Paleo Pumpkin Bread

With 8 healthy ingredients, this easy Paleo Pumpkin Bread recipe is a cinch to make and absolutely delicious. Made with high-protein almond flour, my lusciously moist, gluten-free, dairy-free pumpkin quick bread came about by popular demand.

So many of you left comments on my Paleo Bread recipe post requesting a healthy pumpkin bread, that I just had to create yet another easy paleo bread recipe for all of you. When you make this, the smell of fresh pumpkin bread wafting from the oven will fill your home with autumnal goodness.

Paleo Pumpkin Bread

Print Pin Recipe
Servings 6



  • In a food processor combine almond flour, salt, baking soda, and pumpkin pie spice
  • Add pumpkin, honey, stevia, and eggs and pulse for 2 minutes
  • Scoop batter into a greased mini loaf pan
  • Bake at 350°F for 35-45 minutes
  • Cool for 1 hour
  • Serve
Prep Time 15 mins
Cook Time 37 mins
Total Time 52 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

To store this Paleo Pumpkin Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.

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, be sure to take a look at my How to Roast Pumpkin and How to Roast Squash posts.

Here are some of my other easy paleo bread recipes:

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook

The best recipe I’ve come across in years, and so simple to make. Thank you.


272 responses to “Paleo Pumpkin Bread”

  1. This Paleo pumpkin bread was delicious! Of course, my daughter-in-law and I finished it before the evening was over! I look forward to making one of your pumpkin pie recipes.

    • Marie, I haven’t tried that so not sure, but when I’ve experimented with egg replacements in my other bread recipes they have not worked :-)

  2. Thanks Elana! this is a go-to bread for breakfast, snack or on the side of our big dinner salad we have each night. Just an FYI to those that get distracted: if you forget to put the baking soda in this recipe, it’s still good! Dense…but good, especially grilled. It happened with my first double batch. Once they came out, I made another loaf because I was bringing it to coffee with a friend, and I remembered the baking soda and what a difference in the texture and rise. It’s so good. As I write this, it is my third time making the recipe and a doubled the recipe but I got 3 mini loaves out of it. Side note: I did add 2 tablespoons of coconut flour to the mix for each time I made it. I find with paleo bread recipes they don’t come out as the creator intended and are often too wet or too dry for me. Is it my oven? Different altitude? I don’t know, so I’ve learned to boost a bread with coconut flour, or if dry, with banana. So far, it’s been working.

  3. Greetings Elena,

    Your pumpkin bread recipe was awesome! I don’t really care for pumpkin or squash, so I am looking to find ways to enjoy it. I am in the middle of a move. Loaf pans are packed, so I used an 8×8 shallow glass pan. Connect baked for 20 min, turned off oven and let sit for another 3 min. before removing to cool. I added walnuts to mine. Came out perfectly!

    I have a great lamb masala recipe I make frequently in my slo cooker/pressure cooker. I serve it over steamed riced cauliflower that I toss with olive oil, tumeric, pink salt/pepper and fresh cilantro. Rather than Naan, I used this pumpkin bread. It complimented the dish perfectly!

    I used liquid Stevia + high actives (16+) Manuka honey for an extra immune system boost. Bread is fantastic by itself, and would also be delicious with raw butter and/or Manuka honey.

    Busy with holidays and move right now, but intend to further check out your recipes/books etc. my sister in law and several of my friends will be interested as well.

    Thank you…..Beth Hansotte/Atlanta, GA

  4. The first time I made this recipe, I quadrupled it and mostly made it in my Vitamix. Instead of the pumpkin, I had butternut in the freezer….I usually use squash instead of pumpkin to use less sweeteners. Instead of the pumpkin pie spice, I used the spices for the pumpkin cupcakes in your cupcake cookbook. I used agave instead of the honey and stevia…not a huge stevia fan and honey is too sweet.

    4x this recipe is 2 standard sized loaf pans. It came out perfectly….as all your recipes do for me!

      • Just finished making this bread and eating it :) Used what I had on hand, substituted 100% can pumpkin for roasted pumpkin, xylitol for honey. The bread is moist and delicious. Thank you Elana for you hard work to create and sharing you recipes.

        • Karen, thanks so much for letting me know this bread is delicious! I’m so happy to hear you are enjoying my recipes, your comment really made my day :-)

  5. Hi Elana!
    Do you use parchment paper to line the bread pan? Every time I make gluten free breads, it always sticks to the pan, even after I grease it. Not sure what I”m doing wrong. Same thing happened with your banana bread recipe. It tasted delish but the whole bottom half was stuck to the pan….suggestion?

    • Hi Jacqueline! thanks for your comment! I haven’t ever had to use parchment paper to line the bread pan for my recipes because they pop right out. Make sure you are using the recommended pan for each recipe and greasing adequately so that the bread comes out easily :-)

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