Paleo Pumpkin Bread

A sign of fall, it's time to make paleo pumpkin bread with coconut flour so those of us with food allergies can eat it!

paleo pumpkin bread

I adapted this from one of those paleo recipes floating around on Pinterest and changed some things to suit our family's needs and tastes.

Actually, the original recipe was for pumpkin bagels! But this paleo pumpkin bread is much easier.

Growing a Big Pumpkin

For the pumpkin puree, of course I used some of the giant pumpkin we grew in our garden!

I explain how to make pumpkin puree and other traditional recipes in my cookbook of homemade recipes.

I'm going to get lots of pumpkin bread loaves and pumpkin pie out of this one. It weighed around 22 or 23 pounds!


homegrown pumpkinHomegrown Pumpkin, 22 or 23 pounds

I believe it grew so big because it was in a nice shady spot and didn't dry up in the burning summer heat. Also, the soil was rich from where some sticks and brush had rotted over the winter.

Coconut Flour Pumpkin Bread

Longing for the pumpkin bread you used to make every fall before food allergies entered your life? Here's a tasty allergy-free version (as long as you can handle coconut and eggs).

Prep Time: 15 minutes
Cook time: 50 minutes
Yield: 1 loaf
Tags: Gluten Free

Ingredients

Or click here to see everything already in a shopping cart. (You can edit it to get what you want since you might already have stuff like salt and vanilla extract!)

Instructions

  1. Preheat the oven to 350 F. Use a little coconut oil to grease whatever baking dish you're going to use.
  2. Put the eggs in a bowl and beat. I like to use a hand crank egg beater. Add the rest of the ingredients except the baking soda and vinegar. Mix those in a separate bowl to fizz and then add that to the main bowl.
  3. Pour the batter into your baking pan.
  4. Bake 30-35 minutes in a square dish or around 50 minutes if in a loaf pan. Important: Cool before removing and refrigerate overnight for the best slicing.

You can use melted butter instead of the coconut oil and regular milk instead of the coconut milk if you don't need the recipe to be dairy-free. Serves 9-12.

I like to make this in a glass bread loaf pan. You could also use a square baking dish as I did with the pieces pictured, but it will be thinner and look more like cake although it's not sweet.

If you have any leftover, it will keep in the refrigerator for a couple of days if you put it in a container with a lid.



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