Best Paleo Pumpkin Bread Recipes

SIMPLE PALEO PUMPKIN BREAD

Steps:

• Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.
• In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
• In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
• Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
• Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
• Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
• Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

BEST PALEO PUMPKIN BREAD

Steps:

• Preheat your oven to 350 degrees fahrenheit.
• Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
• Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
• Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

PERFECT PALEO PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
• Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
• Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.

PALEO PUMPKIN BREAD

Steps:

• Preheat the oven to 350°F. Lightly grease an 8-1/2 x 4-1/2 inch bread loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
• In a large mixing bowl, gently whisk the eggs until smooth. Add the pumpkin puree, coconut sugar, coconut oil, maple syrup, and vanilla extract, and whisk until combined.
• Add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and spices to the bowl and mix until combined. Fold in the chocolate chips.
• Pour the batter into the prepared baking pan. Smooth out the batter in the pan and sprinkle about two tablespoons of chocolate chips on top.
• Bake in the center of the oven for 55-60 minutes, or until a toothpick comes out clean. Let the bread cool for at least 15 minutes prior to lifting out of the pan. Cut into slices, serve, and enjoy!