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Paleo Pumpkin Bread

Updated on May 13, 2014
Gluten-free pumpkin bread
Gluten-free pumpkin bread | Source

Paleo Pumpkin Bread: A Delicious Treat for Any Time of the Year

Looking for a flavorful Paleo pumpkin bread that everyone will enjoy?

Don't fret! This Paleo pumpkin bread recipe will make you forget that you've given up the gluten!

Try this simple and scrumptious recipe that includes cinnamon, nutmeg, and ginger spices, creating a medley of flavors that tastes like pumpkin pie.

Also enjoy this added bonus: your house will smell amazing! No candle can match the aromas of baking bread as they gently waft through your house.

{Please excuse my attempts to sound poetic.}

Warming coconut oil
Warming coconut oil | Source

Baking with Coconut Oil

Coconut oil is a healthy alternative and substitute for toxic vegetable oils in any recipe.

The challenge in baking with coconut oil is that it solidifies at 76 degrees. If you take your eggs out of the fridge and allow them to come to room temperature, everything will mix together nicely.

If you have cold eggs, the oil forms into clumps. This isn't a big deal. Set your bowl of wet ingredients in a warm place and let them come down to room temperature so that the clumps melt down.

Now, if you have small clumps of coconut oil, it doesn't make a difference in your final product. But if they're pretty big, you can try this trick to make things quicker.

If you're using a Pyrex-type bowl, you can do a double-boiler type thing.

You can place the bowl over a saucepan of simmering water, double-boiler style. Keep whisking the mixture just until the clumps disappear.

This method takes only a few minutes to work. Make sure you don't leave it, and keep stirring until it's ready. I've found that it warms up slowly and just enough to produce the desired result.

Also, be sure not to touch the bottom of the bowl where the steam hits it. That's hot.

Farmer's Market Brand Products

Farmer's Market brand canned products (listed above) are a great alternative to fresh.

I always use fresh pumpkin when it's in season, but in the off-season I use this organic, BPA-free option.

They also produce a butternut squash and sweet potato purée. You may substitute pumpkin with these options in this Paleo pumpkin bread recipe for a change of pace.

Farmer's Market products are carried in many health food stores and supermarkets. Check around to see if they're located near you.

Cook Time

Prep time: 15 min
Cook time: 45 min
Ready in: 1 hour
Yields: 1 Loaf


  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 4 eggs
  • 1/2 cup virgin coconut oil
  • 1/3 cup raw honey
  • 1/2 teaspoon apple cider vinegar
  • 1 cup pumpkin purée


  1. Preheat your oven to 350 degrees.
  2. Whisk the almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger together in a small bowl.
  3. In a larger bowl, whisk together eggs, coconut oil, raw honey, apple cider vinegar, and pumpkin.
  4. Slowly whisk the flour mixture into the egg mixture. When it becomes thick, switch to a wooden spoon.
  5. Pour the batter to a greased loaf pan.
  6. Bake for 45 minutes, or until a knife inserted into the center comes out clean.
  7. Let your bread cool, then enjoy!
Getting ready to go into the oven
Getting ready to go into the oven | Source
Choose fresh pie pumpkins that are heavy for their size
Choose fresh pie pumpkins that are heavy for their size | Source
Steaming is a quick and easy option for making fresh pumpkin
Steaming is a quick and easy option for making fresh pumpkin | Source

Gluten-Free Pumpkin Bread

4.2 stars from 5 ratings of Gluten-Free Pumpkin Bread

Fresh Pumpkin is Healthy, Easy, and Economical

Cooking fresh pumpkin to make pumpkin purée is simple.

You can roast pumpkin to use in recipes, but you may also steam it for a few minutes on the stove. If you know how to cook a pumpkin, you'll want to use fresh when it's in season.

Like other winter vegetables, fresh pumpkins are rich in cancer-fighting beta carotene. They're also a great source of vitamin C, which help you to fight off those cold and flu viruses that float around during the winter months.

Gluten-Free, Not Flavor-Free!

Going Paleo doesn't mean you need to skimp on flavor during the holiday season or any time.

Use combinations of fresh, quality ingredients to create amazing treats that everyone enjoys!

© Liz Davis 2012 Paleo Pumpkin Bread

What is your favorite holiday recipe?

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    • Radcliff profile image

      Liz Davis 5 years ago from Hudson, FL

      Thanks, Elisha! Hope you enjoy it :)

    • Elisha Jachetti profile image

      Elisha Jachetti 5 years ago

      Going to have to make these immediately!

    • Radcliff profile image

      Liz Davis 5 years ago from Hudson, FL

      I'm so glad you like it, DDE! Thanks for letting me know :)

    • DDE profile image

      Devika Primić 5 years ago from Dubrovnik, Croatia

      A lovely tasting recipe, I have tired this recipe and it is one my delicious choices. Thanks for a well presented Hub.

    • Radcliff profile image

      Liz Davis 5 years ago from Hudson, FL

      I've missed you, Rachel!

      Anyway, I'm telling you, the coconut/almond flour combination is awesome. I think you'll really like this one.

      I'm glad you're cutting back on the gluten. Even just limiting your intake is good--most of the problem lies in the fact that people eat so much of it.

      Thanks for stopping by!

    • Farmer Rachel profile image

      Rachel Koski 5 years ago from Pennsylvania, now farming in Minnesota

      Radcliff, this sounds so awesome! I love pumpkin bread! I haven't totally gotten off the gluten wagon, but I've been researching wheat varieties ever since I read your hub on eikorn, and (as I'm sure you know) modern wheat is basically nutritionally worthless so I've been limiting my wheat intake. Coconut and almond flour sound like a great alternative - plus, no GMO there!

    • Radcliff profile image

      Liz Davis 5 years ago from Hudson, FL

      Yes, coconut oil is great. It can be used as a substitute for butter when pan-frying, too. I go through tons of the stuff.

      That's funny--my sister and I love pumpkin recipes, but the rest of my family doesn't. lol

      Thanks for stopping by, shiningirisheyes!

    • shiningirisheyes profile image

      Shining Irish Eyes 5 years ago from Upstate, New York

      I have been baking and cooking for years but it never occurred to me that I could substitute some recipes with coconut oil. Great hints. I do make pumpkin based products for my family as they love pumpkin, although it isn't my favorite.

      Thanks for the recipe and the helpful hints.

    • Radcliff profile image

      Liz Davis 5 years ago from Hudson, FL

      Gaaaah! You're awesome, Billy! Thank you :)

      Free praising? I'll be right over.

    • billybuc profile image

      Bill Holland 5 years ago from Olympia, WA

      Yes, I am the first again! It is my goal to be your first commentator each and every time.

      I love pumpkin bread; great recipe my friend.

      Now get over to my hub and see how much I praised you. :)