Nov 21, 2024 by admin

Paleo Pumpkin Bread by A Healthy Life For Me.

This warmly-spiced paleo pumpkin bread with smokey maple syrup and coconut cream is the perfect way to welcome fall. It’s ultra fluffy, slightly nutty, and has no processed sugars.

Why You’ll Love This Paleo Pumpkin Bread Recipe

If you love baking fall-flavored desserts, this dairy-free paleo pumpkin bread is just for you.

• Great for fall. You get twice the pumpkin goodness with purée and spice in every bite, plus maple syrup and hints of sweet vanilla.
• Gluten-free. More people can enjoy this simple pumpkin bread because it’s made with almond, tapioca, and coconut flour.
• Freezer-friendly. Pull it out of the freezer whenever you need a last-minute dessert.
• Perfect for gatherings. Everyone loves freshly-baked pumpkin dessert once fall comes around.

Recipe Ingredients

Velvety pumpkin purée, earthy pumpkin spice, and smokey maple syrup are a fall-flavored dream. Scroll to the recipe card at the bottom of the post for exact amounts.

• Almond flour – Break up any large clumps with your fingers before adding it to the bowl.
• Tapioca flour – Don’t substitute this for cornstarch or any other type of flour.
• Coconut flour – Oat flour is a good swap.
• Baking powder – Make sure it’s not expired.
• Baking soda – Avoid using the same one you keep in the fridge for moisture and odor absorption.
• Salt – Kosher salt is best.
• Pumpkin Spice Mix – Try my homemade one or use your favorite.
• Pumpkin purée – Go for a sugar-free one.
• Maple syrup – Raw honey and agave nectar work too.
• Coconut cream – Please use full-fat coconut cream. Low-fat is too thin and won’t provide much moisture or richness.
• Lemon juice – Reduce the amount by half if you use lime juice.
• Coconut oil – You can also use corn, vegetable, canola, or olive oil.
• Eggs – They should be room temperature so they don’t affect the batter’s consistency as you mix everything together.
• Vanilla extract – Feel free to use clear or pure extract (brown).

How To Make Paleo Pumpkin Bread

The secret for a tender paleo pumpkin bread is not over-mixing the batter. Scroll to the bottom of the post for the full recipe card.

• Prep the oven. Preheat it to 350F. Grease the loaf pan with coconut oil or non-stick spray. Set it aside.
• Whisk the dry ingredients. Mix the almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt, and pumpkin spice in a large bowl.
• Make the wet mixture. Combine the pumpkin purée, maple syrup, coconut cream, lemon juice, coconut oil, eggs, and vanilla extract in a separate bowl until smooth.

• Combine them. Gently fold the dry ingredients into the wet mixture until just-combined.
• Bake. Pour the batter into the prepared loaf pan. Spread it out evenly with a spoon or spatula. Bake for 53-55 minutes or until a toothpick inserted in the center comes out cleans.
• Serve. Remove it from the oven. Let it cool for 15 minutes. Slice, serve, and enjoy!

Tips & Variations

You can nail this easy paleo pumpkin bread and any other loaf recipe as long as you know which loaf pans are best for baking.

• Use add-ins. Stirring 1/2-1 cup shredded coconut, dried cranberries, chopped pecans, or walnuts into the batter will give each bite more flavor and texture.
• Add frosting. Once the bread has cooled, top it with your favorite vanilla, chocolate, salted caramel, or cream cheese frosting for a bit of creaminess.
• Make muffins. Line a muffin tray with liners. Fill them with batter until 3/4s full. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
• Choose the right pan. Don’t bake in glass loaf pans because they take longer to heat and affect the final texture of your bread. By the time the baking time is up, the bread will still be under-cooked in the center. Stick to a non-stick stainless steel loaf pan for best results.
• Cover it. If the top and edges of the bread are turning dark brown before halfway through the baking time, cover the loaf pan with foil for the remaining baking time to prevent the bread from burning.

Proper Storage

Doubling the recipe means you can always keep one in the freezer for a last-minute gatherings.

• Counter: Place it in a paper bag or cake dome for up to 2 days. This method isn’t recommended for high-humidity areas.
• Fridge: Store it in an airtight container for up to 7 days. Keep it away from onions to prevent the transfer of odors. Set it on the counter for 5-10 minutes before digging in.
• Freezer: Transfer it (whole or sliced) into a large freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20-30 minutes.

More Pumpkin Recipes To Try

• Gluten Free Pumpkin Oatmeal Cookies
• No Bake Pumpkin Energy Balls
• Pumpkin Pie Cupcakes
• Gluten Free Pumpkin Crinkle Cookies

 

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