Paleo Pumpkin Bread Recipe- The BEST Recipe

I posted a picture of this Paleo Pumpkin Bread I made on my Instagram the other day and I had a lot of people asking for my recipe. I actually bake with pumpkin ALLLLL year long. I love the flavor and that it is a really healthy baking ingredient. My friend makes yummy paleo pumpkin muffins that my girls request or will drop hints that it would be such great snack in their lunch. I couldn’t keep asking my friend to give us free homemade muffins. So I decided to find a healthy recipe and adapt it for our liking. And the recipe below is a winner! Not dry or too dense, you would never know it was paleo and gluten free.

My bundt pan is actually really vintage. It is orange on the outside, it was free, given to me from my mom so I have held onto it. I love white pumpkins and placing one in the center made it look so much more complete and like a special cake. I added the little acorns we found on a walk the other night.

We had the bread for breakfast with eggs one morning. Then I cut up the rest and stored it in the fridge for the week to give the girls for their school snack with some fruit. They have been pretty thrilled with it. They say “it is not a treat, even though it has chocolate chips in it, I can still have it for a school snack…because it is healthy.” They are good rule followers and know that their teachers say their snack should be healthy, glad we are on the same page. Hope you enjoy it as much as we do!

Healthy Paleo Pumpkin Bread

Paleo Pumpkin Bread

2018-05-18 15:33:36

Serves 12

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Cook Time

20 min

Cook Time

20 min

176 calories

16 g

48 g

12 g

3 g

6 g

56 g

175 g

7 g

0 g

5 g

Nutrition Facts

Serving Size

56g

Servings

12

Amount Per Serving

Calories 176

Calories from Fat 102

% Daily Value *

Total Fat 12g

18%

Saturated Fat 6g

31%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 48mg

16%

Sodium 175mg

7%

Total Carbohydrates 16g

5%

Dietary Fiber 1g

3%

Sugars 7g

Protein 3g

Vitamin A

49%

Vitamin C

1%

Calcium

4%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

Ingredients

1. 1 cup almond flour
2. 1/4 cup coconut flour
3. 1/2 tsp sea salt
4. 1/2 tsp baking soda
5. 1 tsp cinnamon
6. 1/2 tsp pumpkin pie spice
7. 3/4 cup pumpkin
8. 1/4 cup maple syrup
9. 1/4 cup melted coconut oil
10. 3 eggs
11. 1/2 cup chocolate chips (optional)
12. 2 scoops Vital Collagen Proteins (optional)

Instructions

1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. Pour into greased bundt pan and bake for 35 minutes
6. or in greased muffin tin for 18-20 minutes
7. I let mine sit out all day before I store it in an airtight container in the fridge.
8. Or leave out on counter if eaten within a day or two.
9. I have to put it away or I keep eating it!

Notes

1. I let mine sit out all day before I store it in an airtight container in the fridge.
2. Or leave out on counter if eaten within a day or two.

beta

calories

176

fat

12g

protein

3g

carbs

16g

more

Nesting With Grace https://nestingwithgrace.com/

• I used THIS Vital Collagen Proteins 
• I use THIS almond flour
• I use THIS coconut flour
• You can substitute the coconut oil for apple sauce

** You can bake this in a regular bread pan for about 30 minutes at 325 degrees or in muffin tins for about 20 minutes

Favorite Bread Pan–  you can find it HERE and also a fun one I use that comes out perfect is HERE

Recipe adapted from Food is Medicine

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