Paleo Pumpkin Bread

You are going to love this Paleo Pumpkin Bread. It’s incredibly moist and gives real fall vibes. Furthermore, it’s completely gluten-free, made with almond flour, and sweetened with sticky maple syrup and smokey coconut sugar. Yay for the fall season! 🎃

the best gluten free paleo pumpkin bread using almond flour and pumpkin seeds

This paleo pumpkin bread is the best because you can:

  • Eat it for breakfast.
  • Enjoy a slice for dessert.
  • Pack it for lunch or school.
  • Smear nut butter on it.
  • Spread apple butter on it ( now that’s giving me some ideas!)
  • Hogg it all to yourself!
paleo almond flour pumpkin bread

Why does my pumpkin bread not rise?

If you fill the loaf pan to the top with batter, the top will rise high but will collapse as soon as it cools. There are also other reasons why your pumpkin bread didn’t rise.

Are you using expired leavening agents like baking powder or baking soda? Know that fresh is best. Finally, we are using almond flour in place of regular white flour. Don’t expect this recipe to rise very much.

How do you know when pumpkin bread is done?

Insert a toothpick into the center of the paleo pumpkin bread. If it comes out clean, it’s done.

To Serve and store

I like to enjoy a slice of paleo pumpkin bread at room temperature with nothing else on it. The pumpkin seeds adds a nice crunch and salty flavor.

I like to store my paleo pumpkin bread in the loaf pan, covered, and placed into the fridge. Whenever I get a craving, I remove the pan from the fridge and take out a slice or two. I eat it as is. De-lish!

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paleo pumpkin bread

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail!

Have your baking tools on-deck. It’s helpful to have a whisk to help incorporate the wet ingredients better. A spatula to scrape out as much of the batter into your pan, and parchment paper to help release the cake from the pan. Simple enough.

Separate the wet from the dry ingredients. Always start with two large bowls. Again, one for the wet ingredients and one for the dry ingredients. Always add the dry ingredients to the wet a little at a time, folding and mixing until finished.

Alrighty then. Let’s get to baking!

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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the-best-pumpkin-bread

Paleo Pumpkin Bread


  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 1 loaf 1x
  • Diet: Gluten Free

Description

This Paleo Pumpkin Bread is incredibly moist, gluten-free, dairy-free, and naturally-sweetened.


Ingredients

Scale

Wet ingredients

3 large eggs

1 cup pumpkin puree, not pumpkin pie filling

3/4 cup pure maple syrup

1/3 cup coconut sugar

2 tsp vanilla ( I used alcohol-free)

3 tbsp  unrefined coconut oil, melted

Dry ingredients

2 and 1/4 cup blanched almond flour, packed

1 tsp baking soda

1 tsp baking powder

1 and 1/2 tsp ground cinnamon

1/2 tsp allspice

1/4 tsp kosher salt

1/4 tsp coarse black pepper (this is my special ingredient)

Other

 1/3 cup sprouted pumpkin seeds, salted or unsalted to top the paleo pumpkin bread with


Instructions

Preheat the oven to 325 ° F

Preparing the wet ingredients

In a large mixing bowl, add the eggs, whisk well to break the yolks.

Next, add the pumpkin puree, pure maple syrup, coconut sugar, and vanilla into the bowl. With your whisk, mix well until all of the ingredients are fully incorporated.

Then, drizzle in the melted coconut oil while stirring. When ready, set aside. 

Preparing the dry ingredients

In a separate mixing bowl, add the blanched almond flour, baking soda, baking powder, cinnamon, allspice, salt, and pepper. Whisk to incorporate. Now we will put it all together.

Putting it all together

Add the dry ingredients to the wet ingredients a little at a time. I like to ditch the whisk and use a spatula at this point. Mix and fold until a smooth batter forms. 

Transfer the batter to a loaf pan lined with parchment paper. Sprinkle the pumpkin seeds on top.

Place the loaf pan into the oven and bake for 50 minutes. 

Finally, allow the pumpkin bread to cool for a MINIMUM of two hours before enjoying, otherwise, it will fall apart. 

Enjoy.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: gluten free pumpkin bread, healthy pumpkin bread, the best pumpkin bread dairy free pumpkin bread

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