Perfect Paleo Pumpkin Bread

This paleo pumpkin bread recipe made with almond flour, coconut oil, maple syrup, and eggs delivers a deliciously dense treat perfect for breakfast.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 188 Calories

Ingredients

• 4 large eggs
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon kosher salt
• 2 teaspoons pure vanilla extract
• 5 tablespoons coconut oil, melted
• 5 teaspoons pumpkin pie spice
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 0.5 cup maple syrup
• 1.5 cups almond flour
• 0.5 cup coconut flour

Recipe Instructions

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.