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–+ servings
paleo friendly pumpkin bread recipe

Paleo Pumpkin Bread

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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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