Paleo Pumpkin Bread is a healthier version of everyone's favorite fall quick bread! It is moist with a perfect crumb, is loaded with cozy fall spices and is grain-free with no dairy or refined sugar.
Preheat oven to 350 degrees F. Line an 8x4” baking pan (you can use a 9x5” pan but your loaf will be thinner and baking time will be less) with parchment paper and grease. Set aside.
In a small bowl combine coconut flour, almond flour, coconut sugar, baking powder, baking soda, salt, pumpkin pie spice and cinnamon. Set aside.
In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
Add 1 pumpkin puree and stir until combined.
Add eggs and stir until smooth.
Add dry ingredients to wet ingredients and mix until completely combined.
Gently mix in chocolate chips.
Pour batter into prepared pan and bake for 35-45 minutes, until top is set and a toothpick inserted in the center comes out clean or with crumbs.
Let cool in the pan for 5 minutes before gently removing the loaf from the pan to a wire rack to cool.
Enjoy!
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Notes
Ingredient Substitutions
Paleo baking is both an art and a science, so tamper at your own risk, but here are some possible substitutions.
Coconut oil. Grass fed butter or ghee can be used in place of coconut oil.
Almond Butter. The only other substitution I'd recommend is cashew butter.
Coconut sugar. Any granulated sugar works well in this recipe. I have used organic cane sugar with great results.
Chocolate chips. I love using mini chocolate chips in this paleo pumpkin bread because they perfectly complement it's delicate texture and delicious taste! My oldest daughter loves when I use cinnamon chips (which are not paleo).
Store this paleo pumpkin bread recipe in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Freeze
This paleo pumpkin bread freezes very well. I recommend freezing it in slices in an airtight container. That way you can pull out a slice at a time to enjoy.