Updated January 9, 2021
Y’all, let’s talk Pumpkin Bread! Because, if I was a Spice Girl, my name would be Pumpkin Spice. I’ve been living the pumpkin spice life since WAY before it became a thing. When I lived in Nashville in the late 90s, I would stop by Fido Coffee Shop on my way to work and pick up a large coffee with Splenda and a Skinny Pumpkin Chip Muffin. (I was at the height of my low-fat, fake sugar, ruin my health phase. Someone go slap some sense into that girl with the bad highlights and over plucked eyebrows. Sigh. I can’t even.)
Anyway. Seriously EVERY MORNING. I don’t care if the weather is hot or cold or what. Give me all the pumpkin stuff. And I’ve forced my children to love all things pumpkin as well.
Sorry guys, this is how it is. We eat pumpkin pie and pumpkin loaf and pumpkin cheesecake and pumpkin soup. These boys have been able to order their own pumpkin loaf at Starbucks since the age of 2. I’m totally winning at this parenting gig.
So now we just do our pumpkin spice life a bit healthier — all the fat, none of the grains, and just cleaner ingredients. But there is absolutely NO sacrificing that flavor. Because that’s what I want. What I really really want. #pumpkinspicegirl #poshspiceforever
Y’all are going to love how easy and versatile this recipe is.
How To Make Paleo Pumpkin Bread
- Dump all the ingredients into a large mixing bowl and mix until batter is smooth
- Pour into a well-greased loaf pan
- Bake at 350 degrees for 40-50 minutes, or until toothpick inserted in center comes out clean
- Let cool completely before removing from pan
- Slice and serve
Other Pumpkin Bread Variations
- Sprinkle ½ cup of your favorite chopped nuts (walnuts, pecans, almonds) over top of loaf before baking for Paleo Pumpkin Bread With Nuts
- Stir ¾ cup of paleo chocolate chips into the batter before baking for a healthy twist on Pumpkin Chocolate Chip Bread
- Add a mashed ripe banana to the batter for Pumpkin Banana Bread
- Stir 1 cup of dried, fresh, or frozen cranberries into the batter before baking for Pumpkin Cranberry Bread
How To Make Paleo Pumpkin Muffins
If you’re like me, sometimes you want a healthy grab-and-go snack when you’re on the run. That’s when muffins come in handy! And it’s easy to turn this Paleo Pumpkin Loaf recipe into the perfect Paleo Pumpkin Muffins!
- Dump all the ingredients into a large mixing bowl and mix until batter is smooth
- Spoon into a well-greased muffin tin
- Bake at 350 degrees for 25 minutes, or until toothpick inserted in center comes out clean
- Let cool completely before removing from pan
How To Store Pumpkin Bread
This pumpkin bread is best when stored at room temperature.
- Wrap the loaf tightly in plastic wrap, aluminum foil, or place in an airtight Ziploc® bag.
- Store at room temperature for up to three days.
To store your pumpkin bread for a longer period of time:
- Place the wrapped loaf in a freezer bag.
- Store in the freezer for up to 3 months.
- To serve, place on the counter and allow to thaw to room temperature.
Paleo Pumpkin Bread
Ingredients
- 1 cup cashew butter almond works as well
- 1/2 cup canned pumpkin
- 2 eggs
- 2 tablespoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup maple syrup
- 1/4 cup full fat coconut milk
Instructions
- Preheat oven to 350 degrees.
- Put all ingredients in a bowl and mix until batter is smooth.
- Definitely lick the batter off the spoon because OMGeeeee. So yummy.
- Pour into well greased loaf pan or muffin cups. (I always use melted coconut oil!)
- Bake loaf for 40-50 minutes and muffins for 25ish minutes, or until toothpick comes out clean.
- Let cool completely before removing from pan.
- Eat your pumpkin spice heart out!
Nutrition
Other Recipes You Might Enjoy
Grain Free Double Chocolate Loaf Cake
Paleo Pumpkin Cake with Maple Glaze Icing
