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paleo pumpkin bread slice on parchment paper
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5 from 5 votes

Paleo Pumpkin Bread (Gluten Free, Dairy Free)

This Paleo Pumpkin bread is easy to make in one bowl. Made with coconut flour, pumpkin spices and no refined sugar. Great for breakfast and snacks.
Prep Time10 mins
Cook Time40 mins
0 mins
Total Time50 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 servings
Calories: 150kcal
Author: Stephanie

Ingredients

Instructions

  • Preheat oven to 350 degrees and line 9x5 loaf pan with parchment paper. Then lightly grease the paper and sides of pan.
  • In small mixing. bowl whisk together coconut flour, pumpkin pie spice, cinnamon, baking soda and salt making sure to whisk out any clumps.
  • Beat eggs in large bowl, then mix in maple syrup vanilla extract, pumpkin puree and coconut oil.
  • Add flour to liquid mixture and stir till combined.
  • Pour mixture into prepared loaf pan and top with pumpkin seeds if desired.
  • Bake in preheated oven 35-40 minutes until toothpick inserted comes out clean.
  • Allow to cool thoroughly before removing from the pan.

Nutrition

Serving: 1slice | Calories: 150kcal | Carbohydrates: 16.6g | Protein: 3.7g | Fat: 8.2g | Saturated Fat: 5.9g | Cholesterol: 65mg | Sodium: 269mg | Potassium: 102mg | Fiber: 4.4g | Sugar: 8.2g | Calcium: 27mg | Iron: 1mg