Paleo Pumpkin Bread
Nothing says “autumn” more than pumpkin bread! I first fell in love with pumpkin bread many years ago when I tried a slice of it at Starbucks. It’s even better when it’s paired with a steaming cup of chai tea latte! I loved how it was so fragrant, spicy and moist! I was in spice heaven!
Recently, I made my gluten-free, paleo pumpkin bread for a family get together. Thought it was popular with the whole family, it was thrilled when my sweet little nephew took his first bite and promptly exclaimed, “I love it!” Not long after this day, it was his 3rd birthday. When asked what kind of cake he wanted, he requested my pumpkin bread! I made him a mini loaf to have all to himself! It was a delight to watch him dig into it with gusto!
So, if you love pumpkin bread as much as I do, but you are on a gluten-free or paleo diet, like I am, you’re in luck! Gluten-free and grain-free, and no refined sugar, this recipe* is super easy to make and a delectable paleo treat! For an extra indulgence, serve it with a dollop of cinnamon- spiced coconut cream!
Paleo Pumpkin Bread
Ingredients
2 cups pureed pumpkin
4 cups almond flour
½ cup coconut flour
½ tsp salt
1 tsp baking soda
1.5 tbsp pumpkin-pie spice
6 eggs
½ cup coconut oil, melted
½ cup maple syrup
½ cup molasses
½ tsp vanilla extract
Method
Preheat the oven to 325º F
In a large bowl, combine all the dry ingredients
In a separate bowl, combine all the wet ingredients
Add the wet ingredients to the dry, stirring thoroughly until everything is incorporated
Pour into a greased loaf pan, lined with baking parchment
Bake for approximately 60 minutes, or until done, using a toothpick to test for doneness. If you are making mini loaves, bake for approxmiately 30 minutes
Allow to cool before removing from loaf pan
Serve and enjoy!
*Please note, this a rather large recipe, great for large families or hungry people! It makes one large loaf and one mini loaf, but the recipe is easy to halve if desired.
