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Recipe

Paleo Pumpkin Bread

One of my most favorite recipes—this is the best paleo pumpkin bread! It’s moist, dense, and packed with pumpkin flavor. The entire recipes mixes up in one bowl, and it’s made with the perfect ratio of almond flour to coconut flour. Your new staple healthy pumpkin bread recipe for fall! 

Prep: 10Cook: 55Total: 1 hour 5 minutes
Servings: 1 loaf 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
  • 2 teaspoons cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon sea salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup chocolate chips + 23 tablespoons for sprinkling on top

Instructions

  1. 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.
  2. 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.
  3. Add the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and spices to the bowl and mix until combined.
  4. Fold in the chocolate chips.
  5. 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.
  6. Bake in the center of the oven for 55-60 minutes, or until a toothpick comes out clean.
  7. Let the bread cool for at least 15 minutes prior to lifting out of the pan. Cut into slices, serve, and enjoy!

Notes

  1. It’s best to start with ingredients at room temperature. If you forgot to lay out the eggs (happens to me all the time!), just put them in a bowl of warm water. They’ll be ready in 2-3 minutes. 
  2. Make sure to use pumpkin puree, NOT pumpkin pie filling.
  3. Have pumpkin pie spice on hand? You can replace the cinnamon, allspice, nutmeg, and clove with 1 tablespoon pumpkin pie spice. 
  4. 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 your flour or you pack it into the measuring cup, you’ll end up with too much flour. 
  5. Don’t over-mix the batter. Mix until just combined. 
  6. Feel free to leave out the chocolate chips, or swap in another mix-in, like chopped pecans or walnuts. You can also sprinkle chopped nuts or coconut flakes on top instead of chocolate chips.

 

© Coconuts and Kettlebells

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