Delicious and dense paleo breakfast or snack bread.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
15 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 9x5-inch loaf
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.

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  • 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.

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

188 calories; protein 3.8g; carbohydrates 18.8g; fat 11.6g; cholesterol 93mg; sodium 733.2mg. Full Nutrition
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Reviews (44)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/03/2015
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! Read More
(13)

Most helpful critical review

Rating: 3 stars
09/22/2016
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 coconut flour to absorb some of the liquid. Will try again! Read More
(5)
52 Ratings
  • 5 star values: 41
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/03/2015
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! Read More
(13)
Rating: 5 stars
09/10/2016
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! Read More
(11)
Rating: 5 stars
11/23/2015
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? Read More
(9)
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Rating: 3 stars
09/22/2016
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 coconut flour to absorb some of the liquid. Will try again! Read More
(5)
Rating: 5 stars
05/20/2018
After reading the reviews of the pumpkin bread having too much moisture, I have a fix I learned a long time ago from America's Test Kitchen. It works! Line a sheet pan with 3 layers of paper towels. With a spatula spread the canned pumpkin over the paper towels and top with 3 more layers of paper towels. You will be amazed at the moisture that is released. AND the pumpkin does not stick to paper towels. I also used an extra egg (5). In lieu of Pumpkin Pie Spice: 1-1/2 tsp ground ginger, 3 tsp Vietnamese cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves, 1/4 tsp allspice. I also added 1/2 cup chopped pecans and 2T honey. Enjoy! Read More
(5)
Rating: 5 stars
09/20/2015
Very good moist and cake like! The pumpkin flavor was slight not overwhelming. I served it with whipped coconut cream and a sprinkling of chopped walnuts over the top. Hubby loved it! This will go into the rotation for sure! Thanks so much for sharing! Read More
(3)
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Rating: 5 stars
11/07/2016
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 and nutritious! Best Paleo (muffins) I've ever made! I added some chopped pecans for some extra protein. What a fabulous recipe! Thank you! Read More
(3)
Rating: 5 stars
07/12/2016
Lots of flavor for Paleo-I added a strussell topping Of coconut flour palm sugar and pecans Read More
(3)
Rating: 5 stars
09/27/2016
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 turned out perfect! Moist center with a crunchy crust and very flavorful. Read More
(2)
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