(Paleo) Pumpkin Bread!

Try this for your next Thanksgiving Gluten Free Get together! I love the change of season… especially from hot to cool(er).  Even if it is still 100 degrees where I live- in the middle of September (yuck), I can’t help but be inspired by my Fall favorites, especially Pumpkin! 🙂 

Download this Paleo Pumpkin Bread Recipe (PDF) here!

Paleo Pumpkin Bread

By Tiffany Dalton 
		Pumpkin Bread



a) 1 Cup Ground Almond Flour

b) ¼ Cup Coconut Flour

c) 1 ½ tsp Baking Soda

d) ½ tsp Baking Powder

e) ½ Tbsp Pumpkin Pie Spice

f) 2 tsp Cinnamon

g) ¼ tsp Nutmeg

h) ½ tsp sea salt

i) 1 cup Pumpkin Puree (approx. ½ can)

j) 4 eggs

k) 1 tsp Vanilla Extract (gluten free, organic is best)

l)  1 medium Ripe Banana (additional maple syrup if desired)

m) ¼ Cup Extra-virgin Coconut Oil

n) 1-2+ Tbsp Unsweetened Almond or Coconut Milk

o) Coconut oil spray or rub to grease your loaf pan

p) Optional: ½ Cup pecans, walnuts, raisins, sliced almonds, pumpkin seeds, cranberries, etc



  • Grease a 9×5 Loaf Pan.
  • Preheat oven to 325 degrees.
  • Combine your dry ingredients- A-H, in a bowl and set aside.
  • In a separate large mixing bowl, cream together your wet ingredients, including banana (ingredients I-N).
  • Add the dry to the wet, slowly combining until smooth.
  • Add in your options now (see “P” on ingredient list).
  • Pour into your greased pan.  Sprinkle loaf with ¼ tsp cinnamon.
  • Bake for 45-50 minutes, until toothpick inserted comes out clean.
  • Allow to cool for 10-15 minutes.  Slice while warm and enjoy with homemade pumpkin, apple, or nut butter!


NOTE: Depending on your banana and pumpkin puree, you may need less or more almond milk to create a creamy, but not watery consistency.

P.S. Experiment with other squashes for your pumpkin bread too, like butternut or acorn!

Download this Paleo Pumpkin Bread Recipe (PDF) here!




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