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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
Serves: 6
  1. In a food processor combine almond flour, salt, baking soda, and pumpkin pie spice
  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

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: