This Flourless Paleo Pumpkin Bread Recipe is a really tasty sweet bread. It’s not quite like a loaf of wheat bread, it’s more like a moist pound cake.
This is a great recipe for anyone who is grain-free, but has nut or coconut allergies because it doesn’t use any almond or coconut flour. You can sub out organic granulated sugar for the coconut sugar for it to be completely coconut-free.
Flourless Paleo Pumpkin Bread Recipe (Grain-free, Nut-free):
3/4 cup pumpkin puree or sweet potato puree (cooked)
1 small ripe banana
3/4 tsp baking soda
1/4 cup + 1 tbsp arrowroot powder
1 tbsp coconut sugar or organic cane sugar
4 pastured eggs
1/2 tsp apple cider vinegar
1 tsp pumpkin pie spice (mixture of cinnamon, nutmeg and cloves)
3. Pour batter into a greased mini loaf pan (click here to see dimensions). Bake for about 25-40 minutes or until a knife pierced through the center comes out clean. The bread will be moist and cake-like. You may have to let the loaf settle for a while to harden before cutting into it. Since there is no flour it is much more moist than other cake-loaves.
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