Paleo Pumpkin Spice Brioche
Indulge in the cozy flavors of fall with this Paleo Pumpkin Spice Brioche—a delightful blend of seasonal spices and wholesome, gluten-free ingredients. Crafted with almond flour, coconut flour, and arrowroot flour, this recipe creates a light yet satisfying brioche that’s perfect for those following a Paleo lifestyle. Sweetened naturally with coconut sugar and flavored with aromatic pumpkin pie spice, pumpkin puree adds moisture and warmth to every bite. The brioche is beautifully easy to prepare, with a smooth batter that bakes to perfection in just 40 minutes. Enjoy it fresh out of the oven or pair it with almond butter for an irresistible snack or breakfast treat. Gluten-free, dairy-free, and filled with autumn-inspired goodness, this Paleo Pumpkin Spice Brioche is sure to become your seasonal favorite!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.5 cup Coconut flour
- 0.5 cup Arrowroot flour
- 1 cup Pumpkin puree
- 4 Eggs
- 0.5 cup Coconut sugar
- 2 tablespoons Pumpkin pie spice
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.5 cup Coconut oil
- 1 tablespoon Apple cider vinegar
- 0.25 cup Almond milk
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or lightly coat it with coconut oil.
In a large mixing bowl, combine almond flour, coconut flour, arrowroot flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Whisk together to ensure there are no lumps and the mixture is well combined.
In a separate bowl, mix together the wet ingredients: beat the eggs, then add in pumpkin puree, melted coconut oil, vanilla extract, apple cider vinegar, and almond milk.
Pour the wet ingredients into the dry ingredients and use a spatula to gently combine. Ensure there are no streaks of flour and the batter is smooth and thick.
Transfer the batter into the prepared loaf pan, using a spatula to spread the mixture evenly to the edges.
Place the loaf pan in the preheated oven and bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with minimal crumbs.
Once baked, remove the brioche from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. This Paleo pumpkin spice brioche is delicious on its own or with a spread of almond butter.
Nutrition Facts
Calories |
3730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.6 g | 312% | |
| Saturated Fat | 116.2 g | 581% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 334.9 g | 122% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 144.0 g | ||
| Protein | 81.5 g | 163% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 835 mg | 64% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1270 mg | 27% | |
*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.
