Grain Free & Paleo Blender Pumpkin Bread
Print Recipe
5 from 6 votes

Grain Free & Paleo Blender Pumpkin Bread

Warm up your belly in the morning with a cup of coffee and this grain free and paleo Blender Pumpkin Bread. So easy to make and so flavorful!
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Servings: 1 loaf
Author: Jean Choi


Pumpkin Seed Topping


  • Preheat oven to 350 degrees F.
  • Line a 10 x 41⁄2-inch loaf pan with parchment paper so the ends hang over the sides.
  • Combine pumpkin, eggs, coconut oil, maple syrup, and vanilla extract in a blender. Pulse a few times to combine. Scrape down the side and blend for 30 seconds until smooth.
  • Add coconut flour, baking soda, pumpkin pie spice, cinnamon and sea salt, and blend again for 30 seconds.
  • If the batter is too thick, add water a tablespoon and blend until it reaches the right consistency.
  • Transfer the batter to the loaf pan.
  • Make the pumpkin seed topping by combining all ingredients in a small bowl and mixing them together with your hands.
  • Distribute the topping evenly over the top of the batter, gently pressing it in.
  • Bake for 45-50 minutes, until the toothpick inserted in the center comes out clean.
  • Let cool for 30 minutes before removing it from the pan by lifting it up using the parchment paper.
  • Slice and serve warm, or store in the refrigerator in an airtight container for up to a week.