Paleo Pumpkin Bread with Cassava Flour
Deliciously moist, made with cassava flour, maple syrup, and spice! This paleo version is a fall favorite!
When I think of autumn, I think of pumpkin bread. It's just the best! Fortunately for those with gluten, dairy, or refined sugar sensitivities, tasty alternatives to traditional ingredients are available.
Cassava Flour
This paleo pumpkin bread recipe is made with cassava flour, which is flour made from the cassava root (which should not be eaten raw). It can be found in many stores or online. There are several good brands, particularly Otto's or Anthony's Goods.
Pumpkin Puree
The pumpkin puree can be from a can or box, or can be made from scratch. As with anything, ingredients in its purest form always tastes the best. Making homemade pumpkin puree is easy--roast a pumpkin, scoop out the flesh, and puree it in a food processor. But if you need to save time, canned or boxed pumpkin works just fine.
How to Make Paleo Pumpkin Bread
Putting together the ingredients is quick and easy. First combine the dry ingredients in a small bowl, with the exception of the spices. In a larger bowl, whisk together the pumpkin puree, eggs, oil and water. Whisk until smooth and creamy. Then add the maple syrup and spices and whisk again.
Add the dry ingredients to the wet ingredients and whisk once more. Once the batter is combined, but not over-mixed, pour the batter into an oiled bread pan. Place in a preheated 350 oven and bake for one hour.
Remove from the oven and place on a cooling rack. After about 5 minutes, remove the loaf from the pan and let cool on the rack until room temperature.
After your paleo pumpkin bread has cooled, slice into 12 even slices. Serve as is or with a nice cup of tea or coffee. You can also add ghee (or grass fed butter if you tolerate it) to your slice of bread for a bit of extra flavor.
To store, wrap in aluminum foil or a wax wrap. Keep at room temperature for up to two days. After this amount of time it is best to refrigerate your bread. It can also be frozen for up to 2 months. When ready to serve, take the bread out of the freezer and place on a rack to thaw.
Take a little time this fall to savor the cooler air, beautiful leaves, and a slice of pumpkin bread. Enjoy!
Paleo Pumpkin Bread with Cassava Flour
Equipment
- 1 bread loaf pan
Ingredients
- 1 1/2 cups cassava flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup pumpkin puree
- 3 eggs
- 1/4 cup avocado oil
- 1/4 cup water
- 2/3 cup pure maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Preheat oven to 350°F degrees.
- Oil a 9x5 glass or metal bread pan using either sustainable palm shortening or avocado oil. Set aside. (If you don't have a 9x5 pan, 8.5x4.5 works too.)
- In a small bowl, combine cassava flour, baking soda, baking powder, and salt. Set aside.
- In a larger bowl, add pumpkin puree, eggs, oil, and water. Whisk until very smooth. Add the maple syrup and cinnamon, ginger, nutmeg, and cloves, then whisk again until incorporated.
- Add the dry ingredients to the wet and stir with a large spoon. Stir until combined but do not over-mix.
- Scoop the batter into the prepared bread pan and bake in the oven for 1 hour.
- Remove from oven and place on a cooling rack. After a few minutes, remove the loaf from the pan and keep on the rack until completely cool.
- To store, wrap in aluminum foil or a wax wrap. Keep at room temperature for up to 2 days, then refrigerate. Pumpkin bread can also be frozen for up to 2 months. When ready to serve, remove from the freezer and place on a rack to thaw.
I followed this recipe to a tee, even doubling it. All of my bread came out flat, never rose and dense. I even used Anthony’s cassava flour. I had to add double or triple the amount of water to make it even palatable.
Thank you for trying the recipe Jessica. I’m sorry it didn’t turn out for you. I’ve made this several times with no issues, and when I saw your comment I quick made another loaf and it turned out perfectly. So I’ll try to help troubleshoot. When you doubled it did you divide it into two bread loaf pans? When all the ingredients was combined was the mixture like a thick batter?
This is lovely! Thanks. I’ve made this twice, roughly doubling the spices each time (love these spices). It’s got a lovely sponge cake-like texture.
Thank you Sam for your nice comment! I’m so glad you’re enjoying the pumpkin bread! It’s one of my favorites too!