Your fall baking dreams are about to come to life with this Paleo Pumpkin Cinnamon Bread! Packed with pumpkin puree, the right amount of cinnamon, and pumpkin spice, this pumpkin bread is something your whole family will love.
Pumpkin Season
Tis the season for all the fall goodies! To honor this festive time of year, I am here with a brand new Paleo Pumpkin Cinnamon Bread! I mean cinnamon and pumpkin = GOALS. Bookmark this recipe because it is most definitely a good one.
Paleo Pumpkin Cinnamon Bread Ingredients
- Pumpkin puree – the star of the show is obviously pumpkin here! it’s wha gives this classic recipe its flavor. Make sure to use unsweetened pumpkin puree.
- Almond Flour + Coconut flour: My go to flours when I want to keep the recipe healthy and lower carb
- Spices: The perfect combo with the pumpkin is of course SPICES. In this recipe I stayed simple and only used pumpkin pie spice and cinnamon, but you can totally add in your nutmeg and ginger.
- Vanilla extract: Every loaf needs some vanilla extract
- Maple Syrup: Instead of using all sugar, I stuck with maple syrup
- eggs: I have only tested this with eggs
Ingredient Swaps
I recommend following the above ingredients, but here are some swap suggestions
flour: try using all-purpose or gluten-free all-purpose flour instead
sugar: if you want to keep this refined, you can use honey or agave instead of maple. You can also try out coconut sugar or brown sugar
Spices: You can use as little or as much spice as you like. You can even try making them yourself
How is this Pumpkin Bread Healthier?
There are many different pumpkin recipes on the internet, but this one is on the healthier side for sure.
all-natural sugar: the only kind of sugar you will find in this pumpkin bread
ready in under an hour
gluten-free: this recipe uses almond flour and coconut flour, keeping it low carb
Toppings or Mix ins for Pumpkin Bread
The best thing about pumpkin bread is that there are so many things you can add to it.
- nuts
- peanut butter
- nutella
- honey
- walnuts
- pecans
FAQ’s
Can I turn this pumpkin bread into muffins?
Yes you can! Just spray your nonstick muffin tins and pour your batter inside. Fill each tin 3/4 of the way full. Bake for about 22-24 minutes.
How do you freeze pumpkin bread?
To freeze your paleo pumpkin cinnamon bread, let your bread completely cool. Tightly wrap it in a piece of plastic wrap
More Fall Recipes on the Blog:
- Healthy Pumpkin Spice Muffins
- Cinnamon Maple Loaf
- Five Ingredient Pumpkin Bread
- Flourless Pumpkin Blondies
- Paleo Pumpkin Butterscotch Bars
Paleo Pumpkin Cinnamon Bread
Ingredients
- 2 eggs
- 1/2 tsp vanilla extract
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 3/4 cup canned pumpkin
- 1/2 tsp cinnnamon
- 1 tsp pumpkin pie spice
- 2 1/4 cups almond flour
- 1/2 cup coconut floour
- 2 tbsp coconut flour
- 1 tsp baking powder
Pumpkin Spice Swirl
- 1/4 cup smart sugar
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350° and line a 9×5 pan with parchment paper. Set aside.
- In a medium bowl, add in the eggs, maple syrup, and pumpkin. Combine the almond flour, coconut flour, salt, cinnamon, pumpkin spice, and baking soda. Mix until no dry spots remain. Pour half of the mixture into the prepared pan.
- Sprinkle about 2/3 of the pumpkin spice sugar mixture on the dough. Cover with the remaining dough and top with the remaining sugar mixture.
- Bake for 40-45 min, until the center is set.
