Best Paleo Pumpkin Bread
User Reviews
4.9
Best Paleo Pumpkin Bread
Description
Best Paleo Pumpkin Bread is made by mixing almond flour and tapioca flour with pumpkin spice, baking soda, salt, eggs, organic pumpkin puree, melted butter or coconut oil, maple syrup, and vanilla extract. The batter is mixed until just combined and poured into a greased loaf pan. Baking at 350°F for 50-60 minutes yields a moist, tender bread with warm pumpkin spice flavors.
The combination of almond and tapioca flours gives the bread a soft crumb without gluten. Pumpkin puree adds moisture and subtle sweetness, while maple syrup contributes additional natural sweetness and depth. The aroma of pumpkin spice permeates the loaf, creating a seasonal flavor profile. The slightly dense texture benefits from thorough mixing and proper baking to ensure doneness.
Serving this bread sliced with butter or alongside coffee or tea fits well into breakfast or snack occasions. Properly cooling in the pan before removing helps maintain shape and detail, especially when using decorative loaf pans. Storage in an airtight container at room temperature or refrigeration will keep it fresh for several days.
For pans with intricate designs, greasing thoroughly with solid fat and dusting flour can prevent sticking. Tapping the pan to remove air bubbles before baking improves the finish. Allow the bread to cool completely in the pan before unmolding to preserve shape.
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 egg large
- 1 cup pumpkin puree organic
- 1/4 cup butter or coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Instructions
- 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.
Notes
- When using a molded loaf pan, grease with solid palm shortening and dust with tapioca flour to prevent sticking.
- Allow the bread to cool completely in the pan before removing to preserve pan details and shape.
- Tapping the pan on the counter before baking helps remove air bubbles for better mold detail.
- Avoid using soft fats like ghee alone for greasing, as bread may stick to pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 241kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 44mg | 15% |
| Sodium | 239mg | 10% |
| Potassium | 92mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 4000IU | 80% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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