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Savor the comforting flavors of fall with this simple paleo pumpkin bread recipe. Packed with warm spices and perfect for any occasion, it’s the ideal treat to enjoy with a cup of coffee or a glass of milk.
Why You’ll Love this Recipe
- Fall Flavor: Embrace the pumpkin craze! This recipe allows you to enjoy the warm, comforting flavors of fall in a delicious bread that pairs perfectly with a Whole 30 Pumpkin Spice Latte.
- Sneaky Veggies: Perfect for parents, this bread helps sneak extra vegetables into meals, ensuring your kids get their daily dose without even noticing.
- Versatile & Easy: This paleo bread can be customized with add-ins like nuts or chocolate chips, making it as versatile as it is easy to make.
What goes into this recipe
- Coconut flour: Be prepared to use a ton of eggs if you are baking with coconut flour. It is a dense flour, and it requires a lot of liquid to get a delicious dish. Baking with coconut flour can be tricky at first, but once you get it down, you will love it.
- Pumpkin pie spice: Make your own using cinnamon, nutmeg, ginger, and allspice.
- Pumpkin puree: Provides moisture and natural sweetness. Ensure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
- Eggs: Acts as a binder and provides structure, moisture, and richness to the bread.
- Honey: A natural sweetener that enhances flavor while keeping the bread moist. You can adjust the amount based on your sweetness preference.
- Coconut oil: I use the coconut oil in place of the butter for this recipe. Be sure to have a little extra on hand to grease the pan!
Recipe Variations
- Add walnuts, pecans, or almonds for added crunch and nutrition.
- Pour the batter into a muffin tin or mini loaf pans for individual servings and adjust baking time (reduce baking time to about 20-25 minutes for muffins).
- Use maple syrup or coconut sugar in place of the honey as a natural sweetener. Adjust the amount based on sweetness preference.
Paleo Pumpkin Bread Recipe
Step 1: Preheat oven to 375 degrees. Mix coconut flour, salt, pumpkin pie spice, baking soda, and baking powder in a medium-size mixing bowl.
Step 2: In a separate bowl, whisk together pumpkin puree, eggs, honey, coconut oil, and vanilla.
Step 3: Combine the wet ingredients and dry ingredients. Mix until well combined.
Step 4: Grease a bread pan with coconut oil and pour the batter into the pan. Bake for about one hour in a preheated oven or until done. Let it cool for 20 minutes before cutting and serving.
Expert Tips
- To prevent your pumpkin bread from browning too quickly, loosely cover the top with aluminum foil after 45 minutes of baking. This will help the bread cook evenly and prevent it from getting overdone.
- If making homemade pumpkin puree, use pie pumpkins and Jarrahdale pumpkins to cook. Stay away from large pumpkins; though they are great for carving, they aren’t the most delicious to eat. The larger the pumpkin, the more stringy, bland, and watery it is.
- Allow eggs, pumpkin puree, and any other refrigerated ingredients to come to room temperature. This helps them mix more smoothly, resulting in a better texture.
- Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
- Before baking, sprinkle the top with pumpkin seeds or chopped nuts for added texture and visual appeal.
Recipe FAQs
Yes, you can use canned pumpkin, but in my opinion, fresh has so much more flavor. Plus, it’s cheaper!
Remove the stem of the pumpkin by cutting the top off.
Cut the pumpkin in half. Scoop out the pumpkin seeds.
Place the pumpkin halves, face down, in a glass baking dish. Bake at 400 degrees for one hour or until soft.
Once the pumpkin is cooled, scoop the pumpkin out of the peel with a spoon, add it to a blender, and blend until smooth.
Yes, replace the eggs with flax eggs (1 flax egg = 1 tablespoon flaxseed meal + 2.5 tablespoons water) for a vegan version.
Store in an airtight container or wrap tightly in plastic wrap. If freezing, slice it first for easier thawing.
Related Recipes
- Pumpkin Muffins with Cinnamon Crumble
- Easy Healthy Pumpkin Pie
- Cast Iron Banana Bread
- Whole 30 Pumpkin Spice Latte
- Homemade Pumpkin Granola
If you tried this Paleo Pumpkin Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Paleo Pumpkin Bread
Ingredients
- 1 cup coconut flour
- ⅛ tsp salt
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- ½ tsp baking powder
- 1 can (15 oz) pumpkin puree
- 6 eggs
- ¼ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla
Instructions
- Preheat oven to 375 degrees
- Mix coconut flour, salt, pumpkin pie spice, baking soda, and baking powder in a medium-size mixing bowl.
- In a separate bowl, whisk together pumpkin puree, eggs, honey, coconut oil, and vanilla.
- Combine the wet ingredients and dry ingredients. Mix until well combined.
- Grease a bread pan with coconut oil and pour the batter into the pan.
- Bake for about 1 hour in a preheated oven or until done. Insert a toothpick, and if it comes out clean, it is ready. You can loosely tent it with aluminum foil if the top starts to brown!
- Let cool for 20 minutes before cutting and serving.
Video
Notes
- Serve warm with butter and honey. Enjoy!
- To prevent your pumpkin bread from browning too quickly, loosely cover the top with aluminum foil after 45 minutes of baking. This will help the bread cook evenly and prevent it from getting overdone.
- If making homemade pumpkin puree, use pie pumpkins and Jarrahdale pumpkins to cook. Stay away from large pumpkins; though they are great for carving, they aren’t the most delicious to eat. The larger the pumpkin, the more stringy, bland, and watery it is.
- Allow eggs, pumpkin puree, and any other refrigerated ingredients to come to room temperature. This helps them mix more smoothly, resulting in a better texture.
- Once you combine the wet and dry ingredients, mix just until combined. Overmixing can lead to dense bread.
- Store the cooled bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze slices for up to 3 months.
- Before baking, sprinkle the top with pumpkin seeds or chopped nuts for added texture and visual appeal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This bread turned out great! I will be making this again soon!
I am so glad you liked it!
Wow, thank you so much for sharing Paleo-friendly recipes! I’ve been trying to stick to this type of eating lifestyle more and this bread looks DELICIOUS! 😀
You’re welcome! It’s the diet we mainly eat over here.