25+ Irresistible Paleo Pumpkin Bread Recipes for Your Kitchen

As the leaves turn and the air gets crisp, it’s time to embrace all things pumpkin!

Whether you’re following a paleo diet or just looking to incorporate healthier options into your baking, pumpkin bread is a delicious and versatile choice.

Packed with flavor, nutrients, and the warm spices of fall, paleo pumpkin bread can be enjoyed for breakfast, snacks, or even dessert. The best part?

You don’t have to sacrifice taste for health. In this article, we’ve compiled over 25 delectable paleo pumpkin bread recipes that cater to every palate.

From classic flavors to creative twists, there’s something here for everyone. Let’s dive in and discover your new favorite pumpkin bread recipe!

25+ Irresistible Paleo Pumpkin Bread Recipes for Your Kitchen

With these 25+ paleo pumpkin bread recipes, you’re well-equipped to celebrate the fall season in the healthiest way possible.

Whether you prefer your pumpkin bread spiced, sweet, or filled with delicious add-ins, these recipes are sure to satisfy your cravings while keeping your dietary preferences in mind.

So gather your ingredients, preheat your oven, and let the delicious aroma of freshly baked pumpkin bread fill your kitchen.

Each recipe is an opportunity to create memorable moments with family and friends, all while enjoying the wholesome goodness of pumpkin.

Moist Paleo Pumpkin Bread with Almond Flour

This moist paleo pumpkin bread combines the nutty flavor of almond flour with the natural sweetness of pumpkin puree. It’s packed with warm spices, making it a comforting treat that’s perfect for breakfast, snacks, or dessert. This recipe is gluten-free and dairy-free, ensuring it fits perfectly into a paleo lifestyle while still satisfying your sweet tooth.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup maple syrup or honey
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together maple syrup, pumpkin puree, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If using, fold in the chopped nuts.
5. Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This moist paleo pumpkin bread is a delightful way to enjoy the flavors of fall while staying committed to your paleo diet. The use of almond and coconut flour keeps it gluten-free and adds a rich, nutty taste that perfectly complements the pumpkin. Whether you enjoy it plain, slathered with almond butter, or toasted with a sprinkle of cinnamon, it’s a versatile recipe that will become a favorite in your kitchen.

Spiced Paleo Pumpkin Bread with Coconut Sugar

This spiced paleo pumpkin bread recipe features coconut sugar for a touch of sweetness and a hint of caramel flavor. The blend of spices like cinnamon, ginger, and cloves makes this bread an aromatic delight. It’s a great option for a cozy breakfast or a nutritious snack, providing a satisfying texture without any refined sugars or grains.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3 large eggs
• 1 cup pumpkin puree
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• Optional: 1/2 cup raisins or dried cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, baking soda, salt, and pumpkin pie spice.
3. In another bowl, combine eggs, pumpkin puree, melted coconut oil, and vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in raisins or dried cranberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This spiced paleo pumpkin bread with coconut sugar is a delightful twist on traditional pumpkin bread. The use of coconut sugar not only provides a lower glycemic index alternative to regular sugar but also adds a rich flavor that pairs beautifully with the spices. This bread is perfect for a comforting breakfast or an afternoon snack, and it’s sure to impress anyone, paleo or not!

Chocolate Chip Paleo Pumpkin Bread

For those who can’t resist chocolate, this paleo pumpkin bread recipe incorporates dark chocolate chips into the mix for an indulgent treat. This bread is a delightful fusion of rich chocolate flavor and the warm spices of pumpkin. It’s perfect for dessert or a decadent breakfast option that will please both kids and adults alike.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup maple syrup
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (dairy-free, if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it with coconut oil or lining it with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, cocoa powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the maple syrup, pumpkin puree, eggs, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick comes out clean from the center.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate chip paleo pumpkin bread is a delicious way to indulge your sweet tooth without straying from your paleo diet. The combination of pumpkin and chocolate creates a rich, satisfying flavor that is perfect for any occasion. Enjoy a slice with a cup of coffee or tea, or share it at gatherings for a dessert that everyone will love. This recipe proves that healthy can also mean delicious!

Nut-Free Paleo Pumpkin Bread with Flaxseed

This nut-free paleo pumpkin bread is a fantastic option for those with nut allergies or anyone looking for a lighter alternative. Ground flaxseed acts as a binding agent, providing a rich source of omega-3 fatty acids while contributing to the bread’s moist texture. Infused with warm spices, this recipe is perfect for breakfast or as a healthy snack throughout the day.

Ingredients:

• 1 1/2 cups coconut flour
• 1/2 cup ground flaxseed
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup honey or maple syrup
• 1 cup pumpkin puree
• 4 large eggs
• 1/4 cup melted coconut oil
• Optional: 1/2 cup dairy-free chocolate chips or seeds (like sunflower or pumpkin)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine coconut flour, ground flaxseed, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together honey (or maple syrup), pumpkin puree, eggs, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until fully incorporated. If desired, fold in the chocolate chips or seeds.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This nut-free paleo pumpkin bread with flaxseed is a wholesome choice for those avoiding nuts. It offers a unique texture and rich nutritional benefits thanks to the flaxseed. Enjoy this bread on its own or with a smear of almond or cashew butter for added flavor. It’s a fantastic option for anyone looking to maintain a healthy diet without sacrificing taste.

Pumpkin Bread with Chia Seeds and Spices

Packed with the nutritional benefits of chia seeds, this paleo pumpkin bread recipe combines health with indulgence. The chia seeds add a delightful crunch while also providing a source of protein and fiber. The warm spices enhance the pumpkin flavor, making it a comforting choice for fall. This bread is great for breakfast, as a midday snack, or even toasted for a decadent dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup chia seeds
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1/2 cup honey or maple syrup
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• Optional: 1/2 cup raisins or chopped dates

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, chia seeds, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together honey (or maple syrup), pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet mixture into the dry ingredients and stir until well combined. If desired, fold in the raisins or chopped dates.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

This pumpkin bread with chia seeds and spices is a wholesome treat that combines great taste with exceptional health benefits. Chia seeds provide a nice crunch and a boost of nutrients, while the pumpkin keeps the bread moist and flavorful. This recipe is perfect for sharing at gatherings or enjoying quietly at home, making it a delightful addition to your paleo baking collection.

Pumpkin Bread with Orange Zest and Pecans

This refreshing take on paleo pumpkin bread features the bright flavor of orange zest combined with the rich taste of pecans. The citrus notes elevate the warm, comforting flavors of pumpkin and spices, creating a unique and delightful bread. This recipe is perfect for those looking to add a fresh twist to their traditional pumpkin bread experience.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• Zest of 1 orange
• 1/2 cup maple syrup
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• Optional: 1/4 cup raisins or cranberries

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
2. In a mixing bowl, combine almond flour, coconut flour, chopped pecans, baking soda, salt, cinnamon, and orange zest.
3. In another bowl, whisk together maple syrup, pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. If desired, fold in raisins or cranberries.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This pumpkin bread with orange zest and pecans is a delightful fusion of flavors that adds a refreshing twist to traditional pumpkin bread. The orange zest brightens up the bread, making it an excellent choice for breakfast or a light dessert. Each bite offers a wonderful combination of textures and tastes, making it a must-try recipe for pumpkin lovers looking to explore new flavor profiles. Enjoy it warm or at room temperature, and watch it quickly become a favorite!

Pumpkin Bread with Coconut and Pecans

This paleo pumpkin bread recipe is a delightful blend of coconut and pecans, creating a tropical twist on the traditional loaf. The addition of unsweetened shredded coconut adds texture and natural sweetness, while pecans provide a satisfying crunch. This bread is perfect for breakfast or as a snack, bringing a taste of the tropics to your kitchen.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• Optional: 1/4 cup dark chocolate chips (dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it or lining it with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, shredded coconut, chopped pecans, baking soda, salt, and cinnamon.
3. In another bowl, whisk the maple syrup (or honey), pumpkin puree, eggs, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until everything is thoroughly mixed. If using, fold in the dark chocolate chips.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread with coconut and pecans is a wonderful addition to your paleo repertoire. The combination of coconut and pecans creates a satisfying texture and flavor profile that is both comforting and unique. Serve it as a hearty breakfast option or a delightful afternoon snack, and enjoy the tropical flavors that will transport you to a sunny paradise with every bite!

Cinnamon Swirl Paleo Pumpkin Bread

This cinnamon swirl paleo pumpkin bread is a showstopper, featuring a beautiful cinnamon ribbon running through the moist pumpkin bread. The combination of pumpkin and cinnamon makes this bread an aromatic delight, perfect for cozy mornings or as a sweet treat any time of day. It’s a wonderful way to elevate your pumpkin bread experience!

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted

Cinnamon Swirl Mixture:

• 1/4 cup coconut sugar
• 1 tablespoon cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the maple syrup (or honey), pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet mixture into the dry ingredients and stir until just combined.
5. In a small bowl, mix the coconut sugar and cinnamon for the swirl.
6. Pour half of the batter into the prepared loaf pan, followed by half of the cinnamon mixture. Repeat with the remaining batter and cinnamon mixture, swirling a knife through the batter to create a marbled effect.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl paleo pumpkin bread is an eye-catching and delicious treat that will impress anyone who tries it. The aromatic swirl of cinnamon adds an enticing flavor that pairs perfectly with the pumpkin base. Perfect for breakfast, dessert, or as a special snack, this recipe is sure to become a favorite in your fall baking lineup. Enjoy it warm with a cup of coffee or tea for a truly comforting experience!

Pumpkin Bread with Applesauce and Spices

This paleo pumpkin bread is enhanced with applesauce, adding natural sweetness and moisture while keeping the bread light and fluffy. The blend of warm spices like cinnamon and ginger creates a comforting flavor profile that’s perfect for any occasion. This recipe is a wonderful way to incorporate seasonal flavors while maintaining a healthy, paleo-friendly diet.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/2 cup applesauce (unsweetened)
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. In another bowl, whisk together the applesauce, pumpkin puree, eggs, maple syrup (or honey), and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread with applesauce and spices is a delightful and moist option that offers a unique take on traditional pumpkin bread. The addition of applesauce enhances the flavor and texture, making it a lighter and healthier alternative. Enjoy this bread as a wholesome breakfast option or as a sweet treat throughout the day. It’s sure to become a favorite in your family’s recipe collection, especially during the fall season!

Paleo Pumpkin Bread with Almond Butter and Chocolate Chips

This paleo pumpkin bread combines the rich flavors of almond butter and dark chocolate chips for a decadent treat that still fits within your paleo lifestyle. The almond butter adds a creamy texture and nutty flavor, while the chocolate chips provide a touch of sweetness that complements the pumpkin perfectly. This recipe is ideal for breakfast or a delicious dessert, ensuring you’ll never feel deprived.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup almond butter
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup maple syrup or honey
• 1/2 cup dark chocolate chips (dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the almond butter, pumpkin puree, eggs, and maple syrup (or honey) until smooth.
4. Add the wet ingredients to the dry ingredients, mixing until well combined. Gently fold in the dark chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This paleo pumpkin bread with almond butter and chocolate chips is a delightful treat that balances health and indulgence. The creamy almond butter pairs beautifully with the pumpkin, creating a rich and moist bread that feels decadent but is still good for you. Enjoy it warm, sliced, and spread with additional almond butter or as a sweet snack throughout the day. This recipe will surely satisfy your cravings without compromising your paleo lifestyle!

Savory Pumpkin Bread with Cheese and Herbs

For those who prefer a savory twist on traditional pumpkin bread, this recipe infuses cheese and herbs into the mix. The combination of sharp cheddar and fresh herbs creates a delightful flavor profile that makes this bread perfect for accompanying soups or salads. This savory pumpkin bread is a fantastic option for brunch or as a side dish for dinner.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 cup shredded sharp cheddar cheese (dairy-free, if desired)
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup olive oil
• 1/4 cup almond milk (or any non-dairy milk)
• Optional: Fresh herbs (like thyme or rosemary) for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, garlic powder, and dried oregano.
3. In another bowl, whisk together the pumpkin puree, eggs, olive oil, and almond milk until smooth.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the shredded cheddar cheese.
5. Pour the batter into the prepared loaf pan, smoothing the top.
6. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Garnish with fresh herbs, if desired.

This savory pumpkin bread with cheese and herbs offers a unique take on traditional pumpkin bread, perfect for those looking to explore different flavor profiles. The sharp cheddar and aromatic herbs create a rich, comforting bread that pairs well with a variety of dishes. Enjoy it warm as a side to your favorite soup, or slice it and top it with avocado for a delicious breakfast. This recipe is sure to impress anyone who enjoys a savory twist on a classic!

Pumpkin Bread with Walnuts and Raisins

This paleo pumpkin bread recipe features crunchy walnuts and sweet raisins, adding texture and depth to the traditional pumpkin flavor. The combination of nuts and dried fruit not only enhances the taste but also provides additional nutrients and healthy fats. This hearty bread is perfect for breakfast or as a satisfying snack throughout the day.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup chopped walnuts
• 1/2 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine almond flour, coconut flour, baking soda, salt, cinnamon, and allspice.
3. In another bowl, whisk together the maple syrup (or honey), pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. Gently fold in the chopped walnuts and raisins.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread with walnuts and raisins is a delightful blend of flavors and textures, making it a fantastic choice for any occasion. The crunchy walnuts provide a satisfying bite, while the sweet raisins add a lovely contrast to the earthy pumpkin. Enjoy this bread toasted with a bit of ghee or nut butter for a nourishing breakfast or as a wholesome snack. This recipe is sure to become a staple in your paleo baking collection, perfect for enjoying throughout the fall season and beyond!

Pumpkin Bread with Coconut Flakes and Pecans

This paleo pumpkin bread is infused with the tropical flavors of coconut flakes and crunchy pecans. The combination of sweet coconut and nutty pecans elevates the traditional pumpkin bread to a new level of deliciousness. This recipe is perfect for breakfast or as an afternoon snack, bringing a taste of the tropics to your fall baking.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1/2 cup unsweetened coconut flakes
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the maple syrup (or honey), pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. Fold in the coconut flakes and chopped pecans.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread with coconut flakes and pecans offers a delightful blend of flavors that transport your taste buds to the tropics. The chewy coconut adds a sweet texture, while the pecans provide a satisfying crunch, making this bread a perfect addition to your breakfast table or a midday snack. Serve it warm, perhaps with a spread of coconut butter, and enjoy the delightful aroma and taste that this unique recipe brings to your kitchen!

Pumpkin Bread with Spiced Chai Flavor

If you love the warming spices of chai tea, you’ll adore this paleo pumpkin bread infused with chai flavors. A mix of cinnamon, cardamom, ginger, and cloves gives this bread a cozy and aromatic profile, making it perfect for fall gatherings or as a comforting breakfast option. This recipe will surely warm you up from the inside out!

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon cardamom
• 1/4 teaspoon cloves
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, salt, cinnamon, ginger, cardamom, and cloves.
3. In another bowl, whisk together the maple syrup (or honey), pumpkin puree, eggs, and melted coconut oil until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This spiced chai pumpkin bread is an aromatic treat that combines the comforting flavors of chai with the rich taste of pumpkin. Each bite is filled with warm spices that evoke feelings of cozy fall days. Enjoy it warm, topped with a drizzle of honey or a spread of ghee, and savor the flavors that make this recipe a must-try for any pumpkin lover. It’s not just bread; it’s an experience that will make your kitchen smell divine!

Pumpkin Bread with Orange Zest and Cranberries

Brighten up your fall baking with this paleo pumpkin bread that incorporates zesty orange and tart cranberries. The combination of citrus and pumpkin creates a refreshing flavor profile, while the cranberries add a pop of sweetness and color. This recipe is perfect for holiday gatherings or as a festive breakfast option, sure to impress family and friends alike.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup maple syrup or honey
• 1 cup pumpkin puree
• 3 large eggs
• 1/4 cup coconut oil, melted
• Zest of 1 orange
• 1/2 cup dried cranberries (unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the maple syrup (or honey), pumpkin puree, eggs, melted coconut oil, and orange zest until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the dried cranberries.
5. Transfer the batter to the prepared loaf pan, smoothing the top.
6. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This pumpkin bread with orange zest and cranberries is a delightful way to enjoy the seasonal flavors of fall while adding a citrusy twist. The bright orange zest complements the pumpkin beautifully, while the cranberries provide a delightful contrast in sweetness. This bread is perfect for a festive breakfast, a sweet afternoon snack, or as a holiday treat to share with loved ones. Enjoy every slice of this colorful, flavorful bread, and let it brighten up your fall baking repertoire!

Note: More recipes are coming soon!