Paleo Pumpkin Bread

A simple, delicious, and moist paleo pumpkin bread, garnished with crushed walnuts. Celebrate Fall appropriately by filling your home with the inviting aroma of pumpkin, and spices. Serve at breakfast, or as an after dinner sweet treat.
10 minutes
50 minutes to 55 minutes
Show nutritional information
This is our estimate based on online research.
Fat:24 g
Carbohydrates:24 g
Protein:5 g
Calculated per serving.

Serves: 6

Serves: 6decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees, grease loaf pan, and set aside.
  2. Combine all dry ingredients in a bowl, mix well, and set aside.
  3. In a stand mixer (or in a large bowl with a hand held mixer, or wooden spoon) beat eggs, honey, maple syrup, ghee, and applesauce until smooth. Fold in the pumpkin puree.
  4. Slowly add in the dry ingredients, mix until well combined. (Don't worry about over mixing, mix away!)
  5. Pour into your prepared loaf pan, smooth out the top, and clean up the exposed edges.
  6. Lightly press crushed walnuts into the top of the unbaked bread.
  7. Bake 50-55 minutes or until a toothpick comes out clean.
  8. Allow to cool for a bit before turning the loaf out of the pan.


You could also jazz it up by adding unsweetened dried cranberries, or GASP!, Chocolate chips. Just be extra careful, and read your labels.

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