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Simple Paleo Pumpkin Bread

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Keyword: Autumn, Fall, Gluten Free, paleo, pumpkin bread
Servings: 10
Calories: 198kcal


  • 3 Eggs
  • 1 cup Organic Pumpkin Puree
  • 1/3 cup Full Fat Coconut Milk *see note for preparation
  • 1 tsp Pure Vanilla Extract
  • 1 3/4 cups Blanched Almond Flour
  • 1/4 cup Tapioca Flour
  • 1 tsp Baking Soda
  • 1 tbsp Pumpkin Pie Spice
  • 1/2 tsp Ground Cinnamon
  • 1 pinch Fine Grain Sea Salt


  • Preheat your oven to 350 degrees and line a medium loaf pan (**8.5x4.5" one used in this recipe) with parchment paper, with a couple of inches overlapping for easy removal.
  • In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
  • In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt.
  • Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts.
  • Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
  • Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
  • Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!


*Take a chilled can of full fat coconut milk, discard half the "water" and blend up the rest before adding to the recipe
**A Wilton medium loaf pan was used in this recipe (which is 8.5"x4.5") but you can also use a standard 9 x 5
Original Recipe: https://www.paleorunningmomma.com/paleo-pumpkin-bread/