Paleo Pumpkin Bread

    1 hour 10 minutes

    Delicious and dense paleo breakfast or snack bread. It is a nice simple recipe that anyone can make.

    6 people made this

    Serves: 8 

    • 1 1/2 cups almond flour
    • 1/2 cup coconut flour
    • 5 teaspoons pumpkin pie spice, or mixed spice
    • 1 1/2 teaspoons baking soda
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 (425g) tin pumpkin puree, or homemade
    • 4 large eggs
    • 1/2 cup maple syrup
    • 5 tablespoons coconut oil, melted
    • 2 teaspoons pure vanilla extract

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Line a 12 x 22cm loaf tin with baking paper.
    2. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder and salt together in a bowl with a whisk to mix.
    3. Beat pumpkin puree, eggs, maple syrup, coconut oil and vanilla extract together in a separate bowl until smooth, then add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf tin.
    4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, 55 to 70 minutes. Cool in the tin 15 to 20 minutes before removing to cool completely on a wire rack.

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    Reviews in English (39)


    I really like the flavor of this "bread". The texture is pretty good. It's moist and tender, with a surprising depth of flavor. I added 1/3 cup each of dried cranberries and chopped walnuts, and I like the added punch. Thanks for the idea!  -  03 Jan 2015  (Review from Allrecipes USA and Canada)


    I made this for The Paleo family members for Sunday Brunch. I doubled and followed the recipe to the "T" with the only exception being I added walnuts and dried cranberries. My bread was completely cooked at 55 minutes. FYI for any other non Paleo person - The consistency of the dough/batter was significantly different then any recipe I have ever made. It resembled something between a batter and a dough and honestly doubted that it would even cook up. But it did and was a HUGE hit for all those Paleo - they commented on how deliciously moist the bread was - my husband and I thought it was quite dry but edible. Can you tell we are not Paleo?  -  23 Nov 2015  (Review from Allrecipes USA and Canada)


    I followed the recipe exactly except for making muffins instead of a loaf - delicious! For muffins, use muffin liners and fill your muffin cups almost all the way as these rise very minimally. Also only bake for about half the time as for loaf or less (30 min). Very moist and flavorful. Perfect level of sweetness. The texture is not like normal quick breads made with grains, it's more moist and grainy (for lack of a better word haha). As long as that is ok with you (aka you're not trying to pass them off as regular muffins), the taste and presentation are great! My husband gave two thumbs up! Definitely will make again!  -  10 Sep 2016  (Review from Allrecipes USA and Canada)