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paleo-pumpkin-bread-recipe

Paleo Pumpkin Bread Recipe

This recipe is gluten-free.
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Preparation Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Pumpkin Puree
  • 3 large Eggs
  • ½ cup Coconut Oil melted
  • ½ cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • ½ cup Coconut Flour
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
  2. In a mixing bowl, combine the pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract.
  3. Add the coconut flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mix until well combined.
  4. Pour the batter into the greased loaf pan.
  5. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 150mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1.5mg

Keywords

Bread, Paleo, Pumpkin
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