This Paleo pumpkin bread with streusel topping is warmly spiced, so cozy, and flavorful. It has a soft and fluffy texture and a robust pumpkin flavor. This almond flour pumpkin bread is great for a quick breakfast, healthy snack or delicious dessert!

Slice of Paleo pumpkin bread

Why You’ll Love This Recipe

  • This Paleo pumpkin bread has the best pumpkin flavor!
  • It is delicious for everyday baking, the holidays, autumn, and more.
  • The bread itself is made in one bowl.
  • The streusel topping adds a layer of sweetness and cinnamon to the bread.
  • This recipe is Paleo, grain free and gluten free.
  • Check out this Paleo Chocolate Chip Banana Bread for another fun Paleo bread!

Ingredients & Substitutions

Almond flour is used in both the cinnamon streusel topping and pumpkin bread. There are no direct substitutes for almond flour. See below for more information about baking with almond flour. For the gluten free 1 to 1 flour version, check out this Gluten Free Pumpkin Bread.

Cubes of cold butter bring the streusel to life! Cold butter is key. It yields a crumbly and delicious topping. For a dairy free option, cold coconut oil can be substituted.

The topping is sweetened with coconut sugar. This is a popular Paleo granulated sweetener. For a non Paleo option, brown sugar can be used.

Cinnamon is used in both the topping and bread. This ultra popular spice is the perfect complement to pumpkin. It really brings the fall flavor!

Almond flour pumpkin bread on parchment paper

This bread uses 4 eggs. Do not attempt to make this with chia eggs, flax eggs or another Vegan egg replacement. The eggs provide the rise and crumb texture.

Use pumpkin purée, not pumpkin pie filling. The only ingredient in pumpkin purée is pumpkin. Since this is pumpkin bread, there is definitely no substitute!

Both molasses and maple syrup add a punch of flavor and sweetness in the bread. Molasses is a fun and unique flavor in contrast to the pumpkin. It adds a pop of flavor but it is not overwhelming. If you are out of molasses, replace with more maple syrup or honey.

Just a teaspoon of vanilla extract adds some flavor.

Baking soda helps the bread rise while baking.

Both pumpkin pie spice and nutmeg contribute to the overall pumpkin flavor. A little bit goes a long way! If out of pumpkin pie spice, substitute with more cinnamon.

Baking with Almond Flour

Baking with almond flour is great for Paleo, low carb, Keto and grain free baking. This flour is unique in its properties though.

Its texture is slightly less dense than all purpose flour. It tends to be slightly more gritty and less “fine” than regular flour. Due to this, there is no perfect substitute for almond flour.

Almond flour has a slightly nutty and hearty taste to it. Thankfully, here it is balanced out with plenty of sweetness!

Check out this Guide to Gluten Free Flours and Gluten Free Baking for more tips and tricks.

Taste & Texture

The strongest flavor is pumpkin. There are notes of cinnamon and molasses as well.

This Paleo pumpkin bread is incredibly moist, fluffy and soft to the touch. It is not dense or dry at all. The almond flour streusel topping is slightly crumbly and a tiny bit crispy but not crunchy.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch bread pan with parchment paper that overhands on the sides.

Step 2

Make streusel topping. Add streusel ingredients to a bowl. Use a fork or your fingers to incorporate cubed cold butter into ingredients. Place in fridge.

Paleo streusel topping in bowl
Cinnamon streusel topping in glass bowl

Step 3

Then, make the bread. Add eggs, pumpkin purée, molasses, maple syrup and vanilla extract to a mixing bowl. Stir to combine.

Pumpkin bread batter in mixing bowl

Step 4

Add in almond flour, baking soda, cinnamon, pumpkin pie spice and nutmeg. Stir to combine.

Pumpkin batter in bowl

Step 5

Next, pour bread batter into lined loaf pan. Remove topping from fridge and sprinkle down onto bread.

Bread batter in pan
Bread with streusel topping

Step 6

Place a piece of aluminum foil lightly over top of pan. Bake for 40 to 42 minutes or until toothpick inserted comes out clean.

Step 7

Finally, remove Paleo pumpkin bread from oven. Allow bread to cool for an hour before slicing and serving.

Expert Tips & Tricks

Use an 8 inch by 4 inch bread pan for this almond flour pumpkin bread recipe. A 9×5 inch is slightly too large and the bread will not be very tall.

Work cold butter into streusel topping with fingers or fork. Mixture will be crumbly. See photos above for reference.

Use pumpkin purée, not pumpkin pie filling.

Lightly top bread pan with aluminum foil. This prevents burning.

Bake until a toothpick inserted comes out clean. Do not over bake!

Allow bread to cool for an hour before slicing and serving.

Gluten free bread with butter

How to Serve & Store

Serve Paleo pumpkin bread when it has cooled from the oven. Carefully slice and serve.

Store bread covered at room temperature for up to 4 days. Or, store in fridge for up to 7 days.

Freeze individual slices if desired.

Variations & Add Ins

Here are some ideas for mix ins to the batter.

Chocolate chips

Dried cranberries

White chocolate chips

Mini chocolate chips

Chocolate chunks

Chopped walnuts

Chopped pecans

Frequently Asked Questions

Can I make this as muffins?

Check out these Paleo pumpkin muffins with streusel topping which are very similar and are great.

Can I make this without the streusel?

Yes! The bread won’t be quite as high or tall as normal, but yes it can be made without the topping.

Can I add chocolate chips?

Sure! I am also pro chocolate.

Paleo bread

You May Also Like

If you make this Paleo pumpkin bread recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Breakfast Recipes.

Slice of Paleo pumpkin bread
At a Glance:
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Get the Recipe: Paleo Pumpkin Bread with Streusel Topping

This Paleo pumpkin bread is warmly spiced, moist, and so delicious. It has the perfect texture and flavor. This gluten free quick bread is great for a quick breakfast, healthy snack or even dessert!
5 from 2 votes
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Ingredients

10 slices

Streusel Topping

Pumpkin Bread

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 4 inch loaf pan with parchment paper that overhangs on the sides.
  • Make streusel topping first. Add all streusel ingredients to a bowl. Use fork or fingers to work butter into dry ingredients, making a crumbly mixture. Place streusel topping in fridge while you make the bread.
  • To make the bread, add eggs, pumpkin purée, molasses, maple syrup and vanilla extract to a mixing bowl. Stir to combine.
  • Then, add in remaining bread ingredients. Stir to combine.
  • Pour bread batter into lined pan. Take streusel topping out of fridge. Sprinkle streusel topping onto bread.
  • Then, lightly place a piece of aluminum foil over top of bread pan.
  • Bake for 40 to 42 minutes or until a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow bread to cool for an hour before slicing and serving.

Notes

  • I recommend using an 8 inch by 4 inch bread pan instead of a 9×5.
  • This bread can be made with or without the streusel topping.  The bread won’t be very tall without the topping though.
  • Cut butter into small cubes and work with fingers or fork to incorporate butter into streusel topping ingredients.
  • Use pumpkin purée, not pumpkin pie filling.
  • If you do not have pumpkin pie spice, substitute the same amount of cinnamon.
  • Lightly sprinkle streusel topping onto bread before baking.
  • Bake with a piece of aluminum foil over the top of the bread pan.  This prevents the topping from burning.
  • Bake until a toothpick inserted comes out clean.
  • This bread may sink a little in the middle due to the streusel topping.  This is normal and the bread still tastes great!
  • Allow bread to cool for about an hour before slicing and serving.  It is soft.
Calories: 248kcal, Carbohydrates: 17g, Protein: 8g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 185mg, Potassium: 137mg, Fiber: 4g, Sugar: 10g, Vitamin A: 3098IU, Vitamin C: 1mg, Calcium: 91mg, Iron: 2mg
Author: Addison LaBonte
Course: Breakfast
Cuisine: American

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