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.
Suzanne says
This looks so good! What a great way to enjoy a treat while sticking to the good stuff!
Jessica DeMay says
Thanks!
Hebba says
I just came across your page a week ago and this is the third recipe I have tried and LOVED!!! It was a big hit with the kids too
Bree says
Wow! Is all I have to say! Perfect amount of sweet! Satisfied my pumpkin craving. So easy to make as well. Did not feel the need for the icing on top! Highly recommend as this will be a fall staple for me!
Jessica DeMay says
Thanks, Bree! So glad you like it and thanks for the great feedback!
April Anne says
This bread is D•I•V•I•N•E!! So thankful for the post!! I couldn’t find coconut butter in the store near us SO I a quick glaze of full fat coconut milk, drizzle of maple, and a splash of vanilla and poured on while warm!! We LOVED it! A DEFINITE make again!!
Jessica DeMay says
Thanks, April! So glad you liked it and love that you improvised a glaze 🙂 Thanks for the great feedback!
Emily Leishman says
A delicious bread and perfect fall dessert! It’s so fun to have the cinnamon roll filling and was so easy to make!
Jessica DeMay says
Thanks, Emily! So glad you like it!
Marg says
I love pretty much anything pumpkin! Is the nutritional info available on this and other recipes? I would love to make this, but I am diabetic, and have to watch carb intake.
Jessica DeMay says
Hi Marg- I don't have the nutritional info, but you can put the ingredients into a site like My Fitness Pal to help calculate it. I hope you try it!
Kelly says
I can’t wait to dig into this on thanksgiving! My glaze didn’t turn out nearly as good as the picture here, but the taste is still great.
Jessica DeMay says
Thanks for trying it, Kelly! I'm glad you like it!
Micaela podlipny says
Hello. If I want to make this with regular flour are the measurements the same? And with regular sugar? Thank you
Jessica DeMay says
Hi Micaela- I wouldn't recommend that. Almond flour is much different.
Joy says
The bread has a great, cozy taste.
Jessica DeMay says
Thanks, Joy! So glad you like it!
Stephanie says
This is such a fabulous recipe! My husband loves cinnamon rolls and this was a hit with him!!! Thank you for sharing your recipe creating gift!!
Jessica DeMay says
You're welcome, Stephanie! Thanks for trying it and I'm so glad it's enjoyed!