This moist and delicious Paleo Pumpkin Bread Recipe is perfect for fall gatherings or a cozy afternoon treat. It’s grain-free, gluten-free, and refined sugar-free, meaning you can indulge without the guilt! This recipe is a healthier take on a classic, and I’m excited to share my personal tips and tricks to guarantee baking success.
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Why Choose This Paleo Pumpkin Bread Recipe?
This paleo pumpkin bread recipe stands out from the crowd. Not only is it packed with flavor, but it’s also incredibly easy to make. Forget complicated techniques and hard-to-find ingredients. This recipe uses simple, wholesome ingredients you probably already have in your pantry. Plus, it’s a fantastic way to enjoy the flavors of fall while sticking to your paleo lifestyle. Are you ready to discover the secrets to baking the perfect loaf? Let’s get started!
Ingredients for Paleo Pumpkin Bread
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup coconut oil, melted
- ½ cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
Step-by-Step Baking Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use coconut oil for greasing and a sprinkle of almond flour for dusting.
- Combine Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures even distribution of spices and prevents clumping.
- Combine Wet Ingredients: In a separate bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract. Make sure your coconut oil is melted but not hot, as this can affect the egg texture.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, which can result in a tough bread.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so start checking for doneness around the 50-minute mark.
- Cool and Enjoy: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This paleo pumpkin bread is delicious on its own or with a spread of your favorite nut butter.
Paleo Pumpkin Bread Ingredients Laid Out
Tips for Baking the Perfect Paleo Pumpkin Bread
- Don’t Overmix: Overmixing the batter can develop the gluten in the almond and coconut flour, resulting in a dense and chewy bread instead of a light and fluffy one. Mix just until the ingredients are combined.
- Use Fresh Spices: Freshly ground spices will enhance the flavor of your pumpkin bread. If your spices have been sitting in your pantry for a while, consider replacing them for optimal flavor.
- Adjust Sweetness: If you prefer a sweeter bread, you can add an extra tablespoon or two of maple syrup. You can also substitute honey or another liquid sweetener of your choice.
- Storage: Store leftover paleo pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Mixing Paleo Pumpkin Bread Batter
Variations on this Paleo Pumpkin Bread Recipe
- Chocolate Chip Pumpkin Bread: Add ½ cup of paleo chocolate chips to the batter for a decadent twist.
- Nutty Pumpkin Bread: Fold in ½ cup of chopped walnuts or pecans for added texture and flavor.
- Spiced Pumpkin Bread: Amp up the spice by adding an extra ½ teaspoon of cinnamon and ¼ teaspoon of ginger.
Expert Insights
“Using high-quality almond flour is key to achieving a light and airy texture in paleo baking,” says renowned paleo chef, Amelia Stone. “Look for finely ground almond flour that’s made from blanched almonds.”
Baked Paleo Pumpkin Bread Loaf
Conclusion
This paleo pumpkin bread recipe is a delicious and healthy way to enjoy the flavors of fall. With its simple ingredients and easy-to-follow instructions, it’s a perfect recipe for bakers of all levels. So, grab your ingredients, preheat your oven, and bake yourself a loaf of this delicious paleo pumpkin bread. You won’t be disappointed!
Slice of Paleo Pumpkin Bread with Nut Butter
Frequently Asked Questions
- Can I use a different type of flour? While almond flour is recommended for best results, you can try substituting with other paleo-friendly flours like cashew flour or sunflower seed flour. Keep in mind that this may alter the texture and taste of the bread.
- Can I make this recipe vegan? You can try substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons of water per egg). However, this may affect the texture of the bread.
- How do I know when the bread is done? Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
- Can I freeze this paleo pumpkin bread? Yes, you can freeze the bread for up to 3 months. Slice it before freezing for easy thawing.
- What can I serve with this bread? This paleo pumpkin bread is delicious on its own or with a spread of nut butter, coconut butter, or even a drizzle of maple syrup.
- Can I add other spices? Absolutely! Feel free to experiment with other spices like cardamom, allspice, or even a pinch of cayenne pepper for a little heat.
- How can I make this bread less sweet? Reduce the amount of maple syrup by 1-2 tablespoons.
