This easy paleo pumpkin bread is raw cashew based which gives it a very nutty, buttery and vibrant flavor. It’s absolutely heavenly and extremely moist, too. This recipe is gluten free, dairy free, refined sugar free, and paleo.
Why this paleo pumpkin bread is the best
- You can make the entire recipe in the bowl of a food processor... quick and easy clean up!
- It tastes amazing plain and at room temperature or toasted with some butter
- Slices will keep well in an airtight container in the freezer for up to 2 months
- You can stock up on canned pumpkin and make it year round
- It is gluten free, refined sugar free, dairy free, and paleo compliant
Every year, when October rolls around, I wake up in the morning hoping to see leaves that have just changed colors from green to brown on our lawn.
Since we live in Southern California, in the desert not to mention, that does not happen. The best I can do to honor the Fall season is make this fabulous paleo pumpkin bread as often as possible.
Ever since I first made this recipe, I’ve been craving this bread for breakfast, snack time and dessert all damn day. I think it’s because it has the perfect amount of sweetness to it, and I don’t feel like I’m truly indulging when I am chowing down.
My favorite way to eat it is lightly toasted in our countertop and slathered with a bit of grass-fed butter. Trust me on this one, it’s a total game changer.
Do I have to use raw cashews in this recipe?
I really, very, highly recommend it. You can get them in the bulk section of most grocery stores and markets.
I'm always stocked up high in my pantry because they are seriously the best.
I’ve discovered that using raw cashews –> ground up into flour is one of the most delicious, rich and light (at the same time) bases for many baked goods.
Raw cashews are so versatile, as I’ve also used them in vegan cheesecakes & inside smoothies and ice creams- yes! Seriously, they’re the best. Once you’ve used them instead of almond flour for your loaves, you won’t look back.
Be sure to whip up some of this fantastic pumpkin bread ASAP. You'll never want to stop making it... just wait and see! 😉
Over the course of one week, I have made easy paleo pumpkin bread three times already. Last Thursday, I went with my sister and best friend to Mumford & Sons in San Diego.
I split the loaf into thirds: left one third for myself and my husband and gave the other two thirds to my sister and friend. We finished nearly everything before we got into the concert.
I’ve really been in the baking mood lately. Whenever it starts to get chilly, I can’t stop turning my oven on.
Later on this week, my friend Rachel over at Bakerita is coming over again, and we are making four different flavors of marshmallows. I know, I know- that sounds crazy… and it is!
Can I just say- Marcus Mumford & Sons (because that’s what the band should really be called) are better live than in any of their recordings. I swear. I’ve already been listening to their live sets ever since instead of their albums.
In fact, my sister and I caught ourselves lightly crying during a few of their songs; it was that epic. Thank you Marcus for moving me so, and thank you so much easy paleo pumpkin bread for keeping me afloat during this earth shattering performance.
How to make paleo pumpkin bread:
Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5” loaf pan with extra ghee or oil.
Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.
To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
Add coconut flour, spices, salt and baking soda into the food processor. Pulse several times, until well mixed. Add coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla, and eggs.
Process for another 30-45 seconds until well combined. Scrape down the sides if necessary during this process to make sure everything has been well incorporated.
Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Tap it on the counter multiple times to release any air bubbles and smooth over the top with an offset spatula.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.
Recipe Notes & Substitutions
I highly recommend spraying extra cooking oil under the parchment paper so it sticks to the sides of the loaf pan.
If you do not have access to raw cashews or do not want to use them, substitute 1 ¼ cups almond flour instead.
Be sure to leave the pumpkin bread inside the pan to cool off completely before transferring it to a wire rack. If it is too warm, it will fall apart in the process.
More paleo pumpkin recipes like this:
Coconut Flour Pumpkin Pancakes
Easy Paleo Pumpkin Bread
Ingredients
- 1 cup raw cashews
- ½ cup coconut flour
- 1 teaspoons ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground cloves
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup coconut sugar
- ½ cup canned pumpkin
- ⅓ cup ghee or coconut oil, melted
- ¼ cup canned coconut milk
- 1 ½ teaspoons pure vanilla extract
- 4 large eggs
Instructions
- Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5” loaf pan with extra ghee or oil. Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.
- To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
- Add coconut flour, spices, salt and baking soda into the food processor. Pulse several times, until well mixed. Add coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla, and eggs. Process for another 30-45 seconds until well combined. Scrape down the sides if necessary during this process to make sure everything has been well incorporated.
- Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Tap it on the counter multiple times to release any air bubbles and smooth over the top with an offset spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.
Absolutely delicious!! I did your recipe two ways. The first was your recipe and then the second I used your recipe as a base. I used 3/4 cup cashew flour, 1/2 cup coconut flour, 1/4 cup flaxseed meal and 1/4 pecan flour……both ways were delicious!!! Thank You for this amazing recipe! I will be making it again and again!
Who doesn’t love pumpkin bread in fall. I have to admit I’ve been been baking a ton of super indulgent sweets in quarantine. This bread feels indulgent but without the gut hangover. Highly recommend this pumpkin bread!
So yummy!! I added dark chocolate chunks, because, chocolate 😬. So yummy and moist!
That makes me so happy- yay!!!! Would you mind rating the recipe using the star system on the recipe card? It helps me out so much!
This was so good! I replaced some of the flour with almond pulp from making milk. i baked it a little longer since the pulp adds more moisture and makes for a nice moist bread. My family really enjoyed this especially with some cream cheese on top!
Delicious!!!Amazingly delicious!!
Stupendously delicious!!! This pumpkin bread is better than any other pumpkin bread I’ve ever had, it is moist, nutty and the perfect combination of sweetness and spices. Monica definitely created the perfect paleo dessert with this recipe. Thank you Monica for sharing it all of us, this motivates me to follow a Paleo lifestyle. Yummy!!!
Woo hoo! This makes me so happy. You'll have to try my other breads next 😉
Absolutely!! I can’t wait!!
Would it be okay to sub almond milk for coconut milk?
You can use almond milk, sure.
I’ve made this twice and we’ve absolutely loved it! Second time I added in walnuts and it was so great with coffee in the mornings or with tea and milk in the evenings! Freezes really well. Can’t wait to make again!
I'm glad to hear it freezes well. I'll definitely need to do that! 🙂
Delicious!!! Recommend to all pumpkin lovers
Monica, this pumpkin bread is SO good, girl! I made it for a retreat a couple of weeks ago and had lots of people asking for the recipe. One woman even said it was the best gluten-free bread she's ever had! Can't wait to make it again for Thanksgiving (and again, and again)! xoxo
THIS MAKES ME SO DANG HAPPY. Honestly, it's one of my favorite recipes, too. It's the dang cashews... they are AMAZINGGGGG!!
Excellent bread! Perfect consistency and flavor! I had to cook mine 12 min longer. Thank you for the recipe!!! 😀😀
I'm so happy to hear that. Did you cook it in glass? That will raise the cooking time.
Oh no! I always make this and it's my favorite recipe! I always have the ingredients! I went to make it and noticed I got canned pumpkin pie mix 😢😢! I didn't even know there was such a thing I just assumed it was pumpkin as I always buy. Do you think this will not turn out..making now..added ingredients organic pumpkin purée, organic cane sugar, organic cinnamon, organic nutmeg, organic ginger, organic cloves and organic allspice :/ I hate that it has the added sugar tho 😩
I wouldn't use that because you would then have to adjust the amount of added sweetener to the bread and spices, and I'm not sure by how much. I don't want you to make it and then not be able to eat it... 🙁
Delicious!!!Amazingly delicious!!
All I have on hand are roasted cashews... will that make a huge difference in taste or texture? Will it work at all?
Can I be honest? I'm not totally sure. I'd give it a try!
If you start out with 1-cup of raw cashews, so how much "flour" does that make?
Hi there, it will make about that much. I've never measured exactly how much... I always just start off with 1 cup of raw cashews. Are you asking because you have a bag of cashew flour? I'd try it with 1 cup!
OK, Thanks.
Hello from Tokyo! I shared this pumpkin bread with my colleagues and they all wanted the recipe so I sent them this link 😀 I'm lucky to have Kabocha (Japanese pumpkin) that is so sweet just steamed to make the puree. I'm excited to try out more of your fantastic recipes!
I'm SO happy to hear you enjoyed it. I want to try it with those substitutions, too. WE WANT TO TRAVEL TO JAPAN SO BADLY. It's our next international stop 🙂
This recipe is amazing, delicious and moist!!! It came or incredible and was a nice change from all my almond flour recipes!!! Thank you I will be passing this on!!! ????????
Thank you so much!!! Honestly, it's one of my favorite recipes ever. The raw cashews give it SUCH an incredible flavor and texture! Please do let me know if you make anything else and if you have time, if you could rate the pumpkin bread at the bottom of the recipe (it helps me out a TON!) 🙂
I have already told so many people about it and made it 3xs this week! My kids just love it!! It's moist and Delish!! I don't mind to do a rating but I don't see where to do it?!
3 times? WOW THAT IS AMAZING! Thank you so, so much. There is a 5-star system at the bottom of the recipe post near the ingredients / recipe notes on the left 🙂
I did 5 stars don't know if it worked! Tagged u in my Instagram too! ????
Yum! This looks sooooooo good!
Thank you so much! It is very good... and super easy to make. If you end up making it, do let me know what you think! 🙂
This looks so yummy I'd like to try it right now!
You absolutely should- you won't be disappointed! If you end up making it, please do let me know what you think! 🙂
Love the use of so much coconut in this recipe yum yum yum!!
https://www.themovementmenu.com/wp-admin/edit-comments.php#comments-formMe too! If you end up making it, do let me know what you think! 🙂
I love that you made this with cashews. I've been gluten-free for 5 years and have yet to try to bake bread with cashews. Thanks for the inspiration.
You're so welcome. I don't generally eat almonds, so I've been doing the majority of my baking with cashews instead- it's a game changer!
That silverware is so pretty!
Thank you so much. I got it from an antique store 🙂
This sounds all sorts of wonderful!
Thank you, thank you. It truly is wonderful 😉
I seriously can't get enough pumpkin right now!! I love the idea of ground cashews in this. YUM!
Yes, they are the absolute best. If you make it, I hope you LOVE it!!!
I love pumpkin bread! Will have to try this. Thanks!
Yes, yes please do. If so, do let me know what you think!
Looks great. Ive never made pumpkin bread before, I wish pumpkin puree was easier to get here in the UK
Ah, that makes me sad that it isn't accessible. Can you get it on Amazon?
What a delicious bread and different from the typical pumpkin bread recipes!
Yes, I love using raw cashews. You have to try it!
This looks so good and healthier than traditional breads I have seen lately. Yum!
Yes, I love how healthy it is. You'll have to let me know if you like it 🙂
Oh YUM! This bread looks so fantastic!
Thank you so much. If you make it, you'll have to let me know what ya think!
The bread looks so good! I love baking in the fall, this looks perfect!
Thank you so much!!! It's my favorite thing to make on repeat during the Fall season 🙂
This Pumpkin Bread looks wonderful! Wish I had a piece right now!
I wish I could send you one. If you make it, do let me know 🙂
Monica, this looks amazing! Your pictures are absolutely breathtaking. <3
Chelsea, please don't flatter me. That's so sweet- thank you!