Paleo Pumpkin-Spice Bread
Prep time
Cook time
Total time
This Paleo Pumpkin-Spice Bread is nutty and spice, and all things nice; bake it on the first day of Fall to kick start pumpkin season!
Recipe type: Breakfast
Cuisine: American
Serves: 8 slices
  • ½ cup coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 5 eggs
  • ½ cup canned full fat coconut milk
  • 1 ½ cups pumpkin puree
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • ½ cup organic dark chocolate chips
  • ¼ cup chopped walnuts, to garnish
  • ⅛ cup pumpkin seeds, to garnish​
  • Coconut oil spray​
  1. Preheat oven to 375 F.
  2. Grease 1 lb bread pan with coconut oil spray, and set aside.
  3. Combine coconut flour, cinnamon, baking soda, nutmeg, cloves and ginger in a large mixing bowl. Set aside.
  4. Whisk eggs, coconut milk, pumpkin puree, maple syrup and vanilla extract in a separate mixing bowl, and pour over dry ingredients. Combine thoroughly, and once no lumps are left, fold in chocolate chips. Pour batter into the bread pan, top off with chopped walnuts and pumpkin seeds, and bake for 45 minutes.
  5. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.
Tools you’ll need:
- Bread pan
- Mixing bowls
- Spatula
- Measuring cups
- Measuring spoons
Nutrition Information
Serving size: 1 slice -- Calories: 252 Fat: 13 g. Carbohydrates: 26 g. Protein: 9 g.
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