This paleo pumpkin bread is the only bread you’ll need this fall. It’s naturally sweetened and made with gluten-free flour, pumpkin puree, and fall spices, making it 100% guilt-free.

In my house, this bread is made on a weekly basis—from the time fall starts to the day it ends. It’s full of fiber, fluffiness, and protein, making it a nutritious snack to have between meals.

If you’re a bread for breakfast type of person, add a spoonful of nut butter for added protein and healthy fat, or drizzle it with honey for a little more sweetness.

However you decide to eat your pumpkin bread this fall, I’m certain you’ll enjoy every last bite—and end up making it weekly just like me.

• It’s gluten-free, dairy-free, and naturally sweetened with maple syrup.
• It uses real pumpkin puree, giving you the added nutritional benefits of vitamin A, vitamin C, potassium, and fiber.
• Pumpkin packs a few other benefits, too: It stabilizes blood sugar, maintains your energy throughout the day, and regulates blood pressure (1, 2, 3).

• Blanched Almond Flour: A fantastic paleo, gluten-free flour alternative.
• Collagen Powder: To get an extra boost of protein! Each scoop of collagen contains 9 grams of protein and 10 grams of Type 1 and Type 3 collagen peptides.
• Baking Powder: To increase the volume and lighten the texture of baked goods.
• Baking Soda: Used as a leavening, or rising, agent in baked goods.
• Pumpkin Pie Spice: To add an extra layer of fall flavor. Pumpkin pie spice is a blend of the following “warm” spices: Ground cinnamon, nutmeg, ginger, cloves, and [sometimes] allspice.
• Cinnamon Powder: Adding a sweet and woody flavor, this warming spice is attributed to promoting weight loss, improving heart health, alleviating menstrual cramps, and reducing inflammation and blood sugar levels (4, 5).
• Sea Salt: To enhance all of the other ingredients. The presence of salt heightens the depth and complexity of the other flavors in the recipe.
• Pumpkin Puree: To add the pumpkin flavor to the pumpkin pie, of course!
• Maple Syrup: To naturally sweeten the recipe and provide a rich, brown sugar-like flavor.
• Eggs: To provide structure, richness, and flavor to the bread.

• The maple syrup can be swapped out for liquid stevia or monk fruit. Both stevia and monk fruit are extremely sweet (150 to 250 times sweeter than sugar), so be cautious as to how much you’re putting in. I recommend 15 to 20 drops (Note: Not full dropperfuls).
• Feel free to experiment with different toppings! Some yummy options include pepitas, chopped walnuts, cacao nibs, or dark chocolate chips.
• Serve with a dollop of coconut cream, a drizzle of honey, or a spoonful of nut butter.

• Paleo Apple Crumble
• Paleo Pumpkin Pie
• Pumpkin Collagen Chia Seed Pudding

• 3 cups almond flour
• 1 scoop collagen powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon cinnamon powder
• ¼ teaspoon sea salt
• 1 ½ cups pumpkin puree (not pumpkin pie filling)
• ½ cup maple syrup
• 3 large eggs

Optional Toppings

• Pepita seeds (aka pumpkin seeds)
• Chopped walnuts
• Cacao nibs
• Dark chocolate chips

1. Preheat your oven to 350° F. Line a 9x5 bread loaf pan with parchment paper and spray with cooking spray. Set aside.
2. Add all dry ingredients (almond flour, collagen powder, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt) to a medium mixing bowl and whisk together until well combined.
3. Add all wet ingredients (pumpkin puree, maple syrup, and eggs) to a large mixing bowl and whisk together until evenly combined.
4. Pour the dry ingredients into the wet ingredient bowl and mix until all ingredients are well combined.
5. Pour battle into your prepared bread loaf pan.
6. Sprinkle with toppings of your choice (pumpkin seeds, dark chocolate chips, cinnamon powder) and place in the oven.
7. Bake for 35 to 45 minutes. Note: This bread can become dry fast, so be mindful not to over-bake it. To reduce your chances of it becoming over-baked, remove it from the oven when it appears to be semi-soft. Use a toothpick or fork to determine softness.
8. Remove bread from the oven and transfer to a cooling rack for at least 20 minutes.
9. Holding onto the flaps of the parchment paper, remove bread from your loaf pan. Let it cool for an additional 60 minutes before digging in.
10. When it’s ready to be enjoyed, slice with a sharp, serrated knife.