Paleo Pumpkin Loaf
Recipe type: Breads, Breakfast, Breads
Prep time: 
Cook time: 
Total time: 
Serves: 12
This grainless pumpkin loaf is so moist and delicious, you'd never think it's paleo!
  • 1 c almond flour
  • ¼ c coconut flour
  • ¼ c pecan or walnuts
  • ½ t baking soda
  • 1 t cinnamon
  • 1 t nutmeg
  • ⅛ t all spice
  • ¼ t ground cloves
  • ¼ t salt
  • 1 c pumpkin puree
  • ¼ c honey
  • ¼ c melted coconut oil
  • 4 eggs
  • Streusel Topping:
  • ½ c chopped pecans or walnuts
  • 1 T melted coconut oil
  • 1 T honey
  • ½ t cinnamon
  • ½ t nutmeg
  • 2 T unsweetened coconut flakes
  1. Preheat oven to 325 degrees and line a loaf pan with parchment paper so that it hangs over the edges enough to grab.Grease parchment with baking spray.
  2. Combine all dry ingredients in a large bowl.
  3. Whisk together all wet ingredients in a medium bowl.
  4. Pour wet into dry ingredients and combine with a spatula.
  5. Carefully pour batter into loaf pan and smooth the top. Set aside.
  6. Combine all the streusel ingredients in a small bowl and mix together with a spoon.
  7. Sprinkle the streusel evenly over the top of the bread batter.
  8. Bake for about 55 minutes, until a fork or knife inserted in the middle comes out clean.
  9. Remove from oven and rest loaf pan on cooling rack.
  10. After about 10 minutes, remove loaf from pan by the edges of the parchment paper and place directly on cooling rack to cool for another 10-15 minutes.
  11. Carefully pull off parchment paper and slice.
Adapted from a recipe on by Gina Matsoukas.
Recipe by Marpe at