Our Paleo Family

Paleo Pumpkin Bread

Nothing says fall like a nice, warm slice of pumpkin bread. Unless maybe it’s that pumpkin spice latte you’re drinking alongside your pumpkin bread.

No matter your pumpkin fancy, I have you all set with this recipe and many more in my upcoming book, Your Paleo Holiday. Pumpkin Lattes, Pumpkin Bread and Pumpkin Pies, Oh My!

This is a sneak peak at all the amazing recipes you’ll find in this new book. There are 39 recipes in all. I’ll get you from fall, with all it’s amazing flavors, through to Super Bowl Sunday with lots of crowd-pleasing recipes.

Trust me, you’ll want to gather the ingredients and make this bread right away!

I’ll be making this recipe and one more surprise recipe from the book next Wednesday, October 5, 2016 at 11 AM EST over on Facebook.com/KidCasts. Be sure to tune in. Oh yes, I’ll have my adorable helpers with me too!

The book should be ready in the next two weeks (the electronic version) and you can be sure I’ll let you know when you can buy it. Hard copies should be available late fall. Happy baking!

Paleo Pumpkin Bread
Print Recipe
Just the right amount of sweetness, and all the fall spices you're craving. The texture of this bread is so amazing. No one will guess it's gluten free, let alone paleo.
Servings Prep Time
16 servings 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
16 servings 30 minutes
Cook Time
45-60 minutes
Paleo Pumpkin Bread
Print Recipe
Just the right amount of sweetness, and all the fall spices you're craving. The texture of this bread is so amazing. No one will guess it's gluten free, let alone paleo.
Servings Prep Time
16 servings 30 minutes
Cook Time
45-60 minutes
Servings Prep Time
16 servings 30 minutes
Cook Time
45-60 minutes
Ingredients
Streusel Topping
Servings: servings
Instructions
  1. Preheat oven to 350 degrees. Spread 1 teaspoon coconut oil or palm shortening all over bottom and sides of two standard size loaf pans and set aside.
  2. Mix dry ingredients in a bowl: almond flour, arrowroot, coconut flour, cinnamon, nutmeg, ginger, cloves, baking soda, baking powder and salt.
  3. In a separate bowl, combine wet ingredients: pumpkin, eggs, maple syrup, oil and vanilla.
  4. Combine wet and dry ingredients and mix well.
  5. Divide batter evenly between two prepared baking pans. See notes.
  6. Make streusel topping by chopping nuts to very small size (I like to use my mini food processor for this - be careful not to turn it into pecan butter) and mixing with other streusel ingredients. Sprinkle or spread half over each pan of batter and gently press into top of batter.
  7. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow bread to cool in pans for 15 minutes.
  9. Using a table knife, loosen edges of bread and carefully remove from pan to cooling rack.
  10. If you can control yourself, allow bread to cool completely before slicing and devouring. Store in the refrigerator.
Recipe Notes

If you love chocolate with your pumpkin, add 1/2 cup mini chocolate chips, such as Enjoy Life Brand, to the dry ingredients. Toss the chocolate chips with the dry ingredients. This keeps them from all sinking to the bottom of your bread.

I realize that maple sugar is a specialty ingredient and most people won’t have this in their pantry. If you do have maple sugar and use that in your streusel topping, it will look like the second picture, below. If you use maple syrup, it will look like the top picture. Both taste amazing, trust me. I've eaten plenty.

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Also, when I first made this, I put all the batter in one loaf pan (picture on bottom), but this family really likes a lot of streusel topping with our bread so the next time around, I split the ingredients in half and made two shorter loaves. I wanted to show you how it would look with the various options. Half height loaf on the top, full height loaf on the bottom. If using just one loaf pan, increase bake time to 55-60 minutes.

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