Try this Paleo Pumpkin Bread recipe.
- Carbohydrate 126.099150048577 g
- Cholesterol 151.4125 mg
- Fat 253.435025169723 g
- Fiber 48.1733985583966 g
- Protein 41.893775013206 g
- Saturated Fat 210.094574149483 g
- Serving Size 1 1 loaf (1222g)
- Sodium 2069.10480007324 mg
- Sugar 77.9257514901802 g
- Trans Fat 15.5805990101249 g
- Calories 2843 calories
Step-by-step
- Preheat oven to 350.
- In a large mixing bowl, combine dry ingredients.
- In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
- Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
- Lightly grease loaf pan with coconut oil.
- Pour batter into loaf pan.
- Bake for 30-35 minutes or until toothpick comes out clean.
Standard quick breads rely on wheat flour for structural integrity, but grain-free variants behave differently in the oven. Coconut flour behaves like a sponge. Dumping dry ingredients directly into wet ones without sifting guarantees dense pockets of unhydrated powder. Whisk the coconut flour, baking soda, salt, and pumpkin spice blend thoroughly before adding liquids. Six eggs provide the primary lift here, capturing air during the hand-mixer integration phase. Overmixing the batter after combining wet and dry components collapses that aeration, resulting in a rubbery crumb that refuses to rise past the two-inch mark. Pure pumpkin puree introduces excess moisture compared to fresh roasted squash, which must be drained in cheesecloth if watery. Grease the loaf pan thoroughly with coconut oil to prevent sticking. Bake at 350 degrees Fahrenheit for precisely thirty to thirty-five minutes. Insert a wooden toothpick directly into the center; it must emerge without wet batter clinging to it. Let the loaf cool completely in the pan for forty-five minutes before slicing, as cutting it warm causes the grain-free structure to crumble apart completely.
