Paleo Pumpkin Bread With Almond Flour Recipes

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.

THE EASIEST ALMOND FLOUR PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees and line a bread dish with baking sheets (helps prevent sticking!) and grease the ends of the dish too
• In a large bowl, cream together the pumpkin, coconut oil, flax eggs and milk until smooth and creamy
• Mix in the flour, flaxseed, baking powder and spices until smooth
• Pour into bread dish and bake for about 60 minutes (or until toothpick comes out clean when you stick in center!)
• Allow to cool (if you can ha!) and slice

PALEO PUMPKIN BREAD WITH ALMOND FLOUR RECIPE

Steps:

• Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
• Mix together all the dry ingredients in a large bowl.
• In a separate bowl, whisk together all the wet ingredients.
• Fold in the wet ingredients to dry ones and mix until they are fully combined.
• Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
• Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
• Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
• Serve.

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.

EASY KETO PUMPKIN BREAD

Steps:

• Preheat your oven to 350°F. Line a small loaf pan (8.5 X 4.5 inches) with parchment paper with overhang, as shown in the video below. Lightly spray the lined pan with oil.
• In a medium bowl, using a hand whisk, whisk together the eggs, pumpkin puree, stevia, and vanilla. Add the cinnamon and whisk to combine.
• Gradually add the almond flour, switching from a whisk to a rubber spatula as the batter thickens. Then mix in the kosher salt and the baking soda.
• Using a rubber spatula, transfer the batter to the prepared pan. Smooth out the top.
• Bake the bread until browned and set, and a toothpick inserted in its center comes out clean, about 40 minutes.
• Using the excess parchment paper as handles, carefully remove the bread from the pan and transfer it to a wire rack. Carefully remove the parchment, to allow air to circulate.
• Cool the bread for 30 minutes on the cooling rack. Slice it into 10 slices and serve.