Introduction
If you’re on a Paleo diet and looking to enjoy a delicious treat, this Paleo pumpkin bread recipe is a perfect choice. Packed with natural flavors and healthy ingredients, this recipe is simple to follow and results in a moist, flavorful loaf that is great for breakfast or a snack. Let’s dive into the details!
Detailed Ingredients with measures
1.5 cups cooked pumpkin or pumpkin puree
3 eggs
2 tablespoons coconut oil, melted
1 tablespoon honey or maple syrup (adjust to taste)
2 teaspoons natural vanilla essence
1/2 cup coconut flour
1 tablespoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/8 teaspoon ground black pepper
1.5 teaspoons baking powder
1 teaspoon baking soda
Pinch of sea salt
2 tablespoons pumpkin seeds
2 tablespoons walnuts, chopped
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 35-40 minutes
Total Time: 50-55 minutes
Yield: 1 loaf
Instructions
1. Preheat the Oven: Set your oven to 160°C (325°F) for fan-forced or 180°C (355°F) for conventional.
2. Prepare the Batter: In a mixing bowl, whisk the eggs until they triple in size, approximately 3 minutes. Add the cooked pumpkin or pumpkin puree, melted coconut oil, honey or maple syrup, and vanilla essence. Blend until smooth.
3. Combine Dry Ingredients: In a separate bowl, mix together the coconut flour, ground cinnamon, turmeric, nutmeg, ginger, ground black pepper, baking powder, baking soda, and a pinch of sea salt.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, blending until you achieve a smooth batter.
5. Prepare the Loaf Tin: Line an 8″x4″ loaf tin with parchment paper. Pour the batter evenly into the tin and smooth the top.
6. Add Toppings: Sprinkle the chopped walnuts and pumpkin seeds over the top of the batter.
7. Bake: Cover the tin with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
8. Cool and Serve: Remove the bread from the oven and allow it to cool completely before slicing. Store the pumpkin bread in an airtight container in the refrigerator; it should last about 6 days.
Note: This pumpkin bread is mildly sweet and spicy. If you prefer a sweeter loaf, consider using 2 tablespoons of honey or maple syrup.
Enjoy your homemade Paleo pumpkin bread!
Detailed Directions and Instructions
1. Preheat the Oven
Set your oven to 160°C (325°F) for fan-forced or 180°C (355°F) for conventional.
2. Prepare the Batter
In a mixing bowl, whisk the eggs until they triple in size, approximately 3 minutes. Add the cooked pumpkin or pumpkin puree, melted coconut oil, honey or maple syrup, and vanilla essence. Blend until smooth.
3. Combine Dry Ingredients
In a separate bowl, mix together the coconut flour, ground cinnamon, turmeric, nutmeg, ginger, ground black pepper, baking powder, baking soda, and a pinch of sea salt.
4. Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, blending until you achieve a smooth batter.
5. Prepare the Loaf Tin
Line an 8″x4″ loaf tin with parchment paper. Pour the batter evenly into the tin and smooth the top.
6. Add Toppings
Sprinkle the chopped walnuts and pumpkin seeds over the top of the batter.
7. Bake
Cover the tin with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 15-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few crumbs.
8. Cool and Serve
Remove the bread from the oven and allow it to cool completely before slicing. Store the pumpkin bread in an airtight container in the refrigerator; it should last about 6 days.
Notes
Adjust Sweetness
This pumpkin bread is mildly sweet and spicy. If you prefer a sweeter loaf, consider using 2 tablespoons of honey or maple syrup.
Cook Techniques
Whisking Eggs
Whisking eggs vigorously helps to incorporate air, making the batter light and fluffy.
Combining Wet and Dry Ingredients
Mixing the wet and dry ingredients gradually ensures even distribution of ingredients, resulting in a uniform texture.
Baking with Foil
Covering the loaf tin with aluminum foil during the initial baking phase helps retain moisture and prevents the top from over-browning.
Cooling the Bread
Allowing the bread to cool completely before slicing helps maintain its structure and prevents it from crumbling.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. Just ensure it is cooked and pureed before adding it to the recipe.
What can I substitute for coconut flour?
You can use almond flour or a gluten-free all-purpose flour, but you may need to adjust the liquid ingredients as coconut flour absorbs more moisture.
How can I make this recipe sweeter?
You can increase the amount of honey or maple syrup, or add in some coconut sugar to taste.
Is this recipe nut-free?
To make this recipe nut-free, omit the walnuts and ensure any additional toppings or ingredients are also nut-free.
How should I store the pumpkin bread?
Store the pumpkin bread in an airtight container in the refrigerator for about six days to maintain freshness.
Conclusion
This Paleo pumpkin bread is a delightful combination of flavors and textures, making it a satisfying and healthy option for any meal. It is easy to prepare and can be enjoyed as a snack, breakfast, or dessert. The blend of spices adds warmth, while the addition of nuts and seeds provides a pleasant crunch. Store it in the refrigerator for a quick and nutritious treat throughout the week.
More recipes suggestions and combination
Paleo Banana Bread
Swap pumpkin for ripe bananas in the recipe for a moist and sweet alternative. Add walnuts or dark chocolate chips for extra flavor.
Sweet Potato Bread
Replace pumpkin with sweet potato puree and adjust spices to include a hint of cinnamon and a dash of nutmeg for a different yet delicious blend.
Zucchini Bread
Incorporate grated zucchini for added moisture and nutrition. Pair it with pecans and a touch of vanilla for a unique twist on traditional bread.
Chai-Spiced Pumpkin Bread
Enhance the original pumpkin bread recipe with chai spices such as cardamom and cloves for a warm, aromatic experience.
Nut and Seed Variations
Experiment with different nuts and seeds like almonds, sunflower seeds, or chia seeds to create personalized flavor and texture combinations in your pumpkin bread.
Chocolate Pumpkin Bread
For a rich dessert loaf, mix in unsweetened cocoa powder and dark chocolate chunks to the pumpkin bread recipe for a decadent treat.
