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–+ servings
5 from 8 votes

Paleo Pumpkin Bread

By Laura Ascher
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4 people
Paleo pumpkin bread cooling in a loaf pan on a wooden tray with a small pie pumpkin next to it.
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Paleo pumpkin bread is the perfect breakfast, snack, or dessert during the fall. This dish is packed full of nutrition and flavor.
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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

Calories: 252kcal, Carbohydrates: 33g, Protein: 9g, Fat: 10g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 164mg, Sodium: 338mg, Potassium: 332mg, Fiber: 9g, Sugar: 18g, Vitamin A: 19306IU, Vitamin C: 6mg, Calcium: 82mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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