Pumpkin Bread
This gluten free and paleo Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert
So my To Do lists are thorough, detailed, and thoughtfully crafted. My execution of the To Do lists is subpar. Ok, not even subpar. Like nonexistent. I haven’t done anything to prepare for my trip. Maybe I’m a bit overwhelmed by my To Do list. Maybe I don’t even know where to start.
Packing for Cali is nowhere near done. Unless casually thinking about it counts (it doesn’t). Tomorrow is the day. Things will be done tomorrow. Preparatory packing piles will be created. Costumes will be sewed. Eyebrows will be waxed. Items will WILL be crossed off.
Well, pumpkin bread was on my list, so I suppose I can go check that one off! canigetawhoopwhoop.
I have a hard time with pumpkin bread. Probably because I’ve had some seriously delicious pumpkin bread and muffins in my life and so to make a gluten free one that measures up is quite the feat. My goal was to make it moist and have that iconic pumpkin flavor. You know those breads that you scarf down with your coffee can eat for breakfast? The ones that are perfect with a glass of cold milk or coffee or almond milk? Yep. That’s what this is. A perfect breakfast, lunch, snack, dessert, any time of day bread.
True test: Jaryd just came home from work. Went straight to the kitchen. Ate it the pumpkin bread and exclaimed with delight about its deliciousness. No joke, this just happened. He exclaimed.
If your autumn spirit is vibing hard this year, mine is in FULL SWING!! You have to try these pumpkin roll cookies, these pumpkin blondies, and these pumpkin truffles. You won’t regret it.
Here’s how you make this perfect Pumpkin Bread:
Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth. Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
Line a 9×5 inch loaf pan with parchment paper. Transfer the batter into the bread pan and smooth it out into an even layer. Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
Bake for 35 minutes or until it rises and a toothpick comes out clean.
Description
This gluten free and paleo Pumpkin Bread is so simple to make and is perfectly moist! You’ll love this with your morning coffee or for a delicious dessert
Ingredients
- 1 cup canned pumpkin puree
- 3 eggs
- 1/2 cup coconut sugar + 1 tablespoon for topping
- 1/4 cup refined coconut oil
- 2 tablespoons agave nectar (coconut nectar, honey, or maple syrup works)
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 cup cassava flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice + 1/2 teaspoon for sprinkling on top
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 2 tablespoons shelled pumpkin seeds (pepitas) for topping
Instructions
- Preheat oven to 350F.
- Using a standing electric mixer, mix together the pumpkin, eggs, 1/2 cup coconut sugar, coconut oil, agave nectar, and vanilla until smooth.
- Add the almond flour, cassava flour, baking soda, baking powder, 2 teaspoons pumpkin pie spice, cinnamon, ginger, and salt to the bowl. Turn on the electric mixer to mix in the dry ingredients for about 1 minute until combined.
- Line a 9×5 inch loaf pan with parchment paper.
- Transfer the batter into the bread pan and smooth it out into an even layer.
- Sprinkle the top with 1 tablespoon coconut sugar, 1/2 teaspoon pumpkin pie spice, and the pumpkin seeds.
- Bake for 35 minutes or until it rises and a toothpick comes out clean.
Nutrition
- Serving Size: 10
Grab a warm cup of coffee and enjoy an extra slice for me 🙂 xo
Totally making this over the weekend. YUMMY!
This looks yummy. Could you add protein powder to it? Would you reduce some of the flour?
Hi Christie! That’s a great question! I’m not too familiar with using protein powder (though I’ve been dying to try it). Maybe try to use it instead of the almond flour, or halving the almond flour by using half protein powder and see how it turns out. It may just be a bit a trial an error. Let me know how you make out!
This recipe looks yummy! Don’t have cassava flour would I just use the same amount more Almond flour?
The same amount of almond flour should work. I’ve never tried it though, so let me know how it turns out!! xo
Hi Lindsay, thanks for making delicious recipes. I can’t have any flours than coconut and cassava flour. Wondering if I could sub almond flour with cassava or coconut?
Hi Jasmine,
Cassava flour would be the one I’d try first, though you may want to half or 3/4 the amount of flour used in the recipe. Let me know how it turns out! xo
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