Paleo Pumpkin Bread
A warmly spiced, grain-free pumpkin loaf with a tender almond-flour crumb and subtle sweetness from pure maple syrup. The bread is suitable for serving on its own, transforming into French toast, or using as a foundation for other dishes.
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Ingredients
Wet Mixture
- ⅓ cup pure Grade A amber maple syrup
- 1 teaspoon pure vanilla extract
- 3 large eggs brought to room temperature
- ⅓ cup canned full-fat coconut milk
- 1 cup pumpkin purée such as Libby’s; organic may be used if preferred
Dry Mixture
- 1 tablespoon pumpkin pie spice blend
- Pinch of finely ground sea salt
- ¼ cup tapioca starch
- ½ teaspoon ground cinnamon
- 1¾ cups finely milled blanched almond flour
- 1 teaspoon baking soda
- 1 tablespoon coconut flour
Instructions
- Preheat the oven to 350°F (175°C). Line an approximately 8½-by-4½-inch loaf pan with parchment paper, allowing a few inches of paper to extend beyond the sides for easier removal after baking.
- Place the room-temperature eggs, pumpkin purée, full-fat coconut milk, maple syrup, and vanilla extract in a large mixing bowl. Whisk until the mixture is smooth, uniform, and thoroughly incorporated.
- In a separate medium bowl, combine the almond flour, tapioca starch, coconut flour, baking soda, pumpkin spice, cinnamon, and fine sea salt. Whisk until the leavening and spices are distributed evenly throughout the flours.
- Gradually add the dry mixture to the bowl containing the wet ingredients. Stir gently only until no visible pockets of dry flour remain. Avoid excessive mixing.
- Transfer the prepared batter to the parchment-lined pan. Use a spatula to scrape the bowl thoroughly and spread the batter evenly within the pan.
- Place the pan in the preheated oven and bake for approximately 1 hour. The bread is ready when its surface is deeply golden and a toothpick inserted into the center emerges clean. Rotate the pan halfway through baking when necessary to encourage even browning.
- Remove the baked loaf from the oven and leave it in the pan for about 5 minutes.
- Lift the bread from the pan using the extended parchment edges and place it on a wire cooling rack. Allow the loaf to cool completely for at least 2 hours before cutting so the interior crumb can set properly and produce cleaner slices.
Notes
A handful of raisins, chocolate chips, or chopped nuts may be folded into the finished batter before it is transferred to the loaf pan.
Leaving the bread plain makes it especially versatile for preparing French toast or incorporating the slices into other dishes.
Complete cooling is essential for the best structure, texture, and slicing results.