Indulge in the perfect blend of autumn flavors with our exquisite Perfect Paleo Pumpkin Bread recipes. Crafted for those embracing a paleo lifestyle, these delightful creations offer a guilt-free way to savor the warm, spiced essence of fall. Immerse yourself in the rich, moist texture of this pumpkin-infused delicacy, all while adhering to your dietary preferences.
Our recipes carefully combine almond flour, coconut flour, and other wholesome ingredients to achieve the ideal balance of taste and nutrition. The aromatic medley of cinnamon, nutmeg, and cloves dances on your taste buds, creating a symphony of seasonal joy. Each slice delivers a comforting experience without compromising on health-conscious choices.
Whether you’re hosting a cozy gathering or simply treating yourself, our Perfect Paleo Pumpkin Bread recipes cater to discerning palates. Enjoy the delectable harmony of natural sweetness from pumpkin puree and a touch of maple syrup, ensuring a delightful treat that aligns with your paleo principles.
Discover the joy of baking with simplicity and nourishment. Elevate your autumn moments with the essence of pumpkin perfection, all wrapped up in the goodness of paleo-friendly ingredients. Embrace the season with the wholesome and flavorful indulgence of Perfect Paleo Pumpkin Bread – a celebration of taste, health, and the coziness of fall.
Perfect Paleo Pumpkin Bread Recipe | S2Recipes
Details Perfect Paleo Pumpkin Bread Recipes
Prep Time: 15 mins
Cook Time: 55 mins
Additional Time: 15 mins
Total Time: 1 hr 25 mins
Servings: 8
Yield: 1 (9x5-inch) loaf
Ingredients For Perfect Paleo Pumpkin Bread Recipes
1 ½ cups almond flour
½ cup coconut flour
5 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
½ cup maple syrup
5 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract
Instructions: Perfect Paleo Pumpkin Bread Recipes
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
Step 2: Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.
Step 3: Beat pumpkin purée, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.
Step 4: Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.
This turned out amazing. It was my first time baking with alternative flours and I'm delightfuly surprised at the results. The bread is moist, but in a mouthwatering way, not too moist.I adjusted a few things for a perfect pumpkin bread:- I doubled the amount of pumpkin pie spice- I halved the amount of salt- I added a tbsp of Stevia to the dry ingredients- I made sure to really pack in the almond flour when measuring.- I patted the pumpkin puree with paper towels to remove excess moisture- I did half maple syrup half honey.- I let the mixed batter sit for 10 minutes before placing it in the oven.- I added dark chocolate chips.- Once I spread the batter into the loaf pan, I lightly sprinkled some cinnamon coconut sugar on top.
This bread is delicious, everyone who has tried it has asked for the recipe. Easy to make.
Excellent! My family loved it, and I will make it again in the near future!
very good but use honey makes it taste much better. Also let it cool in the pan.
Excellent Bery moist and flavorful. I didn’t have coconut flour so used all almond flour adding a 1/2 cup to the recipe. Followed the rest to a T.
Amazing, I am in love! I will be remaking and tweaking this recipe again and again. I added additional spices, as I love the nutmeg/clove/cinnamon to come across strongly. I also added espresso chocolate chips (clearly I’m not following the paleo diet! I just love almond flour) to make this a pumpkin latte loaf! Someone else mentioned in their comment that when working with coconut flour it is important to let it sit a bit to absorb some of the liquid, and I do believe this was the trick to this not being too moist. Between first incorporating the wet & dry ingredients and putting the loaf in the oven was a span of about 10 minutes. Even in my oven that regularly requires extra time to thoroughly cook everything, the toothpick came out dry after 60 minutes.
Great recipe! I added dark chocolate chips & made mini muffins. Substituted honey instead of maple syrup. Cooked for 12 minutes. Very moist & sweet, nice texture. Kid & hubby both devouring them!
In an attempt to make this bread similar to the pumpkin bread I grew up on, I added 3/4 c. each of raisins and walnuts. I made muffins and I am very pleased with them. Next time though, I will use 1 cup each of raisins and walnuts, and another teaspoon of pumpkin pie spice and make a loaf instead of muffins. My daughter complained that they are not sweet enough so I may add some stevia next time. Thanks for this great recipe!
All Nutrifacts of Perfect Paleo Pumpkin Bread Recipes
