Paleo Pumpkin Bread

So satisfying as a breakfast or snack, Pumpkin Bread is a comfort food any time of year. This is a low-carb, Paleo-style bread, so it’s grain-free, with natural, zero-sugar sweeteners. Try it with Spiced Chai Tea Latte or Paleo Hot Chocolate Mochaccino.

About Paleo sweeteners… I love honey, a true Paleo sweetener, however I don’t use it much because it is extremely high in sugar and carbs, much like cane sugar. Honey will give you a nice big blood sugar spike, and that’s not how I want to live. I stopped using Stevia when I discovered it is highly processed with chemicals, which is not Paleo at all. I occasionally use unprocessed green powdered stevia, however many people dislike its strong aftertaste. Here I’m using a new sweetener option called PureLo, made by Swanson. It’s a safe and natural sweetener made from Monk Fruit and is zero glycemic with zero calories, to give your blood sugar a break. (This is a REAL find!) PureLo is about 6x as sweet as sugar, and it tastes delicious. Another zero-carb sweetener is Just Like Sugar Table Top natural chicory root. Or use your own favorite sweetener. Makes three 4.5 x 2.5-inch mini loaves; two 7 x 3-inch loaves; one 9 x 5-inch loaf; or a 9-inch square pan. A food processor is helpful but not required.

Paleo Pumpkin Bread




  1. Preheat oven to 350°F. Line baking pan with parchment paper that hangs over the edges like handles.
  2. In a food processor or mixing bowl, add almond meal, baking soda, salt, and spice. Process well. Add coconut butter, and mix well to a paste.
  3. To the mixture, add eggs, almond butter, zest, pumpkin, vanilla, maple, vinegar, and sweetener.
  4. Pulse in the nuts briefly and pour batter into the lined pan.
  5. Bake mini loaves 20 to 22 minutes, 7 x 3-inch pans 35 to 45 minutes, 9 x 5-inch pan 40 to 50 minutes, 9-inch square pan 25 to 35 minutes.
  6. Cool in the pan for 1 hour. Chill 1 hour for easy slicing.

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