Paleo Pumpkin Bread is a delightful and wholesome treat that perfectly captures the essence of fall. Packed with warm spices and the rich flavor of pumpkin, this bread is not only delicious but also aligns with paleo dietary principles. Whether you’re enjoying it for breakfast, as a snack, or as a comforting dessert, you’ll find each slice to be moist and satisfying. Plus, it’s simple to make with just a few wholesome ingredients!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Servings: 8 slices
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 195
- Protein: 6 grams
- Carbohydrates: 20 grams
- Fat: 10 grams
- Fiber: 3 grams
- Sugar: 4 grams
- Sodium: 80 mg
Why Make This Paleo Pumpkin Bread
Making Paleo Pumpkin Bread is a delightful way to enjoy seasonal flavors while sticking to a healthy lifestyle. This bread is naturally sweetened with honey or maple syrup, providing a wholesome alternative to refined sugars. The combination of almond flour and pumpkin puree keeps each slice moist, while the spices bring a cozy aroma to your kitchen. It’s a fantastic recipe for anyone looking to indulge in the flavors of fall without compromising on nutrition. Plus, this bread is versatile—enjoy it plain, slathered with nut butter, or as a delightful side to your lunch!
How to Make Paleo Pumpkin Bread
Creating Paleo Pumpkin Bread involves just a few simple steps that make the baking process enjoyable and easy. Don’t worry if you’re new to baking; this recipe is straightforward and forgiving.
Ingredients:
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). This ensures that the bread bakes evenly and achieves that perfect golden-brown crust.
Step 2: Mixing Wet Ingredients
In a large mixing bowl, combine the pumpkin puree, eggs, honey (or maple syrup), and the melted coconut oil. Stir until the mixture is smooth and creamy, allowing the ingredients to meld together beautifully.
Step 3: Mixing Dry Ingredients
In another bowl, mix together the almond flour, baking soda, cinnamon, nutmeg, and salt. Whisk these dry ingredients well to ensure even distribution of the spices and baking soda, which will help your bread rise perfectly.
Step 4: Combining and Cooking
Gradually add the dry ingredients to the wet mixture, stirring until well combined and a thick batter forms. Pour the batter into a greased loaf pan, smoothing the top if needed. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This cooling step helps to maintain its moist texture.
How to Serve Paleo Pumpkin Bread
Slice your Paleo Pumpkin Bread and serve it warm with a smear of almond butter or cream cheese for a filling snack. It’s also fantastic topped with fresh fruit or enjoyed alongside a cup of spicy chai or coffee. This bread makes an excellent addition to brunches, afternoon teas, or even as an on-the-go breakfast!
How to Store Paleo Pumpkin Bread
To keep your Paleo Pumpkin Bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to extend its lifespan, refrigerate it for up to a week. You can also freeze slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They’ll stay good for up to 3 months—perfect for when you need a healthy treat on hand!
Expert Tips for Perfect Paleo Pumpkin Bread
- Ensure your pumpkin puree is not sweetened or spiced; pure pumpkin will give you the best flavor.
- Use room-temperature eggs for better blending and a fluffier texture.
- For added flavor, consider mixing in some chopped nuts or chocolate chips.
- Adjust the sweetness by experimenting with the amount of honey or maple syrup.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
Delicious Variations
- Chocolate Chip Pumpkin Bread: Stir in a cup of dark chocolate chips for an indulgent twist.
- Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for a delightful crunch.
- Spicy Twist: Introduce a pinch of ginger or cloves for a more robust spice flavor.
- Coconut Flour Twist: Substitute half the almond flour with coconut flour for a unique texture, but keep in mind you may need to adjust the liquid ingredients.
- Fruit Infusion: Consider mixing in dried cranberries or dates for added sweetness and texture.
Frequently Asked Questions
- Can I use fresh pumpkin instead of canned?
Yes! Just steam or roast your pumpkin until tender, then puree it for a fresh option. - Is there a nut-free alternative to almond flour?
Yes, you can use sunflower seed flour or a gluten-free flour blend, but it may alter the taste and texture slightly. - How can I tell when the bread is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s ready! - Can I skip the eggs in this recipe?
For a vegan alternative, try using flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water equals 1 egg) or applesauce. - What other spices can I use?
You can create your spice mix or add pumpkin spice blend for extra flavor.
Conclusion
Paleo Pumpkin Bread is not just a seasonal favorite—it’s a nourishing and tasty option that fits perfectly within a healthy lifestyle. Its fragrant spices and moist, tender texture will have your family asking for seconds. Whether served as breakfast or an afternoon treat, this bread is sure to please. So grab your ingredients, roll up your sleeves, and enjoy the delightful experience of baking and sharing this scrumptious loaf!
Print
Paleo Pumpkin Bread
- Total Time: 60 minutes
- Yield: 8 slices 1x
- Diet: Paleo
Description
A delightful and wholesome pumpkin bread that captures the essence of fall, made with paleo-friendly ingredients.
Ingredients
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 cups almond flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, eggs, honey (or maple syrup), and melted coconut oil until smooth.
- In another bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Pour the batter into a greased loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 4g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
