This Paleo pumpkin bread is sugar free, gluten free, and grain free, with the texture of traditional pumpkin quick bread. It’s also inexpensive, as far as Paleo breads go, because it’s made with coconut flour and bananas instead of almond flour and maple syrup.
Breakfast gets old fast when you drop grains from your diet; there are only so many ways to cook an egg. Enter the breakfast bread. This Paleo Pumpkin Bread is a dead ringer for a typical pumpkin quick bread, but it has no sugar, no flour, and tons of protein and fiber—nothing you don’t want and everything you do need to power through your morning. Bonus: It’s kid approved! Oh, and it takes less than 5 minutes to prep.
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Scroll down for the printable recipe!
Helpful Tips for Pumpkin Bread Success!
- Don’t freak out when you see 4 bananas in the recipe. You won’t taste the banana. They’re just there for bulk and sweetness.
- If you make Pumpkin Breakfast Bread the night before you want to eat it, it will slice perfectly. If you slice it fresh from the oven, it tends to fall apart. Since I usually make this recipe when I notice that the bananas have passed their 6-hour perfectly ripe and not mushy window, my kids and I just huddle around the cutting board and devour every warm, messy crumb—nobody complains that it isn’t pretty.
- The texture of this Paleo Pumpkin Bread is almost like a crusty pumpkin pie. One of my kids likes it that way, and the other kid likes it slathered in butter and broiled until it’s crispy on top. That’s the way I like it too, because broiling dries out the bread a little so it tastes even more like a traditional pumpkin bread.
- The batter is very thick. I have a $20 blender and it does the job, but it’s easier to use the food processor. (This is my food processor—it’s cheap and it outperforms Kitchen Aid and Cuisinart models I’ve used!)
- Pumpkin Breakfast Bread is a great budget recipe! Coconut flour and arrowroot powder are very inexpensive at Winco and available on Amazon (links go to the Amazon brands I buy). I use all organic ingredients and each loaf costs well under $3. One batch should make enough to serve 6, but my kids and I pig down an entire loaf at once, so let’s say it makes 3 very hearty servings.
Get the printable recipe below!
- 4 bananas
- 4 eggs
- ¼ cup coconut oil (or other oil, or butter)
- ½ cup canned pumpkin
- 2 Tbsp molasses
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 2 Tbsp honey
- ¾ cup coconut flour
- ¼ cup arrowroot powder (or substitute tapioca flour)
- Preheat oven to 350°.
- Line a 1.5qt bread pan with parchment paper.
- Put all ingredients in a blender or food processor and puree.
- Spread the batter into the pan and bake for 1 hour 20 minutes.
Want more pumpkin goodness but don’t want to wait for fall? Make these Pumpkin-Jalapeno Meatballs!
Paleo Pumpkin Bread makes a fast, easy, and healthy breakfast—and a naturally sweet snack!