Paleo Pumpkin Bread


I LOVE all things pumpkin and bread, so hello, let’s make pumpkin bread!

This version is paleo, using almond and coconut flour, sweetened with some raisins, you can omit the raisins or substitute for chocolate chips or nuts, but I thought the raisins were really good!


  • 3 eggs
  • 1 cup pumpkin puree
  • ⅓ cup coconut milk {you can use full fat for creaminess, all I had on hand was light and it worked just fine}
  • ⅓ cup pure maple syrup
  • 1 Tsp. pure vanilla extract
  • 1 and ¾ cup blanched almond flour
  • ¼ cup tapioca flour {at the time I did not have this ingredient and the bread still turned out}
  • 1 Tbsp. coconut flour { I use Bob’s Red Mill Organic Coconut Flour }
  • 1 Tsp. baking soda
  • 1 Tbsp. pumpkin pie spice
  • ½ Tsp. ground cinnamon
  • pinch of sea salt


  1. Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper or tin foil, whatever you have.
  2. In a large bowl, whisk together the eggs, pumpkin puree, coconut milk, maple syrup, and vanilla extract.
  3. In a medium bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon and salt.
  4. Gently mix the dry ingredients into the wet until just combined. If you want to add in raisins or chocolate chips, add them in here.
  5. Transfer the batter into the prepared loaf pan. Bake in the oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is golden brown.
  6. Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then cool on a wire rack for at least 2 hours before slicing.



It is also really good topped with a little butter!


Fall finds around the house.



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