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Pumpkin Desserts & Baked Goods

Best Healthy Gluten Free Pumpkin Bread

Fall in love with this healthy and easy gluten free pumpkin bread that’s fluffy and filled with pumpkin and pumpkin spice in every bite!

healthy gluten free pumpkin bread

In my opinion pumpkin bread is the most quintessential fall thing you can make to kick off the fall season! If you’re like me then come September 1st no matter how hot it may still be outside, you’re ready for all things pumpkin!

This healthy gluten free pumpkin bread made with a blend of almond and oat flour has an incredibly soft and spongey texture that you’d never know was gluten free. As a dietitian, I love making pumpkin recipes that are a bit healthier, fit a wide variety of diets, but also don’t skip on flavor and texture.

This is my go-to easy gluten free pumpkin bread to bring to a get together, make for a friend or just whip up on a Sunday to enjoy all week long. It’s everything you want and more in a slice of pumpkin — spongey texture, hints of cinnamon and nutmeg and a slightly crisp top that tastes like it’s from a bakery.

You can’t go wrong with a slice for breakfast and I’ve included a few suggestions below on different ways you could top it and add things into it.

Time to light a pumpkin candle, preheat the oven and bake this incredibly moist and fluffy healthy pumpkin bread that tastes like everything we love about fall!

gluten free pumpkin bread with pumpkin spice cream cheese frosting

Ingredients for a Healthy Gluten Free Pumpkin Bread

  • Oat flour – be sure to look for gluten free oat flour to keep this recipe gluten free.
  • Blanched almond flour – I do not recommend substituting this flour for another as the oat and almond flour combination will give you the intended taste and texture.
  • Pumpkin spice
  • Cinnamon
  • Baking soda
  • Baking powder
  • Salt
  • Light brown sugar – alternatively you can substitute brown sugar for coconut sugar.
  • Butter or coconut oil– I haven’t tested it with vegan butter but that could be an option if you’re looking to keep this loaf dairy free.
  • Eggs
  • Vanilla extract
  • Pumpkin puree – just like it all my recipes, I used Libby’s 100% Pure Pumpkin — always make sure it’s not pumpkin pie mix.

Equipment / utensils:

Is Pumpkin Bread Wheat Free?

Many pumpkin bread recipes are made with whole wheat. However, there are many other flour substitutes to use instead of wheat, such as almond flour and oat flour (used in this recipe), all purpose gluten-free flour, and more.

fluffy best healthy gluten free pumpkin bread

Tips for Making Amazing Gluten Free Pumpkin Bread

  1. Measure the Flour Correctly – In the case of this pumpkin bread, it’s important to make sure you scoop the flour into the measuring cup using a scoop or spoon and that they are not packed into the measuring cup as this will give you too much flour.
  2. Don’t Spray the Entire Pan with Baking Spray. Just lightly spray the bottom of the pan. Too much moisture on the sides of the pan might cause the loaf to cave in. I like to spray the bottom of the pan and then line it with a sheet of parchment paper so that I can easily lift out the loaf.
  3. Make Sure Your Baking Soda and Baking Powder are Fresh – this is a sneaky little thing that might be causing your baked goods to not rise properly. Although baking soda and baking powder last a while, if they’re over a few months old this might be the reason why your baked goods aren’t cooking properly.
  4. Don’t Over Mix the Batter – When combining the wet ingredients and the dry ingredients mix together using a wooden spoon until just combined. Over mixing can cause the loaf to be rubbery and not as light and fluffy.

Storing Your Pumpkin Bread

I typically store this easy gluten free pumpkin bread on my counter for a day before popping it into the fridge so it stays moist and fresh.

Best Ways To Enjoy This Gluten Free Pumpkin Bread

You can’t go wrong no matter how you slice it — this pumpkin bread is amazing as is, but here are a few of my favorite ways to eat it:

  • with peanut butter or almond butter on top
  • with pumpkin seeds on top
  • with chocolate chips folded into the batter
  • with a pumpkin spice cream cheese frosting spread on top (beat together 4 tbsp of softened cream cheese with 4 tbsp room temperature butter 2 tsp. cinnamon or pumpkin spice, 1/2 cup powdered sugar and a pinch of salt)
  • with this pumpkin cashew cream cheese spread on top
best gluten free pumpkin bread

Best Healthy Gluten Free Pumpkin Bread

Maggie Michalczyk, RDN
Extra moist and fluffy and filled with pumpkin and pumpkin spice, you'll love this healthy pumpkin bread for many fall seasons to come!
5 from 2 votes
Prep Time 10 mins
Cook Time 50 mins
Servings 8


  • Oven
  • Medium-sized mixing bowl
  • Hand-held mixer
  • Bread pan


  • 1 1/2 cup oat flour GF is desired
  • 1 1/2 cup blanched almond flour not packed
  • 2 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 2 tsp. baking power
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 3/4 cup light brown sugar
  • 1/3 cup butter melted
  • 2 eggs room temperature
  • 1 1/2 tsp. vanilla extract
  • 1 heaping cup pumpkin puree

Pumpkin Spice Cream Cheese Frosting (optional)

  • 4 tbsp softened cream cheese
  • 4 tbsp softened butter
  • 1/2 cup confectioners' sugar
  • 2 tsp pumpkin pie spice
  • pinch of salt


  • Preheat the oven to 350 degrees F.
  • In a medium-sized mixing bowl, whisk together the oat flour, almond flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Set aside.
  • In a separate medium-sized bowl using a hand-held mixer cream together the butter and sugar. Add the vanilla and 1 egg at a time beating on low until combined.
  • Lastly, add the pumpkin puree and mix until combined.
  • Use a wooden spoon to combine the wet and the dry ingredients until just mixed together careful not to over mix.
  • Pour the batter into a bread pan that is lined with parchment paper or light coated with baking spray.
  • Bake for approximately 50 minutes until a toothpick comes out with little to no crumbs. Let cool completely and enjoy!


Store pumpkin bread covered in the fridge for 3-4 days for maximum freshness. 
Keyword almond flour pumpkin bread, gluten free pumpkin bread, healthy pumpkin bread, pumpkin bread

And if you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram!

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slices of gluten free pumpkin bread made with almond and oat flour
Pumpkin Desserts & Baked Goods

Cinnamon Apple Pumpkin Bread

Cinnamon apple pumpkin bread combines the flavors of pumpkin, apples, fall spices, and pumpkin seeds into one delicious moist and fluffy loaf! Simply made with just a few ingredients, it’s the perfect pumpkin bread recipe for fall!

pumpkin apple bread with cinnamon apples and pumpkin seeds

It’s not fall without a loaf of pumpkin bread, and if there’s anyone that knows a thing or two about pumpkin it’s me! This easy and delicious pumpkin bread recipe wraps everything we love about fall into one loaf!

There’s nothing I love more on a chilly fall day then baking a loaf of pumpkin bread and having the smell fill the house with warm and cozy vibes! Baking this cinnamon apple pumpkin bread will do just that, plus it makes for the perfect treat with coffee or tea.

Pumpkin and apple picking are definitely two of my favorite fall activities, and this loaf combines the delicious flavors of both into one super moist and fluffy pumpkin bread! Not doing gluten? No problem. This pumpkin bread can also be easily modified to be gluten free.

The apples on top of each slice are spiced to perfection and complement the super moist pumpkin bread oh so well! This loaf has a double layer of apples, the first later is baked into the batter and the second layer is sprinkled on top after baking. Trust me — it’s the best!

I love making different variations of pumpkin bread, and I know you’ll love this cinnamon apple pumpkin one just as much as I do!

easy pumpkin bread with apples, pumpkin puree, pumpkin spice and pumpkin seeds

ingredients for cinnamon apple pumpkin bread

Here’s what you’ll need to make this easy pumpkin bread recipe:

  • whole-wheat pastry flour- You could also use all-purpose flour or a 1:1 gluten free flour.
  • pumpkin pureeI recommend Libby’s 100% Pure Pumpkin and use it in all of my pumpkin recipes!
  • unsweetened almond or oat milk or other milk of choice
  • coconut oil
  • eggs
  • sugar granulated and coconut sugar would both work in this recipe!
  • pumpkin pie spice
  • cinnamon
  • nutmeg
  • vanilla
  • baking soda
  • baking powder
  • salt
  • apple I used honey crisp, but any baking apple will work!
  • pumpkin seeds

equipment / utensils

healthy pumpkin bread with cinnamon apples and pumpkin seeds

Healthy pumpkin bread tips!

  • Make sure you let it cool completely. I know it’s tempting to cut right when it comes out of the oven but
  • Don’t waste the rest of the pumpkin puree! This recipe calls for 1 cup of pumpkin puree which means you’l have about 1/2 cup left. Perfect to add into oatmeal, yogurt, smoothies and so. much. more! Be sure to check out even more pumpkin recipes for inspiration at the bottom of this post!
pumpkin apple bread with cinnamon apples and pumpkin seeds

Cinnamon Apple Pumpkin Bread

Maggie Michalczyk, RDN
Cinnamon apple pumpkin bread combines the flavors of pumpkin, apples, and fall spices into one delicious moist and fluffy loaf! Simply made with just a few ingredients, it’s the perfect pumpkin bread recipe for fall!
Prep Time 10 mins
Cook Time 45 mins
Servings 8 servings


For the bread:

  • cups whole wheat pastry flour
  • 2 tsp. pumpkin pie spice
  • ½ tsp. nutmeg
  • 2 tsp. baking powder
  • ½ teaspoon baking soda
  • ½ tsp. salt
  • 1 cup pumpkin purée
  • ½ cup almond oat or other milk of choice
  • ½ cup granulated or coconut sugar
  • ¼ cup coconut oil
  • 2 eggs
  • 1 teaspoon vanilla
  • For the cinnamon sugar swirl:
  • 1 tbsp. granulated sugar or coconut sugar
  • 3 tsp. cinnamon
  • for the apple cinnamon topping:
  • 1 apple chopped
  • 2 tbsp. pumpkin seeds
  • 1 tsp. cinnamon
  • 2 tsp. coconut oil


  • Preheat the oven to 350 degrees F and grease a bread pan with oil or cooking spray.
  • In a medium bowl, combine the flour, pumpkin pie spice, cinnamon, nutmeg baking powder, baking soda, and salt.
  • In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, coconut oil, and vanilla extract until smooth.
  • Pour the dry ingredients into the bowl of wet ingredients and stir with a wooden spoon until all of the flour disappears. Do not over mix!
  • In a small bowl stir together the apples, cinnamon and coconut oil. In a small sauté pan over low heat, sauté the apples for just a couple minutes until tender. Remove from heat and set aside. In another small bowl, mix together the cinnamon and sugar.
  • Spoon half the the batter into the loaf pan, sprinkle the top of the batter with cinnamon sugar swirl. 
  • Top with remaining batter about 1/4 of the apples and pumpkin seeds and bake for 45 to 50 minutes until a toothpick inserted comes clean.
  • Remove the bread from the oven and top with remaining apple pieces. Gently pressing them into the top of the bread. Let cool, slice and enjoy! 

more pumpkin bread recipes you’re sure to love!

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cinnamon apple pumpkin bread
Pumpkin Desserts & Baked Goods

Best Healthy Pumpkin Zucchini Bread

Best healthy pumpkin zucchini bread made with simple ingredients, sweetened naturally with honey and packed with the veggie goodness of pumpkin and zucchini!

I call this pumpkin zucchini bread “summertime” pumpkin bread because summertime zucchini gives it a summer twist! It’s the perfect bread to bake up with all of that zucchini you might be growing in your garden, especially if you’re starting to get that itch for something pumpkin in August.

This whole-wheat zucchini bread recipe is made with whole wheat pastry flour, sweetened naturally with honey and has an incredible taste and texture. Two veggies, pumpkin and zucchini, that are technically fruits, give this bread lots of nutrition in every bite and an amazing taste and texture — the chocolate chips don’t hurt either!

I love adding both pumpkin and zucchini to baked goods to up their nutritional content. Both pumpkin and zucchini are a good source of vitamin C, a powerful antioxidant needed for the immune system and collagen production.

healthy pumpkin zucchini bread

If you follow me on Instagram, then you know pumpkin is a year round thing for me. I always have a can of pumpkin in my pantry to use in various recipes — it’s amazing how many different ways you can use it, plus it’s truly a superfood that’s packed with lots of vitamins and minerals.

I could eat pumpkin bread anytime, anywhere which is probably why I like making so many different variations of it is so fun for me. Sneaking vegetables into baked goods has never been this fun!

And if you’re looking for a pumpkin zucchini bread recipe that is gluten and dairy free, I’ve got you covered too! This pumpkin zucchini bread recipe is just as delicious and made gluten and dairy free.

pumpkin zucchini bread with chocolate chips

Ingredients For Pumpkin Zucchini Bread


  • pumpkin puree
  • zucchini
  • whole-wheat pastry flour or whole-wheat flour
  • honey
  • butter or coconut oil
  • eggs
  • vanilla extract
  • pumpkin pie spice
  • baking soda
  • baking powder
  • salt
  • chocolate chips

utensils/ equipment

adding zucchini to pumpkin bread batter

Wheat Nutritional Value

I’m a fan of using whole-wheat pastry flour or whole-wheat flour instead of all purpose when baking because of it’s nutritional value.

Whole wheat contains B vitamins, fiber, folate, and more iron, calcium and protein. These nutrients are lost in the processing of white flour.

I especially like that whole wheat flour contains more fiber when compared to white flour. Many of us don’t get enough fiber on a daily basis, and while fruits, veggies and other whole grains are the best sources of fiber, using whole wheat flour in baked goods like this one is a small way to get a little more fiber too!

Difference Between Whole Grains and Refined Grains

The difference between whole grains and refined grains is whole grains like whole-wheat flour contain more nutrition that refined grains.

Refined grains loose a lot of their nutritional value during processing, and if we’re getting technical, do not have the bran and germ (where most of the nutrition is) and are only left with their endosperm.

Whole grains contain the bran, germ and endosperm — the same ones that were present when that grain was growing in the fields.

It’s important to note that whole wheat is one kind of whole grain, so all whole wheat is whole grain, but not all whole grains are whole wheat.

What Makes Healthy Pumpkin Zucchini Bread So Good

  • it’s super moist and fluffy!
  • it’s sweetened with 100% pure and unprocessed honey
  • it’s made with simple ingredients!
  • there’s chocolate chips in every bite!
  • you can feel good knowing you’re getting extra nutrition from pumpkin and zucchini in every bite!
whole-wheat pumpkin zucchini bread

Pumpkin Zucchini Bread

Maggie Michalczyk, RDN
Simply the best pumpkin zucchini bread ever. Made with simple ingredients, sweetened naturally and extra moist and fluffy — sneaking veggies into baked goods has never been this fun!
Prep Time 12 mins
Cook Time 45 mins
Servings 10 -12 slices


  • 1/2 cup melted coconut oil or unsalted butter softened
  • 1/3 cup honey
  • 3/4 cup pumpkin puree
  • 2 large eggs
  • 3/4 heaping cup shredded zucchini
  • 1 3/4 cup whole-wheat pastry flour or whole-wheat flour*
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 1/2 cup semisweet chocolate chips + extra for sprinkling on top


  • Preheat the oven to 350 and grease a loaf pan with non-stick cooking spray or line with parchment paper.
  • In a large bowl, add the softened butter, pumpkin puree, and honey. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy. (I do recommend using a mixer, however mixing together with a wooden spoon would also work) 
  • Next, add the eggs and beat just until combined.
  • Place the shredded zucchini in a paper towel and squeeze out the excess water over the sink until little to no water is left dripping off.
  • Add the grated zucchini to the wet ingredients, and use a wooden spoon stir to combine.
  • Add the wet ingredients to the dry and stir to combine, careful not to over mix. It's ok if a few streaks of flour remain.
  • Lastly, fold in the chocolate chips.
  • Scrape the zucchini bread batter into the loaf pan and sprinkle extra chocolate chips on top.
  • Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.
  • Let the bread cool in the pan, and then slice to serve.
  • Store bread on the counter for a day and then move to the fridge covered for maximum freshness. I like heating up a slice in the microwave for a few seconds when I'm ready to enjoy!


* when measuring flour, especially for a bread recipe, spoon the flour from the bag into the measuring cup rather than using the measuring cup to scoop up the flour. That can be giving you way too much flour by accident!
Keyword pumpkin zucchini bread; pumpkin zucchini bread with chocolate chips; whole-wheat pumpkin zucchini bread

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sliced zucchini bread with chocolate chips
Pumpkin Desserts & Baked Goods

Pumpkin Birthday Cake Bread

Pumpkin birthday cake bread is the perfect celebratory treat for someone who loves pumpkin! It’s gluten and dairy free and super fluffy and delicious!

Do you know someone who loves all things pumpkin but whose birthday is in the middle of winter?! Hint, hint that friend is me! With a February birthday there are no pumpkin foods to be found, so I had to make my own special birthday pumpkin treat with sprinkles on top of course!

pumpkin birthday cake bread

Reflections on Turning 28!

I write this post just days away from my 28th birthday on February 6th! Reflecting a little bit on the past years, and my twenties and realizing it is so true what they say. It just keeps getting better with age! There were great times and super low times and I’m so thankful for both because I feel like I’m going into this year with more confidence, tools and content happiness than before.

I feel more confident, happy, strong and in charge of my life now than I did in my early twenties, but that’s not to say that I still don’t have moments of insecurity, when I question everything and just want call my mom and cry. Does that ever change no matter how old you get? I think the difference now is that I know those moments are telling me something bigger, and I’m listening!

I think that is THE best part about getting older — you’re no longer scared of becoming someone you don’t want to be or making big life decisions, because you realize that it’s not the big decisions that are making your life the way you want it to be or not, it’s the sum of the small actions and steps you take based on your dreams and goals and you’re making those everyday. When I look at it that way I look forward to every single day and the small steps I can take to help others and live my life the way I want to.

In my early twenties I felt so insecure about my body. Working out a ton, thinking I liked my outward appearance but really on the inside having no confidence at all. I don’t think this fully goes away for anyone who has dealt with body insecurity issues, but something inside of me shifted to a place of body love, acceptance and honoring myself above all else that has really empowered me love my body for me. Forsaking all other unreal expectations of how I should look for my own sake! That took time and experiences I didn’t have when I was 22.

That took time, self reflection and saying no to things that didn’t serve me. All things that don’t come naturally right when you get out of college and are trying to figure out what you want to do. They come from the journey that you go through. I’m definitely still going through it, just with a greater appreciation for trusting the process now. If I reread this post when I turn 29 I want to remember that the best is yet to come and that I should be proud of myself and so happy for how far I’ve come. Oh, and to never take the tiny moments for granted (even when you feel crabby!).

So today I am celebrating turning 28 with pumpkin bread and I wouldn’t have it any other way! Pumpkin is my spirit animal, my business and my sign that the universe is telling me I’m in exactly the right place ( I seriously see pumpkins in the strangest places!). Pumpkins make me happy and so do the sprinkles on top of the pumpkin birthday cake bread! It’s a delicious pumpkin treat that is perfect if your birthday is during the fall or not and I hope you love it! The sprinkles are non-negotiable!

And if you celebrate your dog’s birthday like I do, be sure to check out this pumpkin dog birthday cake recipe too! Pumpkin is a superfood for dogs and my dog Pumpkin, absolutely loved it!

gluten and dairy free pumpkin bread

Ingredients for Pumpkin Birthday Cake Bread

pumpkin birthday cake bread

Pumpkin Birthday Cake Bread

Maggie Michalczyk, RDN
Pumpkin birthday cake bread is a fun twist on classic pumpkin bread with maple glaze and sprinkles on top! It’s the perfect treat for a celebration and is gluten and dairy free.
Prep Time 10 mins
Cook Time 40 mins
Servings 1 loaf


  • 2 cups blanched almond flour
  • 1/4 cup tapioca flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 3 tbsp. coconut sugar
  • 2 large eggs
  • 2 tbsp. olive oil
  • 1 tsp. vanilla

for the maple glaze:

  • 1/2 cup powdered sugar
  • 1 tbsp. unsweetened almond milk
  • 1 tbsp. maple syrup
  • 1 tsp. pumpkin pie spice


  • Preheat oven to 350ºF and grease a loaf pan with cooking spray or coconut oil.
  • In medium bowl whisk almond flour, tapioca flour, pumpkin pie spice, baking soda and salt.
  • In large bowl whisk together pumpkin puree, and sugar. Add in eggs, oil and vanilla extract and whisk until smooth.
  • Pour dry ingredients into large bowl of wet ingredients, using a wooden spoon to stir.
  • Pour batter into prepared loaf pan.
  • Bake pumpkin bread for 20 minutes uncovered, then add foil for the last 20 minutes of baking to prevent the top from browning too quickly.
  • In the meantime, prepare the maple glaze.
  • Remove bread from oven and let cool on a wire rack. Once bread is completely cooled, drizzle maple glaze on top and sprinkles! Cut and enjoy!


Bread should be stored in the fridge for 3-4 days.
Keyword dairy free pumpkin bread, gluten free pumpkin bread, pumpkin bread

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Pumpkin Desserts & Baked Goods

Paleo Pumpkin Swirl Bread

This paleo pumpkin swirl bread screams fall– it’s full of flavor, easy to make and sweetened naturally. It’s a great gluten and dairy free pumpkin bread recipe!

Pumpkin season is not complete without a warm slice of pumpkin bread full of fall spices! This paleo pumpkin bread recipe is great if you are gluten free, dairy free, paleo, or simply prefer a pumpkin bread that is low in sugar but high in fall flavor!

If you’re like me you bake up a storm the moment fall hits. Actually lets be honest the moment it feels right in mid August! I’m all for a nice fall treat but when I want one that’s lower in sugar and gluten or dairy free I always make this pumpkin recipe.

It’s fluffy, moist and delicious and is sweetened naturally with maple syrup, another flavor that screams fall! The almond flour gives it a really nice texture and perfectly complements all of the the pumpkin puree that’s in there.

I never feel bad eating anything that contains real pumpkin (Ahem! Not all pumpkin flavored foods do!) because pumpkin is a super nutritious vegetable! It’s packed with vitamin A, C, and E, plus fiber, potassium.

This paleo pumpkin cacao swirl bread is the perfect excuse to whip out the can of pumpkin in your pantry (or make your own pumpkin puree!) and get to work baking up this bread! I highly recommend slathering some almond butter on it for breakfast!

gluten and dairy free pumpkin swirl bread

Ingredients for Paleo Pumpkin Swirl Bread

  • blanched almond flour
  • pumpkin puree
  • eggs
  • pumpkin pie spice
  • maple syrup
  • coconut oil
  • cacao or cocoa powder
  • almond butter
  • baking soda
  • baking powder
  • salt
  • nutmeg
  • cinnamon

Cacao vs. Cocoa Powder

When I was buying ingredients at the store to make this bread I found myself perplexed in the baking aisle. What’s the different between cacao powder and cocoa powder? Both are found right next to each other on the shelf, so I was like which is best and or healthiest for baking?

I know cacao nibs are full of nutrition, so I wondered if that applied to the powder too.

The terms cacao and cocoa are often used interchangeably, but they are not technically the same thing. While both are made from cacao beans (also called cocoa beans) that grow within fruits of the tropical cacao tree (Theobroma cacao), cacao is usually referring to the raw and minimally processed form of the cacao bean, whereas cocoa is the processed form of cacao.

Cacao products are excellent sources of several minerals, including selenium, magnesium, chromium and manganese and the darker the chocolate — meaning the higher the cacao content — the higher the mineral content.

Raw cacao powder and cacao nibs are considered Paleo because they contain only one ingredient: raw, pulverized cacao beans. If that doesn’t matter to you, feel free to use either cocoa power or cacao powder in the recipe. Both will work!


Paleo Pumpkin Swirl Bread

Maggie Michalczyk, RDN
Pumpkin bread is a quintessential fall food, and if you’re looking for a paleo version that doesn’t skimp on fall flavor, this ones for you! It’s lightly sweetened with a hint of chocolate! 
Prep Time 15 mins
Cook Time 50 mins
Servings 1 loaf


  • 2 cups blanched almond flour
  • 3/4 cup pumpkin puree
  • 1/3 cup cacao powder or cocoa powder
  • 1/4 cup coconut oil melted
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened almond butter I love this one from Target!
  • 3 eggs lightly whisked
  • 2 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. salt


  • Preheat oven to 350 degrees F.
  • In a large bowl whisk together flour, pumpkin pie spice, cinnamon, nutmeg, baking soda and powder and salt.
  • In a separate bowl, whisk together eggs, coconut oil, maple syrup, pumpkin puree and almond butter.
  • Pour the wet ingredients into the dry and mix together until there are no clumps.
  • Reserve a little less of the bread mix and add it to another bowl. Mix the cacao powder into this bowl, until it is well combined with the pumpkin bread mixture.
  • In a greased loaf pan (9X5) add a little bit of the just the pumpkin mixture and then the cacao mixture, alternating until you have a checkerboard looking base ( the more imperfect looking, the better!). Use the rest of the plain pumpkin mixture for another layer on top of that. 
  • Spoon remaining cacao mixture on top and use a knife to swirl it in with the pumpkin layer. Pull the pumpkin later on top of the cacao parts and vice versa to achieve the look. 
  • Bake for 45- 50 minutes until a toothpick inserted comes out clean. 


** Breads made with almond flour will not rise as much as breads made with a gluten containing flour. Don’t fret if you feel it didn’t rise that much, you’ll still get nice slices! 

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