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Perfect Paleo Pumpkin Bread

Rated as 4.71 out of 5 Stars
1

"Delicious and dense paleo breakfast or snack bread."
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Ingredients

1 h 25 m servings 187
Original recipe yields 8 servings (1 9x5-inch loaf)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
  2. Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher 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; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
  4. 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.

Footnotes

  • Cook's Notes:
  • The batter also makes a great muffin. Just reduce bake time to 25 to 35 minutes.
  • You can use honey in place of the maple syrup, if preferred.

Nutrition Facts


Per Serving: 187 calories; 11.6 18.8 3.8 93 733 Full nutrition

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Reviews

Read all reviews 36
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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, ...

Most helpful critical review

I think there is too much liquid as the pumpkin bread did not cook all the way through. I baked it longer and still didn't work - soggy in the middle! YUK! I like the flavor but may add more ...

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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, ...

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. A...

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 compl...

I think there is too much liquid as the pumpkin bread did not cook all the way through. I baked it longer and still didn't work - soggy in the middle! YUK! I like the flavor but may add more ...

Followed the recipe exactly except for using brown rice syrup instead of maple syrup to keep the sugar (fructose) level low. Also made muffins instead of the loaf. Incredibly moist, delicious, a...

Lots of flavor for Paleo-I added a strussell topping Of coconut flour,palm sugar and pecans

This is my first paleo recipe to try. It is very different in texture being more dense than I'm used to. I cooked it for 55 minutes and it was perfect. I served it warm for breakfast with fre...

This is one of my "go to" recipes in the fall when I'm craving everything pumpkin and want to eat healthy. I followed it exactly, except I had medium-large farm fresh eggs so I used 5, and it tu...

really good and easy to make