Gluten-Free Paleo Pumpkin Bread Recipe

Name: Gluten-Free Paleo Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Plus 1 Tablespoon Coconut Flour, Sifted (70g); 1 Tablespoon Pumpkin Pie Spice; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/4 teaspoons Baking Soda; 4 Large Eggs; 1/3 cups Pure Maple Syrup; 2 Tablespoons Coconut Oil, Melted; 1 cup Canned Pumpkin; 1/3 cups Pecans, Roughly Chopped

Servings: persons

3/4 cups Plus 1 Tablespoon Coconut Flour, Sifted (70g)
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/4 teaspoons Baking Soda
4 Large Eggs
1/3 cups Pure Maple Syrup
2 Tablespoons Coconut Oil, Melted
1 cup Canned Pumpkin
1/3 cups Pecans, Roughly Chopped

1
Preheat oven to 350u00b0F and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.
2
In a medium bowl, whisk coconut flour, pumpkin pie spice, baking powder, salt and baking soda.
3
In a separate large bowl, beat eggs, maple syrup and coconut oil with an electric hand mixer until well mixed. Add pumpkin and beat until well combined.
4
Whisk dry ingredients into wet until well combined. Let stand for 10 minutes so coconut flour can absorb some moisture.
5
Spread into prepared pan and top with pecans, lightly pressing them in. Bake until the top is brown and a toothpick inserted in the center comes out clean, about 1 hour to 1 hour 5 minutes. Let cool completely in the pan.
6
Slice and devour!
7
Note: As with all gluten-free baking, please weigh your flour to ensure results.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cups Plus 1 Tablespoon Coconut Flour, Sifted (70g), 1 Tablespoon Pumpkin Pie Spice, 1 teaspoon Baking Powder, 1/2 teaspoons Salt, and more.

Yes, Gluten-Free Paleo Pumpkin Bread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Paleo Pumpkin Bread

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