This Paleo version of pumpkin bread uses coconut sugar and coconut and almond flours to make a great substitute for the traditional recipe. Full-fat coconut milk adds richness to the bread and cinnamon, cloves, and pumpkin pie spice enhance the flavor.
This is a special recipe from Vanessa Barajas’ Clean Eating with a Dirty Mind cookbook.
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Total Time: 85 minutes
Cook Time: 85 minutes
saturated fat 7g
- 1 cup(s) almond flour fine-ground, blanched
- 1/4 cup(s) coconut flour
- 1 teaspoon(s) cinnamon
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) sea salt fine grain
- 1/2 teaspoon(s) pumpkin pie spice
- 1/4 teaspoon(s) cloves, ground
- 1 cup(s) coconut sugar
- 1/2 cup(s) pumpkin puree, organic canned
- 1/3 cup(s) coconut oil melted
- 3 tablespoon(s) coconut milk, full fat
- 1 whole vanilla bean(s) split lengthwise and seeds scraped or 1 tsp vanilla extract per 12 servings
- 4 large egg(s)
- Adjust an oven rack to the middle position and preheat the oven to 325*F (162*C). Line the bottom of a 9 by 5-inch (23 by 12.75 cm) glass loaf pan with parchment paper; set aside.
- Combine the flours, cinnamon, baking soda, salt, pumpkin pie spice, cloves, and coconut sugar in the bowl of a large food processor. Pulse 10 times or until mixed. Then add the pumpkin puree, coconut oil, coconut milk, vanilla bean seeds or extract, and eggs and process for 30 seconds or until combined. Scrape down the sides and process again if needed.
- Use a rubber spatula to transfer the mixture to the parchment-lined loaf pan. Bake for 70 to 75 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for 15 minutes, then use a knife to loosen the bread from the sides of the pan. Remove the loaf from the pan by lifting the parchment paper. Let cool completely before slicing and serving.
- Notes: Glass and metal pans bake at different temperatures. If you have only a metal loaf pan to work with, try reducing the baking time to 45 to 50 minutes.