Paleo Pumpkin Bread - Shine with JL
gluten free pumpkin bread loaf with walnuts on serving tray
gluten free pumpkin bread loaf with walnuts on serving tray

Paleo Pumpkin Bread


February 7, 2018

A fall recipe that you will enjoy the entire year. Pumpkin, maple syrup, pumpkin pie spice and cinnamon join together to make an aromatic, flavorful bread perfect for breakfast or a snack. Pairs wonderfully with a cup of your favorite organic coffee.

Gluten Free, Grain Free, Dairy Free, Paleo Friendly

  • Prep: 10 mins
  • Cook: 1 hrs


3 Pasture Raised Eggs

1 cup Organic Pumpkin Puree

1/3 cup Plain Almond Yogurt

1/3 cup Organic Maple Syrup

1 tsp Vanilla Extract

1 3/4 cups Almond Flour

1/4 cup Tapioca Flour

1 tbsp Coconut Flour

1 tsp Baking Soda

1 tbsp Pumpkin Pie Spice

1/2 tsp Ground Cinnamon

pinch Sea Salt


1Preheat oven to 350 degrees. Line a bread pan with parchment paper.

2Mix all wet ingredients with a mixer. This includes your eggs, pumpkin puree, yogurt, maple syrup and vanilla extract.

3Gather your dry ingredients in a separate bowl and whisk together. Once mixed, slowly add dry mix to wet ingredients until well combined. At this point, add nuts, dairy free chocolate chips, dates or just leave it plain!

4Bake paleo pumpkin bread for 60 minutes or until a toothpick comes out clean from center of loaf. Cool for 5 minutes in pan before moving to a cooling rack. Allow bread to rest for two hours before diving in!


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