Paleo Pumpkin Bread
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
An incredibly moist and flavorful paleo pumpkin bread, infused with Nutmeg Essential Oil and fall spices; a healthier version of the classic recipe!
  • ½ Cup Coconut Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 teaspoon Cinnamon
  • ½ teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 4 Eggs
  • 1 Cup Canned Pure Pumpkin Puree (Not Pumpkin Pie Filling)
  • ½ Cup Maple Syrup
  • ¼ Cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1-2 Drops Nutmeg Essential Oil (or ½-1 teaspoon ground nutmeg*)
  1. Set up oven rack so that it’s on the bottom third of the oven (The rack right below the middle one.). Preheat oven to 350 degrees F. Prepare a standard-sized loaf pan by greasing with coconut oil or generously spraying with nonstick cooking spray. Set aside.
  2. In a medium mixing bowl, whisk Coconut Flour, Pumpkin Pie Spice, Cinnamon, Baking Soda, Baking Powder, and Salt*, breaking apart any lumps in the coconut flour.
  3. In a large mixing bowl, whisk Eggs. Add Pumpkin, Maple Syrup, Coconut Oil, Vanilla Extract, and Nutmeg Essential Oil*, and whisk very well to combine all ingredients. There may be a few small clumps of coconut oil that do not totally dissolve—this is ok!
  4. Slowly pour the dry ingredients into the bowl of wet ingredients. Using a rubber spatula or wooden spoon, slowly stir until all ingredients are combined. Batter may be slightly lumpy. Do not overmix.
  5. Pour batter into prepared loaf pan. Bake for 38-45 minutes, or until toothpick inserted into the center comes out clean, or with just a couple moist crumbs attached.
  6. Set pan on a wire rack to cool for about 30 minutes. Using a plastic knife, carefully scrape along the sides of the pan, around the loaf, to detach bread from sides of pan. Carefully remove loaf from pan, and allow to cool completely on wire rack before slicing, about 45-60 minutes.
  7. Makes 1 loaf.
*If using Nutmeg Essential Oil in the recipe, mix it in the bowl of the WET ingredients.
If using Ground Nutmeg in the recipe, mix it in in the bowl of the DRY ingredients.

Store pumpkin bread in the refrigerator for up to one week.
Bread freezes well.
Recipe by SunnySideUps | Living Life Sunny Side Ups at