Go Back
+ servings
slices of pumpkin bread on a wire rack on a marble board
Print

Easy Paleo Pumpkin Bread

This Paleo Pumpkin Bread is cashew based which gives it a very warm and soft nutty flavor. It's absolutely heavenly and moist, too! This bread is perfect year round... don't wait until the Fall season!
Course Breakfast, Snack
Cuisine American
Keyword bread, cinnamon, paleo, pumpkin
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 260kcal

Ingredients

Instructions

  • Preheat the oven to 325°F (162°C). Adjust the oven rack to the middle position. Lightly coat the bottom of a 9x5” loaf pan with extra ghee or oil. Cut a piece of parchment paper to fit the length of the bottom of the pan and leave some extra parchment hanging over the sides so you can easily lift the loaf out.
  • To make cashew flour, pulse raw cashews in a food processor, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute.
  • Add coconut flour, spices, salt and baking soda into the food processor. Pulse several times, until well mixed. Add coconut sugar, pumpkin puree, ghee, canned coconut milk, vanilla, and eggs. Process for another 30-45 seconds until well combined. Scrape down the sides if necessary during this process to make sure everything has been well incorporated.
  • Using a spatula, transfer the pumpkin mixture to the prepared loaf pan. Tap it on the counter multiple times to release any air bubbles and smooth over the top with an offset spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. A few crumbs are okay, but you don’t want any raw batter. Let the bread cool in the pan before using a knife to loosen it around the edges and transfer it to a wire rack to cool completely. Slice and serve.

Notes

I highly recommend spraying extra cooking oil under the parchment paper so it sticks to the sides of the loaf pan.
If you do not have access to raw cashews or do not want to use them, substitute 1 1/4 cups almond flour instead.
Be sure to leave the pumpkin bread inside the pan to cool off completely before transferring it to a wire rack. If it is too warm, it will fall apart in the process.

Nutrition

Calories: 260kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 42mg | Fiber: 5g | Sugar: 31g