Paleo Pumpkin Bread

Notes

Note: I added 1/4 cup of natural chocolate chips in the batter – It was a request from hubby!

Ingredients

• 1 1/2 Tablespoon coconut oil or butter, melted
• 1 Cup almond butter
• 1/2 Cup pumpkin puree
• 1 banana, ripe
• 1/2 Teaspoon vanilla
• 3 Tablespoons local honey
• 2 large eggs
• 3 Tablespoons coconut flour
• 1 Teaspoon baking soda
• 1/2 Teaspoon baking powder
• 1 Tablespoon cinnamon
• 1/2 Teaspoon freshly grated nutmeg
• 1/2 Teaspoon ground cloves
• 1/4 Teaspoon ground ginger
• 1/4 Teaspoon allspice
• 1/2 Teaspoon sea salt

Servings6

Calories Per Serving387

Folate equivalent (total)37µg9%

Riboflavin (B2)0.5mg29.3%

The Best Pumpkin Bread You Have Ever Had

Quite often, when someone is first switching over to following a paleo diet, they have some concerns. Will they have to give up some of their favorite foods? What about desserts? Is it really going to be chicken, fish, and green veggies from here on out? Well the good news is most of those concerns are totally unfounded. You can still enjoy nearly all of your favorite foods on a paleo diet.

One of the things I dreaded losing out on was bread. I love bread — I eat way too many sandwiches and I’m a sucker for a good banana bread. Considering that the holiday season is now upon us, I wanted to share a great paleo recipe for another one of my favorite kinds of bread — pumpkin bread. Not just any pumpkin bread though it’s quite possibly the best pumpkin bread you have ever had. It’s made from scratch and it’s totally grain and gluten-free. It’s also bursting with that delicious slightly spicy pumpkin flavor that you know and love. It’s enhanced even further thanks to the addition of cinnamon, nutmeg, and allspice.

Healthy Ingredients For a Fantastic Bread From Scratch

The bread dough for this recipe all starts by using two excellent paleo alternatives to wheat flour in the form of almond flour and coconut flour. They’re both excellent options that are high in dietary fiber, protein, healthy fats, vitamins, and minerals. That’s in stark contrast to using wheat flour for baking, which has been heavily processed and linked with both chronic inflammation and diabetes. (1)

The next key ingredient for our pumpkin bread is the pumpkin itself. You can either make homemade roasted pumpkin puree or use a store-bought organic version, the choice is up to you. Pumpkin bread is such a great treat to enjoy because of how nutritionally beneficial it is — pumpkin is known to help boost your immune system, sharpen your vision, improve your skin tone, and help manage weight thanks to its fiber content. (2)

Pumpkin provides a great, slightly spicy flavor all by itself. In order to really up the taste of this pumpkin bread though, I also add in cinnamon, nutmeg, and allspice. Spices like cinnamon have long been renowned for not only their great taste, but also their medicinal properties as well. (3) As a finishing touch to add even more healthy goodness to the bread, you can optionally add chopped walnuts or dried cranberries as well if you’d like.

Now I don’t know about you, but my favorite time to eat something like pumpkin bread is when it’s just out of the oven and only slightly cooled. Add a little bit of ghee, grass fed butter, nut butter, or even some homemade paleo nutella to a warm slice of pumpkin bread and you’ll really be in for a treat!

Gluten free paleo pumpkin bread

The recipe was adapted from my paleo banana bread, which we make almost weekly. This pumpkin bread is equally as moist and tender (and just as easy to make!). It uses almond flour as its base, giving it an ultra tender texture without the need for any added oil.

Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free)

This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin.

This healthy paleo pumpkin bread is a delicious sugar free fall treat. This recipe makes a moist thick bread with flavors of maple, warm spices and rich pumpkin.

When you are craving something warm and spiced during the fall or winter season, this paleo pumpkin bread recipe really hits the spot. The texture is somewhat reminiscent of a moist thick banana bread, but instead of banana, it&rsquos pumpkin!

I like to have this sweet bread with coffee or tea in the morning or with apple cider for the perfect fall snack!

Why I love this recipe:

• I love the fall and winter seasons and all of the warm spiced foods around this time of year. This is a perfect recipe to accompany that cozy fall feeling without any added sugar or unhealthy ingredients!
• This paleo pumpkin bread is a great recipe for anyone who is paleo or grain-free, but has nut allergies because it uses mostly coconut flour and pumpkin as the base and doesn&rsquot use any almond or nut flours.
• To make the bread, you can just throw everything in the bowl and mix it to make it easy for clean up. Making the bread is pretty simple, it just requires some patience in waiting for it to bake.

Healthy Spiced Paleo Pumpkin Bread Recipe Tips:

• Technically, baking powder isn&rsquot paleo because it contains a small amount of corn starch, so if you prefer you can combine 1 tsp of cream of tartar and 1/2 tsp of baking soda for a paleo-friendly substitute.
• There are a few minor substitutions you can make for this recipe. You can substitute tapioca starch with arrowroot flour. Another oil like avocado oil will work in place of coconut oil.
• For the sugar free version, I used a sugar free maple syrup, but you can also use regular maple syrup in place of that.
• Any major substitutions other than the ones mentioned above probably won&rsquot work for this recipe. In particular, the coconut flour and eggs are crucial for this recipe so it won&rsquot come out right without them.
• For the coconut cream, you want to make sure to get the thick canned coconut cream for the right texture. Avoid ones in a cardboard box because they usually are too watery or sometimes too oily. Ideally it should be the texture of room temperature butter&ndashthick and solid but pliable. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
• I used an 11 x 5.5 x 3in decorative fall loaf pan for this recipe which is on the larger side&ndashbut the batter didn&rsquot fill up all the way to the top of the pan. You can also use a 9 or 10 inch loaf pan which is more of a standard size and would fill up all the way to the top. You can also split it into 2 mini loaf pans around 5-6 inches.

How to Make this Healthy Spiced Paleo Pumpkin Bread Recipe (Sugar Free & Nut Free):

Pre-heat the oven to 325°. Make sure the coconut oil is softened or melted, then combine all of the bread ingredients in a bowl.

Mix the ingredients together with a hand blender or food processor. The batter will be thick.

Grease a loaf pan with 1/2 tbsp of coconut oil. Then add the batter to the pan.

Bake for 60 minutes or until a toothpick inserted comes out clean.

To make the icing, combine the coconut cream, maple syrup and cinnamon in a bowl.

Use an electric mixer to whip it for about 30 seconds to combine.

Once the bread has cooled carefully remove it from the pan.

Drizzle the icing over it. You can use a brush to spread the icing over the bread evenly if desired.

Paleo Pumpkin Bread

A Paleo pumpkin bread loaded with nutritious ingredients and pumpkin flavor. With a tender crumb and fall flavors, this pumpkin bread will make your family happy!

A Paleo, dairy free pumpkin bread that can be made into a cake too. Yes please!

We know I am on a pumpkin kick, and this grain free, dairy free, low sugar pumpkin bread is just another tempting result!! I love serving this to my kids for a nutritious after school snack.

In Paleo baking, blanched almond flour is key…I like to use Honeyville for the best results. I have heard the almond flour from nuts.com is great too. My local Costco is now (gratefully) carrying the almond flour AND coconut flour. Check yours out too, great prices!

Hopefully you enjoy this as much as we do!

Yield: 1 loaf
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes

Ingredients

Instructions

Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides.

Whisk the flours, spices, baking soda, baking powder, and salt in a large bowl. In a small bowl, whisk pumpkin, eggs, maple syrup, coconut oil, and vanilla. Pour wet ingredients into the bowl of dry ingredients and stir until combined. Pour batter into prepared pan and sprinkle with pumpkin seeds.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before removing to a wire rack to cool completely.

Ingredients in Pumpkin Bread

Coconut milk (chilled in advance and half of the watery part discarded)

Almond flour, tapioca flour, & coconut flour

Pumpkin pie spice + additional cinnamon

For this Paleo pumpkin bread recipe, I used organic pumpkin puree, but you can easily use your own homemade puree if you’re so inclined.

The recipe is very forgiving, actually (I made it 3 times, each different yet each delicious!) and you can tweak the amount and type of sweetener if you desire (I have a major sweet spot for maple syrup.) Raw honey or even coconut palm sugar would be delicious!

Do I have to use raw cashews in this recipe?

I really, very, highly recommend it. You can get them in the bulk section of most grocery stores and markets.

I'm always stocked up high in my pantry because they are seriously the best.

I&rsquove discovered that using raw cashews &ndash> ground up into flour is one of the most delicious, rich and light (at the same time) bases for many baked goods.

Raw cashews are so versatile, as I&rsquove also used them in vegan cheesecakes & inside smoothies and ice creams- yes! Seriously, they&rsquore the best. Once you&rsquove used them instead of almond flour for your loaves, you won&rsquot look back.

Be sure to whip up some of this fantastic pumpkin bread ASAP. You'll never want to stop making it. just wait and see! 😉

Over the course of one week, I have made easy paleo pumpkin bread three times already. Last Thursday, I went with my sister and best friend to Mumford & Sons in San Diego.

I split the loaf into thirds: left one third for myself and my husband and gave the other two thirds to my sister and friend. We finished nearly everything before we got into the concert.

I&rsquove really been in the baking mood lately. Whenever it starts to get chilly, I can&rsquot stop turning my oven on.

Later on this week, my friend Rachel over at Bakerita is coming over again, and we are making four different flavors of marshmallows. I know, I know- that sounds crazy&hellip and it is!

Can I just say- Marcus Mumford & Sons (because that&rsquos what the band should really be called) are better live than in any of their recordings. I swear. I&rsquove already been listening to their live sets ever since instead of their albums.

In fact, my sister and I caught ourselves lightly crying during a few of their songs it was that epic. Thank you Marcus for moving me so, and thank you so much easy paleo pumpkin bread for keeping me afloat during this earth shattering performance.

How to make Paleo Pumpkin Bread

One thing I love about this recipe is how simple it is! Here are a few notes to ensure you achieve the best results.

1. Pan Size.8x4" loaf panThese photos were taken with a loaf baked in an . I love this size pan, but since I know 9x5" pans are more standard, so if you only have those just be aware that your loaf will be thinner and baking time will be less!
2. Melt. Be sure to melt the coconut oil and almond butter together before adding the other wet ingredients. This will ensure the batter doesn't have any unincorporated lumps of coconut oil!
3. Let it sit. It's important to give the coconut flour time to absorb some of the moisture before baking. After mixing everything together, let it sit for 5 minutes in the mixing bowl before pouring it into the loaf pan and baking!

Paleo Pumpkin Bread

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If you&rsquore looking for an easy holiday bread that&rsquos Paleo friendly, this Paleo Pumpkin Bread recipe is perfect. This dessert is filled with everything that we&rsquove all grown up loving&mdashcinnamon, nutmeg and, of course, pumpkin. Made with almond butter, arrowroot, and pure pumpkin, it&rsquos perfectly seasoned, deliciously moist, and easy to whip up. The best flour substitution is tapioca flour.

Bake an extra loaf of our Paleo Pumpkin Bread &ndash it makes a great gift for someone living a grain-free lifestyle (or not) as well. Or bake several loaves to keep around as a snack, or serve it as a special dessert idea. You can substitute any nut butter (such as cashew butter) for the almond butter just make sure it&rsquos natural with no added sugars. One bite of this pumpkin bread and you&rsquoll be amazed at how much this tastes just like your favorite non-Paleo version!