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Paleo Pumpkin Bread

This quick and easy Paleo pumpkin bread is made with a few ingredients you likely have on hand already and will quickly become a family favorite! Even better, it’s dairy-free and gluten free as well.
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Prep Time 5 mins
Cook Time 50 mins
Cooling Time 1 hr
Total Time 1 hr 55 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 253 kcal

Ingredients
  

  • 1 cup cashew butter almond works as well
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 2 tablespoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup maple syrup
  • 1/4 cup full fat coconut milk

Instructions
 

  • Preheat oven to 350 degrees.
  • Put all ingredients in a bowl and mix until batter is smooth.
  • Definitely lick the batter off the spoon because OMGeeeee. So yummy.
  • Pour into well greased loaf pan or muffin cups. (I always use melted coconut oil!)
  • Bake loaf for 40-50 minutes and muffins for 25ish minutes, or until toothpick comes out clean.
  • Let cool completely before removing from pan.
  • Eat your pumpkin spice heart out!

Nutrition

Calories: 253kcalCarbohydrates: 19.8gProtein: 7.1gFat: 18gSaturated Fat: 5gCholesterol: 41mgSodium: 341mgPotassium: 266mgFiber: 1.4gSugar: 10.3gCalcium: 42mgIron: 2mg
Keyword pumpkin bread, pumpkin loaf, pumpkin recipes
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