This Paleo Pumpkin Bread recipe is a staple for the holidays. It’s gluten-free, dairy-free, extremely moist, deliciously spiced and smells amazing coming out of the oven. It’s a one-bowl, no-fail recipe that you’ll make again and again.
I rarely have recipes turn out perfect on first attempt, but this paleo pumpkin bread recipe did just that. Want to know why? Because it’s a modified version of my Paleo Zucchini Bread and Paleo Banana Bread – recipes that always turn out amazing and are reader favorites. In other words, I’ve got a pretty good paleo bread formula going on here.
The base on this paleo pumpkin bread recipe stays the same – almond flour, tapioca flour, baking soda, salt, butter (or coconut oil) and vanilla extract.
But instead of mashed bananas we’ll used organic canned pumpkin and instead of honey we’ll use maple syrup. Then, we’ll add a good amount of pumpkin spice and call it a day.
The best part about this recipe is that it only takes one bowl. Just add all the ingredients into a mixing bowl and use a hand mixer to quickly blend everything together. Pour it into your loaf pan (you can get fancy with this loaf pan) and place it in the oven. Super easy.
When it comes out of the oven your kitchen will smell divine. And needless to say, it’s the perfect breakfast bread to serve up for Thanksgiving. Or any fall weekend.
I top my Paleo Pumpkin Bread with a little sprinkle of homemade powdered sugar to finish it off, but that step is purely optional.
Lastly, I’d recommend serving it up alongside some freshly brewed Chemex Coffee for some mighty happy family members during the holidays. Or for the kids, serve it up with my homemade Cashew Milk.
For more delicious paleo breakfast recipes make sure to check out my Classic Paleo Pancakes, Paleo Pumpkin Pancakes, Chocolate Paleo Waffles and Healthy Breakfast Casserole.
Paleo Diet Bread Pumpkin
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup organic pumpkin puree
- 1/4 cup butter or coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- Preheat your oven to 350 degrees fahrenheit. Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
- Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
- Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
The Source https://downshiftology.com/recipes/paleo-pumpkin-bread/