Paleo Pumpkin Bread
 
Prep time
Cook time
Total time
 
This paleo pumpkin bread is perfectly soft, fluffy, moist, and absolutely delicious! This bread uses almond and tapioca flours to ensure this pumpkin bread is grain/gluten-free and paleo.
Author:
Recipe type: breakfast, bread, muffin, snack
Cuisine: gluten-free, paleo, grain-free
Serves: 8-12
Ingredients
  • 1 cup pumpkin
  • ¼ cup coconut oil (or butter), melted
  • 2 eggs
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • ½ cup tapioca flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees and spray a loaf pan or 12 cup muffin tin with nonstick cooking spray. Set aside.
  2. In a medium bowl, mix together the wet ingredients by hand until well combined: pumpkin, oil, maple syrup, eggs, and vanilla extract.
  3. In a smaller bowl, mix together the dry ingredients: almond flour, tapioca flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
  4. Gently stir dry ingredients into the wet ingredients and mix until combined.
  5. Pour batter into loaf pan or muffin tray.
  6. Bake for approximately 45-60 minutes for the bread, and 20-25 minutes for muffins, or until a toothpick comes out mostly clean.
  7. Store bread/muffins in fridge for optimal freshness, and this freezes great too!
Recipe by Audra's Appetite at https://audrasappetite.com/paleo-pumpkin-bread/