpkin recipe? How do you prefer to prepare all of the womb like winter squash that is in abundance this time of year?


  1. Lilly says

    Fantastic recipe!! My first time baking with almond flour was definitely a success – the kids LOVED it and left some for me to enjoy also ;) I made it last night and wrapped the loaf in foil, it was even better this morning, super moist and flavorful. I only made a few slight changes to the recipe: added a splash of vanilla extract, used a tablespoon of pure maple syrup instead of the stevia, and substituted 1/2 tsp of pumpkin pie spice for the cloves. THANK YOU for giving us a healthier option for a holiday favorite treat!

    • Lilly says

      I’m sure it would work just fine! I used a tablespoon of maple syrup instead of the stevia and it turned out delicious :)

  2. Carol says

    I made this today using hazelnut flour instead of almond and all honey, but less than it called for, for the sweetness. Topped with pecans. Also baked in 3 mini mini loaf pans. Tastes great especially slathered with salted butter.

  3. Georgia Steed says

    This recipe is so good that I actually just licked my counter top. The best recipe I’ve come across in years, and so simple to make. Thank you

  4. Ginger says

    I notice you use primarily almond flour in your recipes…almond flour is very expensive , have you used coconut flour in your baking? My daughter is very allergic to almonds. If so what changes to the recipes are needed.

    • Denise Fountain says

      Coconut flour will not work as a substitute for almond flour (or other flours, for that matter) because the texture will be way to dry. While almond flour is pricier, it is healthy in moderation. I use Honeyville almond flour, and have purchased it at Costco and on Amazon Prime. You can use almond flour in many Paleo and GF recipes, and it makes a great breading for chicken, too! ~Denise Fountain, Confident Moms Confident Kids Coaching

  5. Andrea Reed says

    I am on Day 18 of Whole30 but am making this for my 4 year old son, without the sweeteners. Wish me luck! Thanks for an awesome recipe!

  6. mary oberholzer says

    in the pumpkin bread recepie, what exactly is a mini-loaf pan?
    what are the dimensions of the loaf pan??

    • Elana says

      Hi Mary, just click the link in the instructions of the recipe above and you will be taken to a page with that exact info :-)

  7. audrey says

    I doubled this recipe and then realized… AARGH! I DON’T HAVE ANY HONEY!!!
    I substituted with 4 Tablespoons Truvia, and the batter is AMAZING! I haven’t cooked it yet, though, so we’ll see…

      • audrey says

        Update! It turned out PREFECTLY, literally the BEST pumpkin bread I’ve ever had! Not the best gluten free, the ultimate BEST! Thank you so much Elana!!!!!(:

  8. Karen says


    I have SEVERE fungal problems and cannot have ANY sweeteners except xylitol or stevia. What can I substitute in sweet bread recipes that call for honey, maple syrup, Agave, molasses etc (liquid sweeteners, or fruits). I CAN have green bananas and some pumpkin.


    • Sarah Whittaker says

      Have you looked into Yacon Syrup? It’s from the amazon, tastes similar to a molasses but not as heavy and spicy, it’s very floral and a prebiotic. Also, a bit of an appetite suppresant…we love that!

  9. Amber says

    Elana, I just want you to know this has become a STAPLE at our house for over a year! I frequently make multiple batches so my daughter can have some for breakfast or snack & to take to school. 1 loaf never lasts more than a day here. Thanks so much for delicious healthy food that doesn’t make us sick!!!!

  10. Nichole says

    Hi Elana! I was wondering if this pumpkin bread recipe would work for a pumpkin bread roll filled with cream cheese?

  11. KatB says

    I am so appreciative of all your recipes. But this one didn’t appeal to us. (It could definitely be because I used canned instead of fresh roasted pumpkin – perhaps the fresh roasted has more flavor.) We found the flavor to be a bit bland. The texture is fantastic, though.

  12. says

    THIS is a great recipe! It was SUPER yummy, easy to make and SUCH a great flavor and texture! Thank you for doing all the research for us!

  13. Greg Galli says

    Elana, What a great treat your pumpkin bread is. I did a little playing around with the recipe. Using 1/2 cup Almond flour and 1/2 cup cashew flour + 1 Tbl coconut flour, I found the loaf to be even lighter in texture. This has become a favorite at home. Thanks!

  14. Kim says

    forgive me if the answer is already in here somewhere but I am working on this soon, can I double the recipe and split to make two loaves?

  15. says

    This looks so good, I wonder if you can use pumpkin puree instead of roasted pumpkins, since that’s the only thing I have and I’m craving a pumpkin bread.

  16. says

    I’m excited about your paleo recipes. I’d be especially interested in some baked goods using coconut flour and only sweetened with stevia and maybe some fruit. I’m going to experiment with your coconut flour recipes and maybe try subbing any agave with mashed bananas and a little stevia. We’ll see how it works! Thanks for all you do!

  17. says

    I haven’t use stevia much, does this mean liquid or powdered? I have the drops kind, not sure if that is right and want to be sure this comes out as yummy as it sounds.

    thanks :)

  18. res says

    This pumpkin bread is crazy good. I used a petite pan and it slopped over a bit, but the bread is amazing. Definitely a keeper. Thank you.

  19. Katie says

    Hi Elana,

    Just wanted to let you know that I made this beautiful bread with some successful substitutions. I used 2 Tbsp cup coconut nectar instead of honey and I added a touch of vanilla. It was delicious!

    I also made the mini carrot muffins and the rosemary lemon mini muffins substitutiing the same amount of coconut nectar for the agave nectar and they were both perfect! Though I had to bake the lemon rosemary one for 10 minutes rather than 7-8.

    Thank you so much for these wonderful recipes. Wishing you all the best.


  20. says

    Made this yesterday, I am truly blown away! I’m amazed at how light & fluffy it is! I used almond flour from and it turned out great, so I think that was a good test of their flour (which is CERTIFIED gluten-free too!). Will be making again and again, all year round! Best served slightly warm with a generous amount of butter ; )

  21. Gail says

    This is a great recipe. I tweaked it a bit by adding 1/4c. sifted coconut flour plus another egg, 1c. golden raisins, 1c. toasted pecans, 1/2c. finely shredded coconut, 2 tlbs. coconut oil and a dash of vanilla. Using a bundt pan helps the center bake more evenly which can be problematic with the denser breads. I served it with a dollop of creme fraiche. A litttle brown sugar on the side wouldn’t hurt either!

  22. Robin says

    I have made two loaves of this each week since the recipe was posted, and can never seem to keep any around. My family loves it. I have tried a couple of times to add in raisins, which would be so yummy, but it just does not seem to bake correctly (the middle does not cook before the top would get overdone). Has anyone else tried to add raisins or nuts and had luck? Any suggestions to make it work?

  23. Pinky says

    I made something with this: pumpkin bread pudding! By toasting the bread in 1.5 cm^3 croutons, and then made it into a bread pudding using pumpkin as the base for a pudding poured over the croutons. So good! Pumpkin bread is such a wonderful dessert!

  24. teri says

    Hi Elana!
    The pumpkin bread looks so delish! I cannot wait to try it. I just need to know the dimensions of the petite loaf pan–I don’t see them anywhere.
    thanks so much for all the wonderful info!!!

  25. Chris L. says

    This looks delicious. Have hunted everywhere for a one flour GF pumpkin bread. If I want to substitute Sucanat or some other sweetener how much would I use? Thankfully yours, Chris

  26. Jessica says

    Just tried this recipe for Thanksgiving and it was a hit with everyone! My boyfriend especially liked it toasted with butter. I squirreled away some leftovers just for me and I can’t wait to toast some up later. This is my first time trying one of your recipes and I’m excited to come back for more. Thanks for your efforts to enrich the lives of us foodies with dietary restrictions.

  27. says

    I tried it with 2 tablespoons maple syrup instead of stevia, but it still wasn’t very sweet. I also tried it with cardamom instead of cloves, and added in walnut pieces, then topped it with creme fraiche. Pretty yum!

    • Pinky says

      You can try by adding more pumpkin, and if you really need it, flax meal mixed with hot water to make “egg whites”. Usually you can use bananas and pumpkin to replace eggs, or at least I have had success.

  28. Heather says

    Just finished making this bread. I added more sweetener(I have a serious sweet tooth) and about 1/2 cup chocolate chips. I just used canned pumpkin because I’m lazy. It was amazing! Thanks for all the great recipes:)

  29. says

    Hi Elana! I am excited to try this pumpkin bread recipe. I am also really interested in the Paleo diet. I am celiac, and about 2 pages of other food allergies, and need to get healthy. Any pointers for a newbie to the concept? A good starting point? I have both your cookbooks and just love them! Keep up your amazing work in educating and providing delicious recipes for us to try : )

  30. Cynthia Knox says

    Thanks so much for a pumpkin bread recipe with no ginger! Can’t wait to try it. Also love that it is paleo. Keep that coming please!!!

  31. Lara says

    This looks wonderful and I can’t wait to try it! I am really excited to see all of the Paleo recipes you are doing now, and the use of alternative sweeteners like Xylitol!

  32. Dana says

    I just made this and it is absolutely delicious! Very moist. Not too sweet; in fact I might add a bit more Stevia next time I make it. I didn’t have any cloves so I used a bit more nutmeg. I think I could have added 1/4-1/2 tsp more to make it even more spicy.

  33. Rachia says

    I would like to make this minus the honey due to the sugar content. Does anyone have any suggestions for a replacement for the honey component? Thanks.

    • Ranger Linda says

      I made this for Thanksgiving and just omitted the honey altogether. I used 1/4 teaspoon of powdered stevia (it’s green). I used the Bob’s Red Mill Almond Meal/Flour that other people don’t like.
      The bread was moist and soft and absolutely fabulous. This year I made the best turkey of my life and the best gravy of my life. However, what I can’t stop thinking about is this pumpkin bread.
      My gluten and sugar loving boyfriend has already asked me to make another loaf!

    • Ranger Linda says

      Dry? I think that something must have gone wrong somewhere! I didn’t even use the 2T of honey (which would add even more moisture) and mine was so moist that I couldn’t believe it.
      Maybe your pumpkin was too dry. Did you put water in the pan with it when you roasted it? Elana has directions for roasting the pumpkin if you click on it in the recipe.

  34. says

    This was a delicious recipe! I do not have a mini loaf pan so I used muffin tins instead. It made 9 muffins and I baked them for 15-20 minutes (can’t remember). Since we are on GAPS, I substituted baking soda for baking powder and they still rose beautifully. I love that this recipe uses very little sweetener. Thank you!

  35. says

    I made this tonight and it came out wonderfully! I used 1 tbsp. of pumpkin pie spice, and only had baking powder, so it was flatter, but delicious. Thanks for this great recipe!

  36. says

    I’m so glad you created this! I bought some sugar free apple butter (just apples and spices) a few weeks ago and was dying for something yummy to use it with! Unfortunately, I used to use biscuits and those are no longer an option… I can’t wait to try this!

  37. says

    I love this recipe. I substituted xylitol for honey and used butternut squash instead of pumpkin and made this into muffins. I baked the muffins for 35 minutes at 350 degrees. The results were delicious!!

  38. Holly says

    I think I just made my forth loaf of this bread. My family can’t get enough. I love it topped with cream cheese.

  39. Diana says

    This was great – thanks! Made it on Saturday and it’s gone. I doubled it to fit a normal loaf pan, and it worked perfectly. Thanks again!

  40. Rebecca says

    This is an excellent recipe. I made it as-is the first time and then added 1/2 t of vanilla extract the next several times and thought it really complimented the other flavors.

    I decided to make it as muffins, because I thought my boys might ration them out better this way. *sigh* :-)

    For those who want to know- in regular sized muffin pans, I baked them for about 20-22 minutes at 350 and that is when the toothpick came out clean. These muffins are super moist and amazingly delicious- you must try them, simple as that.

    I will be making this one again and again!

  41. Laura says

    Has anyone done a nutritional analysis on this recipe? I am making it right now for a friend, but I want to make it for another friend whose son was just diagnosed with Type 1 diabetes. She’s looking for good baked goods that he can eat.

    • Rebecca says

      Hi Laura-

      Go to and start a free account, then you can use the food journal tool to figure out the nutritional analysis on this, ingredient by ingredient. You could consider subbing yacon syrup for the honey…

  42. Kathy says

    Elana – thank you for this recipe. I have made 3 pumpkin bread loaves and plan to bring it to a company potluck on Halloween!

  43. says

    Just made this, but didn’t have a petite loaf pan so I made them into muffins. SO AWESOME! Almond flour always amazes me…you really can’t tell these are made with a nut flour. Thank you, as always, Elana!

  44. Heather says

    I was wondering if you know what we could substitute for the Honey?? We have to do the Candida diet for my son and he can’t have honey, but he can have everything else…

  45. says

    Hi Elana,

    I read your site often but almost never comment. I just wanted to take the extra minute today to say thank you–you have changed my gluten-free life. I have Celiac and have been gluten-free for 3 or 4 years. Now I’m experimenting with going Paleo and am, once again, so grateful to the trailblazing you’ve done. Thank you for all that you do for me, and for so many.


  46. says

    Fabulous! Fabulous! Fabulous! Just doubled the recipe and baked in a regular size loaf. I omitted the stevia and just went with the honey and it was great! Next time I think I might add some organic raisins. I’m constantly amazed with what one can do with almonds and coconut! YIPEE!!

  47. Rhonda from Baddeck says

    I made this last night – it’s delicious! I brought some for a birthday celebration at work today – even those without food allergies enjoyed it. Thanks for all your hard work!

  48. Christina says

    Elana I love your site and especially the grain-free recipes!! I do have a question about baking with almond meal and coconut flour…do they tend to go “bad” quicker? I have been baking bread with regular flour for a while and it lasts at least one week before mold etc, but I made your wonderful Paleo bread recipe and the Paleo Pumpkin bread and they both got slimy and off tasting sitting on my counter within 4 days of baking. I had to throw them out which was such a bummer!! Just curious if you have had this experience:-) Thanks!!

    • fiona says

      Baked goods made with nut flours do not keep more than two or three days on the counter, maybe a week in the fridge at the most. But they freeze beautifully so I stick whatever I’m not going to eat in a day or two in the freezer and take some out everyday. (They don’t keep more than 6 months or so in the freezer though.)

  49. Echo Zard says

    This bread was awesome!! I have made it 3 times in the last 10 days :) my kids are super excited to have it around for snacks and quick breakfast additions. I ran out of honey so I used maple syrup the other day, more moist but still great! I will probably stick to honey unless there is another emergency situation again lol.

  50. Hannah says

    Hi Elana! I just made this bread and it’s AMAZING!!!!! Thank you thank you thank you! I’m going to make more tomorrow so that I always have it on hand! You are a Paleo genius!!! Thanks for all your hard work!

  51. Jessica says

    Hi Elana,

    You asked what are our favorite uses for pumpkin/squash…I have to say, I love to bake with these items but my all time favorite use is for soup. I make two this time of year: a version of Ina Garten’s Squash and Apple Soup and 101cookbooks thai-spiced pumpkin soup. In the Ina recipe I throw all the squash onions and apples on a pan and roast them. I make the broth then throw batches of both into the Vita Mix. As I’m mixing and I add the curry. Heidi’s recipe uses coconut milk – amazing. They’re both so easy to make.

    I also love a pumpkin souffle recipe I found in Deborah Madison “Vegetarian Cooking for Everyone.” Anyway, those are my two cents! My daughter and I made your chocolate cupcakes yesterday. Out of 10 only three are left! I really like the coconut flour. Thanks for everything.


  52. heather says

    I just made this subbing japanese sweet potato for the pumpkin (I had one lone sweet potato I wanted to use up) and I added some chopped walnuts. It is soooo good. Thanks for the recipe!

  53. Jen says

    Thank you! I was coming to your site to look for pumpkin bread recipes and I found this one right on top! I’m going to try it tomorrow as muffins.

  54. Sarah says

    This was fantastic. We actually didn’t make the bread version, but omitted an egg and cooked them as pancakes for breakfast. So delicious! We love all of your recipes! Thanks!

    • Rin says

      Oh good! I made a loaf last time but wanted to try muffins this time (easier to freeze and eat individually that way!) How long did you bake the muffins for?

  55. Annette says

    I love the spicy flavor of pumpkin bread. I didn’t have any almond flour so a made a non paleo version with gf oat flour. I also left out the stevia and added a tbsp of Yukon syrup. I turned out great!

  56. says

    I’ve recently been told I am allergic to eggs and have been trying my hand at egg-free/dairy-free baking… I’ve tried a few different pumpkin bread recipes of my own, and now this one using flax “egg” and have failed miserably! The inside comes out wet. Anyone that doesn’t eat eggs have suggestions for me?!

    • Renee says

      In place of 1 egg: 1 tablespoon Chia seeds with 3 tablespoons water. Let sit for 20 minutes. It will turn into a gel.

  57. Kyra says

    When I bake with almond meal, my breads often come out verrryyy gooey and too moist for my liking. The recipes I have been trying did not include baking soda, and my friend told me that it often helps to tone down the moistness, so I am definitely going to try this recipe. Does anyone else have this problem?

    • Jenny says

      Kyra, might you be using Bob’s Red Mill almond meal and not a blanched, finely ground flour? Hover over “Questions?” at the top of the site and read her info on almond flour. I had the same poor results as you with more coarsely ground almonds. Good luck and happy baking!

      • Sandy says

        I have never used anything other than Bob’s Red Mill almond flour, and everything comes out perfectly. The label says “finely ground” and it is. I’m making the biscuits this morning, for about the tenth time. Bob’s Red Mill has always worked for me, in everything I have made, so I don’t think that is the source of Kyra’s problem.

      • Lilly says

        Highly recommend Ralph’s brand Simple Truth Organics Almond Meal (it is blanched and finely ground) it yielded perfect results for this recipe as well as other almond flour baked goods!

  58. Sarah M. says

    This bread is fabulous! It just came out of the oven a little bit ago, and I already cut a piece. It’s not very pumpkin-y, but that’s okay. It smelled like pumpkin pie in the oven!

    I did double the recipe, because I don’t have a mini-loaf pan. It still turned out really well. My daughter and husband also liked it.

    I’ve been eating Paleo for a few months now, and breakfast is the hardest meal of the day for me. I get bored with bacon and eggs, and I’ve been looking to change things up a bit. I think this will make a great breakfast with some meat.

    • Bernadette says

      I was considering doubling the recipe because I don’t have petite loaf pans either……How long did you bake it?

  59. says

    First recipe I have made from this site even though I have stalked it for quite some time. I am transitioning into Primal way of eating and really wanted something like this.
    This bread was phenomenal. I added chocolate chips to mine for some added sweetness. I used to attempt to use whole wheat flour for my baked goods thinking it was better for me but I always hated the taste- but this bread using almond flour was way better than I was expecting. I can see myself using it a lot!
    Oh and I didn’t have baking soda in the house so I just used baking powder and tripled the amount and it came out great!
    Thank you, thank you, thank you!

  60. Rebecca says

    How would you change the cooking time or temperature for regular-sized loaf pans? I realize the outside may be a bit crunchier, but can’t just go out and buy some petite loaf pans. Love your recipes!

    • Rebecca says

      Nevermind- I see the note at the bottom saying that there are “rising” issues with bigger loaf pans! I will just try it when I have a chance to buy some small loaf pans.

  61. Debbie says

    Oh but does my house smell delicious right now. Just took the pumpkin bread from the oven. Applesauce and pearsauce simmering. Leaves blowing about the yard. Homey. I did sub the roasted fresh pumpkin as I was in a rush to bake. Used canned organic. I’ll post if it worked. Smells and looks like it did.
    Peace and Paint,

    • Debbie says

      OK, cool enough already! Deliciousness. I will make this many times this winter. Healthy breakfast. Though I subbed the canned pumpkin was very good. I will pick up a pumpkin at the farm this week and try it next weekend.
      Thanks Elana!

  62. says

    I like my pumpkin in ravioli, bread, soup and oatmeal form during this time of the year! I’ll be giving this recipe a shot soon. Probably replacing the almond flour for bob’s red mill GF flour, hopefully it will be okay!

  63. Chris says

    Thanks to the commenter on the pan size. The batter will fill the pan. It will not overflow, don’t be tempted to use two pans. You don’t need to. . It will be pretty like the picture and it will be delicious.

    Thanks Elana!

  64. says

    hi elana! i just wanted to let you know that i tried your breakfast bar recipe, and it came out great! i did a post about it on my blog, with credit to you. :)

  65. Shayna says

    Keep the Paleo goodness coming! I love it. Thank you for all of your inventions. For the past year I have spread the word about your recipes to everyone that will listen ;o)

    Also – for anyone that can’t eat eggs, I’ve been doing some substituting with chia seed gel. So far the substitutions have turned out great in the Paleo Bread. I’ll test it with this pumpkin bread and leave a comment how it works out.

  66. Stacey says

    Hi Elana:
    I am a huge fan of your site. I made this bread and the recipe is wonderful. I also tried it with 1/2 cashew flour 1/2 almond flour and it came out great. To be honest I also went to make a third, with the half and half flour mix, and noticed I did not have enough pumpkin so I subbed in some banana (sorry to go so far off the beaten path with your recipe) but it also came out great.

    One question: in general how do you feel about cashew flour? I use it often because I like the taste of cashews – they add a little sweetness, but noticed you never do.

    I particularly like this recipe:

    Cashew Bread
    Ingredients (makes 1 large loaf, or two small loaves)
    • 3 cups of raw cashews (organic if possible; unsalted)
    • 3/4 teaspoon of baking soda
    • 1/2 teaspoon of sea salt
    • 3 eggs, separated
    • 1/2 tablespoon of apple cider vinegar (or lemon juice)
    • 1 cup of greek yogurt (or non dairy yogurt for vegan)
    • 1/2 cup of almond milk (applesauce or apple juice will work)
    • 1/2 teaspoon stevia
    • 2 tablespoons agave nectar

    Makes 2 small loaves or one large one

    1. Preheat oven to 300 degree F.
    2. Line loaf pan with parchment paper.
    3. Grind the cashews in a food processor or high-speed blender to create cashew flour.
    4. To the cashew flour, add egg yolks, vinegar (or lemon juice), yogurt, almond milk, and baking soda, and blend well. I use a food processor.
    5. Beat the egg whites and salt until stiff peaks form.
    6. Fold the nut batter into the egg whites in parts, until it is all folded together and blended by hand.
    7. Pour the batter into the loaf pan and bake for about one 1 hour for two small loaves – a few minutes more for a large one. top will be brown but not burnt and knife should come out clean.

    • Stacey says

      Oh – I should also mention this is a modified SCD -specific carbohydrate diet recipe. (I do not follow this diet).

  67. Cristie says

    I didn’t have a petite loaf pan, so I bought the disposable foil ones! So convenient and would be easy to make and give away. Also, I just knew this bread was going to overflow because the little pan was so full, but I decided to trust Elana instead of my gut. Good choice … it didn’t overflow. It made a very cute little loaf!

    • Sheryll Ziemer says

      I used an aluminum pan and it was too small….But the end result was fantastic! I’ll be baking one more today and one on Saturday when my daughter visits.

    • Tina says

      You could try using hazelnut meal…..not sure if you can buy it but it’s easy enough to make if you have a food processor.

    • Jess says

      I made this with canned pumpkin because I wanted to try to recipe immediately. I think it came out good. It stayed really moist for the 3 days I paced myself to gobble it up. The pumpkin taste wasn’t overwhelming–the main flavor for me was the spices.

    • Sabrina says

      I have a friend with a similar problem but who wanted to go GF- you can substitute coconut flour, but it’s not a direct substitute, because you will only need a little bit. Also, recipes that use coconut flour as a base require more eggs. I’d recommend looking at other recipes in which Elana uses coconut flour, and then tweaking them. I don’t know of any other bloggers that are dedicated to coconut flour…

    • Bligh says

      Too late for you (by years!) but hopefully someone else will benefit…
      I have had good luck in almost all cases replacing almond flour with:
      1/2 tapioca flour (a bit more than half)
      1/2 coconut flour (a bit less than half)
      2 extra eggs per 1 cup of flour

  68. says

    Thank you SO much for posting this recipe! I can’t wait to try it and pumpkin bread is just one of my favorite things in the world. You are fabulous and I just love your cookbooks & site ;)

  69. says

    I’ve been using silicone muffin top pans that I got from Vitalicious and I love how they work. I bet these would be super in them. Also, I would love it if you posted a nutritional analysis of your recipes. Just like to know …

  70. darkhorse says

    Yea!!! I love the Palio breads…have been wondering about pumpkin and how to do it…can’t wait to try this one! Thank you!!! :)

  71. Elizabeth says


    I am BEYOND excited to have found your blog, cookbooks, & recipes! I just recently switched over to a gluten-free diet (Paleo) & was looking for different bread recipes & found YOU! Thank you so much for all your hard work in developing the recipes you share – I cannot wait to try them out!

  72. says

    Mine’s in the oven right now, although I didn’t have any stevia so it won’t taste as sweet. My other favorite way to use pumpkin is to make it into paleo pumpkin pudding. There are lots of coconut milk recipes in the web and you don’t need much sweetener to make it taste like pumpkin pie!

  73. Sarah says

    I am just reading that you do not answer substitution questions as I start to write this but maybe someone else reading can help me. I LOVE all of the Elana’s Pantry recipes but so many baking ones include eggs and my son is incredibly allergic. Does anyone out there have any recommendations on what to substitute especially for a recipe like this pumpkin bread one?

      • Holly says

        Do you gel the flax seed in water first or just throw it in? I can eat eggs, but my chickens aren’t producing much at the moment and would like to stretch out their bounty.

      • Cindi says

        I’m curious about this. We eat eggs, but I hate it when I run out and want to make something. This sounds very intriguing, so I’ll reask the question: do you put them in water to “gel” first? If so, how much and for how long?

        Thank you tons!


        • monique says

          My son is allergic to egg and we use 1 tbs ground flax mixed with 3 tbs water to replace one egg. I mix it first and let it sit for a couple minutes before adding to the recipe. I’ve had good success replacing as many as 3 eggs this way. I’ve heard more than that may not turn out well. Hope that helps : )

  74. says

    Hello Elana,

    Can’t wait to try your gf pumpkin bread recipe with a fresh punkin’ from my friend’s garden here in Napa. I’d like to purchase one of your gf cook books and I’m currious if the recipes are also dairy free? I usally replace cow milk with almond milk.

    Thanks much, Becca

  75. jennifer stephenson says

    I love to make the Barefoot Contessa’s recipe: I take a small pie pumpkin, removing the top and hollowing it out to hold applesauce. Add your favorite spices, rub the pumpkin w/ oil of preference and then bake. This is fabulous with a roasted chicken.

  76. Joan says

    Ah…so now I see where I went wrong. Thanks for doing all the testing to find a great recipe for Pumpkin Bread. Can’t wait to try it. Maybe I’ll try sweet potato too!

  77. Christine says

    On the “print” version, the photos are super elongated, taking up the entire first oage of printing. They are not nice and small like on the web. Just thought you’d want to know. And thanks for the continuing supply of fantastic recipies. I myself am allergic to coconut but my husband loves the cupcakes from your book.

  78. says

    You beat me to this! I already was working on a paleo pumpkin bread, after seeing your banana bread recipe, but my version needed some tweaking yet. Speedy speedy. This sounds so good.

  79. Janet says

    I have made your pumpkin bars twice already this fall – yummy! I added pecans for some crunch. Can’t wait to try the bread. Love your books and web site and use your recipes all the time. Just made your tropical choc chip cookies an hour ago. Thanks for all your hard work.

  80. Abigail says

    Glad you are posting more paleo recipes. I love using your recipes as a base, but I often have to substitute to keep it low carb. This is right up my alley without any subs!

  81. says

    This looks absolutely delicious, Elana. I love the fact that you incorporated stevia. I’m beginning to realize that sugar in all forms but stevia could be the root of all evil! :) Anyway, thanks for the recipe – I’m on my way to make a vegan version!

  82. says

    Perfect timing! I have just made pumpkin pie as a birthday treat for myself (not GF I’m afraid), but still have another pumpkin left and wanted to do something healthy with it. Can’t wait to make it, thanks Elana!
    PS: Lovely photo!

  83. Tori Eny says

    Oh my after explaining how to roast pumpkin/squash how wonderful to add it to a delightful bread thank you Elana for helping the world (or at least my world) eat healthier. Tori

  84. Cristie says

    You read my mind! I’ve been searching the internet for a GF pumpkin bread recipe that didn’t have all those starchy flour substitutes. Thank you for all your research and hard work … you’ve certainly made life a little sweeter for my GF/DF sixteen-year-old son.

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