Paleo Mama


Paleo Pumpkin Bread


It’s that time of year again! Pumpkin spice everything! While I’ve seen some of you poke fun at how this time of year suddenly turns everything into a pumpkin spice-o-rama, I happen to love fall and all it’s pumpkin-spiciness. Also nothing screams fall more than a good old pumpkin bread recipe.

Today I bring to you a yummy paleo-fied pumpkin bread that smelled sooo good coming out of the oven. It contains 5 different spices!

This was also a good excuse to start pulling out the fall decorations (yummy candles here I come).


Brought to you from the blog The Barefoot Kitchen, this recipe is gluten-free, using almond flour as the base. I also cut down the amount of honey and added some sugar-substitute as I’m always striving to keep my blood-sugar even.

The original blog warns you that the spice mix is strong and you can cut it down to suit your taste. Call me a Spice Girl (go Ginger Spice!) because I loved the mix, but I can see how it would be too strong for some. This also came out a little flat for me (keeping it real here), so I think next time I’d make it in 2 mini loaf pans.


Hope this makes for a perfect fall kick off! Now if only Starbucks would offer a sugar-free, dairy-free pumpkin spice latte I’d be all set!

Paleo Pumpkin Bread


Dry ingredients

– 1 C. almond flour

-1/2 tsp baking soda

-1/4 tsp salt

-2 Tbsp ground cinnamon

-2 tsp ground nutmeg

-1 tsp ground cloves

-1 tsp ground ginger

-1 tsp ground allspice

Wet ingredients

-3 eggs

-2-3 Tbsp honey (1 used 1 Tbsp and 2 of a sugar substitute)

-½ C. pumpkin puree

-1 Tbsp vanilla extract


Mix together the dry ingredients then in a separate bowl, mix together the wet ingredients. Add the dry to the wet until well incorporated. Add to a greased loaf pan or 2 mini greased loaf pans. Bake at 350° for 40-45 mins. Enjoy!




Sandy Carpenter

Sandy Carpenter

Busy working Mom of two and wife of one. Trying to eat healthier so I feel better and convincing my family to do the same!