This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?

This recipe is slightly adapted from my Paleo Pumpkin Muffins. If you love pumpkin you’ll also want to make my Paleo Pumpkin Bars.

PALEO PUMPKIN BREAD

This paleo pumpkin bread recipe is made with almond flour, eggs, oil, maple syrup, vanilla and spices. It’s tender and it’s one of the only paleo breads that I feel is better the second day.

If you don’t want to eat all of this almond flour pumpkin bread, you can freeze it and simply reheat it. I’ve also used slices of this paleo pumpkin bread to make paleo pumpkin French toast. I often make pumpkin French toast with the leftovers and it’s divine.

HOW TO MAKE PALEO PUMPKIN BREAD

1. In a large mixing bowl, whisk almond flour, salt, and baking soda.
2. Add in oil, maple syrup, eggs, pumpkin, vanilla, pumpkin spice.
3. Mix until combined.
4. If desired, add in paleo friendly chocolate chips.
5. Fold in the chocolate chips until well combined.
6. Spoon batter evenly into your parchment lined loaf pan and bake as directed.

These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions for this almond flour pumpkin bread recipe, please see the recipe below.

INGREDIENTS IN PALEO PUMPKIN BREAD

There are only a handful of healthy ingredients in this paleo pumpkin bread: almond flour, baking soda, salt, pumpkin spice, oil, egg, maple syrup, pumpkin, and vanilla extract.

WORKING WITH ALMOND FLOUR

• Not all almond flours are alike. Make sure to use a fine ground almond flour.
• If the almond flour is stored in the refrigerator or freezer, bring it to room temperature before using. Cold almond flour absorbs more of the wet ingredients.
• Stir the almond flour, then spoon it into the measuring cup and level. Never dip the measuring cup into the almond flour. It will add too much almond flour to the recipe.

If you have any questions, leave a comment below and I will get back to you.

ARE CHOCOLATE CHIPS PALEO?

If the chocolate chips are dark chocolate, high cocoa with no sugar, or they use a sugar free sweetener or a natural sweetener they are accepted on the paleo diet.

Many food bloggers and recipe developers use Lily’s chocolate chips. If you don’t want to use chocolate chips you can leave them out or use cocoa nibbs.

When you first make this paleo pumpkin bread recipe, I recommend you make it as-is, with no substitutions, before you start changing it up. I recommend this with every recipe so you can learn how the recipe works before you modify it.

CAN I USE AN EGG REPLACER?

I haven’t tried using an egg replacer in this pumpkin bread recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the breads didn’t rise as much, and it was almost wet inside.

WHAT CAN I USE INSTEAD OF MAPLE SYRUP?

You can use honey or coconut sugar instead of maple syrup. If you don’t need to eat paleo you can make my Gluten Free Pumpkin Bread.

Maple flavored syrup tends to be mild in flavor while still adding a touch of sweetness. The maple flavor is perfect with the vanilla and pumpkin spice in this recipe.

Did you make this paleo pumpkin bread recipe? Please stop back by and let me know what you thought in the comments below.

Yield: 10 slices

Paleo Pumpkin Bread

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This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. It has the perfect texture!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 2 cups super fine almond flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup oil (you can use your oil of choice)
• 1/4 cup pure maple syrup
• 2 large eggs, room temperature
• 1/3 cup pumpkin puree (not pumpkin pie filling)
• 1 teaspoon gluten-free vanilla extract
• 1 teaspoon pumpkin spice
• Optional: ½ cup keto chocolate chips

Instructions

1. Preheat oven to 350 degrees F (180 degrees C). Line an 8x5 loaf pan with parchment paper; set aside.
2. In a large mixing bowl, whisk almond flour, salt, and baking soda.
3. Add in oil, maple syrup, eggs, pumpkin, vanilla extract, and pumpkin spice and mix until well combined.
4. Optional: stir in mini chocolate chips.
5. Spoon batter evenly into your parchment lined loaf pan.
6. Bake for 35-40 minutes or until the center is set.
7. Remove from the oven and let cool completely before slicing.
8. Store in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Notes

• Use room temperature pumpkin.
• Spoon the almond flour into the measuring cup and then level it.
• Start with the lowest cooking time and check for doneness from there.
• Net carb count is without chocolate chips.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 261Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 37mgSodium: 133mgCarbohydrates: 17gFiber: 4gSugar: 11gProtein: 6g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.