Best Paleo Pumpkin Bread With Almond Flour Recipes

PALEO PUMPKIN BREAD WITH ALMOND FLOUR RECIPE

Paleo Pumpkin Bread with Almond Flour Recipe image

Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.

Provided by Aysegul Sanford

Time 1h20m

Number Of Ingredients 11

Ingredients

2 cups almond flour or almond meal (238 grams)
1 teaspoon baking soda
1 teaspoon pumpkin spice
1 teaspoon ground cinnamon
Pinch of salt
3 large eggs at room temperature
¾ cup of coconut sugar (100 grams)
1 cup pumpkin puree*
1 teaspoon vanilla extract
A handful of pumpkin seeds
2 tablespoons chocolate chips

Steps:

Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
Mix together all the dry ingredients in a large bowl.
In a separate bowl, whisk together all the wet ingredients.
Fold in the wet ingredients to dry ones and mix until they are fully combined.
Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
Serve.

Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving

PERFECT PALEO PUMPKIN BREAD

Perfect Paleo Pumpkin Bread image

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

Ingredients

1 ½ cups almond flour
½ cup coconut flour
5 teaspoons pumpkin pie spice
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon kosher salt
1 (15 ounce) can pumpkin puree
4 large eggs
½ cup maple syrup
5 tablespoons coconut oil, melted
2 teaspoons pure vanilla extract

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