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Paleo Pumpkin Bread (GF, Nut-, Dairy-, + Refined Sugar-Free)
4.05
from
22
ratings
Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
10
-12 slices
Author:
Justin + Erica Winn
Fall is the season of pumpkin, and for me, this Paleo pumpkin bread. It feels like pumpkin spice is taking over the world, and I'm not mad about it!
Print Recipe
Equipment
Loaf Pan
Ingredients
Dry ingredients:
1
cup
cassava flour
(we order online from Amazon)
1/8
cup
coconut flour
1/2
tsp
baking soda
1 1/2
tsp
pumpkin pie spice
1
tsp
cinnamon
pinch salt
Wet ingredients:
4
eggs
1/2
cup
pumpkin puree
1/4
cup
pure maple syrup
2
tbsp
coconut oil or grass-fed butter
- melted
1
tsp
vanilla
Topping:
1/4
cup
raw pumpkin seeds
(pepitas)
Instructions
Preheat oven to 350 degrees fahrenheit, and either line a bread pan with parchment paper or grease your pan with coconut or avocado oil.
Place all of the dry ingredients in a medium mixing bowl, and whisk together until evenly mixed.
Place all of the wet ingredients in a larger mixing bowl. Whisk until all the ingredients are smooth and creamy.
Slowly pour dry ingredients into wet and continue mixing until all of the flour is thoroughly mixed into the wet ingredients.
Pour batter into bread pan. Roughly chop your raw pumpkin seeds, and sprinkle them on top.
Place in the oven to cook for about 45 minutes, or until a toothpick comes out clean. Once finished cooking, let cool. Slice and serve!