***I’ve made a couple tweaks to this recipe for my nut-free Paleo pumpkin bread (originally published in September 2014), so with pumpkin season in full swing, I couldn’t think of a more perfect time to share the new and improved version.***
I love autumn. I get giddy when I think about the change to cooler weather, the scent of apples and cinnamon drifting from a warm oven and the excitement of the holidays approaching. It’s pumpkin season, so I’ve been eager to get into the kitchen and have fun with all the fall recipes that celebrate this time of year. The only problem is I haven’t exactly been inspired by the 80 to 90 degree weather that we’ve been experiencing here in southern California. Sweltering heat doesn’t exactly make it easy to get into the autumn spirit, so I’ve been a bit behind in joining the pumpkin frenzy that seems to be going around lately. But I can’t hold off any longer, because if anything can make me feel like autumn has officially begun, it’s this nut-free Paleo pumpkin bread.
I was especially inspired by my Paleo banana bread, as this is really just a natural derivative of that: just as moist and delicious, but infused with the flavors of fall instead. As for the pumpkin itself, I wish I could claim to be a perfect Paleo princess and say that I used fresh pumpkin and roasted it myself. But alas, my Martha-Stewart-gene continues to lie dormant, so I went with using the next best thing: this canned version by Farmer’s Market is organic, BPA-free and still produces a fantastic texture and flavor, so I feel a lot less guilty for not making my pumpkin puree from scratch (that being said, if you want to make yours from scratch, I encourage and applaud you; in fact, I want to be you). If you do use the canned version, you’ll notice that you’ll have some pumpkin left over from the can. Don’t worry, it doesn’t have to go to waste: check out my recipe for Paleo pumpkin chocolate chip cookies.
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This Paleo pumpkin bread is not only yummy, it’s made with healthy coconut flour and is free of grains, dairy, nuts, and refined sugar! One note about using coconut flour: I’ve discovered that using brands other than Bob’s Red Mill just doesn’t produce the same results. I recently tried out another brand (which shall remain nameless) and the texture of my baked goods was grainy and unappealing. I quickly went back to using Bob’s Red Mill organic coconut flour, and all is right in the universe again. I highly recommend it if you want the best results in your Paleo baking.
So let the autumn games begin! I hope you’ll enjoy this nutritious and delicious seasonal treat as much as we do!
- 1 cup organic puréed pumpkin
- 3 organic pasture-raised eggs (preferably room temperature)
- ⅓ cup unrefined virgin coconut oil or grass-fed, butter melted (use coconut oil for dairy-free option; use butter if you prefer less coconut flavor)
- ⅓ cup pure or raw honey
- 1 tsp pure vanilla extract
- 2 tsp raw apple cider vinegar
- ½ cup organic coconut flour
- 1 tsp baking soda
- ¼ tsp unrefined mineral sea salt
- 1 Tbsp organic ground cinnamon
- 1 tsp organic ground nutmeg
Preheat oven to 325 degrees F.
In a large bowl, mix all wet ingredients together: pumpkin, eggs, coconut oil, honey, vanilla extract, and apple cider vinegar.
In a smaller bowl, mix dry ingredients: coconut flour, baking soda, salt, cinnamon, and nutmeg.
Fold dry ingredients into wet ingredients, then mix with an electric mixer until smooth.
Pour batter into a greased 9x5 loaf pan. Bake in a 325 degree oven for 50-60 minutes until top is golden brown and an inserted toothpick comes out clean. Let cool and enjoy!
Refrigerate leftovers in an airtight container.
Looking for a way to use the rest of that pureed pumpkin? Problem solved: check out my Paleo pumpkin chocolate chip cookies!