This paleo pumpkin bread is nutty and sweet with a spiced swirl through the center that makes each slice (and you) grin from ear to ear. Take care to use super fine almond flour (from blanched, skinless almonds) instead of almond meal in order to nail the texture. Feel free to use pre-mixed pumpkin pie spice in lieu of the spice blend below.
Course Dessert, Snack
Cuisine American, Gluten Free, Paleo
Prep Time 15minutes
Cook Time 55minutes
Cooling Time 2hours
Total Time 1hour10minutes
1/2ccoconut sugarplus 2 tablespoons
Position a rack in the center of the oven, then heat to 325°F. Spray an 8" loaf pan with olive oil spray or grease with coconut oil.
Combine the cinnamon, nutmeg, cloves, and ginger in a small bowl. Set aside. Alternatively, substitute the spice blend with 2 tablespoons of pumpkin pie spice blend.
In a large bowl, whisk together the almond flour, 1/2 cup coconut sugar, baking soda, salt, and half the spice blend..
In a second bowl, whisk together the pumpkin puree, olive oil, eggs, and vanilla.
Pour the wet ingredients into the dry ingredients. Mix using a spatula using gentle sweeping motions until just barely combined.
Pour half the batter into the prepared loaf pan. Drop on the counter a few times to even out the batter. Sprinkle the batter with the remaining spice blend, the two remaining tablespoons of coconut sugar, and half the pecans. Pour the remaining batter on top of the spice and nut layer and smooth using the spatula. Sprinkle with the remaining pecans.
Place the loaf pan in the oven and bake for 50-55 minutes, rotating once halfway through. The pumpkin bread is done when the crust is crisp and golden, the bread springs back when you gently press with two fingers, and/or a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and set onto a wire rack to cool in the pan for ten minutes. Remove the loaf from the pan and cool on a wire rack for at least 2 hours, or until it reaches room temperature.
Store the paleo bread in an airtight container on the counter for one day, or in the fridge for 5 days. Freeze by wrapping in aluminum foil, then plastic wrap, and store in the freezer for up to 2 months. Place on the counter or in the fridge overnight to defrost, then remove the plastic wrap and reheat in a 350°F oven for 10-15 minutes.