This paleo pumpkin bread recipe is a warm, dense, and (deceivingly) healthy snack or meal-side treat that will keep you cozy all fall and winter seasons long. But don’t despair; it doesn’t scrimp on the luscious flavors crucial to these cooler months! It will most certainly fill you with all of the pumpkin spice regalia of the season that you crave. We know. You’re welcome.
Just as delicious as any refined-sugar and flour-packed bread recipe, this one lacks those very two things! But you’ll hardly notice that it’s deliciously grain-free, gluten-free, refined-sugar-free, and nut-free! Enjoy (and do share, if you don’t eat it all yourself!)
Paleo Pumpkin Bread Recipe
- 4 eggs
- 1 teaspoon vanilla extract
- ¼ cup maple syrup
- ½ cup coconut oil, melted
- 1 cup pumpkin puree (make your own!)
- ½ cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
Preheat the oven to 350 degrees Fahrenheit. Grease a bread baking dish with melted coconut oil. Set aside.
In a medium bowl, whisk together the vanilla, maple syrup, coconut oil, and pumpkin purée until evenly combined and smooth. Fold in the coconut flour, baking soda, and spices. Once just combined, pour the mixture into the baking dish and use a spatula to smooth out the top.
Place the dish into the oven and bake for about 45 minutes, or until a toothpick comes out clean from the center.
Let the bread cool at room temperature before serving, although I personally like to eat it while it’s still warm.
Spread each slice of this pumpkin bread with all sorts of healthy candy, such as almond butter, coconut butter, or apple butter. This pumpkin bread recipe also pairs well with delicious paleo ice cream!