Paleo Sugar-Free Pumpkin Bread
Indulge in the autumn-inspired goodness of Paleo Sugar-Free Pumpkin Bread, a wholesome treat that’s perfect for a clean eating lifestyle. Made with nutrient-dense almond flour and coconut flour, this bread is gluten-free, grain-free, and packed with comforting fall flavors like cinnamon, nutmeg, and ginger. Sweetened naturally with blended medjool dates, this recipe skips processed sugars but delivers a rich, moist texture that pairs beautifully with the creamy pumpkin puree. With a quick prep time of just 15 minutes, this loaf bakes to golden perfection in under an hour. Ideal for breakfast, dessert, or a midday snack, it’s a healthy way to enjoy pumpkin season guilt-free. Tagline keywords like “paleo pumpkin bread,” “sugar-free pumpkin recipes,” and “healthy gluten-free bread” make this recipe irresistible for your next baking session!
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Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
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.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and sea salt.
In another mixing bowl, beat together the eggs, pumpkin puree, melted coconut oil, vanilla extract, and the date paste until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until a thick and smooth batter forms. Do not overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.0 g | 464% | |
| Saturated Fat | 212.5 g | 1062% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 177.2 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1164 mg | 90% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2576 mg | 55% | |
*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.
