|October 15, 2020

Paleo Pumpkin Bread

By Bulletproof Staff
Reviewed for Scientific Accuracy

Paleo Pumpkin Bread

Paleo pumpkin bread recipe & content provided by Joshua Weissman

This paleo pumpkin bread reminds me of my childhood living in California — a place that felt like a galaxy away from the majority of my family in Texas. I remember always wanting visit them, especially with all the stories my mom would tell me. Baked goods were our way to connect from afar.

Related: Paleo Coffee Pumpkin Spice Shake

One of the most exciting times of the year for me was autumn, when I would await the highly coveted family gift mail delivery. This delivery came every year on the dot, no matter what. It wasn’t just some box full of “things.” This was a box full of home-baked foods that built my passion for food and cooking, including a pumpkin bread my grandmother and those before her had made.

I still get excited about that pumpkin bread — and this paleo version was inspired by my grandmother’s original recipe. Enjoy this pumpkin bread with a warm cup of coffee, cozied up with your family and friends.

Get fall flavor with no nuts, dairy, or sugar: This low-carb paleo pumpkin bread recipe packs the best flavors of the season into every sweet slice.

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Paleo Pumpkin Bread


Start to Finish: 1 hour


  • One 15-ounce can pumpkin puree
  • 1/2 cup coconut flour
  • 3 large eggs
  • 1/2 teaspoon baking soda
  • 2 1/2 tablespoons green banana flour or plantain flour
  • 1/2 teaspoon salt
  • 2 teaspoons ground ceylon cinnamon
  • 1/2 teaspoon allspice
  • 1 teaspoon ground nutmeg
  • 3 tablespoons coconut oil, plus more for greasing
  • 12 drops stevia extract


  1. Preheat your oven to 350 degrees.
  2. In a large mixing bowl, whisk together coconut flour, plantain flour, baking soda, salt, and all ground spices.
  3. In a separate bowl, whisk together pumpkin puree, coconut oil, stevia, and eggs until smooth.
  4. Pour wet ingredients into dry and fold mixture together with a spatula until fully incorporated and no dry clumps remain.
  5. Grease a loaf pan with coconut oil and pour batter into the prepared loaf pan.
  6. Bake in your preheated oven for 40-50 minutes, or until an inserted toothpick comes out clean.
  7. Allow to cool, slice into 6 pieces, and serve.

Makes: Serves 6-8

Nutritional Information (Per Serving):

  • Calories: 196
  • Fat: 11.3g
  • Saturated Fat: 8g
  • Cholesterol: 93mg
  • Sodium: 232mg
  • Carbs: 18.6g
  • Fiber: 9.1g
  • Sugar: 1.4g
  • Sugar Alcohols: 0g
  • Net Carbs: 9.5g
  • Protein: 6.5g
  • Vitamin D: 9mcg
  • Calcium: 25mg
  • Iron: 1mg
  • Potassium: 34mg

Note on ingredients: Nutmeg is often high in mold toxins, and contains its own onboard toxins that you can feel even in small amounts. When you do use nutmeg, get a high-quality brand and enjoy it sparingly.

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