Perfect Paleo Pumpkin Bread

Delicious and dense paleo breakfast or snack bread.


Recipes · Breakfast and Brunch · Breakfast Bread Recipes


Prep Time: 15 mins
Cook Time: 55 mins
Total Time: 1 hrs 25 mins
Additional Time: 15 mins
Servings: 8
Yield: 1 9x5-inch loaf

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.

  2. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.

  3. Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

Cook's Notes:

The batter also makes a great muffin. Just reduce bake time to 25 to 35 minutes.

You can use honey in place of the maple syrup, if preferred.


Nutrition Facts (per serving)

Nutrition Facts
188 Calories
12g Fat
19g Carbs
4g Protein


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