Today we are making some incredible paleo pumpkin bread with wholesome ingredients and lots of pumpkin spice flavor.
Coconut Flour Pumpkin Bread
How is this paleo pumpkin bread different from regular pumpkin bread? Great question. For starters, it’s very moist and bouncy, full of pumpkin-y flavor. Just the thing to bite into with a cup of coffee or pumpkin spice hot chocolate.
This recipe uses a combination of almond and coconut flour for a grain-free bread that everyone will want a slice of. I also use this combo in many recipes in my cookbook, Clean Treats for Everyone.
Ingredients
Almond flour yields super moist baked goods. Make sure you use almond flour and not almond meal (it’s coarser and will yield a denser loaf). In addition, coconut flour provides a fluffy structure. You’ll also need pumpkin spice, baking soda, salt, pumpkin pureé (not pumpkin pie filling), honey or maple syrup, coconut sugar (or brown sugar), and coconut oil (canola and avocado oil or even butter work for this recipe). Eggs are also essential; you can't use an egg substitute here.
How to Make Paleo Pumpkin Bread
In the recipe video, you’ll see how easy it is to make this coconut flour pumpkin bread. But first, check out the steps:
- Combine the dry ingredients.
In a large bowl, stir together the almond and coconut flour, pumpkin spice, baking soda, and salt. - Prepare the wet ingredients.
In a separate bowl, whisk the pumpkin purée, eggs, honey, coconut sugar, and coconut oil. - Make the batter.
Add the dry ingredients to the wet and stir to combine. Set the bowl aside for 5 minutes to allow the coconut flour to absorb some of the moisture. Pour the batter into a lined 9 x 6 x 3-inch loaf pan and cover with foil. - Time to bake.
Bake covered for 35 minutes, then remove the foil and cook for an additional 20 – 25 minutes, or until the top is a light brown and firm to the touch. - Give it a rest.
Remove the loaf from the oven and cool in the pan for 10 minutes before lifting it out with the parchment. The bread will finish cooking without drying out.
Laura’s Baking Tips for Paleo Pumpkin Bread
Since grain-free baked goods don’t rise as much as traditional flour recipes, I recommend using a narrower grain-free bread pan that measures 9 x 6 x 3. It’s more narrow than the standard bread pan and helps the loaves to turn out taller than they would in a 9 x 5-inch pan. If you use a traditional bread pan, make sure to check for doneness a little sooner.
When working with almond and coconut flour, you’ll notice these aren’t 1:1 swaps for regular flour. All of the ingredients are exact measurements and have been tested several times to ensure delicious quality.
After baking, paleo pumpkin bread has a moist and bouncy texture, not crumbly.
Since this recipe combines almond flour + coconut flour and the ratio of coconut flour is less than almond flour, it will not have an eggy or spongy texture like baked goods that only use coconut flour. The batter itself will be thick. This is normal because the coconut flour has absorbed much of the liquid.
Just because it’s paleo doesn’t mean you can’t stir in some yummy additions, up to 1 cup total. Options like dried cranberries, chopped nuts, and dark chocolate are all fair game in this recipe.
You’ll know this paleo pumpkin bread is done when the top of the loaf is a light brown color, springy to the touch, and there are no ‘wet spots.’ Once the baking time is up, check the loaf for any dark spots where the batter isn’t cooked through (usually at the center). If that’s the case, bake it for an additional 5 to 10 minutes.
Recipes with almond flour and coconut flour recipes can be very soft out of the oven, if you don’t give them time to cool down, they could fall apart.
You'll want to store any leftovers in an airtight container, zip bag, or tightly wrapped with plastic wrap for up to 5 days in the fridge. Want more Paleo Meal Prep Breakfast Recipes? Check out this post.
Paleo Pumpkin Bread
Watch how it’s made:
Ingredients
- 1 cup almond flour
- ¼ cup coconut flour
- 2 teaspoons pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup pumpkin puree
- ¼ cup honey or maple syrup
- ¼ cup coconut palm sugar (or brown sugar)
- ¼ cup melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- 4 eggs
Instructions
Prep the oven:
- Adjust the oven rack to the middle shelf. Preheat the oven to 350F (180C) and line a 9 x 6 x 3-inch loaf pan with parchment paper.
Make the batter:
- Combine the almond and coconut flour, pumpkin spice, baking soda, and salt in a large bowl, set aside.
- In a separate large bowl, combine the pumpkin purée, honey, coconut sugar, coconut oil, vanilla extract, and eggs. Whisk to form a smooth batter.
- Add the dry ingredients to the wet and stir to combine, and no lumps are visible. Set the bowl aside for 5 minutes to allow the coconut flour to absorb some of the moisture.
- Pour the batter into the prepared pan and cover with foil.
Bake:
- Place the pan in the preheated oven and bake for 35 minutes, covered. Uncover the loaf and bake for an additional 30 minutes, or until a toothpick inserted in the middle comes out with a few moist crumbs attached.
- Remove the load from the oven and cool in the pan for 10 minutes before lifting it out with the parchment. Cool the load fully before slicing.
Notes
- If you don’t have pumpkin spice on hand, you can combine 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + ¼ teaspoon cloves for this recipe.
- If using a traditional bread pan, the loaf will not be as tall.
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Adria says
I made these into muffins and added chopped pecans and dark chocolate chips! So delicious! I’ve made them with the add-ins and it’s still great. I only use 1/4 sugar and no honey and it’s plenty sweet for me.
Shelby Compton says
This paleo pumpkin bread turned out amazing! Thank you