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Paleo pumpkin bread with almond flour sliced
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5 from 8 votes

Paleo Pumpkin Bread with Almond Flour Recipe

Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast Sweets, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 8 slices
Author: Aysegul Sanford

Ingredients

For the dry ingredients:

  • 2 cups almond flour or almond meal 238 grams
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1 teaspoon ground cinnamon
  • Pinch of salt

For the wet ingredients:

  • 3 large eggs at room temperature
  • ¾ cup coconut sugar 100 grams
  • 1 cup pumpkin puree*
  • 1 teaspoon vanilla extract

Topping (optional)

  • A handful of pumpkin seeds
  • 2 tablespoons chocolate chips

Instructions

  • Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
  • Mix together all the dry ingredients in a large bowl.
  • In a separate bowl, whisk together all the wet ingredients.
  • Fold in the wet ingredients to dry ones and mix until they are fully combined.
  • Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
  • Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
  • Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
  • Serve.

Notes

  • How To Store? If you have any leftovers of this refined sugar-free pumpkin bread, bring it to room temperature, slice it, and wrap the slices in parchment paper. You can store them on the kitchen counter up to 3 days or in the refrigerator for up to 5 days.
  • How To Freeze? You can place individually wrapped slices in a freezer bag and store them in the freezer for up to a month. When ready to serve, simply pop it in your microwave or oven to warm up.
  • Pumpkin Puree: You can use canned or homemade pumpkin puree. If you are using canned pumpkin puree make sure that it is not pumpkin pie filling.

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 8g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 61mg | Sodium: 191mg | Potassium: 86mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4855IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

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