BEST PALEO PUMPKIN BREAD
With a handful of simple ingredients you can make this paleo pumpkin bread recipe easily in one bowl. It comes out deliciously perfect every time.
Provided by Lisa Bryan
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat your oven to 350 degrees fahrenheit.
- Grease a loaf pan and line with parchment paper. If using a special loaf pan (as I am), see notes below.
- Add all ingredients to a mixing bowl and blend together with a hand mixer on medium speed until just combined.
- Pour the batter into your loaf pan and cook for 50-60 minutes or until a toothpick comes out clean.
Nutrition Facts : ServingSize 1 slice, Calories 241 kcal, Carbohydrate 19 g, Protein 6 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 239 mg, Fiber 3 g, Sugar 8 g
THE EASIEST ALMOND FLOUR PUMPKIN BREAD
The Easiest Almond Flour Pumpkin Bread made with all vegan and paleo ingredients for a simple and healthy pumpkin loaf with no sugar added.
Provided by Rachel
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and line a bread dish with baking sheets (helps prevent sticking!) and grease the ends of the dish too
- In a large bowl, cream together the pumpkin, coconut oil, flax eggs and milk until smooth and creamy
- Mix in the flour, flaxseed, baking powder and spices until smooth
- Pour into bread dish and bake for about 60 minutes (or until toothpick comes out clean when you stick in center!)
- Allow to cool (if you can ha!) and slice
PALEO PUMPKIN BREAD WITH ALMOND FLOUR RECIPE
Paleo Pumpkin Bread recipe that is also gluten-free, dairy-free, low-carb, refined sugar-free, grain-free, and keto and Whole30 friendly with a few adjustments. With only 9 ingredients, you can make this almond flour pumpkin bread with only 15 minutes of hands on time. Serve with a cup of coffee, milk or tea for a healthy breakfast or snack.
Provided by Aysegul Sanford
Categories Breakfast Sweets Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F. degrees. Grease and line an 8 1/2 by 4 1/2 loaf pan (or 9X5 would also work) with parchment paper. Set aside.
- Mix together all the dry ingredients in a large bowl.
- In a separate bowl, whisk together all the wet ingredients.
- Fold in the wet ingredients to dry ones and mix until they are fully combined.
- Place the batter into the prepared loaf. Distribute it evenly using a spatula or the back of a spoon. Top it off with pumpkin seeds and chocolate chips, if using.
- Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean.
- Let it rest on a wire rack for 5-10 minutes, remove from the pan, and let it cool before slicing.
- Serve.
Nutrition Facts : Calories 244 kcal, Carbohydrate 22 g, Protein 8 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 61 mg, Sodium 191 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
PERFECT PALEO PUMPKIN BREAD
Delicious and dense paleo breakfast or snack bread.
Provided by Evolve28
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan baking parchment.
- Stir almond flour, coconut flour, pumpkin pie spice, baking soda, baking powder, and kosher salt together in a bowl with a whisk to mix.
- Beat pumpkin puree, eggs, maple syrup, coconut oil, and vanilla extract together in a separate bowl until smooth; add to the flour mixture and gently stir just until the dry ingredients are moistened. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 70 minutes. Cool in the pan 15 to 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 187.5 calories, Carbohydrate 18.8 g, Cholesterol 93 mg, Fat 11.6 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 8.7 g, Sodium 733.2 mg, Sugar 13.9 g
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