Can you imagine it is Fall Season again? The weather started to transition from hot to cold and leaves started to change into different colors. Yes, it is time for pumpkin recipes. If you are looking for a pumpkin bread recipe that is gluten-free, dairy-free, grain-free, and sugar-free, I got you!
Paleo Pumpkin Bread Recipe
- Mixing bowl
- 2 cups almond flour
- 1/2 cup tapioca powder
- 1 1/2 tablespoon pumpkin powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 1 tablespoon vanilla
- 1/2 cup pecan nuts
- Preheat your oven to 350 degrees fahrenheit.
- Grease a loaf pan with coconut oil.
- In a large bowl add eggs, pumpkin puree, coconut oil, maple syrup and vanilla. Mix well to combine using silicon spatula, hand mixer or electric mixer.
- In a separate bowl, add all your dry ingredients including almond flour, tapioca flour, pumpkin spice powder, baking soda and salt. Mix well to combine.
- Combine your dry ingredients into your wet ingredients. Mix throughly to form a batter consistency.
- Top with pecan nuts or any other nuts, chocolate or dried fruits. (optional)
- Pour batter into your loaf pan and bake for 50 minutes or longer. (see notes below)
- Always preheat the oven first.
- Use room-temperature eggs and coconut oil to avoid clumping your batter.
- To check if your bread is done, stick a toothpick into the batter and if it comes out clean then it is done.
- Avoid opening the oven too often because you wanted the temperature to be consistent. Otherwise, your bread may turn flat or collapse.
- To avoid the batter sticking into the pan, you can use parchment paper on the bottom of the loaf pan or use a silicone pan instead of a glass or aluminum pan just like I did.
- You can store your leftover bread on the countertop for 3-5 days or freezer for up to 3 months. I use a glass container or aluminum foil for extra fresh bread.
- Check my youtube video for a full demonstration.
- If you do not have tapioca powder, you can use 2 tablespoons of potato starch or corn starch for this recipe.
- If you are plant-based you can use chia egg 1 egg= 1 Tbsp chia seeds+ 3 Tbsp water as an egg substitute.
- If you run out of coconut oil, you can use butter, shortening, lite olive oil, or avocado oil.
- For pumpkin spice powder, make your own using cinnamon powder, ginger powder, nutmeg powder, allspice powder, cloves powder. You can play with it using your taste bud, I like cinnamon taste to stand out.
- A glass, porcelain, or aluminum pan is great but I use a silicone baking pan here and it came out easily without using a parchment paper on the bottom of the pan and it did not stick!
Check out some of my recipes on youtube.