Paleo Pumpkin Bread
A delicious paleo pumpkin bread recipe made with coconut and almond flour with the perfect texture and full of pumpkin spice flavor.
Print
Pin
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
- 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.
- 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.
- 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.
Nutrition
Serving: 1 slice | Calories: 215kcal | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 177mg | Potassium: 81mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
