Paleo Pumpkin Bread

Coconut Flour Paleo Pumpkin Bread

By Amy DeVries, Oct. 25, 2013

Longing for the pumpkin bread you used to make every fall before food allergies entered your life? Here's a tasty allergy-free version (as long as you can handle coconut and eggs).

Prep Time: 15 minutes
Cook time: 50 minutes
Yield: 1 loaf
Tags: Gluten Free

Ingredients

• 6 eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened "classic" coconut milk (full fat)
• 1 cup pumpkin puree (I tell you how to make it from a fresh pumpkin in my homemade recipe book.)
• 2/3 cup coconut flour
• 2 tsp. vanilla extract
• 1/4 tsp. sea salt
• 2 tsp. cinnamon powder
• 1/2 tsp. allspice, ground
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger powder
• 1/4 tsp. cloves, ground
• 1 tsp. baking soda, gluten-free
• 2 tsp. apple cider vinegar

Instructions

1. Preheat the oven to 350 F. Use a little coconut oil to grease whatever baking dish you're going to use.
2. Put the eggs in a bowl and beat. I like to use a hand crank egg beater. Add the rest of the ingredients except the baking soda and vinegar. Mix those in a separate bowl to fizz and then add that to the main bowl.
3. Pour the batter into your baking pan.
4. Bake 30-35 minutes in a square dish or around 50 minutes if in a loaf pan. Important: Cool before removing and refrigerate overnight for the best slicing.

You can use melted butter instead of the coconut oil and regular milk instead of the coconut milk if you don't need the recipe to be dairy-free. Serves 9-12.

I like to make this in a glass bread loaf pan. You could also use a square baking dish as I did with the pieces pictured, but it will be thinner and look more like cake although it's not sweet.

If you have any leftover, it will keep in the refrigerator for a couple of days if you put it in a container with a lid.