Paleo Pumpkin Bread

Name: Paleo Pumpkin Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1
Ingredients: 1 1/2 cup blanched almond flour*; 1/2 tsp kosher salt; 3/4 tsp baking soda; 2 1/2 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 tsp ground nutmeg; 4 large eggs; 3/4 cup canned pumpkin (NOT pumpkin pie filling); 1/4 cup pure maple syrup; 1 tsp pure vanilla extract; Up to 1/2 cup mix-ins: chocolate chips

By Erin Clarke · WellplatedPublic

Your rating · the average is public, yours is not

Moist and delicious Paleo Pumpkin Bread. Simple, healthy, and low carb pumpkin bread made with almond flour. Easy, gluten free, and filled with fall spices.

Prep: 15 min
Cook: 45 min
Total: 60 min
Servings: 1

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Already veganized

Eggless Pumpkin Bread Recipe · Migrated Cook · similarView

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Paleo Pumpkin Bread · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 1 person

Cooking for

1.5 cupblanched almond flour*
0.5 tspkosher salt
0.75 tspbaking soda
2.5 tspground cinnamon
0.5 tspground cloves
0.25 tspground nutmeg
4large eggs
0.75 cupcanned pumpkin (NOT pumpkin pie filling)
0.25 cuppure maple syrup
1 tsppure vanilla extract
—Up to 1/2 cup mix-ins: chocolate chips

Steps

1
Place a rack in the center of your oven and preheat the oven to 175°C. Lightly coat a 8x4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
2
In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
3
Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. Slice and enjoy!

Comments · 0

No comments yet.

Per portion

Calories: ~238 kcal
Protein: ~1.2 g
Fat: ~0.3 g
Carbs: ~60.4 g
Fiber: ~6.2 g
Sodium: ~1172.1 mg

2 ingredients still need USDA food links. baking soda, ground cloves, ground nutmeg, large eggs, pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Eggs
Tree nuts

Partial · 9/11 ingredients linked