This Paleo Pumpkin Bread is THE BEST. It is fluffy, moist, full of all those warm seasonal spices and topped with the perfect streusel. This gluten-free and paleo-friendly bread tastes like Fall and pairs perfectly with a cup of coffee in the morning!
Pumpkin bread with just a whisper of pumpkin flavor does fly with me. This bread is everything pumpkin bread should be. It is spicy, slightly sweet, bold and incredibly moist.
Top it with some grass-fed butter, make it in to a festive plate of French toast or enjoy it with a PSL. You can't go wrong here.
- Pumpkin puree - Fresh or canned works fine in this recipe. Because the water content varies, be sure to used a tried and true brand when using canned pumpkin puree. If your pumpkin puree seems watery, you can add 1 tbsp. of coconut flour to the batter to correct that.
- Maple syrup - Be sure to use pure maple syrup. In a pinch, you could substitute all coconut sugar in this recipe, however I highly recommend using a combo of maple syrup and coconut sugar as it provides the best taste and texture.
- Eggs - I have not experimented with egg substitutes in this recipe yet. If you try an egg alternative comment below!
- Vanilla extract - Use real vanilla extract or even vanilla bean paste, but avoid imitation vanilla.
- Refined coconut oil - I use refined coconut oil in this recipe, however if you don't mind a hint of coconut flavor you could sub in virgin or extra virgin coconut oil. For an alternative to coconut oil, avocado oil or butter can be used.
- Blanched fine almond flour - Make sure you have blanched, finely ground almond flour for best results!
- Cassava flour - Tapioca starch could be used in place of cassava flour if that is what you have on hand.
- Coconut flour - Coconut flour is extremely absorbent and can not be substitute 1:1 for any other type of flour.
- Spices - Instead of the spices listed, you could substitute 2 tsp. of pumpkin pie spice and ½ tsp. of ginger.
- Baking soda - Make sure to use fresh baking soda. If your box of baking soda has been open for too long it might not be able to act as an effective leavening agent.
How To Make Paleo Pumpkin Streusel Bread
Not only is this recipe going to be your new healthy fall favorite, it is super easy to make!
Here's how to do it:
- Preheat oven to 350 degrees F.
- Grease a standard bread pan with coconut oil and line with parchment paper. It is helpful to use chip clips to hold the parchment paper in place! Set aside.
- In a large mixing bowl, whisk together the wet ingredients, which include 1 cup of pumpkin puree, ¼ cup of maple syrup, 2 eggs, ¼ cup of melted coconut oil and 1 tbsp. vanilla.
- Add 2 cups of packed blanched almond flour, ½ cup of cassava flour, ¼ cup of coconut sugar, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. ground ginger, and ½ tsp. ground cloves, nutmeg and salt to the wet ingredients. Stir until the batter is smooth and no lumps remain.
- Transfer the batter to an 8 ½ x 4 ½ inch (or 9 x 5 inch) bread pan and use a rubber spatula to spread the batter evenly.
- Prepare the streusel topping by combining 2 tbsp. melted coconut oil, ⅛ tsp. salt, ¼ tsp. cinnamon, 2 tbsp. coconut flour, ½ cup of packed blanched almond flour and ¼ cup of maple syrup in a separate bowl. Mix until a crumbly dough starts to form.
- Top the bread batter with the streusel topping, pressing down lightly to help to topping to adhere.
- Place in the oven for 55-60 minutes or until you can poke the center of the loaf with a toothpick and have it come out cleanly. Allow bread to cool completely before slicing.
Mix Wet and Dry Ingredients Separately
Mixing wet and dry ingredients separately allows you to thoroughly mix the ingredients without overmixing the leavening agent. This is particularly important with grain-free baking which does not rise as easily as gluten-containing baked goods.
If the loaf is not baked long enough it will not hold together as well. Make sure to cook it until it can pass the "poke test". In my oven (at about 4000 feet above sea level) the perfect cook time is 55 minutes. Note that the streusel may begin to brown before the inside of the loaf is cooked through.
Make Sure The Streusel Adheres
Pressing the streusel topping down lighting in to the batter will help it adhere to the top of the bread. If you skip this step it will crumble off when sliced.
How To Store This Recipe
Store leftovers in an airtight container or resealable bag in the fridge for 5-7 days. Simply remove from the fridge and heat in the microwave for 15-30 seconds to enjoy!
For longer storage, you can slice and freeze this paleo pumpkin bread. I recommend storing with pieces of parchment paper between the slices to make for easy, individual removal from the freezer. Be sure to use an appropriate airtight container when storing in the freezer.
- Keto Pumpkin Cream Cheese Muffins
- Paleo Pumpkin Pie Chia Pudding
- Keto Pumpkin Bread
- Paleo Pumpkin Spice Coconut Chips
Feel free to leave a comment and a rating below. Feedback is always appreciated!
Paleo Pumpkin Bread with Streusel Topping
- 8 ½ x 4 ½ inch bread pan
- Rubber Spatula
- Mixing bowl
- Parchment paper
- Preheat oven to 350 degrees F.
- Grease a standard bread pan with coconut oil and line with parchment paper. Set aside.
- In a large mixing bowl, whisk together the wet ingredients (pumpkin puree, maple syrup, eggs, melted coconut oil and vanilla). Add the dry ingredients and stir until the batter is smooth and no lumps remain.
- Transfer the batter to the bread pan and use a rubber spatula to spread evenly. Top with the streusel topping (from the instructions below) pressing the topping lightly in to the batter to help it adhere and place in the oven for 55-60 minutes or until you can poke the center of the loaf with a toothpick and have it come out cleanly. Allow bread to cool completely before slicing.
- Melt the coconut oil. Combine all the ingredients or the streusel and stir until a crumbly dough begins to form.
- Crumble the dough over the top of the uncooked pumpkin bread. Press down slightly so the crumble adheres to the top of the bread.