Paleo Pumpkin Bread (Gluten Free, Dairy Free, Grain Free, Oil-free)
This Paleo Pumpkin Bread is a fall staple! Made with whole ingredients, oil-free, and gluten-free! Healthy pumpkin bread has never been better!
Temperatures are dropping, pumpkins are being sold, so basically there was no better time to make some paleo pumpkin bread! It’s moist, naturally sweetened, and perfect for breakfast, dessert, and snacks!
If you are following me on the gram, you know I am loving all things pumpkin right now! I recently made Pumpkin Gnocchi Sauce, which is so savory and flavorful! I also whipped up some Pumpkin Protein Muffins and Pumpkin Banana Bread!
All of these recipes are super healthy and free of processed ingredients! I don’t know about you, but I hate the thought of going to make something or eating food that when you look at the label you can’t even pronounce half of the ingredient list!
Ingredients for Paleo Pumpkin Bread
Super fine almond flour – This is not to be confused with almond meal! Keep reading to find out how to make your own.
Applesauce – be sure to grab the unsweetened kind
Maple syrup – Make sure the label says “pure” and just to be on the safe side, read over the label to make sure they haven’t hidden anything!
Pumpkin puree – organic store-bought is fine, if you really want to do some extra cooking, you can make your own!
Chocolate chips – I’m using a brand that is dairy-free, gluten-free!
Other Ingredients: salt, baking soda, eggs, vanilla, pumpkin spice
Kitchen Tools Needed:
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- 2 Mixing bowls
- Loaf pan/bread pan
How To Make Almond Flour
You will need to blanch your almonds first. Drop almonds into the water as soon as it starts to boil and cook for one minute. Drain and rinse with cold water, this stops the cooking process. Then pinch the almonds to remove the skin.
Add almonds into the blender, and blend until you have flour.
Can You Freeze Paleo Pumpkin Bread?
Yes! Breads are actually one of the easiest things to freeze for later and the taste is never compromised!
To freeze, let the pumpkin bread cool completely. Then wrap loaves or slices in plastic wrap or aluminum foil. Place in a Ziploc bag and freeze. Be sure to write the date on it so you can remember! It will stay fresh for about 4 months.
To serve after freezing: Let the bread thaw at room temperature before serving.
Can I Substitute Something Else For Almond Flour?
In this case, I would not recommend it. Baking with almond flour is somewhat tricky because of its unique properties. So while I’m sure it can be done, I have not tested any other way. But as always, let me know if you switch things up!
I can’t wait to see what you think! Please tag me on Instagram after you make it and let me know if you made any changes! I always love seeing how everyone modifies recipes to make it their own!
Other Bread Recipes that You Will Love:
- Whole Wheat Chocolate Chip Zucchini Bread
- No Sugar Added Banana Bread with Chocolate Chips
- Addicting Healthy Cinnamon Apple Bread
- Healthy Whole Wheat Double Chocolate Pumpkin Bread
- Healthy Cinnamon Crunch Banana Bread
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Paleo Pumpkin Bread
Equipment
- Mixing bowls
- Loaf pan
Ingredients
- 2 cups super fine almond flour
- ¼ tsp salt
- ½ tsp baking soda
- ⅓ cup applesauce
- ¼ cup pure maple syrup
- 2 large eggs room temperature
- ⅓ cup pumpkin puree
- 1 tsp vanilla
- ½ tsp pumpkin spice
- ½ gluten-free, dairy-free chocolate chips
Instructions
- Combine wet ingredients.
- Combine dry ingredients.
- Add dry to wet and mix.
- Transfer to lined or greased bread pan.
- Bake at 350F for 45-55 minutes
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Baked fresh this morning for a sweet breakfast bread with my coffee ☕- YUM!
Love this recipe! I’ve made it twice and it just keeps getting better every time.
This was a wonderful bread. My family loved it.
Yay! So glad you all enjoyed 🙂 Thanks for the review!