Best Perfect Paleo Pumpkin Bread Recipes

BEST PALEO PUMPKIN BREAD

Steps:

• Preheat your oven to 350 degrees fahrenheit.
• Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
• Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
• Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.

SIMPLE PALEO PUMPKIN BREAD

Steps:

• Preheat your oven to 350 degrees and line a medium loaf pan** (I used this 8.5x4.5" one) with parchment paper, with a couple of inches overlapping for easy removal.
• In a large bowl, whisk together the eggs, pumpkin puree, creamy coconut milk*, maple syrup, and vanilla extract.
• In a medium bowl, combine the almond flour, tapioca flour, coconut flour baking soda, pumpkin pie spice, cinnamon and salt
• Slowly and gently mix the dry ingredients into the wet until just combined. If desired, you can add in raisins, chocolate chips, or nuts (or leave it plain like I did - you can use it for french toast - coming soon!)
• Transfer all the batter into the prepared loaf pan, scraping the bowl with a spatula to use every drop. Bake in the preheated oven for 1 hour or until a toothpick inserted in the center of the loaf comes out clean, and the top is deep golden brown.
• Remove from oven and allow to sit in the loaf pan for about 5 minutes. Then, hold each side of the parchment paper to gently remove the loaf (it will stay in the parchment paper) to cool on a wire rack.
• Allow the loaf to cool untouched for 2 hours before slicing. Enjoy!

PUMPKIN BREAD

Steps:

• Preheat oven to 350°. Combine first 8 ingredients. Whisk together eggs, pumpkin, oil and water; stir into dry ingredients just until moistened. Fold in walnuts and, if desired, raisins. , Pour into a greased 9x5-in. loaf pan. Bake until a toothpick inserted in center comes out clean, 65-70 minutes. Cool in pan 10 minutes before removing to a wire rack.