Paleo Pumpkin Bread


classicBANGIN’ Paleo Pumpkin Bread

Written by Jeremy Kierez

We are right in the middle of pumpkin season right now and what better way then some paleo pumpkin bread! It’s super easy to make and only leaves you with a few dishes to do.  To spice it up a little, add nuts, berries, or even dark chocolate morsels to your bread! Enjoy!


½ Cup Coconut Flour
1 Tablespoon Pumpkin Pie Spice
1 teaspoon Cinnamon
½ teaspoon Baking Soda
¼ teaspoon Baking Powder
¼ teaspoon Salt
4 Eggs
1 Cup Canned Pure Pumpkin Puree (Not Pumpkin Pie Filling)
¼ Cup Maple Syrup
¼ Cup Coconut Oil
1 teaspoon Vanilla Extract
½-1 teaspoon ground nutmeg


Set up oven rack so that it’s on the bottom third of the oven. Preheat oven to 350 degrees F. Prepare a standard-sized loaf pan by greasing with coconut oil or generously spraying with nonstick cooking spray (they also make coconut cooking spray).
In a medium mixing bowl, whisk Coconut Flour, Pumpkin Pie Spice, Cinnamon, Baking Soda, Baking Powder, and Salt*, breaking apart any lumps in the coconut flour.
In a large mixing bowl, whisk Eggs. Add Pumpkin, Maple Syrup, Coconut Oil, Vanilla Extract, and Nutmeg Essential Oil*, and whisk very well to combine all ingredients. There may be a few small clumps of coconut oil that do not totally dissolve—this is ok!
Slowly pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or wooden spoon, slowly stir until all ingredients are combined. Batter may be slightly lumpy. Do not overmix. This is where i added in my buts, berries, or dark chocolate morsels.
Pour batter into prepared loaf pan. Bake for 38-45 minutes, or until toothpick inserted into the center comes out clean, or with just a couple moist crumbs attached.
Set pan on a wire rack to cool for about 30 minutes. Using a plastic knife, carefully scrape along the sides of the pan, around the loaf, to detach bread from sides of pan. Carefully remove loaf from pan, and allow to cool completely on wire rack before slicing, about 45-60 minutes.
Makes 1 loaf.