This paleo pumpkin pie bread is lightly sweet and SUPER moist inside, with a nice firmer pie-crusty type texture on the outside.  It holds up well when cool, and when eaten warm it has this beautiful almost creamy (not doughy) texture that is simply heaven in your mouth!  Plus it’s insanely quick and easy: it only takes a spoon, a bowl, and a bread pan and you are good to go- no need to bring out all the kitchen appliances for this paleo treat!  I think it would make a delicious addition to a Christmas breakfast bread pudding, or even toasted with a little ghee smothered on top.  The sky is the pumpkin-y  limit!  I also LOVE the special cinnamon I use (and have been exclusively using it for a few years now), not only is it the low coumarin kind (Ceylon) but it is also organic and more importantly SUPER fragrant.  I feel like it takes any recipe calling for cinnamon to a whole new level.  Seriously, it’s the best!!!!!!!!  You can find it to buy on Cinnamon Vouge’s website or check it out on Amazon HERE.  I even baked and pureed my own fresh pumpkin for this recipe and I think that it really added to the overall awesomeness, but canned is perfectly fine and I won’t judge you.  (heck the only reason I had a pumpkin in the first place is because my husband brought it home for Halloween LOL).  Anyway, I’m going to stop talking now and just get on with the recipe!

Don’t forget, if you do try this let me know about it in the comments below!

Ingredient suggestion links: 

Anthony’s Almond Flour

Anthony’s Tapioca Flour

Anthony’s Potato Starch

Ceylon Cinnamon by Cinnamon Vogue

Primal Palate Pumpkin Pie Spice

Simply Organic Ginger Root

Simply Organic Cardamom

Simply Organic Cloves

Viva Naturals Coconut Palm Sugar

Farmers Market Organic Pumpkin Puree

Ancient Organics Ghee

Native Forest Classic Coconut Milk

Simply Organic Pure Vanilla

Kirkland Pecan Halves



Paleo Pumpkin Pie Bread
  1. 1/2 cup almond flour
  2. 1/2 cup tapioca flour
  3. 1/4 cup potato starch
  4. 1 T ceylon cinnamon
  5. 1/2 tsp baking soda
  6. 1/2 tsp pumpkin pie spice
  7. 1/4 tsp powdered ginger
  8. 1/4 tsp cardamom
  9. 1/4 tsp ground cloves
  10. 1/2 cup coconut sugar
  11. 1 cup pumpkin puree (fresh or canned)
  12. 2 eggs
  13. 1/3 cup ghee (or coconut oil if dairy free)
  14. 3 T coconut milk
  15. 1/2 T vanilla
  16. 1/4 cup chopped pecans (optional)
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  1. Preheat oven to 325*F
  2. If you are feeling fancy, SIFT the flours and sugar into a medium mixing bowl, otherwise simply add all dry ingredients (except for the pecans if using) to the bowl, mix till any clumps are gone (if you skipped the sifting) and then add the remaining wet ingredients and stir till batter is smooth and creamy (like a thick pancake batter texture). Pour into a small greased 7 inch loaf pan (I use this silicone one HERE: ) and sprinkle top with chopped pecans if using.
  3. Bake at 325F for 1 hr 10 minutes, or until surface is cracked and firm and toothpick inserted is clean.
  4. Note: There may be crumbs or more on toothpick but not thick batter. The inside of the cracked portion may seem dark and undercooked but as long as the toothpick has no actual creamy batter on it, it should be done.
  5. Flip on a cooling rack (leaving top side up) and allow to cool, or at least till it is easy to touch, and then slice and serve. Feel free to serve with a spoonful of ghee for an extra tasty treat!
The Untamed Gypsy

 Let me know if you try this recipe in the comments below!