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Grain-Free Cinnamon Swirl Pumpkin Bread from The Whole Smiths. It's paleo, grain-free and delicious!
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4 from 2 votes

Grain-Free Cinnamon Swirl Pumpkin Bread

This Grain-Free Cinnamon Swirl Pumpkin Bread from The Whole Smiths is just what you need to complete your fall. Warm, spicy, and pumpkin-y! It's paleo, gluten-free and refined sugar-free. 
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Dessert, Snack
Cuisine: Paleo
Keyword: grain-free pumpkin bread, healthy pumpkin bread recipe, paleo pumpkin bread
Servings: 6 servings
Author: The Whole Smiths


  • 2/3 cup canned pumpkin puree
  • 3 eggs whisked
  • 1/4 c. maple syrup
  • 1 tablespoon unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/8 teaspoon salt
  • 2 teaspoons melted butter
  • 1 tablespoon coconut sugar


  • Preheat oven to 350*. Lightly grease a loaf pan.
  • Add the pumpkin, eggs, almond milk, maple syrup, vanilla extract, and lemon juice to a large bowl and stir to combine well.
  • Add the almond flour, coconut flour, baking soda, 1&1/2 teaspoons of the pumpkin pie spice and salt to the same bowl and use a hand mixer to combine well so that the matter is smooth.
  • Combine the melted butter, coconut sugar and remaining pumpkin pie spice together in a small bowl.
  • Pour one half of the batter into the loaf pan and drizzle one half of the melted cinnamon butter mixer top. Use a small knife to swirl the cinnamon butter into the batter. Pour the remaining batter over top and drizzle the remaining cinnamon butter over top and swirl again with a small knife.
  • Bake the pumpkin bread for 40-50 minutes until a toothpick comes out clean when inserted into the center.


  • When buying canned pumpkin, make sure to check the nutrition label on the can. Try and go for organic and avoid the “canned pumpkin pie mix”. That one usually comes with added sugar, preservatives and all kinds of additives.
  • You can make your own pumpkin pie spice by mixing 1/4 cup of ground Ceylon cinnamon with 2 tablespoons of powdered ginger,  2 tsp freshly ground nutmeg, and 1 tsp ground cloves. Feel free to add another teaspoon of allspice, for more of a “kick”. Store your homemade pumpkin pie spice in a small glass container.
  • This easy pumpkin bread recipe uses blanched almond flour, which is finely ground from blanched almonds. This means they have the skin removed. I am afraid no other flour can be substituted, as almond flour has very unique properties.
  • Store leftover slices in an airtight container lined with paper towels in the fridge. This way, it should keep for up to 5 days.
  • This easy paleo pumpkin bread tastes even better the second day, once the flavors have a chance to marry.