This EASY Gluten Free Paleo Pumpkin Bread with Coconut Flour is SO moist, chewy and spicy-sweet. The best parts of fall in a healthy recipe!
PIN Gluten Free Paleo Pumpkin Bread with Coconut Flour
Just on a rollllll here with all the pumpkin spice recipe lately.
I mean, when in fall, do as Starbucks does and WHIP OUT THE PUMPKIN spice right?
Right.
But, don’t worry, if you some harbored hatred of the pumpkin obsession of Autumn (maybe you should get that checked out?) we WILL be taking a break from pumpkin spice recipes for the next little bit here. And, in the meantime, you could make butternut squash bread instead.
If that is NOT YOU, and you’re just sitting at your computer, pumpkin-pinning away, then you just keep DOING YOU.
There’s some gluten free paleo pumpkin muffins, a low carb keto pumpkin cheesecake and now T-H-I-S coconut flour pumpkin bread to get you through the upcoming dry spell situation we’re about to embark on. If you’re on the look out for more gluten free baking ideas check out our gluten-free cookies that’s perfect for any season.
Why this is the BEST Pumpkin Bread
Here on the blog, there is NO shortage of bread and loaf recipes. From cinnamon banana bread to carrot cake bread and BEYOND, we have something for everyone, and today’s recipe is perfect for fall! Gluten Free Paleo Pumpkin Bread is moist and tender, fully flavorful and perfectly sweet- it’s great for a nutritious and delicious breakfast or a snack anytime of day! It’s also 100% gluten free and is made with better-for-you ingredients and no refined sugar. Are you in or are you in?! This pumpkin bread is going to be something that the whole family will enjoy! Are you crazy about pumpkins like we are? Try our pumpkin blondies. Or for more seasonal treats explore these gingerbread recipes.
Is Pumpkin Good for you?
Pumpkins are absolutely good for you and a great choice to add to your diet. They are very high in fiber but low in calories, so they will keep you full without adding a lot to your food intake each day. Pumpkins are also rich in vitamins A, B2, C and E as well as having a high amount of antioxidants. They are also nutrient rich, so you really can’t go wrong with eating pumpkin, and your new favorite way to eat it will be in a thick slice of this easy paleo pumpkin bread!
FAQs & Tips
For some loaf recipes, I recommend stirring until the batter is JUST mixed. However, for this pumpkin bread, it is important to mix everything thoroughly as coconut flour takes time to soak up moisture.
Another important tip, let it sit. This goes along with the first tip in that coconut flour needs more time than many other flours to absorb moisture. It’s important to let your batter sit for about 10 minutes before pouring it into the loaf pan to bake.
I recommend serving this pumpkin bread in THICK slices, with whatever butter or nut butter you desire! I love some pecan butter on top, but you could go with cashew, almond or peanut butter and any of them would be delicious! You could also use grass fed butter or ghee as a topping, or even take it to the next level and make it into french toast!
This pumpkin bread will last up to a week when stored, wrapped in plastic wrap tightly, in the fridge. To freeze it, I would suggest slicing it into portions, wrapping each slice individually in plastic wrap, and then placing them in a freezer style ziploc bag. Label them and they will last for up to 3 months in the freezer!
Ingredients
- 3/4 Cup + 1 Tbsp Coconut flour, sifted (70g)*
- 1 Tbsp Pumpkin pie spice
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1/4 tsp Baking soda
- 4 Large eggs
- 1/3 Cup Pure maple syrup
- 2 Tbsp Coconut oil, melted
- 1 Cup Canned pumpkin
- 1/3 Cup Pecans, roughly chopped
Instructions
- Preheat your oven to 350 degrees and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.
- In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt and baking soda.
- In a separate large bowl beat together the eggs, maple syrup and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
- Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
- Spread into the prepared pan and top with the pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hr 5 mins. Let cool COMPLETELY in the pan.
- Slice and DEVOUR!
Nutrition
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