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paleo pumpkin bread full loaf

Paleo Pumpkin Bread

Danielle Musella
This is the BEST gluten and dairy free pumpkin bread! All made in one bowl
Prep Time 5 mins
Cook Time 50 mins
Course Dessert
Cuisine American, dairy free, fall, gluten free, paleo
Servings 1 Loaf


  • Loaf Pan


For the Bread

  • 2 Cups Almond Flour
  • 1/2 Cup Arrowroot or Tapioca Starch
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/2 Teaspoon Baking Soda
  • 2 Eggs
  • 1/4 Cup Applesauce
  • 1/3 Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Pumpkin Puree

Cream Cheese Maple Syrup

  • 8 Oz Cream Cheese Softened at Room Temp (Use DF for Paleo)
  • 3 Tablespoons Maple Syrup (divided)
  • 2 Tablespoons Coconut Oil at Room Temp (divided)
  • 2 Tablespoons Almond Milk (divided)
  • 1 Teaspoon Vanilla extract
  • Pinch of Pumpkin Spice


Pumpkin Bread

  • Preheat the oven to 350. Spritz your loaf pan with coconut oil or use parchment paper.
  • Add the almond flour, arrowroot flour, baking soda, and pumpkin spice to a large mixing bowl. Whisk until combined well.
  • To the same bowl add the egg, applesauce, maple syrup, vanilla, and pumpkin. Mix until completely combined.
  • Bake at 350 for 50-60 minutes. You should be able to insert a toothpick or knife into the bread and have it come out clean. Let cool completely before adding frosting.

Cream Cheese Maple Frosting

  • Add the cream cheese to a kitchen aid stand mixer or handheld electric mixer and mix on medium speed for 2-3 minutes. Add the maple syrup, 1 tablespoon at a time while continuously mixing. Add the coconut oil one tablespoon, while mixing, and repeat with almond milk. Add the vanilla extract and pumpkin spice.
  • Scrape the sides of the bowl. Mix for another minute.
Keyword bread, desserts, pumpkin, pumpkin bread