Perfect Paleo Pumpkin Bread

Name: Perfect Paleo Pumpkin Bread
Total time: 55 min
Yield: 8 Servings
Ingredients: 1 ½ cups almond flour; ½ cup coconut flour; 5 teaspoons pumpkin pie spice; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon kosher salt; 1 (15 ounce) can pumpkin puree; 🥚 4 large eggs; ½ cup maple syrup; 5 tablespoons coconut oil, melted; 2 teaspoons pure vanilla extract

Cost $6.5, save $10

Source: Recommended by CookPal

55 Min
8 Servings
$6.5

Perfect Paleo Pumpkin Bread

Cost $6.5, save $10

Source: Recommended by CookPal

55 Min
8 Servings
$6.5

INGREDIENTS

Dry Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 5 teaspoons pumpkin pie spice
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
Wet Ingredients
- 1 (15 ounce) can pumpkin puree
- 🥚 4 large eggs
- ½ cup maple syrup
- 5 tablespoons coconut oil, melted
- 2 teaspoons pure vanilla extract

STEPS

Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper.

Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a large bowl with a whisk to mix.

Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla together in a separate bowl until smooth; add to flour mixture and gently stir just until dry ingredients are moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan for 15 to 20 minutes before removing to cool completely on a wire rack.

NUTRIENTS

Per 1 serving

🔥

188

Calories

4
Protein
19
Carbs
12
Fats

💡 Ensure the coconut oil is fully melted and slightly cooled before mixing with other wet ingredients.Use fresh pumpkin puree for extra flavor, or choose a high-quality canned brand.Let the bread cool completely before slicing to achieve the best texture.You can store this bread in the fridge for up to a week or freeze slices for up to 3 months.