Best Paleo Pumpkin Blueberry Bread Recipes
BEST PALEO PUMPKIN BREAD
With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time.
Provided by Lisa Bryan
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 slice, Calories 241 kcal, Carbohydrate 19 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 239 mg, Fiber 3 g, Sugar 8 g
SIMPLE PALEO PUMPKIN BREAD
Perfectly simple and delicious Paleo Pumpkin Bread that's great alone as a breakfast bread or toasted with butter or nut butter. Packed with sweet pumpkin spice flavor, it's hearty yet tender and moist and contains no dairy, refined sugar or grains.
Provided by Michele Rosen
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.
- In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
- In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
- Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
- Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
- Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
- Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!
Nutrition Facts : Calories 198 kcal, Carbohydrate 17 g, Protein 6 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 149 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
PERFECT PALEO PUMPKIN BREAD
Delicious and dense paleo breakfast or snack bread.
Provided by Evolve28
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
- Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 18.8 g, Cholesterol 93 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 733.2 mg, Sugar 13.9 g
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