Paleo Pumpkin Bread Recipe
Pumpkin bread gets its sweetness from the ripe pumpkins, thus cutting down the need for sweeteners – great news for the weight watchers out there!
These pumpkin flavours are in perfect sync with a hint of spiciness, thus turning every morsel of pumpkin bread all the more pleasurable to your taste buds. Already drooling huh?
Apart from bursting with awesome flavours, pumpkin bread will also amaze you with its versatility. It works as a great, healthy yet yummy snack when paired with a steaming cup of coffee. But serve a slice of pumpkin bread with a dollop of whipped coconut cream or paleo ice-cream on top and witness it double duty as a decadent dessert. More reasons for you to drool!
And what more!
They are far simpler and quicker to make than any other yeast breads. So treat yourself with a slice of pumpkin bread and enjoy! And don’t forget to stick to paleo guidelines to keep it healthy.
- 1½ cups almond flour
- ¼ cup coconut flour
- 1 can (15 oz) pumpkin puree
- 4 eggs
- 1 tsp baking powder
- ¼ cup coconut oil (melted)
- 1 tbsp pure vanilla extract
- 1/3 cup honey
- Large pinch of ground ginger
- 1 tbsp ground cinnamon
- Pinch of salt to taste
Warm up your oven to 350 degrees F.
Crack the eggs in a bowl and add in the can of pumpkin puree. Whisk them together, along with the melted coconut oil and a splash of vanilla extract until well combined.
Place both the flours in a large mixing bowl and stir in the ground spices, baking powder and a dash of salt, then fold the wet mixture into the dry ingredients and beat them thoroughly until they blend together to form a uniform, smooth mixture.
Grease a 9’’x9’’ loaf pan with small amount of coconut oil and transfer the final mixture into it. Bake in the hot oven for about 55 minutes or until the bread is baked through and the surface turns dark golden brown.
Set aside until cool enough to handle, then slice and serve.
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