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! 🎃
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!
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!
You May Also Like
- Cozy Cinnamon Apple Tea with Ginger
- Creamy Cannellini Pumpkin Soup with Spinach (vegan)
- German Chocolate Cake Dessert Truffles
- Best Banana Nut Bread Recipe (no hand-mixer!)
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. ♡Print