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–+ servings
Paleo Pumpkin Bread sliced on a white plate
Slice of Paleo

Paleo Pumpkin Bread with Cassava Flour

Deliciously moist, made with cassava flour, maple syrup, and spice! This paleo version is a fall favorite!
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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12
Course: Bread
Cuisine: American
Calories: 165
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 1 bread loaf pan

Method
 

  1. Preheat oven to 350°F degrees.
  2. 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.)
  3. In a small bowl, combine cassava flour, baking soda, baking powder, and salt. Set aside.
  4. 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.
  5. Add the dry ingredients to the wet and stir with a large spoon. Stir until combined but do not over-mix.
  6. Scoop the batter into the prepared bread pan and bake in the oven for 1 hour.
  7. 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.
  8. 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.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 41mgSodium: 225mgPotassium: 102mgFiber: 1gSugar: 12gVitamin A: 3238IUVitamin C: 2mgCalcium: 66mgIron: 1mg

Notes

This recipe has been tested with Otto's and Anthony's Goods cassava flour.
Tried this recipe?Let us know how it was!