Gluten-Free Paleo Pumpkin Bread With Coconut Flour
User Reviews
5
Gluten-Free Paleo Pumpkin Bread With Coconut Flour
Description
The Gluten-Free Paleo Pumpkin Bread With Coconut Flour blends sifted coconut flour with pumpkin pie spice, baking powder, salt, and baking soda as dry ingredients. Wet ingredients include eggs, pure maple syrup, melted coconut oil, and canned pumpkin purée. The wet and dry are mixed, then rested to allow coconut flour to absorb moisture, creating a thick batter. The loaf is baked until browned on top and toothpick-clean inside, then cooled fully in the pan.
The resulting bread is moist and flavorful with warm spice notes typical of pumpkin pie. Pecans pressed on top add a nutty crunch contrasting the soft crumb. Using coconut flour gives a unique texture compared to traditional wheat flour, contributing to density without gluten.
This bread serves well sliced as a snack or breakfast with coffee or tea. It does not contain gluten or grains, accommodating specific dietary preferences. Its moderate sweetness and spice make it suitable for autumn or year-round enjoyment.
Ingredients
- 3/4 cup plus 1 tablespoon coconut flour sifted (70 grams)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 egg large
- 1/3 cup pure maple syrup
- 2 tablespoons coconut oil melted, plus extra for greasing the pan
- 1 cup pumpkin canned
- 1/3 cup pecans roughly chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line the bottom of a loaf pan with parchment paper, greasing the sides generously with coconut oil.
- In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt, and baking soda.
- In a separate large bowl beat together the eggs, maple syrup, and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
- Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
- Spread into the prepared pan and top with the pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour and 5 mins. Let cool completely in the pan.
- Slice and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 10People
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 13.7g | 5% |
| Protein | 4.2g | 8% |
| Fat | 8.6g | 13% |
| Saturated Fat | 4.3g | 22% |
| Polyunsaturated Fat | 1.3g | 8% |
| Monounsaturated Fat | 2.5g | 13% |
| Cholesterol | 74mg | 25% |
| Sodium | 161mg | 7% |
| Potassium | 115mg | 2% |
| Fiber | 3.6g | 14% |
| Sugar | 7.9g | 16% |
| Vitamin A | 3935IU | 79% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 24mg | 2% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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