Paleo Pumpkin Bread

paleo friendly pumpkin bread recipe

Imagine the warm aroma of spices wafting through your kitchen as you picture a golden loaf of Paleo Pumpkin Bread, fresh out of the oven.

This delightful treat isn’t only simple to make but also brings a sense of comfort and coziness to any day.

The blend of pumpkin, cinnamon, and nutmeg transforms basic ingredients into a mouthwatering masterpiece.

Let’s bring this delicious bread to life and enjoy the comforting flavors it offers.

Kitchen Tools Required

  • 1 loaf pan
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cup
  • 1 measuring spoon
  • 1 spatula

Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts (optional)

Cook & Prep Time

Here’s a suggested timeline for preparing and baking Paleo Pumpkin Bread, including time for reading and rest:

  1. Reading and Preparation (5 minutes)
    • Review the recipe and gather all ingredients and equipment needed.
  2. Prep Work (10 minutes)
    • Preheat the oven to 350°F (175°C).
    • Grease the loaf pan.
    • Measure and whisk together dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
    • In another bowl, measure and combine wet ingredients: pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.
    • Optional: Chop walnuts if using.
  3. Mixing (5 minutes)
    • Pour the wet ingredients into the dry ingredients and mix until combined.
    • Fold in chopped walnuts if using.
  4. Baking (50 minutes)
    • Pour the batter into the prepared loaf pan and spread evenly.
    • Bake in the preheated oven.
  5. Resting (10 minutes)
    • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
  6. Cooling and Serving (10 minutes)
    • Allow the bread to cool completely on the wire rack.
    • Use a sharp knife to slice the bread.

Adjust as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat your oven to 350°F (175°C).

Grease a loaf pan and set it aside.

In a mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.

In another bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until combined.

Fold in chopped walnuts if using.

Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Verify all wet ingredients are at room temperature before mixing to prevent the coconut oil from solidifying.

Use a sharp knife to slice the bread after it has completely cooled to avoid crumbling.

Serving Tips

  • Whipped Coconut Cream: A dollop of whipped coconut cream adds a light, creamy contrast to the dense pumpkin bread.
  • Nut Butter Spread: Spread almond or cashew butter on a slice for extra protein and a nutty flavor boost.
  • Fresh Berries: Serve with a side of fresh berries for a revitalizing and colorful addition.
  • Warm Spiced Tea: Pair with a cup of warm spiced chai or cinnamon tea to complement the bread’s autumnal spices.
  • Greek Yogurt: Serve with a spoonful of Greek yogurt for added creaminess and a tangy contrast.

Storage

To store Paleo Pumpkin Bread, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.

Refrigerate for up to a week.

Freezing

To freeze Paleo Pumpkin Bread, first let it cool completely.

Wrap it tightly in plastic wrap, then aluminum foil.

Store in a freezer-safe bag for up to three months.

Reheating

To reheat paleo pumpkin bread, slice it and warm in a preheated oven at 300°F for 5-10 minutes.

Alternatively, microwave individual slices for 15-20 seconds.

Final Thoughts

Paleo Pumpkin Bread is a delicious and healthy treat that’s perfect for fall.

It combines the warm spices of cinnamon, nutmeg, and ginger with the rich flavor of pumpkin.

The use of almond and coconut flours makes it a great gluten-free option.

The recipe is simple to follow and takes just over an hour from start to finish.

With the optional addition of walnuts, it adds a delightful crunch.

Whether enjoyed as a dessert or a snack, this paleo pumpkin bread is bound to be a hit.

Remember to let it cool completely before slicing to guarantee perfect slices.

Enjoy the taste of the season with this delightful bread!

Frequently Asked Questions

Can I Substitute Almond Flour With Another Type of Flour?

You can swap almond flour with coconut flour, but use less since it absorbs more liquid. I once tried it, and the bread was denser but delicious. Always check the batter’s consistency; adjust liquids if needed.

What Is the Nutritional Information per Serving?

You’re curious about nutritional info per serving, aren’t you? While exact numbers vary, a slice typically contains fewer carbs and sugars due to almond and coconut flours. It’s a guilt-free treat that keeps you satisfied!

Is This Recipe Suitable for Those With Nut Allergies?

You’ll want to skip this recipe if you’ve got nut allergies since it uses almond flour. Try substituting with sunflower seed flour instead. I’ve done it before, and it still bakes up beautifully with that nutty flavor.

Can I Add Chocolate Chips to the Batter?

Absolutely, you can toss in chocolate chips! It reminds me of my grandmother’s twist on classic recipes. Just fold them in with the walnuts. They melt into delightful pockets of sweetness, enhancing the pumpkin’s cozy flavors.

How Can I Make This Bread Vegan?

To make it vegan, replace eggs with flax eggs and use maple syrup as your sweetener. Try substituting coconut oil with applesauce for extra moisture. I once used these swaps, and the bread turned out deliciously moist!

paleo friendly pumpkin bread recipe

Paleo Pumpkin Bread

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Loaf pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 Measuring spoon
  • 1 Spatula

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 3 large eggs
  • 1/4 cup coconut oil melted
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Grease a loaf pan and set it aside.
  • In a mixing bowl, whisk together almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix until combined.
  • Fold in chopped walnuts if using.
  • Pour the batter into the prepared loaf pan and spread evenly.
  • Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
  • Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, ensure all wet ingredients are at room temperature before mixing to prevent the coconut oil from solidifying. Additionally, use a sharp knife to slice the bread after it has completely cooled to avoid crumbling.
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