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:
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:
- Natural sweetener
- 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
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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!
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.
- 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
- Preheat the oven to 350 F degrees.
- In a medium mixing bowl combine all the wet ingredients –
eggs, almond butter, maple syrup and mashed bananas.
- In a small bowl, whisk together coconut flour, baking
powder, and pumpkin pie spice.
- In a large, glass mixing bowl melt together maple syrup and
almond butter (for about 1 minute on high), stir until combined.
- Add dry ingredients to wet ingredients and mix until
- Gently mix in pumpkin seeds and pecans (optional)
- Pour batter into prepared pan and top more pumpkin seeds and
- Bake for 40-45 minutes, until a toothpick inserted in the
center comes out clean.
- 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.
- Slice it and Enjoy!
1. Yes, You can make your own pumpkin spice: 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg!
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Amount Per Serving: Calories: 170Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 69mgCarbohydrates: 19gFiber: 3gSugar: 10gProtein: 6g
The Nutrition Fact Below is specific to the ingredient I choose to use for this recipe, which may vary.
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