Paleo Pumpkin Bread Recipe

Name: Paleo Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 whole Eggs; 1 teaspoon Vanilla Extract; 1/4 cups Honey Or Maple; 1/2 cups Coconut Oil; 1 cup Pumpkin Puree; 1/2 cups Coconut Flour; 1 teaspoon Baking Soda; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg; 1/2 teaspoons Cloves; 1/2 teaspoons Ginger

Servings: persons

4 whole Eggs
1 teaspoon Vanilla Extract
1/4 cups Honey Or Maple
1/2 cups Coconut Oil
1 cup Pumpkin Puree
1/2 cups Coconut Flour
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1/2 teaspoons Cloves
1/2 teaspoons Ginger

1
Heat your oven to 350u00b0F (180u00b0C).
2
Beat eggs in a medium-sized bowl. Add vanilla, honey, and oil to eggs, mixing thoroughly. Add pumpkin puree and mix until you have a smooth batter.
3
Add coconut flour, baking soda, and all the spices to the pumpkin batter and mix until combined, making sure that you have no lumps in your batter.
4
Grease your loaf pan, or line with parchment and scoop batter into the pan. Sprinkle on a small handful of pumpkin seeds.
5
Place in the oven and bake for 45-50 minutes, or until a knife going into the center comes out clean. Cool and serve.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 whole Eggs, 1 teaspoon Vanilla Extract, 1/4 cups Honey Or Maple, 1/2 cups Coconut Oil, and more.

Yes, Paleo Pumpkin Bread falls under the General 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.

Paleo Pumpkin Bread

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