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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 145 kcal
Author Taylor

Ingredients

  • 3/4 Cup + 1 Tbsp Coconut flour, sifted (70g)*
  • 1 Tbsp Pumpkin pie spice
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1/4 tsp Baking soda
  • 4 Large eggs
  • 1/3 Cup Pure maple syrup
  • 2 Tbsp Coconut oil, melted
  • 1 Cup Canned pumpkin
  • 1/3 Cup Pecans, roughly chopped

Instructions

  1. Preheat your oven to 350 degrees and line the bottom of a loaf pan with parchment paper, rubbing the sides generously with coconut oil.

  2. In a medium bowl, whisk together the coconut flour, pumpkin pie spice, baking powder, salt and baking soda.

  3. 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.

  4. Whisk the dry ingredients into the wet until well combined. Let stand for 10 minutes so the coconut flour can absorb some moisture.

  5. 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.

  6. Slice and DEVOUR!

Recipe Notes

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