All Recipes, Breakfast, Dairy Free, Dessert, Nut Free, Snack, Sweet, Vegetarian

Nut-Free Paleo Pumpkin Bread

This Paleo Pumpkin Bread is soft and perfectly spiced. It’s made with coconut flour and flax, and it’s grain-free, gluten-free, dairy-free, and even nut-free!

See? I told you guys I’d share more pumpkin recipes!

After last week’s no-bake pumpkin chocolate cookie bars, I figured I’d share another pumpkin recipe! I don’t have any others on the calendar right now, but I kind of feel obligated to create at least one more. It is pumpkin season, after all.

What are your favorite pumpkin foods? In all honesty, I’m not a huge fan of pumpkin pie.

WAIT! Come back! I promise, we can still be friends! Don’t leave my website yet!

The thing is, I’d rather eat chocolate or pecan pie. Is that such a crime? Please tell me I’m not the only one who doesn’t go crazy over pumpkin.

Paleo Pumpkin Bread

I do, however, go crazy over this paleo pumpkin bread. It’s nut-free thanks to coconut flour and ground flax seed! This bread, guys . . . It is SO. GOOD. I couldn’t stop eating it! (Un)luckily, we don’t have any left right now, otherwise I’d be chowing down on it as I write this post.

The first time I made this, I attempted an egg-free & vegan version. It did not work. At all.

See, I tried to substitute the eggs with two tablespoons of ground flax seed, a common egg substitute. Normally, one soaks the flax in water for five or ten minutes to make a “flax egg.” However, I cast caution to the winds (ooh, baking is so exhilarating!) and threw the flax straight into the batter. Bad idea.

The bread tasted amazing, and the top crust was perfectly crunchy thanks to the flax, but the inside was so crumbly I couldn’t even lift it out of the pan! Major fail.

You better believe I ate it with a spoon. #noshame

Paleo Pumpkin Bread

Thankfully, the second version turned out much better. I used real eggs this time! . . . so, it’s not vegan. Hopefully, I’ll have greater luck next time. For now, though, I’m very happy with how this turned out! The spices are spot-on, and the bread is just sweet enough. It’s perfect for fall breakfasts, especially with a hot cup of coffee. Mmm, coffee.

Also, I would not judge you if you threw in a handful (or twelve) of chocolate chips. Pecans or walnuts would be great too! . . . although that would defeat the purpose of this being “nut free.” Oh well.

Paleo Pumpkin Bread

It’ll be delicious either way.

Print Recipe
Nut-Free Paleo Pumpkin Bread
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
loaf
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Grease and line a standard size loaf pan.
  2. Beat the pumpkin puree, coconut oil, and molasses until smooth and creamy.
  3. Add the sea salt, vanilla extract, and eggs to the pumpkin mixture and mix thoroughly.
  4. Stir in the flours and mix until thoroughly combined. Then add baking powder and spices.
  5. Pour the batter into the prepared loaf pan and bake in the preheated oven for 25 minutes, until golden brown and crispy on top.

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