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Slices of fluffy paleo pumpkin bread.
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5 from 1 vote

Paleo Pumpkin Bread

This tender paleo pumpkin bread recipe with vegan flours, coconut cream, and maple syrup is an easy fall-flavored dessert. 
Prep Time8 minutes
Cook Time55 minutes
Total Time1 hour 3 minutes
Course: Breakfast, Breakfast/Brunch, Dessert
Cuisine: American
Keyword: paleo pumpkin bread, paleo pumpkin bread recipe
Servings: 12
Author: Amy Stafford

Ingredients

  • 1 cup Almond Flour
  • 1/2 cup Tapioca Flour
  • 1/4 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin spice mix
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1/3 cup full fat coconut cream
  • 1 teaspoon lemon juice
  • 3 tablespoons melted coconut oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°
  • Grease a 9 x 4 loaf pan (I used a bit of coconut oil)
  • In a large bowl whisk together almond flour, tapioca flour, coconut flour, baking powder, baking soda, salt an pumpkin spice.
  • In another large bowl whisk together until blended pumpkin puree, maple syrup, coconut cream, lemon juice, melted coconut oil, eggs and vanilla.
  • Slowly add flour mix into pumpkin mix, stirring until blended.
  • Pour batter into prepared loaf pan and bake until cooked through approximately 53-55 minutes.