Paleo Pumpkin Bread (Edit recipe)

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This paleo pumpkin bread is moist, soft and tender with a lovely pumpkin and maple flavor. It's made with almond flour to keep the loaf gluten free and grain free, and sweetened with maple syrup.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

10

Serves: 10

Ingredients

0.75 cup Pumpkin Purée
3 whole Eggs
0.25 cup Pure Maple Syrup
0.25 cup ARGILOS IV MILD Extra Virgin Olive Oil (500ml) - Argilos
1 tsp Pure Vanilla Extract
2 cups Almond Flour, (180g)
0.333 cup Tapioca Starch, (42g)
1 tsp Pumpkin Pie Spice - Primal Palate
0.75 tsp Baking Soda
0.25 tsp Real Salt - Redmond

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
In a large mixing bowl, whisk together the wet ingredients. This includes the pumpkin, eggs, maple syrup, olive oil and vanilla.
Add in the dry ingredients: almond flour, tapioca starch, pumpkin pie spice, baking soda and salt. Whisk until the batter is smooth and consistent.
Pour the batter into your lined loaf pan.
Place the pan in your oven at bake at 350 degrees for 45-50 minutes.
Let the loaf cool for 5 minutes in the baking pan, then transfer to a wire cooling rack and cool to room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	116
Fat:	8 g
Carbohydrates:	11 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	144 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.