Spiced Pumpkin Bread with Coconut Flour
This festive pumpkin bread is a delicious, wholesome fall treat. This recipe makes a moist, thick bread with flavors of maple, warm spices, and rich pumpkin.
Servings 10
Calories 169kcal
Ingredients
Pumpkin Bread:
- 3/4 cup Coconut Flour
- 1/4 Cup + 2 Tbsp Tapioca Starch
- 2 tsp Pumpkin Pie Spice
- 1.5 tsp Cinnamon
- 1.5 tsp Baking Powder (for paleo use 1 tsp cream of tartar + 1/2 tsp baking soda)
- Pinch Sea Salt
- 1.5 cup Pumpkin Purée
- 1/2 cup Sugar Free Maple Syrup (or regular maple syrup for paleo)
- 1.5 tsp Vanilla Extract
- 6 Eggs
- 3 tbsp Coconut Oil
- 1/2 tbsp Coconut Oil (for greasing the pan)
Icing:
- 1/4 cup Coconut Cream
- 1 tsp Sugar Free Maple Syrup (or regular maple syrup for paleo)
- 1/4 tsp Cinnamon
Instructions
To Make the Paleo Pumpkin Bread:
- Pre-heat oven to 325°. First make sure that the coconut oil is softened so that it's pliable and not totally hard. It's also ok if it's melted. Combine all of the pumpkin bread ingredients in a bowl and mix with a hand blender or with a food processor. The batter will be thick.
- Use 1/2 tbsp of coconut oil to grease a loaf pan. Place batter into the pan and bake for 60 minutes. Remove and let cool before icing.
To Make the Icing:
- Scoop the coconut cream into a bowl. Add maple syrup and cinnamon.
- Use an electric mixer on low to lightly whip the cream together until everything is combined-- about 30 seconds.
- Once the bread has cooled, drizzle the icing over the bread. Use a brush to spread it evenly if desired.
Video
Notes
- Technically, baking powder isn't paleo because it contains a small amount of corn starch, so if you prefer you can combine 1 tsp of cream of tartar and 1/2 tsp of baking soda for a paleo-friendly substitute.
- There are a few minor substitutions you can make for this recipe. You can substitute tapioca starch with arrowroot flour. Another oil like avocado oil will work in place of coconut oil.
- For the sugar free version, I used a sugar free maple syrup, but you can also use regular maple syrup in place of that.
- Any major substitutions other than the ones mentioned above probably won't work for this recipe. In particular, the coconut flour and eggs are crucial for this recipe so it won't come out right without them.
- For the coconut cream, you want to make sure to get the thick canned coconut cream for the right texture. Avoid ones in a cardboard box because they usually are too watery or sometimes too oily. Ideally it should be the texture of room temperature butter--thick and solid but pliable. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the liquid at the bottom.
- I used an 11 x 5.5 x 3in decorative fall loaf pan for this recipe which is on the larger side--but the batter didn't fill up all the way to the top of the pan. You can also use a 9 or 10 inch loaf pan which is more of a standard size and would fill up all the way to the top. You can also split it into 2 mini loaf pans around 5-6 inches.
- Nutrition facts below are for 1 slice of paleo pumpkin bread made with sugar free maple syrup.
Nutrition
Serving: 1Slice | Calories: 169kcal | Carbohydrates: 17.4g | Protein: 5.8g | Fat: 10g | Fiber: 6.9g | Sugar: 2g