Paleo and Gluten Free Pumpkin Bread
Nothing says fall like a loaf of pumpkin bread! It has to be the most popular recipe of fall, right? I remember eating loaf after loaf of pumpkin bread growing up. Nothing beats the smell of it coming out of the oven on a chilly day! Then a warm slice topped with maple syrup or nut butter- doesn’t get better than this! Hope you all enjoy this paleo and gluten free pumpkin bread!
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What You Need for this Bread:
I’ve linked some of the key ingredients for this pumpkin bread that you can find on Amazon!
Eggs
Pumpkin Puree
Pumpkin Pie Spice
Cinnamon
Baking powder
Nut Butter- I used cashew butter
Substitutions for this Bread:
I haven’t tested any other flours or a vegan, egg-less option.
For the coconut sugar, you can replace it with brown sugar.
For the maple syrup, you can replace it with honey.
I haven’t tested any other substitutions for this paleo and gluten free pumpkin bread but if you try one and it works, let me know in the comments! I’ll update this with any subs that people say work!
Other Healthy Recipes:
Paleo and Gluten Free Pumpkin Bread
Healthy Pumpkin Bread- a paleo, gluten free recipe that’s perfect for fall! A delicious healthy breakfast or snack. #healthy #healthybreakfast #pumpkinrecipes #fallrecipes #paleo #glutenfree
Ingredients
3 eggs
1 15 ounce can pumpkin
1 cup almond flour
1/3 cup + 1 tbsp coconut flour
2 tbsp pumpkin pie spice
1 1/2 tsp cinnamon
1 1/2 tsp vanilla
1 tsp baking powder
3 tbsp nut butter
1/3 cup + 2 tbsp coconut sugar
1/4 cup + 1 tbsp maple syrup
Method
- Whisk the eggs then add everything else into a bowl and mix well.
- Add to a loaf pan lined with parchment paper.
- Bake at 350F for 65-70 mins
minutes - Let cool completely then slice and enjoy!
- Store in the fridge!
