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Pumpkin loaf

Paleo Pumpkin Bread GF| DF | Paleo

This is the best paleo pumpkin bread. It is so soft and delightful. It literally melts in your mouth.
5 from 3 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 8 slices


  • 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 😊.
Keyword Dairy free pumpkin bread, Gluten free pumpkin bread almond flour, Healthy gluten free pumpkin bread, Paleo pumpkin bread