The scent of this freshly baked pumpkin bread will make family and neighbors come running for a slice! This recipe is not only delicious but also paleo-friendly. This pumpkin bread would make for a great breakfast, snack, or as a light dessert. With its pumpkin pie spice, cinnamon, pumpkin puree, and maple syrup this pumpkin bread recipe gives you of all the wonderful flavors of fall in one bite!
- 1 cup almond flour
- ¼ cup coconut flour
- 1 Tbsp. pumpkin pie spice
- ½ tsp. sea salt (or Himalayan salt)
- ½ tsp. baking powder
- ½ tsp. ground cinnamon
- 4 large eggs, lightly beaten
- ⅓ cup coconut oil, melted
- 2 Tbsp. pure maple syrup
- ¾ cup pure pumpkin puree
- Nonstick cooking spray
Here is your instructions:
Preheat oven to 350° F.
Combine almond flour, coconut flour, pumpkin pie spice, salt, baking powder, and cinnamon in a medium bowl; mix well. Set aside.
Combine eggs and oil in a large bowl; mix well. Add maple syrup and pumpkin; mix well.
Add flour mixture to egg mixture; mix until just blended.
Place batter in small loaf pan that has been lightly coated with spray.
Bake for 35 to 45 minutes, or until toothpick inserted in the middle comes out clean.
Please note, some of the links in this post may be affiliate links. If you click through and make a purchase, I may receive a small commission (at no additional cost to you). I only recommend products that I use and have found helpful!