Paleo Pumpkin Bread with Almond Flour Recipe
User Reviews
5.0
24 reviews
Excellent
Paleo Pumpkin Bread with Almond Flour Recipe
Report
Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.
Share:
Ingredients
For the dry ingredients:
- 2 cups almond flour or almond meal 238 grams
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- 1 teaspoon ground cinnamon
- Pinch of salt
For the wet ingredients:
- 3 large eggs at room temperature
- ¾ cup coconut sugar 100 grams
- 1 cup pumpkin puree*
- 1 teaspoon vanilla extract
Topping (optional)
- A handful of pumpkin seeds
- 2 tablespoons chocolate chips
Add to Shopping List
Instructions
- 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.
Notes
- How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
- How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
- Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.
Nutrition Information
Show Details
Calories
244kcal
(12%)
Carbohydrates
22g
(7%)
Protein
8g
(16%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
61mg
(20%)
Sodium
191mg
(8%)
Potassium
86mg
(2%)
Fiber
4g
(16%)
Sugar
12g
(24%)
Vitamin A
4855IU
(97%)
Vitamin C
1mg
(1%)
Calcium
80mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 61mg | 20% |
| Sodium | 191mg | 8% |
| Potassium | 86mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 4855IU | 97% |
| Vitamin C | 1mg | 1% |
| Calcium | 80mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour and Almond Butter.
American, Vegan, gluten-free
5.0
(27 reviews)
