Paleo Pumpkin BreAD
Cooking Steps
Preheat oven to 350 degrees.
Mix together wet ingredients: eggs, vanilla, pumpkin, butter and honey.
In a separate bowl mix together cinnamon, ginger, salt, coconut flour, almond flour and baking powder.
Mix the dry ingredients in to the wet ingredients. Pour in a well greased pan. Either a 9×9 or a loaf pan.
Bake for 45-55 minutes until knife comes out clean and top is well browned
Serves 5
45-55 minutes
This is a Dairy Recipe
Ingredients
- 4 eggs
- 1Tablespoon Vanilla
- 1-15oz can pumpkin or two cups any squash or sweet potato puree
- 1/3 Cup Honey
- 1/4 Cup Butter or Coconut Oil (melted)
- 1Tablespoon Cinnamon, dash ginger
- Dash Salt
- 1/4 Cup Coconut Flour
- 1-1/2 Cups Almond Flour
- 1 Teaspoon Baking powder
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20 Responses to “Paleo Pumpkin BreAD”
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don’t use the almond flour; the PUFA’s oxidize in the oven!
What are PUFA’s? Can I use whole wheat flpur instead? Can i sub stevia or agave nectar for honey – I don’t have any honey at this time…?
where to buy almond flour and coconut flour? purchase on line?
can either be ground at home and If yes, how?
thx
Hi Holly, by almond and coconut flour they just mean finely ground so you can put dessicated coconut in the blender to make it more fine. I bet you will be able to find ground almonds locally. Also if you wanted it more chunky just use dessicated coconut as it is. Hope that helps!
Made this it was to moist, I ended up throwing it in the in.
Sorry meant bin
Agreed came out way too wet. Even with 55 minutes in the oven. I use an oven thermometer too so I know my temp was spot on.
I made this and added in some butternut squash and sweet potato. It was delicious, very moist and a little heavy which has made it the perfect porridge replacement for my breakfast. Yum!
I ran out of honey and used agave nectar. Also, I only used coconut flour, no almond flour. It came out fabulous! I had to leave it in about 20 minutes longer because it was so moist but they still came out great. They were falling apart as we ate them! Delish!
Actually, correction. I only had to bake it for 45 minutes. Any longer and it probably would’ve been too dry. It came out perfect…crumbly but still moist. Again, I used all coconut flour, no almond. And I used only agave nectar for this recipe, no honey. Another success!
Used coconut oil, not butter and followed the recipe as written. Baked 45 minutes. Absolutely delicious. Moist with a great flavor. Thanks.
@jensnider: how much coconut flour did you use since you didn’t use any almond flour?
How much almond flour did everyone use? I hate that it says 1-1/2 cup! I don’t want to mess it up by using too much or too little
My thought is this is meant as 1.5 cups.
I baked it for 2 hours and it was still wet. Not much pumpkin flavor, on the bland side
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Made these today, the pan is nearly half empty already!! Followed recipe with the exception of adding a bit more coconut flour and reducing almond flour (it’s what I had on hand). Put it in 9×9 pan and baked for exactly 45 mins. Not gooey or runny, but moist and “bar-like” texture. My 4 and 2 yr olds gobbled this up!! Added a pat of butter and drizzled extra honey on top….yum-o!! Should prob only make this on occasion as I might eat the entire pan myself.
Thanks so much for this recipe!!
Looking forward to trying these.
I used 2 cups of almond meal and 1/2 cup of ground flax and the 1/2 cup of coconut flour. I baked it for 50 mins and it came out perfectly moist. Just store it in the refrigerator and toast it! Great stuff thanks for the recipe.
Took forever to cook. 60+ minutes. Middle never ended up setting. Threw it out.