Fluffy, delicious paleo pumpkin bread. Plus a light and addicting cashew cream cheese frosting!
- 3/4 cup pumpkin purée
- 1/3 cup butter, melted and cooled (can sub coconut oil for dairy free)
- 2 eggs, whisked
- 1/3 cup honey
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour
- 1/3 cup oat flour (can sub buckwheat flour)
- 1/3 cup tapioca or arrowroot starch
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1/2 tsp sea salt
- 1 tsp baking soda
For the cashew cream cheese frosting (optional):
- 1 cup raw cashews, soaked for at least 8 hours
- 2–3 tbsp cream cheese (regular or vegan)
- 1/4 cup water or dairy free milk
- 1 tbsp pure maple syrups
- pinch of sea salt
- Preheat oven to 350°F and line a standard loaf pan with parchment paper.
- In a large bowl, whisk together the pumpkin, butter, eggs, honey, coconut sugar, and vanilla until smooth. Stir in the almond flour, buckwheat flour, tapioca (or arrowroot) flour, seasonings, and baking soda until everything is well-combined.
- Spread batter out with a spatula evenly in the loaf pan. Bake for 45-50 minutes, until a toothpick comes out mostly clean. Allow to cool in the pan for 10 minutes, then lift by the parchment paper and transfer to a cooling rack to finish cooling.
- (Optional) While cooling, make the whipped cashew cream cheese frosting by blending all ingredients until very smooth. When ready to serve, top the loaf with the frosting (you may have some extra- set aside in the fridge for later!), and sprinkle with cinnamon.
- Once completely cooled, store unfrosted loaf in an airtight container on the counter for up to 3 days, or in the refrigerated if frosted is added.
I do not recommend any flour substitutions, as I have only tested the recipe as written!
This pumpkin bread is so perfect for the fall! Another amazing recipe by Mia!
This is the best gluten free pumpkin bread I have ever made. The texture is seriously bakery-quality!!! I made with maple syrup and it worked perfectly!
Curious how buckwheat flour is Paleo??
Hello! Due to it containing buckwheat flour, or oat flour, it disqualifies it from being paleo sadly.
Hi Casey. Buckwheat is technically a seed and not a grain. If you are extremely strict paleo you may disqualify it, but I find most people can digest buckwheat very well.
Hey can i replace the 2 eggs with flax eggs?
Love this recipe, especially in the fall. The buckwheat makes the bread a bit more hearty and “earthy”, but in a good way if you’re in to that! The texture and consistency is great, as are all of Mia’s baking recipes! And the addition of the frosting adds that extra sweet and creamy touch that perfectly compliments the less sweet bread. You can go with or without, but it’s a nice addition is you like the sweeter side of things! I added a bit of pumpkin to the frosting to add an orange color and just used less moisture. It was great!
The best pumpkin bread I’ve ever had! I had never baked with buckwheat flour until this recipe and it was an absolute game changer. I brought this to a Friendsgiving and nobody even noticed it was GF/DF and were absolutely raving about it. I may or may not have added a few chocolate chips as well ;). 10/10 will be making this again. The homemade frosting on top was so creamy and the perfect addition to the bread.
The most wonderful flavor! Thank you for this gluten free recipe. I can’t have almond flour so I substituted for 3/4 cup of bobs red mill gluten free flour that contains tapioca in it. It turned out wonderfully!
OMG this bread is amazing !! Texture and flavor are so perfect. Definitely will be making again
truly the best pumpkin bread i’ve tried! i did muffins instead of a loaf pan & it was about 23-25 minutes for anyone wondering. thank you for such a lovely recipe! xo
This is the BEST pumpkin bread! Way surpasses ones I’ve tried from other healthy blogs. Well done:) I omitted frosting and added chocolate chunks…love pumpkin and chocolate together.
Thank you so much Cassie!!! xo