Paleo Pumpkin Bread Recipe – Healthy & Delicious Treat

Hey y’all! If you’re on the hunt for a scrumptious and healthy treat, look no further than this Paleo Pumpkin Bread. This delightful bread is as delicious as it is nutritious, making it the perfect addition to breakfast, a cozy afternoon snack, or even a sweet dessert option. It’s packed with fall flavors, is naturally gluten-free, and oh-so-easy to whip up at home. Let’s get cooking!

Why You’ll Love This Paleo Pumpkin Bread

• It’s gluten-free and dairy-free, making it perfect for those with dietary restrictions.
• Made with wholesome ingredients, it’s a guilt-free indulgence.
• This bread is incredibly moist with a rich, pumpkin flavor that screams autumn.
• Simple to prepare with readily available ingredients.
• Perfect for meal prep, it stays fresh and tasty for days.

Ingredients

• 1 cup pumpkin puree
• 3 large eggs
• 1/3 cup coconut oil, melted
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon sea salt

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, mix the coconut flour, almond flour, baking soda, pumpkin pie spice, and sea salt.

Step 4: Combine and Pour

Gradually add the dry ingredients to the wet ingredients, stirring gently until well combined. Pour the batter into the prepared loaf pan.

Step 5: Bake

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Serve

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Ensure your coconut oil is fully melted but not hot when mixing with eggs to prevent cooking them. Check out Healthline for benefits of coconut oil.
• For a sweeter bread, you can increase the maple syrup by an additional 2 tablespoons.
• Feel free to experiment with adding nuts or seeds for extra texture. Learn more about healthy nut options at Nutrition.org.uk.

Variations

• Chocolate Chip Pumpkin Bread: Add 1/2 cup of dark chocolate chips to the batter before baking.
• Nutty Pumpkin Bread: Stir in 1/3 cup of chopped walnuts for a crunchy texture.
• Spiced Pumpkin Bread: Increase the pumpkin pie spice to 1.5 tablespoons for a spicier kick.

Required Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Whisk
• Spatula
• Parchment paper

Storage Instructions

Store the Paleo Pumpkin Bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

Suggested Pairings

Pair slices of this bread with a dollop of almond butter or a spread of butter for a delightful treat. It also goes wonderfully with a hot cup of coffee or tea.

Pro Tips

• Ensure all ingredients are at room temperature for the best blend. Bon Appetit explains why this is essential for baking.
• Avoid over-mixing the batter to keep the bread’s texture light and fluffy.
• Let the bread completely cool before slicing to achieve clean cuts without crumbling.

FAQ

• Can I use fresh pumpkin instead of canned?
  Yes, just make sure to puree the fresh pumpkin until smooth and use the same measurement.
• Is there a substitute for almond flour?
  You can use cashew flour or sunflower seed flour as a substitute, keeping in mind the flavor may slightly differ.
• How can I make this bread sweeter?
  Add an extra 2 tablespoons of maple syrup or mix in a handful of raisins for natural sweetness.