How to Make Perfect Paleo Pumpkin Bread - A Step-by-Step Guide

When fall rolls around, there's nothing quite like the comforting scent of warm spices and freshly baked goods filling the kitchen. And if you're following a paleo diet, you don't have to miss out on enjoying delicious fall treats like pumpkin bread. This Perfect Paleo Pumpkin Bread recipe is a wonderful way to satisfy your sweet tooth while sticking to your dietary guidelines. With a moist, tender crumb and a cozy blend of autumn flavors, it's sure to become a seasonal favorite in your house...

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Ingredients

  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 5 teaspoons pumpkin pie spice
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 (15 ounce) can pumpkin puree
  • 4 large eggs
  • ½ cup maple syrup
  • 5 tablespoons coconut oil, melted
  • 2 teaspoons pure vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 25 mins
  • Servings: 8
  • Yield: 1 (9x5-inch) loaf

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
  • Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.
  • Beat pumpkin purée, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.
  • Nutrition

    188 cal.

    • Total Fat: 12g
    • Saturated Fat: 9g
    • Cholesterol: 93mg
    • Sodium: 733mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 2g
    • Total Sugars: 14g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 98mg
    • Iron: 2mg
    • Potassium: 192mg