Paleo Pumpkin Bread Recipe

When fall is in the air, it can only mean one thing—the pumpkins are coming! Get your spice on with seasonal favorites like cinnamon, nutmeg, and cloves, all mixed up with gluten-free and paleo friendly foods. Plus, we made a few wholesome swaps like using maple syrup instead of cane sugar, and coconut oil instead of butter. Enjoy a slice served alongside your morning brew, or even double the recipe and bring the extra loaf to a friend!

Paleo Pumpkin Bread Recipe

Yield: 1 loaf
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes

Ingredients

1 cup Thrive Market Almond Flour
½ cup Thrive Market Organic Coconut Flour
½ cup Thrive Market Organic Tapioca Flour
2 teaspoons Thrive Market Organic Ground Cinnamon
½ teaspoon Thrive Market Organic Ground Nutmeg
½ teaspoon Thrive Market Organic Ground Allspice
¼ teaspoon Thrive Market Organic Ground Cloves
1 ½ teaspoons Thrive Market Baking Soda
1 ½ teaspoons baking powder
1 teaspoon sea salt
1 (15-ounce) can Thrive Market Organic Pumpkin
4 large eggs
¾ cup Thrive Market Organic Maple Syrup
¼ cup Thrive Market Organic Virgin Coconut Oil, melted
2 teaspoons vanilla extract
¼ cup Thrive Market Organic Pumpkin Seeds

Instructions

Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the sides.

Whisk the flours, spices, baking soda, baking powder, and salt in a large bowl. In a small bowl, whisk pumpkin, eggs, maple syrup, coconut oil, and vanilla. Pour wet ingredients into the bowl of dry ingredients and stir until combined. Pour batter into prepared pan and sprinkle with pumpkin seeds.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 20 minutes before removing to a wire rack to cool completely.

Recipe credit: Angela Gaines