Best Paleo Pumpkin Bread
With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time.
Servings: 10 slices
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/2 tbsp pumpkin spice
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup organic pumpkin puree
- 1/4 cup butter or coconut oil
- 1/3 cup maple syrup
- 1 tsp vanilla extract
Preheat your oven to 350 degrees fahrenheit.
Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
The first time I used this beautiful Nordic Ware Anniversary Loaf Pan I greased the inside with ghee and my pumpkin bread stuck to it.
The second time I greased the loaf pan with solid organic palm shortening and used a pastry brush to get into all the crevices. Then, I floured with tapioca flour and shook out the excess. I let the pumpkin bread cool completely in the pan and it released easily.
If using a fancy mold pan, tap it on the counter a few times to remove all air bubbles as well, to ensure the mold details show through.
Serving: 1slice | Calories: 241kcal | Carbohydrates: 19g | Protein: 6g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 239mg | Potassium: 92mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4000IU | Vitamin C: 1.2mg | Calcium: 77mg | Iron: 1.6mg