Incredibly moist and flavorful paleo pumpkin bread is perfect for breakfast, or as a healthy snack. My kids love it in their lunchboxes!
I just had to develop this paleo pumpkin bread recipe!
In my previous incarnation as a high-carb eater, I used to make a wonderful whole wheat pumpkin bread. We all loved it, and it quickly became a tradition to bake it every year throughout the fall.
Now I’ve transitioned into low carb and gluten free eating. So I just had to find a way to recreate the high-carb recipe, but make it low carb and gluten free.
After lots of experiments, I am elated to say that I have arrived at perfection! This paleo pumpkin bread is incredible. It is light and fluffy, yet incredibly moist. It is very flavorful and when it bakes, it fills the kitchen with the most amazing aroma.
This recipe uses the entire can of pumpkin!
When creating this recipe for paleo pumpkin bread, it was important to me to use the entire can of pumpkin puree. One of my pet peeves is all these recipes (and I fully admit that I have several of them on this blog!) that make you use just 1 cup of pumpkin, when the can contains 1 3/4 cups.
Sometimes I find a use for the remaining 3/4 cup. For example, this pumpkin cheesecake uses 3/4 cup pumpkin. But often I just end up throwing it away. I hate throwing food away!
So this paleo pumpkin bread recipe uses the entire 15oz can of pumpkin, which is why it is so wonderfully moist.
Make sure it cools completely, and cool the slices too
Because it’s so moist, it’s important to allow it to cool on a wire rack for about 2 hours before slicing. After slicing, I place the slices on the rack as well. Except for the slices that I wolf down right then and there, of course.
After completely cool and sliced, store the paleo pumpkin bread slices in an airtight container in the fridge for up to 5 days. For longer storage, wrap each completely cooled slice in plastic wrap, and place the wrapped slices in a freezer bag in the freezer. To thaw, warm gently in the microwave on half power.
You can also toast slices in the toaster oven and spread them with butter.
What pan to use?
I bake this paleo pumpkin bread in a small loaf pan, measuring 8.5 X 4.5 inches. I got mine on Amazon. You can use a standard 9 X 5 inches loaf pan, but then your bread won’t be as tall. I don’t think baking time will be affected, but it’s best to check after 45 minutes, just in case.
Honey is not low carb??
At 10 grams net carbs per slice, I do consider this low carb. But if you need it even lower in carbs, you could replace the honey with a liquid sweetener of your choice. You could probably get away with using a granulated sweetener (such as Swerve), since this paleo pumpkin bread is so moist. This lower carb version has just 4 grams net carbs per slice.
But is this paleo pumpkin bread sweet enough?
The entire loaf is sweetened with just 1/4 cup honey, so I can see why you would wonder. But don’t forget that the pumpkin puree adds sweetness, and so does the almond flour.
While this paleo pumpkin bread is not super sweet, to me is tastes very sweet, but I hardly eat sweet things these days so I think my palate is a bit different. However, my three taste testers, including the Picky Eater, all agreed that this is the perfect amount of sweetness.
You can try adding 1/4 cup sugar, coconut sugar or a low carb granulated sweetener to the batter. Or try baking it as is, and if you want it sweeter, drizzle a bit of honey on top.
PS. These gluten free pumpkin muffins are excellent too!
Paleo Pumpkin Bread
- Avocado oil spray for the pan
- 3 large eggs
- 1 (15oz can) pure pumpkin puree
- 1/4 cup honey*
- 1 tablespoon vanilla extract
- 1 tablespoon ground cinnamon
- 2 cups blanched almond flour
- 1/4 teaspoon coarse kosher salt (not fine salt)
- 1 teaspoon baking soda
- Preheat oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment. Here's a good video that shows how. Lightly spray the lined pan with oil.
- In a medium bowl, whisk together the eggs, pumpkin puree, honey, vanilla and cinnamon.
- Add the almond flour, kosher salt and baking soda. Whisk until smooth.
- Using a rubber spatula, transfer the batter to the prepared pan. Gently tap the pan on the counter top to evenly distribute the batter.
- Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, 50-60 minutes.
- Using the excess parchment paper strips as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
- Cool the bread completely on the cooling rack, about 2 hours. Slice into 10 slices, and spread the slices on the rack, allowing them to cool for an additional 10 minutes or so.