Easy Paleo Pumpkin Bread

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:

Easy Vegan Pumpkin Cheesecake

Gluten Free Pumpkin Scones

Pumpkin Pie Overnight Oats

Coconut Flour Pumpkin Pancakes

Pumpkin Cashew Butter Cookies

Paleo Pumpkin Brownies

Easy Paleo Pumpkin Bread

Monica Stevens Le

This Paleo Pumpkin Bread is cashew based which gives it a very warm and soft nutty flavor. It's absolutely heavenly and moist, too! This bread is perfect year round... don't wait until the Fall season!

4.91 from 31 votes

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 8

Calories 260 kcal

Ingredients

  

1x2x3x

• 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.

Notes

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.

Nutrition

Calories: 260kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 4gCholesterol: 108mgSodium: 42mgFiber: 5gSugar: 31g

Keyword bread, cinnamon, paleo, pumpkin

Tried this recipe?Let us know how it was!