This Paleo Pumpkin Bread is a healthier version of our favorite fall recipe. Not only it is Paleo, Gluten Free, Grain Free and Keto Friendly, this pumpkin bread recipe is also incredibly moist, packed with warm spices. Perfect for breakfast or dessert.

Besides pumpkin spice latte, anyone else obsessed with the Starbucks Pumpkin Bread? I know I am. It is moist, dense, and packed with pumpkin spice.  This is why I love fall! Now it’s time to whip up a healthy version of our favorite fall recipe but now Paleo and Gluten Free Pumpkin bread.

If you haven’t seen, you also need to check out some of my recent Fall Recipes you are going to love:

1. Paleo Pumpkin Chocolate Chip Muffins
2. Apple Pie French Toast Casserole

How to Make Pumpkin Bread Healthy

Check out This Video for Step by Step How to Make this Healthy Pumpkin Bread!

Unlike the traditional pumpkin bread, the ones that we are all obsessed with, this version is much healthier. With a few alternative ingredients, this healthy pumpkin bread is just as delicious and packed with fall flavors.

Paleo and Gluten Free Pumpkin bread

Instead of regular flour, I used coconut flour which makes this pumpkin recipe is gluten free, paleo, grain free and low carb.

Additionally, I substituted white sugar with pure maple syrup. It is unrefined sugar which is paleo friendly. You can also use honey or coconut sugar.

Keto Friendly Pumpkin Bread

As far as sweetener, I used maple syrup for this pumpkin bread recipe. If you are following Ketogenic diet, you can substitute for monk fruit extract, keto maple syrup or stevia.

Flavors and Toppings you “Spice” up this Pumpkin Bread

For this recipe, I used the classic pecans and pumpkins seeds for the crunch. You could also use:

• Chocolate chips
• Banana slices (like this one)
• Cinnamon Apples
• Cinnamon Sugar

What if I don’t like Bananas

I have some of you requesting  banana-free recipes.  I got you with my latest pumpkin chocolate chips muffins, which does not have bananas.

For this paleo pumpkin bread recipe, I used one mashed bananas for two purposes:

1. Natural sweetener
2. Gooey texture

However, if you are not a fan of bananas, try replacing with the same amount of

• apple sauce
• sweet potato puree
• or more pumpkin puree.

Note: Add 3 to 4 table spoon of coconut sugar. to replace the sugar content from bananas. Or you can omit the coconut sugar for a low sugar pumpkin bread.

What is the Perfect Sweet Level for Healthy Pumpkin Bread

Everyone has different sweet taste. So that’s why I am here to make it customizable for you!

With the maple syrup and ripe banana, this healthy pumpkin bread is sweet enough to my liking. However, if you want to make it more like a dessert, here is what you can do.

1. Add extra maple syrup or honey

Maple syrup and honey are both Paleo Friendly. I honestly love them both and consider them interchangeable.

You can use equal amount of either sweetener option. They will result in the same texture to this pumpkin bread.

2. Add 2 table spoon to ¼ cup coconut sugar.

Coconut sugar is also paleo friendly.

3. Add Stevia or Monk Fruit extract.

These are low cab and Keto Friendly sweeteners.

How to Serve Gluten Free Pumpkin Bread

There are so many ways you can enjoy this gluten free paleo umpkin bread. Either a healthy breakfast or the perfect fall dessert.

1. Top with yogurt and granola

2. Top with your favorite nut or seed butter

3. Microwave it for 10 seconds then top with a scoop of ice cream

4. Or you can just eat it as it is because it is loaded with pecans and pumpkins already

How to Store Paleo Pumpkin bread

Before you do, Do NOT forget to snap a photo. Because, you know “Phone Eats First”. 

I look forward to seeing your creations. You can use “TRIED IT” ON PINTEREST or share INSTAGRAM BY TAGGING @Shuangys_Kitchensink and Hashtag #SHUANGYSEATS

Refrigerator: Once the paleo pumpkin bread loaf completely cools, store in an airtight container in the fridge up to 5 days. You can either slice them up or leave it as a whole loaf.

Freezer: Yes you can freeze it! They freeze really well too. Once it cools completely. Slice the pumpkin bread loaf and wrap the slices in a plastic wrap. Or you can place them in an airtight container without wrapping. Instead, leave a little room between each slices so they won’t be hard to break apart when you are ready to enjoy them.

Since this paleo pumpkin bread is moist and gooey, you barely need any time to thaw it before enjoying. They almost taste like a pumpkin ice cream bar!

Mind Blown.

Finally, get baking this fall with this healthy pumpkin bread recipe. I hope you and your family enjoy it. Don’t forget a cozy sweater and a frothy mug of pumpkin spice latte.

Yield: 12

Healthy Pumpkin Bread (Paleo, Gluten Free)

Print

Not only it is Paleo, Gluten Free, Grain Free and Keto Friendly, this pumpkin bread recipe is also incredibly moist, packed with warm spices. Perfect for breakfast or dessert.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 cup canned pumpkin puree
• 2 eggs
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1 mashed banana (1/3 cup)
• 1/3 cup coconut flour
• 1 heaping tbsp pumpkin spice (or you can make your own)
• 1 tsp baking powder
• 1/4 cup raw pumpkin seeds and pecans

Instructions

1. Preheat the oven to 350 F degrees.
2. In a medium mixing bowl combine all the wet ingredients –
   eggs, almond butter, maple syrup and mashed bananas.
3. In a small bowl, whisk together coconut flour, baking
   powder, and pumpkin pie spice.
4. In a large, glass mixing bowl melt together maple syrup and
   almond butter (for about 1 minute on high), stir until combined.
5. Add dry ingredients to wet ingredients and mix until
   completely combined.
6. Gently mix in pumpkin seeds and pecans (optional)
7. Pour batter into prepared pan and top more pumpkin seeds and
   pecans.
8. Bake for 40-45 minutes, until a toothpick inserted in the
   center comes out clean.
9. Let cool in the pan for 5 minutes before gently removing the
   loaf from the pan by lifting the parchment paper to a wire rack to cool.
10. Slice it and Enjoy!
    
    

Notes

1. Yes, You can make your own pumpkin spice: 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg!

Recommended Products

Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.

• 
  KNOW Foods Maple Syrup, Keto, Paleo, Sugar Free, Low Calorie
• 
  Organic Maple Syrup
• 
  Almond Butter
• 
  Nonstick Bakeware Loaf Pan, 9 Inch x 5 Inch
• 
  Coconut Flour

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 170 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 37mg Sodium: 69mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 3g Sugar: 10g Sugar Alcohols: 0g Protein: 6g

The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.

You May Also Like These Pumpkin Recipes:

1. Gooey Healthy Pumpkin Brownies

2. No Bake Pumpkin Spice Energy Balls

3. Pumpkin Pie Hummus