Paleo Pumpkin Bread

How To Make Paleo Pumpkin Bread

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10 slices
Calories 178.9kcal


  • 1 cup pumpkin puree
  • ¼ cup coconut oil melted
  • ¼ cup creamy almond butter
  • 1/3 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 eggs lightly beaten
  • ¼ cup of coconut flour
  • ¼ cup almond flour
  • ½ teaspoon of baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • ½ cup chocolate chips


  • Preheat oven to 350 degrees F. Line an 8x4” baking pan (you can use a 9x5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
  • In a small bowl combine coconut flour, almond flour, coconut sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
  • In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
  • Add 1 pumpkin puree and stir until combined.
  • Add eggs and stir until smooth.
  • Add dry ingredients to wet ingredients and mix until completely combined.
  • Gently mix in chocolate chips.
  • Pour batter into prepared pan and bake for 35-45 minutes, until top is set and a toothpick inserted in the center comes out clean or with crumbs.
  • Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.
  • Enjoy!
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