Paleo Pumpkin Bread

Paleo Pumpkin Bread


1 person made this

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


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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