Simple Paleo Pumpkin Bread
Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and contains no dairy, refined sugar or grains.
Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and contains no dairy, refined sugar or grains.
- 3 eggs
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp pumpkin pie spice
- 1 tbsp coconut flour
- pinch fine grain sea salt
- 1 cup organic pumpkin puree
- 1 3/4 cups blanched almond flour
- 1/3 cup full fat coconut milk (*see note for how i prepar
- Carbohydrate 16.9424101669493 g
- Cholesterol 50.275 mg
- Fat 31.2450428333847 g
- Fiber 2.80327489549 g
- Protein 6.2425900000235 g
- Saturated Fat 14.3210663000266 g
- Serving Size 1 1 serving (97g)
- Sodium 177.179850000212 mg
- Sugar 14.1391352714593 g
- Trans Fat 1.92857075001709 g
- Calories 360 calories
Step-by-step
- Preheat your oven to 350 degrees and line a medium loaf pan with parchment paper, with a couple of inches overlapping for easy removal.
- In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk, maple syrup, and vanilla extract.
- In a medium bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and salt.
- Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts.
- Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop.
- Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
- Remove from oven and allow to sit in the loaf pan for about 5 minutes.
- Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
- Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!
Simple Paleo Pumpkin Bread: A Busy Mom's Delight
As a busy mom juggling work, kids, and everything in between, finding time to bake often feels like a luxury. But sometimes, you crave something homemade, something warm and comforting, something that smells of pumpkin spice and cozy autumn evenings. That's where this Simple Paleo Pumpkin Bread comes in. It’s a lifesaver, I tell you! This recipe is quick, easy, and delivers on flavor without all the fuss. No need for complicated techniques or obscure ingredients—just simple, wholesome goodness that the whole family will adore. I often make a double batch on the weekend, and it’s perfect for breakfast all week long, whether sliced and toasted with a pat of butter or enjoyed straight from the loaf. It’s the kind of bread that disappears quickly, which is a testament to its deliciousness.
What sets this bread apart is its Paleo-friendly nature. I’m always looking for healthy options, especially for my kids. This recipe is free from refined sugars, dairy, and grains, making it a guilt-free treat. It’s surprisingly moist and tender, thanks to the combination of almond flour, coconut flour, and pumpkin puree. The pumpkin puree not only adds moisture but also contributes a beautiful sweetness and that signature fall flavor. The subtle spices, especially the pumpkin pie spice, perfectly complement the sweetness of the maple syrup, creating a delicious balance that's not overly sweet, yet incredibly satisfying.
The beauty of this recipe lies in its adaptability. Feel free to experiment with add-ins. I sometimes add chopped walnuts or pecans for added crunch and nutrients. A handful of chocolate chips would also be a welcome addition for a decadent twist (though I usually stick to the plain version for breakfast). Sometimes I'll even make French toast with slices of it; the result is divine!
The process itself is incredibly straightforward. I find that the most time-consuming part is prepping the loaf pan and letting the bread cool. But honestly, that’s minimal effort for such a rewarding outcome. The aroma alone is enough to fill your kitchen with the warmth of autumn. And the ease of this recipe makes it perfect for busy weeknights or even impromptu gatherings with friends and family.
Beyond the taste and ease of preparation, this Simple Paleo Pumpkin Bread also offers a sense of accomplishment. It's a little slice of home-baked happiness in the midst of a hectic life. It’s a reminder that even amidst the chaos of daily routine, we can still find time for simple pleasures like baking delicious bread for ourselves and our loved ones. So if you're looking for a healthy, delicious, and easy-to-make bread recipe, give this one a try. It’s become a staple in my kitchen, and I have a feeling it will become one in yours, too.
Ingredients are simple and wholesome:
- Eggs: Binding agent and adds richness.
- Almond Flour: The base of the bread, providing structure.
- Tapioca Flour: Adds lightness and texture.
- Coconut Flour: Enhances moisture and adds a subtle coconut flavor (optional, but recommended).
- Pumpkin Puree: Moisture, sweetness, and that quintessential pumpkin flavor.
- Maple Syrup: Natural sweetness, without the refined sugar.
- Pumpkin Pie Spice: Classic fall flavors.
- Cinnamon: Another warm spice that complements the pumpkin.
- Baking Soda: Leavening agent for a light and airy texture.
- Salt: Enhances the flavors.
- Coconut Milk: Adds richness and moisture.
- Vanilla Extract: A touch of warmth and sweetness.
This Simple Paleo Pumpkin Bread is more than just a recipe; it’s a shortcut to a cozy moment, a small act of self-care amidst the whirlwind of life. Give it a try and experience the deliciousness for yourself!
