Super Awesome Pumpkin Bread {Paleo}

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 This gluten free& Paleo pumpkin bread is full of flavor, super soft, holds together well, and fills the whole house with the warm spices of fall!

pumpkin bread

I’m still on my pumpkin kick, and this time I made pumpkin bread! It’s super soft, high in protein, and fills the whole house with the warm spices of fall.

Not only was the texture spot-on, but I took Amy’s advice from Simply Sugar & Gluten Free and added orange zest and orange juice to the batter. It really is the magic ingredient that brightens the flavor and makes this bread special.

I think this is hands down our favorite bread (even though my banana bread was pretty good, hummm….). It went faster than anything else I’ve ever made, and I cook A LOT – the whole loaf was gone by the end of the day! Not only that, but it was really simple to make:

You just whisk the dry ingredients together, stir in all the remaining ingredients, then pour the batter into a greased 8 x 4 inch pan 🙂 See, simple!!!

Pumpkin Bread Batter

Pumpkin Bread in Pan

Next up… pumpkin cookies 🙂

Pin for later:

Paleo Pumpkin Bread Collage

*Looking for more pumpkin recipes? Check out my Paleo Pumpkin Pie and Paleo Pumpkin Doughnuts With Maple Pecan Glaze!

Pumpkin Bread {Grain/Refined Sugar/Dairy/Soy Free}

This Gluten Free & Paleo pumpkin bread is full of flavor, super soft, holds together well, and fills the whole house with the warm spices of fall!
*For grain free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, or potato starch.
5 from 1 vote
Print Rate
Course: bread, gluten free, Grain Free, paleo
Cuisine: American
Keyword: best gluten free pumpkin bread recipe, best paleo pumpkin bread recipe, gluten free pumpkin bread, grain free pumpkin bread, paleo pumpkin bread
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 165kcal
Author: Cassidy

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Ingredients

  • 1 1/4 C Blanched Almond Flour very finely ground, I use Honeyville
  • 3/4 C Arrowroot or Tapioca Flour
  • 2 1/2 Tsp. Grain Free Baking Powder
  • 1/2 Tsp. Sea Salt
  • 1 Tsp. Ground Cinnamon
  • 1/2 Tsp. Ground Nutmeg
  • 1/4 Tsp. Ground Cloves
  • 1 Tsp. Orange Zest
  • 2 Tbsp. Orange Juice preferably fresh!
  • 1/2 C Honey
  • 3/4 C Pumpkin Puree NOT pumpkin pie mix
  • 3 Large Eggs
  • 1 Tsp. Pure Vanilla

Instructions

  • Preheat the oven to 350 degrees and grease an 8 x 4 inch baking pan (you can find disposable ones in this size at Wal-Mart or buy one on Amazon), set aside.
  • Whisk together the almond flour, arrowroot flour, baking powder, salt, cinnamon, nutmeg, cloves, and orange zest.
  • Stir in the orange juice, honey, pumpkin puree, eggs, and vanilla.
  • Pour batter into greased pan.
  • Bake 50 - 55 minutes, covering with aluminum foil after 30 minutes to prevent the top from over-browning.
  • Cool for 1 hour.
  • Serve.
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!
Nutrition Facts
Pumpkin Bread {Grain/Refined Sugar/Dairy/Soy Free}
Amount Per Serving
Calories 165 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Cholesterol 40mg 13%
Sodium 98mg 4%
Potassium 162mg 5%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 12g
Protein 4g 8%
Vitamin A 48.9%
Vitamin C 5.5%
Calcium 6.3%
Iron 5.9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

this post is part of Slightly Indulgent Tuesdays, Gluten Free Wednesdays, Gluten Free Fridays,  Whole Food Fridays, Gluten Free Recipe Fix, and Allergy Free Wednesdays

Gluten Free & Paleo Pumpkin Bread #GlutenFreePumpkinBread #PaleoPumpkinBread #Paleo #GrainFree #GlutenFree

Posted October 15, 2013 by Cassidy in Breads, Breakfast & Muffins, Paleo / 13 Comments

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13 responses to “Super Awesome Pumpkin Bread {Paleo}

  1. angela

    Does this have the same texture as your banana bread? I do like the banana bread texture moreso than every other grain free banana bread I’ve ever made.

  2. Carolyn


    This pumpkin bread turned out so delicious! My husband loved it the next day toasted with whipped cream cheese. (We eat dairy.) Thank you so much for sharing your spectacular creations.

  3. Aimee

    I miss the pumpkin chocolate chip bread I grew up with, but this looks amazing. I will of course be adding some dairy free chocolate chips to the one I make. Can’t wait!

    • Cassidy

      Hi Aimee!

      I made this again last night but added 1/2 C dairy free mini chocolate chips, it was SO DELICIOUS! Thank you for the great idea 🙂

      -Cassidy

  4. Cassidy

    Hi Jen!

    I haven’t tried it in this recipe, but sometimes I sub out tapioca flour in place of arrowroot in my recipes. Arrowroot seems to be a bit more binding but the tapioca still usually works. Can you have tapioca?

    Hope you like it!!!
    -Cassidy

  5. Jen

    Man, Cassidy! This looks scrumptious! I seem to have a reaction to arrowroot flour, do you have any ideas for a sub on that?

    Can’t wait to try this for my family. I love the idea of the orange zest and juice – goes perfectly with pumpkin…

    Take care-
    XO
    Jen

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