This paleo pumpkin bread is perfectly soft, fluffy, moist, and absolutely delicious! This bread uses almond and tapioca flours to ensure this pumpkin bread is grain/gluten-free and paleo, if that’s your thing (I personally definitely eat gluten/grain/non-paleo, but I love being creative with different flours and recipes in the kitchen!). To be completely honest, I’ve found a lot of times I actually prefer the texture of baked goods (especially muffins, cookies. and brownies!!!) made with almond flour as it has a deliciously rich texture (thanks to the heart-healthy fats from the almond flour). It’s lightly sweetened using just a touch of pure maple syrup. I love making this into muffins too (as you’ll see in the recipe post’s pictures!).

Can’t stop won’t stop with the plethora of pumpkin recipes lately! I sincerely hope you like pumpkin because I’m clearly having a moment over here. First up this year were these delicious pumpkin spice no-bake protein donut holes (wow that’s a mouthful), then we had this pumpkin spice frapppuchino, and then this creamy delicious pumpkin soup, pumpkin spice cashew butter, and these amazing pumpkin sloppy joes! I do think we have even more pumpkin recipes on the blog this fall than we did last fall. (Although I do believe this is the last pumpkin recipe for the year!).

As is often the case with grain-free baking recipes, this pumpkin bread took QUITE a few tries to perfect the recipe. However, I’m happy to report that 1. All of the test batches were edible and still delicious and 2. I have the final recipe to share with you today! To be honest, I finished testing this recipe a few months ago, and was so excited about all of the other pumpkin recipes I listed that I’m just now finally getting ready to share this recipe!

Ingredients and Substitution Ideas

Here’s what you’re going to need to make this paleo pumpkin bread:

Pumpkin

Canned pumpkin puree (100% pumpkin), or homemade pumpkin puree if you’re very ambitious and spend the time making your own! I always use store bought pumpkin. You will need 1 full cup for this recipe.

Oil

I used melted coconut oil in this recipe. Melted butter would also work well. I haven’t tested with other liquid-at-room-temp oils like olive or avocado, but using nut butter might also work. For best results I’d probably stick with coconut oil or butter!

Eggs

This recipe likely wouldn’t work well using a vegan substitute (such as flax eggs). You will need two eggs for this recipe!

Maple syrup

I love using maple syrup in recipes, especially with cinnamon, apple, and pumpkin flavors. I recommend using 100% pure maple syrup for the best taste, texture, and results. Honey or agave would also work. You only need ¼ cup of maple syrup to sweeten this entire loaf! I love how this pumpkin bread isn’t overly sweet/cake-like like many pumpkin recipes out there.

Flour

This recipe uses a mix of almond flour (literally just finely ground almonds) and tapioca flour. I do not recommend substitutions here (I’ve tried!). Using almond and tapioca flours ensure this pumpkin bread is grain/gluten-free and paleo, if that’s your thing (I personally definitely eat gluten/grain/non-paleo, but I love being creative with different flours and recipes in the kitchen!).

Serving Suggestions

As you can see from the pictures, this bread makes great muffins too! To be completely honest, I usually prefer making muffins for several reasons…they take less time to bake, freeze easily, and are really easy to grab and eat on the go! I also think adding chocolate chips to the batter would be a delicious option…;)