Paleo Pumpkin Bread

Low Carb Paleo Pumpkin Bread

On our continuing quest to make all of your favorite recipes grain-free and low glycemic, we found a request that was surprisingly common… pumpkin bread.

If you’re looking for a moist and hearty paleo-approved Pumpkin Bread that’s packed with pumpkin… and not sugar, then look no further.

With it’s moist and tender texture and rich, fragrant spices, pumpkin bread is a soul-warming comfort food that makes the perfect afternoon snack or breakfast accompaniment. It’s also loaded with powerful antioxidants, thanks to beta-carotene rich pumpkin and chart-topping cloves, cinnamon and allspice.

Unfortunately, however, those healthy benefits are typically negated by heaps of sugar and flour, transforming a potential superfood… into junk food.

In today’s recipe, we’ve punched up the pumpkin and spices – while slashing the sugars and starches – to make an authentic tasting pumpkin bread  that you can enjoy without a moment’s guilt.

Superfood Paleo Pumpkin Bread: All of the Antioxidant Goodness, None of the Junk

Packing a full cup of pumpkin per loaf, this dense bread does best when fully cooled and sliced to retain its structure. If you prefer, feel free to reduce the amount of pumpkin to 2/3 cup to lighten up the loaf.

Either way, you’ll get a great-tasting superfood bread that is easy on the blood sugar and friendly to the waistline.

Best of all, it takes just a few minutes to whip up!

Paleo Pumpkin Bread: The Step By Step

Like all of the recipes we create here at Wellness Bakeries, the preparation method is simple and there won’t be much to clean up!

Preheat your oven to 350 F and line a 7.5 x 3.5 inch loaf pan with unbleached parchment paper (spread a few drops of your favorite oil over the paper to help keep it in the pan).

In a medium bowl, add the eggs, melted coconut oil, vanilla, pumpkin puree, Erythritol and stevia. In another bowl, add the Miracle Mix and spices.

Paleo Pumpkin Bread Ingredients

Blend the wet ingredients on high speed using a hand held mixer. Add the dry ingredients to wet and blend until smooth.

Paleo Pumpkin Bread Batter

Spread into your lined loaf pan and pop into the preheated oven…

Paleo Pumpkin Bread - PanBake for about 40 minutes or until a toothpick comes out clean. Here’s what your loaf will look like…

Paleo Pumpkin Bread - Loaf


5 from 1 reviews
Paleo Pumpkin Bread
Prep time
Cook time
Total time
Yield: 12
  • 4 pastured eggs
  • ½ cup virgin coconut oil, melted
  • 1 cup pumpkin puree (240 g)
  • ¼ cup Erythritol, powdered
  • 30-40 drops liquid stevia extract (to taste)
  • 1½ cup Miracle Mix (160 g)
  • 2 tsp. vanilla extract
  • 1 Tbsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • ¼ tsp. ground allspice
  1. Preheat oven to 350 F. Line a 7.5 x 3.5 inch pan with unbleached parchment paper.
  2. In a medium bowl, add the eggs, melted coconut oil, pumpkin puree, Erythritol and liquid stevia. Blend on high speed with a hand held mixer to fully combine.
  3. In a small bowl, combine the Miracle Mix and spices.
  4. Add dry ingredients to wet and blend to a smooth batter.
  5. Spread into lined pan and transfer to the oven.
  6. Bake 40-45 minutes or until a toothpick comes out clean.
  7. Cool on a wire rack for 10 minutes, then remove loaf and cool directly on wire rack before slicing.
176 calories, 16 g fat, 9 g saturated fat, 4 g monounsaturated fat, 2 g polyunsaturated fat, 71 mg cholesterol, 9 g carbohydrate, 2 g sugar, 2 g fiber, 4 g protein

Excellent Source of Vitamin A (65% daily value), provides 979 mcg alpha-carotene per serving

Paleo Pumpkin Bread - Wellness Bakeries



  1. Joyce says

    All your recipes sound amazing But what’s the point!!!! We Canadians cannot buy the Miracle Mix!!!
    Any idea as to when?

  2. Patti says

    Miracle Mix and the Sinless Sweetener are products of Wellness Bakeries. On the top of the page, you will see “Our Products”. Don’t know why product isn’t available in Canada

  3. Betsy Fox says

    I cannot get your Miracle Mix in Africa! So can I make my own??? What’s in it? Or I can use other flours (coconut, flaxseed, sunflower, almond?) plus baking soda and salt? What else makes it “miracle”???

  4. daniela says

    Dear Kelly,

    In your “Better Bread” book you have this wonderful recipe for a probiotic cashew bread. It calls for probiotic powder but doesn’t provide the quantity. Could you please be so kind to let me know how many grams of probiotic powder are necessary?

    Thank you so much,

  5. R. Lawrence says

    I am here in America, a Scratch Cook for years but I have never heard of Sinless Sweeteners or Miracle Mix. What gives people?

  6. Toni says

    Bev, 1 banana for every 2 eggs can be used as a substitute. If you use a ripe banana it won’t a add a lot of flavor like an over ripe banana would.

  7. SuZQ says

    There are natural, unprocessed and allergen-free ingredients that can be used to replace eggs.
    Before attempting an egg substitute, you need to determine what function the eggs are supposed to serve in your recipe. Eggs can be used to bind, leaven or moisturize.
    If a recipe contains only one egg (but a fair amount of baking powder or baking soda), the egg is serving as the binder. This is an easy replacement that can be achieved with almost any of the substitutes listed below.
    On the other hand if a recipe calls for many eggs – they are acting as the leavener and the binder.
    In this case, substituting the eggs will probably be a flop.
    As a general rule, the fewer eggs a recipe calls for, the easier they will be to substitute.
     2 Tbsp. arrowroot flour = 1 egg
     2 Tbsp. potato starch = 1 egg
     1 mashed banana = 1 egg
     1 Tbsp. milled flax seed + 3 Tbsp. water (set to gel) = 1 egg
     1 Tbsp. milled chia + 3 Tbsp. water (set to gel) = 1 egg
     ¼ cup unsweetened apple sauce = 1 egg
     ¼ cup organic plain yogurt, whipped = 1 egg
     2 Tbsp. water + 1 Tbsp. oil + 1 tsp. baking powder. Mix well. = 1 egg
     ¼ cup cooked pumpkin or winter squash = 1 egg
     1 tbsp agar agar powder + 1 tbsp water. Whip together. Chill. Whip it again. = 1 egg white
     ¼ tsp. xanthan gum + ¼ cup of water. Let stand, then whip = 1 egg white

  8. Barbara says

    Great flavor, but I had a lot of trouble getting it to cook through. I could tell it wasn’t done after 45 mins, so left it in for another ten. Then after taking it out and letting it cool for another 10 mins, turned it out and center still not done. It fell apart, but I packed it back in the pan and cooked for another 15 mins, and it was finally done. But at that point, was not a loaf any longer due to how it fell apart earlier. I’ve had this problem with other paleo baking recipes and don’t understand what’s going on. I’ve tested my oven temp, so don’t think that’s it, if anyone has thoughts, I’d really appreciate them!

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