Paleo Pumpkin Bread

Submitted by: Carol Beliveau

Servings: 8-10 slices

Ingredients: 5 farm-fresh eggs
1/2 C. coconut milk (full fat)
1 1/2 C. 100% pumpkin (not pumpkin pie filling…)
1 tsp. baking soda
1 tsp. pure vanilla
1/2 C. coconut flour, sifted with baking soda
1-2 TBSP raw or locally grown honey (optional)
1 TBSP cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp ginger powder
Your choice of chopped nuts – Walnuts are best…
Coconut oil or butter for greasing your loaf pan

Instructions: Preheat oven to 375 degrees. Mix all wet ingredients together in a large bowl. Sift in coconut flour, baking soda and spices. Blend together until completely combined and lump-free. Bake for in a greased loaf pan for 40 -45 minutes or until the bread if firm to touch. This recipe can be made into muffins, too.

Categories: Dessert


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  1. Laney says

    This was really good. CRAZY moist. I think we’ll up the honey just a bit next time. A little more sweetness really brings out the spices.

  2. SophieE says

    Just made this. Smells amazing and tastes quite nice (not at all coconut-flour dry) but its a bit eggy, kinda pudding-ish and not that punchy with flavor. I prefer to make online recipes for “pumpkin oatmeal” (basically pumpkin scrambled eggs) and paleo pumpkin pie filling.

  3. Brady says

    I used agave to sweeten vice honey, maybe I’ll use honey or add more next time or dates. Little eggy not bad but needs to be a bit sweeter.

  4. Skye says

    I just made this. I had to bake it 15 minutes longer since it wouldn’t firm up. It’s still very pudding-ish. Not quite like a bread. I used only a cup of pumpkin and twice as much honey. It may need more flour and something to make it rise more. The flavor is good though. This recipe is a great starting point.

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