Paleo pumpkin and pecan bread

Paleo pumpkin and pecan bread

Dairy-Free, Soy-Free, Paleo, Gluten-Free, Vegetarian

2 Servings, 1 Calories per serving, 55 Minutes

Sweetened with pumpkin puree, maple syrup and warm spices like cinnamon, ginger, and cloves, this fall bread makes it easy to be paleo.


  • 1 cup blanched almond flour
  • ¼ cup flaxseed meal
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground ginger
  • ¼ teaspoon allspice
  • 1 cup pumpkin puree
  • 2 eggs
  • 1 tablespoon
  • vanilla extract
  • ¼ cup maple syrup
  • ¼ cup pecans


2-serving instructions (4-serving modifications in red)

Wash produce before use

Make the batter

Heat the oven to 350°F.
  • Grease a loaf pan with coconut oil.
In a mixing bowl, add the almond flour, flaxseed meal, salt, baking soda, and spices. Mix until well combined. In another bowl, combine the pumpkin puree, eggs, vanilla extract, and maple syrup. Combine the wet and dry ingredients and mix until smooth.

Bake the bread

  • Coarsely chop the pecans.
Pour the batter into the prepared loaf pan and sprinkle the pecans on top. Bake until a knife or toothpick comes out clean when inserted into the middle, 40 to 45 minutes.


Remove the loaf from the oven and let cool. Cut the loaf into slices and serve warm.
Nutrition per serving:
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