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.
Laura Frank says
Is the nutrition info for the whole loaf or 1/2 slices?
Jessica DeMay says
It's per slice
Wendy says
A new favorite. I’ve made maybe 34 loaves and have shared them with all of my friends and neighbors. I also serve with a dab of non-dairy vanilla ice cream. Truly a treat.
Jessica DeMay says
Thank you, Wendy! I'm so glad you like it!
Joanne says
Would you freeze this bread before glazing or after?
Jessica DeMay says
It's prob best to freeze before. It would still taste fine with the glaze, but probably would look better without it. Hope you love it!
Wendy Carr Miller says
Absolutely delicious! I’m baking two more today. I followed your directions and it was so moist! My husband loved it. Also good with a bit of non-dairy vanilla ice cream.
Jessica DeMay says
Thanks for making it and for the great review 🙂
Stefanie says
My daughter and I just made this and we LOVE it! I did not have any coconut flour so substituted oat flour instead. I also followed another reader, April Anne’s’ suggestion about the glaze! We want to make this everyday!
Jessica DeMay says
Thanks for making it and I'm so glad it was enjoyed!
Stephanie says
Absolutely delicious and so easy ! I’ve made this three times so far this month. I didn’t have coconut butter so I made a glaze with monk fruit and almond milk and it’s so good!
Jessica DeMay says
Thanks for making it, Stephanie and I'm so glad you like it!
Vanessa says
Thanks for sharing! Does it freeze well?
Jessica DeMay says
Yes, it does