This Paleo Pumpkin Bread is incredibly moist, gluten-free, dairy-free, and naturally-sweetened.
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
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)
1/3 cup sprouted pumpkin seeds, salted or unsalted to top the paleo pumpkin bread with
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.
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: gluten free pumpkin bread, healthy pumpkin bread, the best pumpkin bread dairy free pumpkin bread