Perfect Paleo Pumpkin Bread Food
BEST PALEO PUMPKIN BREAD
With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time.
Provided by Lisa Bryan
Categories Dessert
Time 1h
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 slice, Calories 241 kcal, Carbohydrate 19 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 239 mg, Fiber 3 g, Sugar 8 g
PERFECT PALEO PUMPKIN BREAD
Delicious and dense paleo breakfast or snack bread.
Provided by Evolve28
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
- Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 18.8 g, Cholesterol 93 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 733.2 mg, Sugar 13.9 g
PALEO PUMPKIN BREAD -- ELANA'S PANTRY
Adding to get the nutrition information. You can also omit the spices and add half a cup of chocolate chips.
Provided by Sass Smith
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor combine almond flour, salt, baking soda and spices.
- Add pumpkin, honey, stevia and eggs and pulse for 2 minutes.
- Scoop batter into a mini loaf pan.
- Bake at 350° for 35-45 minutes.
- Cool for 1 hour.
- Serve.
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- Place a rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray, line with parchment paper so that the paper drapes over the sides like handles, then lightly coat with spray again.
- In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
- Scrape into the prepared loaf pan and smooth the top. Bake for 42 to 48 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a wire rack and let cool 30 minutes. Gently lift out the bread with the parchment overhang and place on the rack to finish cooling completely. Slice and enjoy!
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- With a hand held mixer or using the mixer in your food processor whisk the eggs until they have tripled in size - about 3 min.
- Add the cooked pumpkin or pumpkin puree, coconut oil, honey and vanilla essence, blend until smooth. Note: If you are using cooked pumpkin like I did instead of pumpkin puree then it will be easier to use a food processor. This will give the bread the smooth texture like the photo. If you are using pumpkin puree then it will mix in easier without needing a food processor or stick blender.
- Add the coconut flour, spices, baking powder, baking soda, pinch of salt and pepper. Blend until you get a smooth batter.
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