How do you know if pumpkin bread is done?

Pumpkin bread that is fully cooked with rise and crack slightly. It will also have a golden brown color on top. You can test for doneness by pressing down gently on top of the bread in the center to see if it springs back. If it's still wobbly, it needs more time.

Is paleo pumpkin bread healthier?

Paleo recipes are free of refined sugar, dairy, and grains. Because it's made with quality ingredients, this paleo pumpkin bread is healthier for you!

Can I add in other mix-ins?

Absolutely! You can replace the chocolate chips with chopped nuts, raisins, or dried cranberries. If you want to use multiple mix-ins, just pick your two favorites and use 1/4 cup each.

Paleo Pumpkin Bread

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

Paleo Pumpkin Bread

The best paleo pumpkin bread you’ve ever had! It’s is moist, dense, and packed with pumpkin flavor! It’s easy to make and the recipe mixes up in one bowl. Your new staple recipe for fall!

Prep: 10Cook: 55Total: 1 hour 5 minutes

Servings: 12 slices 1x

Ingredients

1 cup pure pumpkin puree
4 large eggs, room temperature
¼ cup coconut sugar
¼ cup melted coconut oil
¼ cup maple syrup
1 teaspoon vanilla extract
1 ½ cup blanched almond flour
½ cup tapioca flour
2 tablespoons coconut flour
1 teaspoon baking powder
½ teaspoon baking soda
1 tablespoon pumpkin pie spice
½ teaspoon sea salt
½ cup chocolate chips + 2–3 tablespoons for topping

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Instructions

Prep: Preheat the oven to 350°F. Lightly grease an 8-1/2 x 4-1/2 inch bread loaf pan with coconut oil, and line it with a parchment paper sling so the paper drapes over two sides. This will allow the bread to easily lift out of the pan.
Whisk: In a large mixing bowl, gently whisk the eggs until smooth. Add the pumpkin puree, coconut sugar, coconut oil, maple syrup, and vanilla extract, and whisk until combined.
Mix the Batter: Add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and spices to the bowl and mix until combined. Fold in the chocolate chips.
Transfer to Loaf Pan: Pour the batter into the prepared baking pan. Smooth out the batter in the pan and sprinkle about two tablespoons of chocolate chips on top.
Bake: Bake in the center of the oven for 55-60 minutes, or until a toothpick comes out clean. Let the bread cool for at least 15 minutes prior to lifting out of the pan. Cut into slices, serve, and enjoy!

Notes

If you forgot to bring the eggs to room temperature, put them in a bowl of warm water for 3-5 minutes.
Make sure to use pumpkin puree, NOT pumpkin pie filling.
When measuring the flour, fluff the flour with a fork first, then scoop up the flour with the measuring cup and level it off. If you don’t fluff the flour, you’ll pack it into the measuring cup and end up with too much.
You can leave out the chocolate chips or swap in another mix-in, like chopped pecans, raisins, or walnuts. You can also sprinkle chopped nuts on top.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/paleo-pumpkin-bread/