A one-bowl healthy fall treat, this delicious Paleo Pumpkin Bread is made with almond flour, sweetened with bananas, and it’s gluten-free, sugar-free, and dairy-free!
You guys, this is by far my new favorite bread recipe. The texture of this paleo pumpkin bread is perfect, a little hearty from the almond flour but not dry at all because of the pumpkin and bananas. The spices make it full of flavor and very nutritionally beneficial, and it doesn’t have any oil or sugar in it! I kind of feel like this is a miracle bread. Ryan and I are in love with it and I’ve made four loaves of it in the last month!
This paleo pumpkin bread will be perfect for the holidays and would make an excellent side for Thanksgiving! It also totally works for part of a healthy breakfast.
I love it when I already have all the ingredients on hand for a new recipe I want to try. Since I’m thoroughly stocked up on pumpkin for the season, I’ve had everything on hand to make this paleo pumpkin bread!
First, preheat your oven to 350 degrees F. Then begin mixing all dry ingredients together in a large bowl.
This paleo pumpkin bread recipe has a lot of spices in it which are so warming and amazing for the body. If you’re not one that likes a lot of spice though, you may want to reduce the amounts a bit.
After combining all dry ingredients, add the wet ingredients to the same bowl (yay for fewer dishes to wash!) and mix well with a whisk or electric mixer.
Instead of sugar, honey, or other sweeteners, this recipe is naturally sweetened with bananas! The bananas also make the bread a really nice and moist texture. The riper your bananas, the sweeter the bread will be. I like to slice and freeze bananas when they get really ripe to have on hand for recipes like this one.
Next, pour batter into a loaf pan greased with coconut oil. Bake for 40-45 minutes or until a fork inserted into the center of the paleo pumpkin bread comes out clean.
When it’s done baking, remove from the oven and let the loaf cool completely. Then slice and serve!
Recipe adapted from Elana’s Pantry.
This delicious Easy Paleo Pumpkin Bread is made with almond flour, sweetened with bananas, and is gluten-free, sugar-free, and dairy-free!
- 1 cup almond flour
- 1/2 tsp baking soda
- 2 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp ginger
- 1 tsp allspice
- 1/4 tsp pink Himalayan salt
- 1/2 cup pumpkin
- 3 eggs
- 1 1/2 overripe bananas, mashed
Preheat oven to 350 degrees F.
Grease a loaf pan with coconut oil and set aside.
In a large bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, ginger, allspice, and pink Himalayan salt.
In the same bowl add pumpkin, eggs, and mashed bananas. Whisk until well combined.
Pour batter into loaf pan and bake for 40-45 minutes. Bread is done when fork inserted in the center comes out clean.
Let loaf cool completely before slicing.
If you love pumpkin, check out my healthy pumpkin pie smoothie recipe!
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4 comments
Probably gonna make this todaaaaay
Yay! Let us know how you like it, Christine! 🙂
Allergic to bananas. any suggestions for a substitute?
Hi Bonnie! It’s really a banana bread with pumpkin, so I’m not really sure what you could sub for the bananas. You could try doing a bit more pumpkin and adding some honey or maple syrup, but if you want a for sure recipe then I’d just go with another one. 🙂 Sorry I can’t be of more help! Let me know if you do try a different combination of ingredients.