I don’t know if you’ve noticed by the types of recipes I share on my blog, but I LOVE baking Paleo breads and waffles. I am obsessed with baked goods. And “why?” you may ask. Well, the answer is simple: they are such a treat to have for breakfast, lunch, as a snack, or for dessert. A girl’s gotta have her treats!

Now that it’s fall and the cold weather has dawned upon us, it is time to pull out those pumpkin puree jars and spices, and give our baked goods an exciting spin. To kick off our autumn Paleo baking season, I am sharing a recipe that will make your house smell heavenly and will make your taste buds rejoice. It is one based on my Best Ever Paleo Banana Bread recipe, but with a fun twist. This recipe uses pumpkin and a few autumn-tasting spices that will allow us to feel, taste and smell the current season. YUM. Are you ready? I think you’ll highly enjoy this one!

I have been indulging on this Paleo Pumpkin Bread every day since I made it (having a slice a day), and also been having so much fun by adding different toppings to it. Not only does this little trick (adding toppings) add extra moisture to my bread slices, but it also keeps every bite extra exciting, allowing me to see what flavor combinations I like the best. The toppings I have tried so far on this bread are: organic apple butter spread, my homemade chocolate sauce, and sweet local honey from the farmer’s market. They have all been amazing combinations! I wouldn’t know which one to keep. You can certainly use these topping ideas for your bread slices, or you can try some new ones of your own if you’re feeling adventurous and inspired. Have fun with it.

Happy baking, and be merry, as we find ourselves in the midst of the best baking season of all: FALL!

Pumpkin Bread
Prep time
Cook time
Total time
Serves: 1 loaf, 8 slices
  • 2 cups raw cashews
  • 2 tablespoons coconut flour
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 3 eggs
  • ½ cup pumpkin puree
  • 1 medium sized banana (a spotty one!)
  • ⅓ cup canned, full fat coconut milk
  • 2 tablespoons honey
  • Coconut oil spray (to grease pan)
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease bread pan and set aside.
  3. Place all ingredients (except coconut oil spray) in blender and blend on high until smooth.
  4. Pour mixture in bread pan and bake for 30-40 minutes (At minute 30, check for doneness; if bread is not all the way done, reduce heat to 300 degrees Fahrenheit and bake for another 10-15 minutes…just make sure it doesn’t burn, so keep an eye on it!)
  5. Let cool before slicing. Top slices with your fav topping (in different occasions, I’ve topped slices with this apple butter and with my homemade chocolate sauce, and let me tell you, they are both BOMB combinations!)
Tools You’ll Need:
- 10” bread pan
- High speed blender
- Measuring cups
- Measuring spoons
- Spatula

Paleo Pumpkin Bread Paleo Pumpkin Bread Paleo Pumpkin Bread


    • Hi Haley! Each slice is about 450 calories. Even though this may seem like a lot, the majority of the calories come from healthy fats (cashews, coconut oil and coconut milk!) These healthy fats are wonderful ingredients that are good for your body and good for your general health! XO!

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