Paleo Pumpkin Bread
A moist and flavorful pumpkin bread made with almond flour, perfect for fall cravings without the guilt of traditional recipes.
Ingredients
Wet Ingredients
- 1 can pumpkin puree Canned or homemade, plain (not pie filling)
- 3 large eggs
- 1/2 cup maple syrup For sweetening
- 1 tsp vanilla extract
- 1 tbsp coconut oil Optional, for extra moisture
Dry Ingredients
- 2 cups almond flour Blanched for best results
- 1/4 cup coconut flour For texture
- 1 tsp baking soda Helps with rising
- 1/2 tsp salt
- 2 tsp pumpkin spice For flavor
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Optional Mix-ins
- 1/2 cup nuts or chocolate chips Optional for added texture
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a bowl, whisk together the wet ingredients: pumpkin puree, eggs, maple syrup, vanilla extract, and coconut oil until smooth.
- In another bowl, mix the dry ingredients: almond flour, coconut flour, baking soda, salt, pumpkin spice, cinnamon, and nutmeg.
- Pour the wet mixture into the dry mixture and stir until just combined. If desired, fold in any mix-ins.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Cooling
- Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
Let the bread cool completely for best slicing. Can be served warm with almond butter or as a dessert with coconut whipped cream. Store leftovers in an airtight container or freeze sliced pieces for later.