This Paleo Pumpkin Bread is so easy to make and tastes incredible! Tender cake with a sweet pumpkin spice swirl and drizzled with a thick glaze. Gluten free, dairy free, and naturally sweetened.
This bread!! You are going to love it! It's based off my Paleo Cinnamon Roll Quick Bread which is a tasty plain cinnamon one. They are both good and if you’ve tried and love the cinnamon bread then you will enjoy this as well.
Paleo Pumpkin Bread
Let’s talk about the layers: the bread is simple and mixed in just minutes. A little cinnamon and pumpkin spice are added to the dough, but the majority of the spice is used in the swirl and sprinkled on top. It makes it look pretty when cut and also gives a nice strong cinnamon flavor.
Quick and Easy Pumpkin Bread
This is made in one bowl, mixed by hand, with the addition of the cinnamon sugar swirl. You'll love how easy to it to whip up and it'll be in the oven baking in less than 15 minutes.
Paleo Glaze
The glaze is coconut butter and maple syrup and it adds a little more sweetness. Coconut butter is also called coconut manna and it's blended up shredded coconut. You can't replace it with butter or almond butter. I suggest buying or making it. It really makes the best glaze.
Storing Pumpkin Bread
This bread is best stored covered in the fridge. Grain free desserts tend to go bad quickly, so keeping the in the fridge makes them last up to 10 days. If you want to serve it warm, just reheat in the microwave, stove or air fryer for a short time for that fresh baked taste. It is also delicious cold, straight from the fridge.
The texture of this bread is perfect. Moist without being eggy or spongey. A little dense while still being soft. It slices great and doesn’t crumble apart.
Here are some more pumpkin recipes to try and love:
- Gluten Free Pumpkin Seed Granola
- Paleo Pumpkin Pop Tart Bars
- Pumpkin Cheesecake Bars (grain free)
- Paleo Vegan Pumpkin Pie Crumb Bars
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Paleo Pumpkin Bread
Ingredients
Pumpkin Bread
- 2 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin spice
- 2 large eggs
- ½ cup maple syrup
- ¾ cup canned pumpkin
Pumpkin Spice Swirl
- ¼ cup coconut sugar
- 2 teaspoons pumpkin spice
Glaze
- ¼ cup coconut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 2-3 tablespoons almond milk
Instructions
- Preheat oven to 350° and line a 8x4.5 (or 9x5) pan with parchment paper. Set aside.
- Make the cinnamon swirl. In a small bowl combine the coconut sugar and pumpkin spice and mix well. Set aside.
- In a medium bowl, combine the almond flour, coconut flour, salt, cinnamon, pumpkin spice, and baking soda. Stir to combine. Add in the eggs, maple syrup, and pumpkin and mix until no dry spots remain. Pour half of the mixture into the prepared pan. Sprinkle about ⅔ of the pumpkin spice sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture.
- Bake 40-45 min, until the center is set. While it's baking, make the drizzle. Combine the coconut butter, maple syrup, vanilla, and almond milk together until smooth. Drizzle the glaze over the bread.
- Store bread in the fridge after 24 hours.
Theresa says
This bread was delicious! Used five spice instead of pumpkin pie spice because that was all we had. My family loves it.
Cecilia says
This recipe was delicious! It was extremely moist and so flavorful I loved it! The crust that was formed on top was such an amazing texture to top it all off!
Jessica DeMay says
Thanks for trying it, Cecilia! I'm so glad you like it 🙂
Knikka T Pearsons says
This is amazing! I made it tonight with my 6 year old daughter and she loves it. My husband got so in patient he ate a piece before I could get the glaze on it! Haha!
Jessica DeMay says
Thanks for trying it, Knikka! I'm so glad your family likes it! 🙂
Emily says
This was so tasty! Everyone loved it! It was very moist, and I was worried it was underbaked, but I think it's just meant to be that way. The glaze was declious, and I even make my own coconut butter. Amazing recipe!
Jessica DeMay says
Thanks for trying it, Emily! Yes, it's definitely a moist bread. I'm so glad you like it 🙂
Emily VP says
I am making this right now and I know you won't respond in time, but do you put the glaze on while the bread is warm or let it cool first? And cool in the pan or on a rack? Thanks!
Jessica DeMay says
Hi Emily- I wait until it's cooled and I just cool it in the pan. Hope you love it!
Carrie Allton says
This is really good - Made it to share with my son when I go visit him at college this weekend but I am not sure it will last!
Jessica DeMay says
Thanks, Carrie! I'm so glad it's being enjoyed 🙂
Maddie says
This bread is delicious! I could eat it for breakfast or a dessert! I will definitely be making this again!
Jessica DeMay says
Thanks, Maddie- so glad you like it!
Gosia rakovic says
This pumpkin bread is amazing, very soft and have delicious taste. I love the layer of cinnamon swirl and the glaze of coconut butter can't be missed.
Jessica DeMay says
Thanks, Gosia! I'm so glad you like it!
Leanne says
This turned out great! And I’m really not a very good baker. I baked it for 42 minutes and it turned out perfect. I didn’t end up making the glaze for the top since I couldn’t find coconut butter at my local grocery store (did I mention I’m not a baker?) but it’s even scrumptious without it. I highly recommend!
Jessica DeMay says
Thanks, Leanne! I'm so glad it came out good for you!
Rachelle Hand says
This cinnamon bread is my favorite paleo breakfast bread! It’s so easy. I make it a couple times a month. I love it!!
Jessica DeMay says
Thanks, Rachelle- so glad you like it!