This olive oil pumpkin bread is soft and tender with a sweet maple and pumpkin flavor. It's made with almond flour, canned pumpkin and olive oil and sweetened with maple syrup. This pumpkin bread recipe is gluten free, dairy free and paleo.

It can't be fall without introducing you all to a new pumpkin bread recipe! And this one may be my favorite yet!

This olive oil pumpkin bread is moist, soft and tender with a lovely pumpkin and maple flavor. It's made with almond flour to keep the loaf gluten free and grain free, and sweetened with maple syrup. In addition, I used olive oil to get a richer flavor and perfectly moist texture. This is the BEST pumpkin bread you'll make all season!

Why You'll Love this Pumpkin Bread

gluten free and grain free - made with a blend of almond flour and tapioca starch
refined sugar free - sweetened with maple syrup
dairy free - no butter or milk. Instead, this pumpkin bread is made with olive oil for an incredibly moist texture.
paleo - made with simple, wholesome ingredients
easy to make - just whisk together the ingredients, pour into a loaf pan and bake!

Grabbing a slice of pumpkin bread from a stack.

Ingredients

You can find the full recipe for this paleo pumpkin bread in the recipe card below, but here's a list of what you'll need:

blanched almond flour - this loaf is made with almond flour to keep the recipe grain free and paleo friendly. The best swap would be tigernut flour, but I have not tried this substitution myself.
tapioca starch - needed for texture purposes. It can be swapped with arrowroot starch.
pumpkin pie spice - for more of that earthy pumpkin flavor
baking soda - to help the loaf rise
salt - enhances the flavors
pumpkin puree - since this is a pumpkin loaf
large eggs - needed to bind the ingredients. I do not recommend using an egg substitute.
maple syrup - to sweeten the loaf.
olive oil - gives this loaf a richer flavor and adds a whole lot of moisture!
vanilla extract - for flavor

Ingredients needed to make a gluten free olive oil pumpkin loaf.

How to Make Pumpkin Bread with Olive Oil

For this pumpkin bread, you'll need a mixing bowl, a loaf pan lined with parchment paper, a whisk, spatula and all the required ingredients. Here are the steps:

First, preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.

Whisk together the wet ingredients, then add in the dry.

Pour the batter into your lined loaf pan.

Place the pan in your oven at bake at 350 degrees for 45-50 minutes.

Cool, then slice to desired size.

Tips and Tricks

Measure ingredients by weight (when given). This ensures accuracy, giving you the best results. I use a small kitchen scale to weigh all of my flours.
Use organic canned pumpkin. I like organic canned pumpkin best, as it tends to be slightly runnier than non-organic varieties.
Add in chocolate chips or chopped nuts. If you want a little extra, add chocolate chips or chopped nuts to the batter before baking.
Top a slice with butter, cream cheese or almond butter. Although I love this loaf plain, there are many great ways to eat it! These are some of our favorite toppings. Enjoy it room temperature, cold or toasted.

Storage

Place this gluten free pumpkin bread in an airtight container. You can keep it at room temperature for a couple days, or store it in the fridge up to 10 days.

For longer storage, slice the loaf and wrap it in parchment paper. Put it in a plastic bag and store it in the freezer up to one month.

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