A Christmas favorite is this Paleo pumpkin bread recipe. It comes out of the oven smelling fantastic, is free of dairy and gluten, is incredibly moist, and delightfully spiced. You will prepare this one-bowl, fail-proof recipe repeatedly.
Paleo Pumpkin Bread Ingredients
I recently tried out a new recipe for paleo pumpkin bread, and I have to say, it was a huge hit. What I loved about this recipe is that it's so easy to make, and it only requires one mixing bowl.
- First, I gathered all of the ingredients I needed. I used almond flour, tapioca flour, baking soda, salt, butter, vanilla extract, organic canned pumpkin, and maple syrup.
- Then, I added everything into a mixing bowl and used my hand mixer to quickly blend it all together.
- Once everything was mixed, I poured the batter into a loaf pan and placed it in the oven. As it baked, the smell of pumpkin and warm spices filled my kitchen. It was absolutely heavenly.
- When it was done baking, I let it cool before slicing it into thick, delicious pieces.
- This pumpkin bread is perfect for serving up as a special breakfast on Thanksgiving or any fall weekend. It's moist, flavorful, and packed with all the warm and cozy flavors of autumn.
The best part? This recipe is completely paleo-friendly, gluten-free, and dairy-free, so it's perfect for anyone who is looking to indulge in a delicious treat without any guilt. Give it a try and see for yourself!
How to Serve This Bread
If you are looking for a tasty and healthy fall treat, look no further than my Paleo Pumpkin Bread recipe! This recipe is made with almond flour, tapioca flour, baking soda, salt, butter (or coconut oil), and vanilla extract, just like my other quick bread recipes. But instead of mashed bananas, I use organic canned pumpkin and maple syrup. Plus, a generous helping of pumpkin spice to really make those flavors pop!
You only need one bowl to make this recipe. Simply combine all the ingredients in a mixing bowl and blend them together with a hand mixer. Then, pour the batter into your favorite loaf pan and pop it in the oven. It's incredibly easy to make and the result is a deliciously moist and flavorful bread that smells amazing as it bakes. To give the bread a little extra something, I like to sprinkle on some homemade powdered sugar.
It's the perfect finishing touch, though it's totally optional if you prefer to skip it. When it's time to serve, I recommend pairing the bread with freshly brewed Chemex Coffee for the adults. Trust me, your family will be mighty happy and grateful for this tasty treat during the holidays, or any fall weekend.
How to Freeze Paleo Pumpkin Bread:
- Let the bread finish cooling.
- Wrap the bread securely in aluminum foil or plastic wrap.
- Put the wrapped bread in a ziplock bag or freezer-safe container.
- Date and contents should be written on the container or bag.
- For up to three months, keep the bread in the freezer.
How to Refrigerate Paleo Pumpkin Bread:
- Let the bread cool completely.
- Wrap the bread tightly in plastic wrap or aluminum foil.
- Place the wrapped bread in an airtight container.
- Label the container with the date and contents.
- Store the bread in the refrigerator for up to one week.
How to Reheat Paleo Pumpkin Bread:
- Preheat your oven to 350°F.
- Remove the bread from the refrigerator or freezer and unwrap it.
- If the bread is frozen, let it thaw at room temperature for a few hours before reheating.
- Place the bread on a baking sheet and cover it with aluminum foil.
- Bake the bread for 10-15 minutes, or until it is heated through.
- Remove the foil and bake for an additional 5-10 minutes to crisp up the crust, if desired.
FAQ’s
Can I make Paleo Pumpkin Bread without almond flour?
Yes, you can try substituting almond flour with other nut flour, such as hazelnut or pecan flour. However, keep in mind that the texture and flavor may be slightly different.
Is pumpkin puree the same as a pumpkin pie filling?
No, pumpkin puree is simply cooked and mashed pumpkin, while pumpkin pie filling has added sugar and spices. Make sure you use plain pumpkin puree for this recipe.
Conclusion
These Paleo Pumpkin dishes are the ideal complement to your collection of autumnal dishes. They are dairy-free, gluten-free, and full of comforting fall tastes, from fluffy pancakes to delectable bread. These dishes are simple to create and will satisfy your taste senses, whether you are meal planning for a hectic week or seeking a special breakfast treat.
For the ultimate comfortable experience, serve them with a steaming cup of coffee or homemade cashew milk. And don't hesitate to ask questions if you have any!
BEST PALEO PUMPKIN BREAD
Ingredients
- 2 cups almond flour
- ½ cup tapioca flour
- 1 ½ tbsp pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- 1 cup organic pumpkin puree
- ¼ cup butter or coconut oil
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
- Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
- Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
LISA'S TIPS
- The first time I used this beautiful Nordic Ware Anniversary Loaf Pan I greased the inside with ghee and my pumpkin bread stuck to it.
- The second time I greased the loaf pan with solid organic palm shortening and used a pastry brush to get into all the crevices. Then, I floured with tapioca flour and shook out the excess. I let the pumpkin bread cool completely in the pan and it released easily.
- If using a fancy mold pan, tap it on the counter a few times to remove all air bubbles as well, to ensure the mold details show through.
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