|October 15, 2020

Paleo Pumpkin Bread

Name: Paleo Pumpkin Bread
Yield: Serves 6-8
Ingredients: One 15-ounce can pumpkin puree; 1/2 cup coconut flour; 3 large eggs; 1/2 teaspoon baking soda; 2 1/2 tablespoons green banana flour or plantain flour; 1/2 teaspoon salt; 2 teaspoons ground ceylon cinnamon; 1/2 teaspoon allspice; 1 teaspoon ground nutmeg; 3 tablespoons coconut oil, plus more for greasing; 12 drops stevia extract

By Bulletproof Staff
Reviewed for Scientific Accuracy

Paleo pumpkin bread recipe & content provided by Joshua Weissman

This paleo pumpkin bread reminds me of my childhood living in California — a place that felt like a galaxy away from the majority of my family in Texas. I remember always wanting visit them, especially with all the stories my mom would tell me. Baked goods were our way to connect from afar.

Related: Paleo Coffee Pumpkin Spice Shake

One of the most exciting times of the year for me was autumn, when I would await the highly coveted family gift mail delivery. This delivery came every year on the dot, no matter what. It wasn’t just some box full of “things.” This was a box full of home-baked foods that built my passion for food and cooking, including a pumpkin bread my grandmother and those before her had made.

I still get excited about that pumpkin bread — and this paleo version was inspired by my grandmother’s original recipe. Enjoy this pumpkin bread with a warm cup of coffee, cozied up with your family and friends.

Print Recipe

Paleo Pumpkin Bread

https://www.bulletproof.com/recipes/paleo/paleo-pumpkin-bread-recipe/

Start to Finish: 1 hour

Ingredients:

One 15-ounce can pumpkin puree
1/2 cup coconut flour
3 large eggs
1/2 teaspoon baking soda
2 1/2 tablespoons green banana flour or plantain flour
1/2 teaspoon salt
2 teaspoons ground ceylon cinnamon
1/2 teaspoon allspice
1 teaspoon ground nutmeg
3 tablespoons coconut oil, plus more for greasing
12 drops stevia extract

Instructions:

Preheat your oven to 350 degrees.
In a large mixing bowl, whisk together coconut flour, plantain flour, baking soda, salt, and all ground spices.
In a separate bowl, whisk together pumpkin puree, coconut oil, stevia, and eggs until smooth.
Pour wet ingredients into dry and fold mixture together with a spatula until fully incorporated and no dry clumps remain.
Grease a loaf pan with coconut oil and pour batter into the prepared loaf pan.
Bake in your preheated oven for 40-50 minutes, or until an inserted toothpick comes out clean.
Allow to cool, slice into 6 pieces, and serve.

Makes: Serves 6-8

Nutritional Information (Per Serving):

Calories: 196
Fat: 11.3g
Saturated Fat: 8g
Cholesterol: 93mg
Sodium: 232mg
Carbs: 18.6g
Fiber: 9.1g
Sugar: 1.4g
Sugar Alcohols: 0g
Net Carbs: 9.5g
Protein: 6.5g
Vitamin D: 9mcg
Calcium: 25mg
Iron: 1mg
Potassium: 34mg

Note on ingredients: Nutmeg is often high in mold toxins, and contains its own onboard toxins that you can feel even in small amounts. When you do use nutmeg, get a high-quality brand and enjoy it sparingly.

Let's Get Cookin'!

Subscribe to our Recipe Lab newsletter for delicious recipes delivered to your inbox weekly!

Statements made on this website have not been evaluated by the U.S. Food and Drug Administration. Products sold on this website are not intended to diagnose, treat, cure, or prevent any disease. Information provided by this website or this company is not a substitute for direct, individual medical treatment or advice. It is the responsibility of you and your healthcare providers to make all decisions regarding your health. Bulletproof recommends that you consult with your healthcare providers regarding the diagnosis and treatment of any disease or condition.