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Paleo Pumpkin Bread

Paleo Pumpkin Bread Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine sea salt
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • ⅓ cup pure maple syrup
  • 3 tablespoons melted coconut oil
  • 1 teaspoon pure vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla until smooth.
  2. Add the almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Fold with a spatula just until no dry spots remain.
  3. Scrape the batter into the prepared pan and smooth the top.
  4. Bake for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  5. Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing and serving.

Notes

Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. Cooling time is not included in the totals above; plan for at least an hour before slicing.