Paleo Sugar-Free Pumpkin Bread

Indulge in the warm, autumnal flavors of Paleo Sugar-Free Pumpkin Bread, a wholesome and guilt-free treat perfect for any time of day. Made with nutrient-rich almond flour, a touch of coconut flour, and naturally sweetened with creamy medjool date paste, this grain-free and sugar-free recipe is a must-try for anyone following a paleo lifestyle or seeking a low-carb alternative. Bursting with pumpkin puree and aromatic spices like cinnamon, nutmeg, and ginger, this moist and tender bread is as flavorful as it is nourishing. Simple to prepare in just 15 minutes, it bakes to perfection in under an hour and can be enjoyed fresh out of the oven or stored for a convenient grab-and-go snack. Perfect as a breakfast option or paired with a warm beverage, this paleo pumpkin bread is a naturally sweet and satisfying way to embrace the season.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 cup pumpkin puree
• 3 large eggs
• 10 whole pitted medjool dates
• 1 quarter cup unsweetened almond milk
• 1 quarter cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder (grain-free, Paleo-compliant)
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.25 teaspoon sea salt

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.

Step 2

In a small bowl, soak the medjool dates in warm water for 5-10 minutes to soften. Drain the water and blend the dates in a food processor or blender with the unsweetened almond milk until a smooth paste forms.

Step 3

In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and sea salt.

Step 4

In another mixing bowl, beat together the eggs, pumpkin puree, melted coconut oil, vanilla extract, and the date paste until well combined.

Step 5

Gradually add the wet ingredients to the dry ingredients, mixing until a thick and smooth batter forms. Do not overmix.

Step 6

Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.

Step 7

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(1344.3g)

Amount per serving	% Daily Value*
Calories	4295.4

Total Fat 362.0g	0%
Saturated Fat 212.5g	0%
Polyunsaturated Fat 2.6g
Cholesterol 562.9mg	0%
Sodium 2739.1mg	0%
Total Carbohydrate 256.6g	0%
Dietary Fiber 51.5g	0%
Total Sugars 177.2g
Protein 69.2g	0%

Vitamin D 210.8IU	0%
Calcium 1164.1mg	0%
Iron 16.7mg	0%
Potassium 2575.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.4%

Protein: 6.1%

Carbs: 22.5%