The Paleo Pumpkin Bread Recipe You Need For Fall

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Even though it is still technically summer and temperatures won’t be cooling down for several more weeks, something about September makes us snap immediately into fall mode – put away the shorts and bring on the sweaters and all things pumpkin.

It’s no secret that here at NPJ we love to bake, but lately we have been searching for healthier ways to satisfy a sweet tooth. This paleo pumpkin bread recipe is the perfect indulgence to have around the house and for getting into an autumn mindset. Now, we know “indulgence” probably is not the first word that comes to mind when talking about paleo diets, but trust us – you need this recipe for fall.

Another reason this bread is a no-brainer? All of the ingredients can be combined in one bowl, so it’s quite possibly the easiest thing you will bake this season. Ideal for an afternoon snack or breakfast on the go or just because it’s Wednesday – and since the recipe does not call for flour or added white sugars, you won’t feel guilty when you go back for a second slice.

Original recipe here.


1 cup nut butter of your choice

1/2 cup pumpkin puree

1/4 cup honey

3 eggs

4 tablespoons butter

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg or pumpkin pie spice

1/2 teaspoon ground ginger


Preheat the oven to 325 degrees and grease a bread pan {tip – don’t toss the wrapper from your butter, but use that excess to grease the pan!}. Combine all ingredients together in one bowl and mix with a hand or stand mixer until smooth. Pour the batter into the greased bread pan and bake for about 40 minutes until the center is just barely dry. Let it cool, or serve it warm and enjoy!


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