Can’t get enough pumpkin recipes this fall? I know! October is pumpkin month around here.
This bread is a special paleo version. And for those new to paleo, this may not taste very sweet or like the classic pumpkin bread you are used to! But it is delicious served hot with butter or with a bowl of soup, such as Chicken Chili! 🙂
Ingredients
- 1 cup blanched almond flour
- ½ teaspoon baking soda
- dash of sea salt
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- ½ cup pumpkin (roasted or canned)
- 2-3 Tbsps honey or agave syrup
- 3 large eggs
- Handful of raisins and/or chopped nuts (optional)
Directions
- In a food processor combine almond flour, salt, baking soda and spices
- Add pumpkin, honey or agave and eggs and blend for 2 minutes
- Scoop batter into a mini loaf pan
- Bake at 350° for 35-45 minutes
- Cool and serve
Super mom tip: Slice and freeze individual portions for easy retrieval and reheating
Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!
Inspired (and slightly modified) from one of my favorite gluten free masters Elana’s Pantry
dit-elle.org 
Pinning this to make in the near future…thanks for sharing!
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Yay, thanks for reading! It’s a great recipe! 🙂
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I would love to make this pumpkin bread but my son has a tree nut allergy. Do you suppose this would work with coconut flour instead?
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Hi Sigrid! You certainly can use coconut flour instead, however the ratios are going to be different. I would not substitute coconut flour for almond flour 1:1. I recommend using this pumpkin bread bars recipe as your basis omitting nuts/raisins (or adding more!) depending on your preference as it’s a good basic wheat/nut-free pumpkin bread recipe. Good luck! 🙂
https://dit-elle.org/2013/11/23/pumpkin-bread-bars/
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