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Gluten Free Paleo Pumpkin Bread with Coconut Flour

This EASY, Gluten Free Paleo Pumpkin Bread with Coconut Flour is SO moist, chewy and spicy-sweet. All the best parts of fall in a healthy recipe!
Course Breakfast
Cuisine American
Keyword paleo
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 People
Calories 145kcal
Author Taylor

Ingredients

Instructions

  • Preheat your oven to 350 degrees and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.
  • In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt and baking soda.
  • In a separate large bowl beat together the eggs, maple syrup and coconut oil with an electric hand mixer until well mixed. Add in the pumpkin and beat until well combined.
  • Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.
  • Spread into the prepared pan and top with the 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 hr 5 mins. Let cool COMPLETELY in the pan.
  • Slice and DEVOUR!

Notes

*As with all gluten free baking, please weigh your flour to ensure results

Nutrition

Calories: 145kcal | Carbohydrates: 13.7g | Protein: 4.2g | Fat: 8.6g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 2.5g | Cholesterol: 74mg | Sodium: 161mg | Potassium: 115mg | Fiber: 3.6g | Sugar: 7.9g | Vitamin A: 3935IU | Vitamin C: 1.6mg | Calcium: 24mg | Iron: 1.8mg