One of the things I dreaded losing out on was bread. I love bread — I eat way too many sandwiches and I’m a sucker for a good banana bread. Considering that the holiday season is now upon us, I wanted to share a great paleo recipe for another one of my favorite kinds of bread — pumpkin bread. Not just any pumpkin bread though; it’s quite possibly the best pumpkin bread you have ever had. It’s made from scratch and it’s totally grain and gluten-free. It’s also bursting with that delicious slightly spicy pumpkin flavor that you know and love. It’s enhanced even further thanks to the addition of cinnamon, nutmeg, and allspice.
Healthy Ingredients For a Fantastic Bread From Scratch
The bread dough for this recipe all starts by using two excellent paleo alternatives to wheat flour in the form of almond flour and coconut flour. They’re both excellent options that are high in dietary fiber, protein, healthy fats, vitamins, and minerals. That’s in stark contrast to using wheat flour for baking, which has been heavily processed and linked with both chronic inflammation and diabetes. (1)
The next key ingredient for our pumpkin bread is the pumpkin itself. You can either make homemade roasted pumpkin puree or use a store-bought organic version, the choice is up to you. Pumpkin bread is such a great treat to enjoy because of how nutritionally beneficial it is — pumpkin is known to help boost your immune system, sharpen your vision, improve your skin tone, and help manage weight thanks to its fiber content. (2)
Pumpkin provides a great, slightly spicy flavor all by itself. In order to really up the taste of this pumpkin bread though, I also add in cinnamon, nutmeg, and allspice. Spices like cinnamon have long been renowned for not only their great taste, but also their medicinal properties as well. (3) As a finishing touch to add even more healthy goodness to the bread, you can optionally add chopped walnuts or dried cranberries as well if you’d like.
Now I don’t know about you, but my favorite time to eat something like pumpkin bread is when it’s just out of the oven and only slightly cooled. Add a little bit of ghee, grass fed butter, nut butter, or even some homemade paleo nutella to a warm slice of pumpkin bread and you’ll really be in for a treat!
P.S. – If you’re looking for some other great paleo recipes for a variety of delicious types of breads, then you’re in the right place still. Here’s a few awesome recipes that you should definitely try out:
Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.
- 1 ½ cup almond flour
- ½ cup coconut flour
- 1 tbsp cinnamon
- ½ tsp nutmeg
- ¼ tsp allspice
- 1 tsp baking soda
- pinch of salt
- 1 ¼ cups homemade roasted pumpkin puree or store-bought organic pumpkin puree, well drained
- 3 eggs
- ½ cup maple syrup
- 4 tbsp coconut oil, melted
- 2 tsp pure vanilla extract
- ¼ cup chopped walnuts plus extra for the top (optional)
- ¼ cup dried cranberries (optional)
- Preheat oven to 350°F.
- Line a loaf tin with parchment paper. Set aside.
- In a large bowl mix almond flour, coconut flour, cinnamon, nutmeg, allspice, salt and baking soda. Set aside.
- In another bowl place eggs and maple syrup and whisk to combine.
- Add pumpkin puree, coconut oil and vanilla extract and whisk to combine.
- Pour the wet ingredients into the dry ingredients and mix to combine.
- Fold in chopped walnuts and dried cranberries if using.
- Pour the batter into the tin and smooth with spatula.
- Sprinkle extra chopped walnuts (if using) over the top.
- Bake for 55-65 minutes or until toothpick inserted in center comes out clean.
- Remove from the oven and allow to cool before slicing.
|Vitamin A||1208.6 µg|
|Vitamin C||6.5 mg|
|Folic Acid (B9)||23.6 µg|