This healthy pumpkin bread is moist, soft, and packed with warm pumpkin pie spices, It is paleo, gluten-free, and grain-free. This is the perfect fall recipe for a healthy breakfast and dessert for the whole family.
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It’s time to whip up a healthy version of our favorite Starbucks recipe, the Pumpkin Bread.

Besides being easy to make, the best part of this Starbucks copycat pumpkin bread recipe is that my version Paleo, grain-free, and even more delicious! 

Let me tell you, it’s been a HIT around my house for a while now.
. I love serving it with a frothy mug of Apple Crisp Macchiato or a Healthy Pumpkin Spice Latte. It’s like we just brought Starbucks home, but more healthy and budget-friendly.

Why is this pumpkin bread Healthy?

, a thick slice of healthy paleo pumpkin bread topped with creamy almond butter on a pretty ceramic dish Unlike traditional pumpkin bread, my paleo version is much healthier. With a few ingredient swaps, this healthy pumpkin bread is just as delicious and packed with fall flavors as the original.

Paleo and Gluten-Free

Instead of regular wheat flour, I have used almond flour and coconut flour, which makes this recipe gluten-free, paleo, grain-free, and low-carb.

Refined sugar-free

I substituted white sugar with coconut sugar. It provides a warm flavor that compliments the fall spices really well.

Low Carb

To make this healthy pumpkin bread recipe low carb by substituting coconut sugar with keto friendly sweetener. .

What you will need to make healthy pumpkin bread

cute containers with puree, cinnamon, almond butter, coconut sugar, coconut flour, eggs, pecans, seeds and With only 9 healthy and wholesome ingredients you can make the best moist and dense pumpkin bread, packed with fall spices.
  • Pumpkin puree – store-bought or make your own with this recipe.
  • Eggs – room temperature
  • Almond butter – smooth, unsweetened, unsalted
Note: In my original recipe (in 2018), I used 1/2 cup bananas and 1 cup pumpkin puree. In this updated version (2022) I’m using 1.5 cup of pumpkin puree.
  • Almond flour
  • Coconut flour
  • Pumpkin spice
  • Coconut sugar
  • Baking soda
  • Raw pumpkin seeds and pecans – or other seeds and nuts you like
What to add to pumpkin bread?
  • pumpkin seeds, pecans, walnuts
  • Chocolate chips
  • Banana slices
  • Cinnamon apples
And more! .

How to make THE pumpkin bread of your dreams

Three slices of fall-spiced dessert on pretty plates. There are forks and a glass of dairy-free milk as well.

Start by preheating the oven to 375 F degrees, and grease or line a loaf pan.

Second, in a medium mixing bowl, combine all the wet ingredients – pumpkin puree, eggs, almond butter.

In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, baking soda, and pumpkin pie spice. Then, gently combine wet and dry ingredients with a spatula. Make sure not to over mix. Next, fold the pecans and pumpkin seeds into the bread batter. Pour the pumpkin batter into a pan and top with more pumpkin seeds and pecans. Lastly, bake until a toothpick inserted in the center comes out clean. Enjoy! .

What are some good toppings for Pumpkin bread

A thick slice of gluten free pumpkin bread topped with vegan cream cheese frosting There are so many ways you can enjoy this gluten-free paleo pumpkin bread. I like eating it as a healthy breakfast, as a mid-day snack, or as the perfect healthy fall dessert.
  1. Top with my dairy free Vegan Cashew Cream Cheese Frosting.
  2. Pair it with a cup of Pumpkin Spice Latte 
  3. Top with yogurt and granola for a protein-packed breakfast
  4. Top with your favorite nut or seed butter for healthy fats and a protein boost
  5. Microwave the gluten-free pumpkin bread for 10 seconds and top with a scoop of ice cream for the best fall dessert ever

How can Pumpkin bread be stored

A healthy dessert loaf cut up in slices topped with seeds and nuts Refrigerator: Once the paleo pumpkin bread loaf has completely cooled down, store it in an airtight container in the fridge for up to 5 days. You can either slice them up or leave it as a whole loaf. Freezer: Yes you can freeze it!

What are some ways to freeze pumpkin bread?

Once it cools completely, slice the pumpkin bread and wrap the individual slices in plastic wrap. Or you can place them in an airtight container without wrapping. Instead, leave a little room between each slice 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, they barely need any time to thaw before enjoying it. They almost taste like a pumpkin ice cream bar! However, you can microwave it for a few seconds as well. Finally, get baking this fall with this healthy pumpkin bread recipe. I hope you and your family enjoy it! And don’t forget a cozy sweater and a frothy mug of pumpkin spice latte. I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS moist and rich paleo pumpkin bread thats topped with smooth almond butter

You May Also Like These Pumpkin Recipes:

1. Gooey Healthy Pumpkin Brownies

2. No Bake Pumpkin Spice Energy Balls

3. Pumpkin Pie Hummus

A slice of moist and gooey paleo pumpkin bread with a bite that is topped with nut butter and dashes of cinnamon. There is the whole loaf of healthy pumpkin bread in the background. Pinterest image
A loaf of sliced up healthy pumpkin bread topped with pumpkin seeds and pecans.

Get the recipe:Healthy Pumpkin Bread {Paleo}

Not only is this healthy pumpkin bread incredibly moist and packed with warm pumpkin pie spices, but it's also paleo, gluten-free, grain-free and keto-friendly. This is the perfect recipe for a healthy breakfast and dessert this fall.
4.49 stars (35 reviews)

Ingredients

  • 1 cup pumpkin puree, 290g
  • 3 eggs
  • 1/2 cup almond butter, 155g, unsweetened
  • 1/2 cup coconut sugar *
  • 1/2 cup almond flour, packed, 70g
  • 1/4 coconut flour, 28g
  • 1 heaping tbsp pumpkin spice**
  • 1 tsp baking soda
  • 1/4 cup raw pumpkin seeds and pecans

Instructions 

  • Preheat the oven to 350 F degrees.
  • In a medium mixing bowl, combine the wet ingredients – pumpkin puree, eggs, and almond butter.
  • In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, baking soda, and pumpkin pie spice.
  • Gently combine the wet and dry ingredients using a spatula.
  • Gently fold in pumpkin seeds and pecans.
  • Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans.
  • Bake for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pumpkin bread cool in the pan for 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
  • Slice and Enjoy!

Notes

* You can use up to 3/4 cup coconut sugar if you prefer sweeter.
** Make your own pumpkin spice by combining 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg. Use 1 tbs for this recipe and save the rest in an airtight container for later.
** The recipe is updated from the video shown below. The old recipe had bananas and 2 eggs, the new version has no bananas and 3 eggs.
Serving: 1g, Calories: 149kcal, Carbohydrates: 13g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 37mg, Sodium: 68mg, Fiber: 3g, Sugar: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A loaf of sliced up healthy pumpkin bread topped with pumpkin seeds and pecans.

Get the recipe:Healthy Pumpkin Bread {Paleo}

Not only is this healthy pumpkin bread incredibly moist and packed with warm pumpkin pie spices, but it's also paleo, gluten-free, grain-free and keto-friendly. This is the perfect recipe for a healthy breakfast and dessert this fall.
4.49 stars (35 reviews)

Ingredients

  • 1 cup pumpkin puree, 290g
  • 3 eggs
  • 1/2 cup almond butter, 155g, unsweetened
  • 1/2 cup coconut sugar *
  • 1/2 cup almond flour, packed, 70g
  • 1/4 coconut flour, 28g
  • 1 heaping tbsp pumpkin spice**
  • 1 tsp baking soda
  • 1/4 cup raw pumpkin seeds and pecans

Instructions 

  • Preheat the oven to 350 F degrees.
  • In a medium mixing bowl, combine the wet ingredients – pumpkin puree, eggs, and almond butter.
  • In a small bowl, whisk together the dry ingredients – almond flour, coconut flour, coconut sugar, baking soda, and pumpkin pie spice.
  • Gently combine the wet and dry ingredients using a spatula.
  • Gently fold in pumpkin seeds and pecans.
  • Pour the batter into a greased or lined loaf pan and top with more pumpkin seeds and pecans.
  • Bake for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the pumpkin bread cool in the pan for 10 minutes before gently removing the loaf from the pan by lifting the parchment paper to a wire rack to cool.
  • Slice and Enjoy!

Notes

* You can use up to 3/4 cup coconut sugar if you prefer sweeter.
** Make your own pumpkin spice by combining 4 tsp cinnamon, 1 tsp ginger, 1 tsp clove, 1 tsp nutmeg. Use 1 tbs for this recipe and save the rest in an airtight container for later.
** The recipe is updated from the video shown below. The old recipe had bananas and 2 eggs, the new version has no bananas and 3 eggs.
Serving: 1g, Calories: 149kcal, Carbohydrates: 13g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 37mg, Sodium: 68mg, Fiber: 3g, Sugar: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.