This paleo pumpkin bread is AMAZING! I am a sucker for a good loaf. Both pumpkin and banana loaves are my FAVOURITE.
Paleo pumpkin bread is so soft and delicious.
I usually add a sweet topping when I whip up a snack. I always have honey, almond butter, and fresh berry jams at my house. I usually add those to make it even better.
Healthy Gluten Free Pumpkin Bread
I am always looking for healthy dessert options that taste good. I have tried so many things and love to experiment in the kitchen. I have celiac so wheat is never an option for me. I have tried so many different types of flours, you would not believe.
I tend to use natural sweeteners like honey, maple syrup or molasses.
Here are the main ingredients in this recipe:
Pumpkin: There is a lot of pumpkin in this pumpkin bread recipe because it is amazing! I use it both for flavour and moisture.
Maple syrup: This adds incredible flavour and sweetness. I also use a good quality maple syrup where that is the only ingredient. I do not use the ones filled with additives and other ingredients. I understand that you will use whatever you have on-hand and that is OK too.
Favorite Fall Spices: Cinnamon, ginger, and all-spice are truly my favourite spices! These three spices complement the pumpkin flavour delightfully. Not to mention, they are often found together in many of my pumpkin recipes anyways.
Carob Chips: For those of you who do not know what carob is, it has a remarkably similar taste to chocolate. Because pumpkin + chocolate is always a good idea, I try to add these chips for some extra goodness to loaf recipes. If you are interested to learn more about carob, read this.
Eggs: I use cage-free pasture raised chicken eggs in all my recipes and meals. You can, however, use any type of eggs that you have in your fridge. If you do not tolerate eggs, you can substitute for a gelatin egg or chia seed egg which will work simply fine too.
Dairy Free Pumpkin Bread
I am fulfilling my dairy free pumpkin bread cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simple and perfected from making loaves year over year.
It is made with pumpkin purée, spices, and of course, maple syrup. You could also substitute the syrup with honey if that makes more sense.
I use almond flour as it is allergy-friendly for those of us who cannot handle wheat. Let us be honest, many people cannot tolerate wheat and I am one of them because I have celiac.
If you’re a fan of banana bread, you are going to love this recipe too.
This recipe is highly adaptable to special diets as it is gluten free, dairy free and paleo. Pumpkin bread for everyone!
You could also make this a vegan recipe by replacing the eggs with a gelatin egg. That is why I love this recipe so much. It is so versatile.
Overview: How to Make Gluten Free Pumpkin Bread with Almond Flour
The full recipe is below but let me walk you through these easy steps first. This is simple to prepare. Only two bowls and loaf pan are needed!
- Mix the wet ingredients.
In a large mixing bowl whisk the eggs or make the gelatin eggs. Add the pumpkin puree, maple syrup and vanilla together.
- Mix the dry ingredients.
In a separate mixing bowl add the almond flour, baking soda, salt, cinnamon, ginger and all spice.
- Combine wet & dry ingredients.
Add the dry ingredients to the large mixing bowl with the wet ingredients. Mix them well together. Fold in the carob chips (or alternative to your choice).
- Add to loaf pan.
Paleo Pumpkin Bread GF| DF | Paleo
- Loaf pan
- Mixing bowls
- 443 ml pumpkin puree
- 3 eggs (or gelatin eggs)
- ¼ cup maple syrup
- 1 tsp vanilla
- 2 ½ cups almond flour
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- 1 tsp ginger
- 1/2 tsp all spice
- 1 cup carob chips (or chocolate chips)
- Preheat the oven to 350 F.
- Grease the loaf pan with any oil on hand. I use coconut oilall the time.
- In a large mixing bowl whisk the eggs or make the gelatineggs. Add the pumpkin puree, maple syrup and vanilla together.
- In a separate mixing bowl add the almond flour, baking soda,salt, cinnamon, ginger and allspice.
- Add the dry ingredients to the large mixing bowl with thewet ingredients. Mix well.
- Fold in the carob chips (or alternative to your choice).
- Bake for 50 minutes. Test the loaf with a toothpick and makesure it comes out clean.
- Let cool and enjoy 😊.
Tips for Freezing
The bread can be frozen for up to 3 months if packaged well. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, beeswax, a silicone bag or place in a freezer bag. Thaw overnight in the refrigerator before serving.
I like to slice the bread before freezing, which makes it so much easier when you take it out. This way you could defrost individual slices, either by letting them rest at room temperature or lightly toasting them. It is up to you.
Tips for Storage
This bread is very moist, so it will keep for just two or three days at room temperature.
I suggest storing it in the refrigerator for five to seven days, or in the freezer for up to three months or so.
Interested in pumpkin recipes? Check out these amazing ones!
**All my recipes and articles are based on my own personal experience. **
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