So easy to make and absolutely delicious you will love this Paleo pumpkin bread. Naturally sweet, with the perfect blend of spices and topped off by crunchy nuts and seeds this bread is so good for morning or afternoon tea or enjoy a slice for breakfast.
This Paleo pumpkin bread is gluten-free, dairy-free, and refined sugar-free.
I love to enjoy a slice of this bread toasted slathered in some almond butter. It makes a delicious morning or afternoon tea or grab a slice for breakfast.
If you are used to Paleo baked goods you will know that getting the right balance of ingredients is crucial.
This Paleo pumpkin bread recipe uses coconut flour which is very absorbent, so it is important to get the right ratios.
The result is a pumpkin bread that is moist, tender, and easy to slice and toast.
- Mashed/pureed cooked Pumpkin - I have used leftover roasted pumpkin in this recipe or you could use pureed pumpkin from a can, the choice is yours. If you are using cooked pumpkin as I did instead of pumpkin puree then it will be easier to use a food processor to make this pumpkin bread. This will give the bread a smooth texture like the photo. If you are using pumpkin puree then it will mix in easier without needing a food processor or stick blender.
- Coconut flour - You only need ½ cup as a little coconut flour goes a long way!
- Coconut oil - It will need to be melted to room temperature before using in this recipe.
- Honey or maple syrup - I have tried to keep the sugar content down in this bread as the pumpkin is naturally sweet. I used 1 tablespoon of honey. If you prefer a sweeter loaf then use 2 tablespoon of honey or maple syrup.
- Spices - These really add to the flavour of the bread.
- Nuts and seeds - Give the bread some added texture, flavour, and extra protein!
Swaps and variations
- Spices - If you don't have or like all the spices I have used (turmeric isn't a classic spice to be used in pumpkin bread but I like it) then mix and match. Cinnamon is a must in my opinion but you could also use allspice or if you are in the US I believe pumpkin spice is common to use.
- Nuts - I used walnuts and pumpkin seeds but pecans or almonds would also be good options.
I often get asked if pumpkin is Paleo friendly. Yes, it is! But I know it can be common in the US to use canned pumpkin or pumpkin pie filling when using pumpkin in baked goods. In order for it to be Paleo-friendly, it is best enjoyed in its purest form, simply as nature intended! If you are using canned pumpkin keep an eye out for additives and sugars.
The best way to cut a pumpkin to roast (the easy way)...
Pumpkin is so versatile and nutritious (which I love - for those interested see nutrition info below), but I find it is an absolute pain to chop up and sometimes near impossible particularity if it is large.
The easiest thing to do is to put the whole pumpkin or half a pumpkin in the oven and roast it. Then you can easily peel and chop it with next to no effort.
Preheat the oven to 180°C/355° and cook for 40 min to an hour depending on the size of your pumpkin. Once you can easily insert a knife through the pumpkin it is cooked. Leave it to cool, then it is very easy to peel, cut, and seed, and use as needed.
After roasting your pumpkin, chop it up and keep it to use for other recipes.
I like to freeze some to keep for making pumpkin or vegetable soup, or to use in baking recipes like this pumpkin bread or in my Gluten-Free Pumpkin Muffins with Chai Spices. Chunks of pumpkin go so well in a frittata, vegetable lasagna, or add to risotto or salads such as my Roasted Pumpkin, Chickpea & Sundried Tomato Salad with Goats Feta.
Other recipes you might like to try:
Paleo Nut and Seed Bread with Olives and Rosemary
Banana & Feijoa Loaf
I hope you enjoy this recipe for Paleo Pumpkin Bread! Please let me know how you got on in the comments below, I love hearing from you!
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Have a lovely week!
Love Food Nourish Nutrition Tips
- Pumpkin is an excellent source of the antioxidant Vitamin A in the form of beta-carotene (1). As vitamin A is a fat-soluble vitamin you need fat to help absorb it, this bread has fat from the coconut oil and the nuts that can help with absorption.
- Pumpkin often gets a bad rap for being high on the G.I scale, and although it is a high G.I food - G.I (75) its low carbohydrate content gives it a low glycemic load - G.L (3), this is good news as it is loaded with nutrients such as vitamin A, vitamin C, and a dose of fibre.
- I have added turmeric and ginger to this loaf which both have anti-inflammatory benefits (2).Turmeric is best absorbed in the body by consuming it with fat as it is fat soluble and with black pepper which enhances its bio availability. This paleo pumpkin loaf contains healthy fats and black pepper.
Paleo Pumpkin Bread
A delicious moist paleo pumpkin bread with a hint of spices, topped off by a crunchy nut topping. This bread is gluten-free, dairy-free, refined sugar free.
- 1.5 cups of cooked pumpkin or pumpkin puree (I have used cooked pumpkin for the above bread)
- 3 eggs
- 2 tablespoon coconut oil, melted
- 1 tablespoon honey or maple syrup*
- 2 teaspoon natural vanilla essence
- ½ cup coconut flour
- 1 tablespoon ground cinnamon
- 1 teaspoon turmeric
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ⅛th teaspoon ground black pepper
- 1.5 teaspoon baking powder
- 1 teaspoon baking soda
- pinch sea salt
- 2 tablespoon pumpkin seeds
- 2 tablespoon walnuts, chopped
- Preheat oven to 160°C/325° fan forced or 180°C/355°F conventional.
- With a hand held mixer or using the mixer in your food processor whisk the eggs until they have tripled in size - about 3 min.
- Add the cooked pumpkin or pumpkin puree, coconut oil, honey and vanilla essence, blend until smooth. Note: If you are using cooked pumpkin like I did instead of pumpkin puree then it will be easier to use a food processor. This will give the bread the smooth texture like the photo. If you are using pumpkin puree then it will mix in easier without needing a food processor or stick blender.
- Add the coconut flour, spices, baking powder, baking soda, pinch of salt and pepper. Blend until you get a smooth batter.
- Line a 8"x4" loaf tin with parchment paper.
- Pour the batter evenly into the loaf tin and smooth over the top.
- Top with chopped walnuts and pumpkin seeds.
- Cover the tin with tin foil and bake for 20 minutes. Then remove the foil and bake for another 15-20 minutes. Insert a toothpick to the centre of the loaf to check when done, it should come out mostly clean with a few crumbs.
- Remove from oven and leave to cool completely before slicing.
- Store the pumpkin bread in an airtight container. Should last about 6 days when stored in the fridge.
This pumpkin bread will come out mildly sweet and spicy, I have tried to keep the sugar content down and only used 1 tablespoon of honey. If you prefer a sweeter loaf then use 2 Tbps of honey or maple syrup.
For additional notes please see blog post.
Nutrition InformationServing Size 10
Amount Per Serving Calories 81Total Fat 6gSaturated Fat 3gCholesterol 42mgSodium 199mgCarbohydrates 5gSugar 2gProtein 3g