This warmly seasoned paleo pumpkin bread with smoked maple syrup and coconut cream is the perfect way to welcome fall. It’s ultra fluffy, a little nutty, and has no processed sugars.
Why You’ll Love This Paleo Pumpkin Bread Recipe
If you love fall-flavored desserts, this dairy-free Paleo Pumpkin Bread is just for you.
- Great for fall. You get double the goodness of pumpkin puree and spice in every bite, plus maple syrup and hints of sweet vanilla.
- Gluten free More people can enjoy this simple pumpkin bread because it is made with almond flour, tapioca and coconut.
- Suitable for the freezer. Pull it out of the freezer whenever you need a last-minute dessert.
- Perfect for meetings. Everyone loves a freshly made pumpkin dessert once fall arrives.
Ingredients of the recipe
Velvety pumpkin puree, earthy pumpkin spice, and smoky maple syrup are a fall-flavored dream. Scroll to the recipe card at the bottom of the post for exact quantities.
- almond flour – Break up any large lumps with your fingers before adding to the bowl.
- tapioca flour – Do not replace this with cornstarch or any other type of flour.
- coconut flour – Oatmeal is a good substitute.
- Copper powder – Make sure it is not expired.
- baking soda – Avoid using the same thing you keep in the fridge to absorb moisture and odors.
- salt – Kosher salt is best.
- Pumpkin Spice Mix – Try my homemade or use your favorite.
- pumpkin puree – Go find one without sugar.
- Maple Syrup – Raw honey and agave nectar also work.
- Coconut Cream – Please use full fat coconut cream. Low fat is too thin and won’t provide much moisture or richness.
- lemon juice – Halve the amount if using lime juice.
- coconut oil – You can also use corn, vegetable, canola or olive oil.
- eggs – They should be at room temperature so they don’t affect the consistency of the dough while you mix everything.
- vanilla extract – Feel free to use clear or pure (brown) extract.
How to make Paleo Pumpkin Bread
The secret to a tender paleo pumpkin bread is to not overmix the batter. Scroll to the bottom of the post for the full recipe card.
- Prepare the oven. Preheat to 350F. Grease the pan with coconut oil or non-stick spray. Put it aside.
- Beat the dry ingredients. Mix the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt and pumpkin spice together in a large bowl.
- Make the mixture wet. In a separate bowl, whisk together the pumpkin puree, maple syrup, coconut cream, lemon juice, coconut oil, eggs, and vanilla extract until smooth.
- combine them Gently fold the dry ingredients into the wet mixture until just combined.
- to bake Pour the batter into the prepared pan. Spread it evenly with a spoon or spatula. Bake for 53-55 minutes or until a toothpick inserted in the center comes out clean.
- to serve Remove it from the oven. Let it cool for 15 minutes. Cut, serve and enjoy!
Tips and variations
You can nail this easy paleo pumpkin bread and any other bread recipe as long as you know which pans are best for baking.
- Use plugins. Stirring 1/2-1 cup of shredded coconut, dried cranberries, chopped pecans or walnuts into the batter will add flavor and texture to each bite.
- Add frosting. Once the bread has cooled, top it with your favorite vanilla, chocolate, salted caramel or cream cheese frosting for a little creaminess.
- make muffins Line a muffin tin with liners. Fill them with batter until they are 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Choose the right pan. Do not bake in glass pans because they take longer to heat up and affect the final texture of your bread. When the cooking time is up, the bread will still be undercooked in the center. Stick to a stainless steel non-stick pan for best results.
- cover it up If the top and edges of the bread turn dark brown before halfway through the baking time, cover the pan with aluminum foil for the remaining baking time to prevent the bread from burning.
Proper storage
Doubling the recipe means you can always keep one in the freezer for last-minute meetings.
- Counter: Place in a paper bag or pie dish for up to 2 days. This method is not recommended for areas with high humidity.
- Refrigerator: Store in an airtight container for up to 7 days. Keep it away from onions to prevent odor transfer. Place it on the counter for 5-10 minutes before digging.
- Freezer: Transfer (whole or sliced) to a large freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for 20-30 minutes.
More pumpkin recipes to try
- 1 cup Almond flour
- 1/2 cup Tapioca flour
- 1/4 cup coconut flour
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon pumpkin spice mix
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/3 cup whole coconut cream
- 1 teaspoon lemon juice
- 3 spoonfuls melted coconut oil
- 2 large eggs ambient temperature
- 1 teaspoon vanilla extract
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Preheat oven to 350°
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Grease a 9 x 4 pan (I used a little coconut oil)
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In a large bowl, mix together the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt and pumpkin spice.
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In another large bowl, whisk together pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs, and vanilla.
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Slowly add the flour mixture to the pumpkin mixture, stirring until combined.
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Pour the batter into the prepared pan and bake until cooked through, about 53-55 minutes.
